1, high pressure immersion method. Clean the dried bamboo shoots, put them in a pressure cooker or rice cooker, add enough clear water to keep the bamboo shoots intact, stew and cook for about 20 minutes until they are soft, take them out, shred or slice them, soak them in a clear water basin at room temperature for more than 3 hours, and then cook them as you eat.
2, baking soda simmering method. Put the dried bamboo shoots into a pot, add enough hot water to soak the bamboo shoots, add a spoonful of baking soda, mix well, cover with soaking 1 hour or so, then take out the slices or shreds, put them in a pot, cook for 10 minute, take them out and wash them to cook.
Why can high-pressure soaking dry bamboo shoots soak so fast? Principle: Because the pressure in the pressure cooker is very high, the bamboo shoots will be softened in the pot due to the pressure generated by the continuous high temperature, and at the same time, the rolling steam in the pot will also impact the bamboo shoots differently to help them soften, so the bamboo shoots can be soaked quickly after being pressed in the pressure cooker for 20 minutes, and then they only need to be sliced or shredded and soaked in cold water at room temperature, and then they can be fried with draining water.
Why can dried bamboo shoots be soaked so fast by baking soda stewing? Principle: Because baking soda itself is easily soluble in water, and it is easy to generate carbon dioxide bubbles when it is heated, the bubbles generated continuously when soaking dried bamboo shoots can help hot water to quickly soften the dried bamboo shoots. After that, cut the slightly softened bamboo shoots into thin slices or filaments, put them in a pot, and boil them in clean water for 10 minutes to boil out excess bitter water. After washing, they can be fried at will, and the taste is very good.
Cooking tips of "soaking dried bamboo shoots": (1) It is suggested that the soaked dried bamboo shoots should be soaked for more than one day, and the method of stewing them at high pressure for 20 minutes and then slicing them and soaking them for one night will not only make the bamboo shoots white and big, but also make them taste sweet and tender, which is popular among the elderly and children.
(2) If you are in a hurry to cook dried bamboo shoots and have to use the second method, it is suggested to add a spoonful of sugar to stew together when you finally cut them, so that the cooked bamboo shoots can come back with some sweetness, and the fried ones will not taste bad after washing.