Processing methods and practices of fresh bamboo shoots video, bamboo shoots are very common food in our daily life, especially after the spring rain. There are many cooking methods of bamboo shoots, which can be used for cooking or making soup. What if there are fresh bamboo shoots in the kitchen? Let's take a look at the processing method and practice video of fresh bamboo shoots.

Processing methods and practices of fresh bamboo shoots Video 1 Processing methods of fresh bamboo shoots

The thick skin outside the fresh bamboo shoots needs to be peeled off. If it is very laborious to peel off the skin layer by layer, simply wash the fresh bamboo shoots with clear water and cut them vertically from the top with a knife, so that the skin can be seen from the cut surface, and then it is easy to peel off the skin. The hard skin and heel of the root need to be cut off with a knife.

Boiling water of fresh bamboo shoots:

Bamboo shoots cannot be eaten directly. Soak oxalate and astringency in bamboo shoots with water to prevent hydrogen cyanide poisoning. Throw the bamboo shoots into the water, add a little salt, and cook with high fire. After the water boils, cook for 5 minutes, then take out the bamboo shoots, cool them and shred them.

Bleached fresh bamboo shoots:

Cooked fresh bamboo shoots are eaten after a period of cold water, and need to be blanched before eating, because bamboo shoots are easy to dry, and then they can be used for cooking. Fried bacon with fresh bamboo shoots is delicious.

The practice of fresh bamboo shoots

Ingredients: bamboo shoots (800g), tenderloin (75g), millet pepper, onion and garlic.

Ingredients: soy sauce, soy sauce, rock sugar, salt.

Exercise:

1. Shell bamboo shoots, wash them, pat them with a kitchen knife and put them on a plate for later use. Slice tenderloin, millet pepper and onion, and garlic.

2, put more oil in the pot, the oil is slightly hot, pour in the garlic slices and stir-fry the fragrance, and pour in the tenderloin slices and stir-fry until the meat slices change color.

3. Pour in rock sugar and bamboo shoots, stir-fry until the bamboo shoots are slightly soft, pour in 2 tablespoons of light soy sauce and 1 tablespoon of light soy sauce, stir well, pour in tenderloin, mix well, pour in half a bowl of warm water, cover the pot and stew for 3 minutes.

4, 3 minutes later, open the lid and sprinkle with onion and millet pepper, stir well and season with a little salt to turn off the heat.

Fresh-keeping method of fresh bamboo shoots

1, steaming method: clean the selected winter bamboo shoots, then cut the big winter bamboo shoots in half, put them in a steaming rack or a clear water pot to cook until they are 5% ripe, take them out and put them in a bamboo basket for ventilation, which can keep them fresh for 10- 15 days. This method is suitable for damaged winter bamboo shoots or winter bamboo shoots eaten in a short time.

2. Cooking and storage method of stove fire: bury the dug winter bamboo shoots in the fire and cook them (bamboo shoots are soft, so there is no hard feeling when touched by hand). Take it out after simmering, put it in a cool and humid place, and discharge it vertically. When eating, remove its shell, cut it into thin slices, and rinse it with water to remove the bitterness. The winter bamboo shoots preserved in this way can be preserved for 35-45 days.

3. Sealed storage method: Take clean winter bamboo shoots and put them in an altar or jar, then cover them with two layers of plastic films and tie them tightly to prevent air from entering; Or take an airtight plastic bag, wrap the winter bamboo shoots, tie the bag tightly and put them in a cool and ventilated place. Winter bamboo shoots can be stored for 20-30 days in this way.

4. Salt water storage method: put the whole winter bamboo shoots into a pickle jar (or pond) and soak them in concentrated salt water. It can be stored for about 2 months, and the meat quality and shell color of bamboo shoots will not change. When eating, be sure to soak it in clear water for desalination.

Processing methods and practices of fresh bamboo shoots Video 2 There are many cooking methods of fresh bamboo shoots, such as barbecue, fried bacon, fried sausage, fried meat slices, cold salad, fried shrimp, shredded pork with fish flavor, mushroom and bamboo shoot porridge, etc. Stewed bone soup, stewed pork knuckle soup, stewed chicken, roasted beef brisket and so on. Fresh bamboo shoots are delicious no matter how they are cooked, and fried shredded pork with fresh bamboo shoots and mustard tuber is also delicious.

Methods/steps

Peel and wash bamboo shoots, slice them first, then shred them.

Boil the water in the pot and soak the bamboo shoots in the water for a while. Fresh bamboo shoots will taste astringent. Scald it with boiling water to remove water, which will be more delicious.

Wash lean meat, slice and shred, mix well with salt and starch, and marinate for 20 minutes. Wash mustard tuber, slice it first and then shred it for later use.

Everything is ready.

Prepare a bowl, put sugar, salt, soy sauce, starch and water into the bowl, and take out the sauce. Wash and chop ginger, garlic and pepper, and set aside 6 peppers.

When everything is ready, let's start frying shredded pork. When the pan is hot, use a small fire, put oil, add shredded pork and stir fry. When the shredded pork changes color, turn off the fire and put it in a bowl for later use.

The pan for frying meat should be cleaned before frying the next one. After the pan is cleaned, heat it, add oil, add garlic, ginger, pepper and dried pepper and fry until cooked. Stir-fry the bamboo shoots quickly for about one minute, stir-fry the shredded mustard together for a few times, then add the shredded pork, stir evenly, and then add the sauce.

Stir-fry bamboo shoots, pickled mustard tuber and shredded pork a few times, then pour in seasoning juice, add seasoning juice and stir quickly, let it stir evenly, and then turn off the heat and take off the pot after collecting the soup. Sprinkle with chopped green onion, and a plate of pickled mustard tuber and shredded bamboo shoots will be finished. Just try it. It's really delicious and refreshing.

