1, bamboo shoots classification: bamboo shoots divided into spring bamboo shoots, winter bamboo shoots, whip bamboo shoots, etc.
Spring bamboo shoots, bamboo shoots in the spring, the hundred bamboo shoots in the spring growth of tender, fresh taste.
Spring bamboo shoots for the spring growth of bamboo, bamboos, bamboo spring growth of young shoots, color white, tender texture, taste fresh;
Winter bamboo shoots for the winter of the bamboo born in the underground fat young stems, color and lustre white, texture tender, taste fresh; whip shoots for the summer growth of the bamboo in the soil of the young fork head, such as the horsewhip, color white, brittle texture, taste a little bitter and fresh.
2, how to choose bamboo shoots: spring bamboo shoots should be selected short thick, purple with velvet, white meat, shaped like a whip is good; good quality asparagus is long round waist-shaped, humpback, scales slightly velvet, yellowish white skin, meat pale white.
3, the cooking of fresh bamboo shoots: bamboo shoots are crisp and tender, this from the flavorless, so that its flavor has the following two methods: First, split with a knife and cut into firewood, increase its contact area with the seasoning, bamboo shoots cut surface uneven, easy to adhere to the flavor; Second, with fresh soup steamed into the flavor.
Spring bamboo shoots, whip bamboo shoots, etc., tender and slightly brittle is not easy to taste, because the body contains tannic acid, eating hemp mouth, affecting the flavor, generally more water boiled or warmed in oil to make the tannins volatile. The effect of oil warming is better than boiling. Bamboo shoots (harder) should be stewed