Gourmet Jie food ingredients ingredients formula daquan dried bamboo shoots alias: dried bamboo shoots

Guide to making dried bamboo shoots:

Production of dried bamboo shoots

(1) Shelling and cleaning: cut the shell of bamboo shoots from both sides with a knife, peel off the shell, cut off the inedible old bamboo shoots, cut them into 2-4 petals longitudinally, and then clean them. ⑵ Modeling: Cut the washed bamboo shoots into thin slices with a thickness of 3mm horizontally, and then cut them into short sections with a length of 1.5-2cm vertically. ⑶ Cooking: The sliced bamboo shoots are cooked for 1.5 hours and then released. Pay attention to the heat when cooking bamboo shoots. Over-ripe bamboo shoots are red, while immature bamboo shoots are black and moldy. (4) air drying: spread the dried bamboo shoots out of the cage on a bamboo mat, and expose them to the sun until the hands are loose, thus obtaining the dried bamboo shoots. Generally, fresh bamboo shoots without shells can produce 15- 16 kg of dried bamboo shoots per 100 kg.