Matters needing attention

1, fresh bamboo shoots should be dehydrated once to remove astringency.

2, mustard tuber itself has a salty taste, no or less salt.

3. After pouring the seasoning juice, stir fry a few times to collect the juice, and then put it on the pan. Don't fry the dough too hard.

Processing methods and practices of fresh bamboo shoots Video 3 Practice of fresh bamboo shoots:

Cut it from the thick end, just cut it where you can pinch it. About 2 cm will do. You can also buy cut ones. You can cut the bamboo shoots from top to bottom with a knife when peeling. Then start peeling, as long as you see that the bamboo shoots are tender yellow or tender green, you can stop dialing. The iron frame was cut into pieces. Delicious with red meat!

Ingredients: fresh bamboo shoots, shredded pork, shredded ginger and shredded garlic.

Practice: Slice the fresh bamboo shoots, boil the water in the pot, copy the bamboo shoots into the water, and drain the water in the pot. Stir shredded pork with soy sauce, corn starch, shredded ginger and salt, and castrate.

Pour oil into the pan, stir-fry the shredded pork until it is 80% cooked, and then take it out of the pan. Pour some more oil into the pot, stir-fry the copied bamboo shoots, add salt (it doesn't matter if the salt is put in early or late because the bamboo shoots don't have much water), and then enjoy the comprehensive village information when the bamboo shoots are almost ripe.

Sauced bamboo shoots

Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, white sugar, chicken essence, shrimp, sesame oil and fresh soup.

Practice: 1, peel off the old skin of fresh bamboo shoots, cut them with a knife, cut them into long bamboo shoots, and then pat them lightly with a knife;

2. Melt the sweet noodle sauce with water, put the peanut oil into a wok, and boil it to remove the oily smell for later use;

3, wok fire, add peanut oil, burn to 50% heat, add bamboo shoots and oil, pour into the colander to drain the oil;

4. Reheat the wok, add peanut oil, add sauce, add sugar and stir, and put it on a plate for later use; 5. When the wok is lit again, add fresh soup and shrimps to boil, and then add bamboo shoots to boil. When the soup is almost dry, add the sauce. When the soup is tightly wrapped around the bamboo shoots, add monosodium glutamate and drizzle with sesame oil.

We can see the effect of bamboo shoots. Fresh bamboo shoots not only taste pure, but also have high nutritional value. We also know something about fresh bamboo shoots. We can supplement enough nutrition while eating. Simple bamboo shoots have such great nutritional and medicinal value.

Second, how to deal with fresh bamboo shoots

How to peel bamboo shoots?

You can peel bamboo shoots layer by layer, but it will be slower and harder. Generally all bamboo shoots are cut in half (from the central axis of the root to the central axis of the tip). After two halves, you can see layers of bamboo shoots from the section, and hold the roots with your left hand.

Grab one side of the part with your right hand and pull it down. You can peel off all the bamboo shoots at once, and then remove the hard skin and heel of the bamboo joints and roots with a knife, and it will be sorted out.

Bamboo shoots, because they are thin and tender and rare, need not be cut, just poke them layer by layer. The roots should also crust.

Friends who have made bamboo shoots will have an experience. If bamboo shoots are shredded, the slag will fall off, and the silk will not be easily cut into strips, and it will be easily broken. Moreover, directly fried bamboo shoots have a strong astringency (the astringency of hairy bamboo shoots is heavier, and bamboo shoots are better)

How to deal with these problems?

One rinse can solve all the problems.

Boil hot water in a pot. After the water boils, cut the bamboo shoots into several sections, blanch them in water, boil them for 5 minutes and take them out. After cooling, they can be chopped. The treated bamboo shoots have no astringency.

Blanched bamboo shoots can also be better preserved. After the bamboo shoots are dried, put them in a clean sealed box (the sealed box is best scalded with boiling water to dry) and put them in the refrigerator for refrigeration. It won't go bad for at least 3 days. It is said that it can be stored for 10 days, but this is not recommended. If possible, you'd better eat fresh food.

Don't throw away cooked bamboo shoots and stored soup. This is a good thing. If you want vegetarian soup, it's an excellent ingredient. Heat the bamboo shoot soup, and everything in it is delicious.

People who avoid eating bamboo shoots: people with stomach bleeding, people with liver cirrhosis, people with urinary calculi, and people during pregnancy. Children who are allergic to oxalic acid should eat less, because eating bamboo shoots affects their calcium absorption.

Third, the nutritional efficacy of bamboo shoots.

Bamboo shoots were called "bamboo shoots" and "bamboo embryos" in ancient times. There are many kinds of bamboo shoots, which can be roughly divided into three categories: winter bamboo shoots, spring bamboo shoots and whip bamboo shoots. Winter bamboo shoots are tender stems of Phyllostachys pubescens underground in winter, which are white, tender and delicious. Spring bamboo shoots are the tender heads of Phyllostachys pubescens and Phyllostachys pubescens born in spring. Like whips, they are white in color, crisp in texture and slightly bitter and fresh in taste.

In China, eating bamboo shoots has a long history, and there was a saying that "vegetarian food is the first product" and "nothing without bamboo shoots is impossible". Li Liyong, a scholar in Qing Dynasty, praised bamboo shoots as "the first vegetable".

Nutritional value of bamboo shoots

1, bamboo shoots have certain nutritional value, including protein, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B, vitamin C and other nutrients.

2. It contains high-quality protein, including lysine, tryptophan, threonine, phenylalanine, glutamic acid, skin amino acids and other essential amino acids. Bamboo shoots are low in sugar, fat and fiber.