What should I do with bamboo shoots?
1. Shelling: Prepare an appropriate amount of spring bamboo shoots according to personal consumption, and then shell them layer by layer from the thicker end of the root to the thinner end. Be careful not to remove the tender shell at the tip, because this tender shell is also rich in nutrients.
2. Cleanliness: After peeling off all the shells of the spring bamboo shoots, take a pot of water and soak the spring bamboo shoots completely in it, then carefully knead it by hand to help remove impurities and dirt on the surface, and then put it into a clean pot for later use.
3. Cook the bamboo shoots: after washing the bamboo shoots, cut them into blocks, then pour a proper amount of water into the pot, put it in after the water boils, and take it out after about five minutes, which will not only help to relieve the sour feeling, but also help to avoid breakage.
What should I do if I can't finish eating bamboo shoots?
You can boil a large pot of water, add two spoonfuls of salt, and add bamboo shoots (whole or cut in half) to cook for about 3-7 minutes according to the size. Rinse it with cold water after taking it out, drain it, put it in a fresh-keeping box and store it in the refrigerator. It can be kept for more than a week. After the bamboo shoots are shelled, they should be wrapped in soft paper first, and then wrapped tightly with plastic wrap. Put the whole winter bamboo shoots into a fresh-keeping bag and tie the bag tightly. This method can be maintained for more than one month. Find a box, spread 2-3 inches of slightly wet yellow sand on the bottom of the box, and put the fresh and complete winter bamboo shoots with their tips facing up. Finally, bury it with yellow sand and put the box in a cool and ventilated place. Suitable for multiple winter bamboo shoots to be stored together. Shell the winter bamboo shoots, wash them, cut them in half, cook them in boiling water until they are 5% ripe, take them out and put them in a bamboo basket to dry, and then they can be eaten as dried bamboo shoots. Winter bamboo shoots can be preserved for about two months by soaking in concentrated salt water. It is worth noting that the salt should be washed clean when eating. In addition, you can also put some salt on bamboo shoots and put them in the refrigerator for cold storage.
How long does it take for bamboo shoots to cook?
It takes more than ten minutes to cook bamboo shoots. Usually, the purpose of cooking bamboo shoots is to remove oxalic acid from them. Boil it in boiling water for five minutes. It is not necessary to cook it completely. You can take out the cooked bamboo shoots and shred them, and mix them with tenderloin to make stir-fry dishes. Bamboo shoots are fat, white, tender and nutritious, and have the reputation of "king of vegetables". The cooking method of spring bamboo shoots is very simple. We need to boil a pot of water first, then pour the shredded bamboo shoots into the pot after the water in the pot is boiled, and then continue to heat the shredded bamboo shoots for five minutes after the water is boiled again, so that the shredded bamboo shoots can be cooked to a suitable degree, and then they can be taken out for the next cooking. Making bamboo shoots is very simple. Cut the cooked dried bamboo shoots into filaments for later use, put oil in the pot, and add minced garlic and fermented beans to stir-fry until fragrant. Then, pour the tenderloin marinated with soy sauce, cooking wine, yellow wine, pepper and sugar into the pot and stir fry. Finally, add bamboo shoots and red peppers, stir-fry evenly and season.
It takes a few minutes for spring bamboo shoots to blanch.
It takes about 5-8 minutes or even longer to blanch the bamboo shoots. Bamboo shoots contain a lot of oxalic acid and crude fiber, which will be bitter when eaten directly, while blanching can remove the astringency of bamboo shoots, make the taste more fragrant and tender, and reduce the content of oxalic acid. Spring bamboo shoots are perennial evergreen herbs, and the edible parts are primary, tender and fat, short and strong buds or whips. Because the astringent substance of dried bamboo shoots not only exists on the surface, but also has obvious astringency inside, if it is cooked with hot water, the surface of dried bamboo shoots will be shaped and hardened immediately after entering the pot, resulting in the astringency inside can no longer be cooked, so the taste will still be very astringent.