Spring bamboo shoots are a unique delicacy in spring. The meat is white, tender and delicious. It is delicious whether stir-fried or braised.
However, this is a very seasonal ingredient that cannot be eaten after spring. In order to retain the unique "umami taste", many people will dry the spring bamboo shoots into dried bamboo shoots and preserve them. It won’t go bad all year round and can be eaten at any time.
The method of drying dried bamboo shoots is very simple. Slice the spring bamboo shoots and place them directly in the sun to dry. The dried bamboo shoots will not be white and will turn black, making them unappetizing. In fact, when drying dried bamboo shoots, you cannot just dry them all at once. You need to do an extra step so that the dried bamboo shoots will not turn black and taste more delicious.
In my hometown in the countryside, my grandma would dry out some dried bamboo shoots every year. They were light and easy to carry, so she would give me some every year.
This time I asked my grandma how to dry dried bamboo shoots and dried some myself. As long as I remember a few small details, the dried bamboo shoots will be white, not black, and full of flavor.
Self-dried bamboo shoots
The first step is to buy some fresh spring bamboo shoots, score them with a knife, peel off the outer layer of bamboo shoots, and cut off the old and hard ones with a knife roots and rinse with clean water.
Tips 1: Spring bamboo shoots must be fresh, preferably freshly dug out of the soil, bought and dried now. The bamboo shoots will become old after being stored for a few days.
The second step is to cut the spring bamboo shoots into large pieces or large pieces. Pour an appropriate amount of water into the pot, add a spoonful of salt, add the spring bamboo shoots and cook for 10 minutes until the spring bamboo shoots are cooked. Remove the spring bamboo shoots and soak them in cold water to cool down.
Tip 2: After peeling the spring bamboo shoots, cook them as soon as possible, otherwise they will not taste fresh and tender and will become stale. Cooked spring bamboo shoots should be cooled down immediately with cold water. If the temperature is too high, the spring bamboo shoots will be easily oxidized and turn black.
The third step is to lay the sliced ??bamboo shoots flat on a board and dry them in the sun for 3 days. If it is bamboo shoots, it is recommended to slice them first and then dry them. The bamboo shoots should not be cut too thin, at least 1 cm thick, otherwise there will not be much left after drying.
Tip 3: When drying bamboo shoots, it is best to check the weather in advance. Only if there are good sunny days for at least 3 to 5 consecutive days can the bamboo shoots be fully dried. If there is rainy weather in the middle, the dried bamboo shoots are likely to get damp and moldy. Put it in the sun during the day and in a cool and ventilated place at night, which is conducive to the rapid evaporation of water. It should be kept in the sun for at least 3 days.
The fourth step is to seal the dried bamboo shoots in a fresh-keeping bag and store them in a cool and ventilated place to avoid moisture. They will not go bad after one year.
The chef has something to say
Drying vegetables is a good way to preserve ingredients, but it does not just need to be dried directly in the sun. Whether it is dried bamboo shoots or other fresh food, it should be boiled in salt water first, and then dried after the ingredients are cooked.
There are two benefits of cooking it:
1. The texture and taste of the ingredients will not change. It is almost the same as fresh ingredients when eaten at any time.
2. Salt is added to the water, and the food absorbs the salt and is beneficial to long-term storage.
How to eat dried bamboo shoots: Soak in water for 2 hours in advance. After soaking until soft, you can fry, stir-fry or stew.
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