1, pressure cooker immersion method
Clean the prepared dried bamboo shoots and put them in a pressure cooker or rice cooker until the fresh water can pass the bamboo shoots. Simmer with fire for about 20 minutes, shred or cut into small slices by hand, then put the torn bamboo shoots in a pot and soak them in clear water for more than 4 hours, preferably one night.
2, baking soda soaking method
Put the dried bamboo shoots into a pot, add a proper amount of boiling water, add a spoonful of edible baking soda, stir evenly with chopsticks, soak for about an hour, shred or cut into small slices by hand, and cook in the pot for about 10 minute.
Baking soda itself is a water-soluble substance, which will produce carbon dioxide bubbles when heated. Carbon dioxide bubbles produced during bamboo shoots soaking can help hot water soak bamboo shoots quickly.
Proces method of dried bamboo shoot
1, the traditional production method of dried bamboo shoots: dried bamboo shoots are fresh bamboo shoots that are shelled and cut, cooked at high temperature, soaked and bleached in clear water, sliced or squeezed by hand, then naturally dried or dried, and finally packaged and sold. After so many processing procedures, fresh bamboo shoots have become dried bamboo shoots.
2. Vacuum freeze-drying method of dried bamboo shoots:: This method is to freeze the water in fresh bamboo shoots at low temperature, and use the principle of ice crystal sublimation to sublimate the water in fresh bamboo shoots into steam in vacuum environment, and then become dried bamboo shoots. The main processing steps are cooking fresh bamboo shoots, peeling and cleaning, slicing, blanching, cooling, pre-freezing at the low temperature of -20℃, and vacuum freeze-drying.