Salt water bamboo shoots practice
Practice a
Instruments: bamboo shoots.
Seasoning: salt, coriander, pepper, cinnamon, cumin, ginger, green onion.
Salt water hand torn bamboo shoots
1, fresh bamboo shoots, peeled.
2, wash and clean into the pot, add spices and salt, boil and cook through on low heat.
3, natural cooling.
4, hand torn into the plate, directly on the table.
Food Tips
1, spices should not be too much, salt must be in place.
2, eat at home, a root is also very beautiful, hand torn on the table to eat more elegant.
3, the spices are not bound to these kinds of, you can mix your own but not too much.
Practice two
1, fresh bamboo shoots, peeled.
2, wash and clean into the pot, add spices and salt, boil and cook through low heat.
3, natural cooling.
4, hand torn into the plate, directly on the table.
Why use salt water to cook spring bamboo shoots
Spring bamboo shoots contain insoluble oxalic acid, which can induce asthma, allergic rhinitis, dermatitis, urticaria and so on. If you use bamboo shoot slices, bamboo shoots diced stir-fried vegetables, to first boil the spring bamboo shoots in lightly salted water for 5 to 10 minutes, and then stir-fried with other foods.
High temperature can decompose most of the oxalic acid, but also can make the dishes without astringency, taste more fresh, to prevent eating bamboo shoots allergies. At the same time, eat bamboo shoots try not to eat with marine fish, to avoid triggering skin diseases.
How to pick fresh spring bamboo shoots
1, look at the bamboo shoot shells: root yellowish-white, the middle to the tip of the brownish-yellow and glossy is relatively fresh bamboo shoots. If the center to the tip of the dark brown, freshness will be much worse.
2, look at the bamboo shoot meat: the whiter the color of the bamboo shoot meat is the more tender, bamboo shoot meat yellow quality of the second, green is poor quality.
3, look at the bamboo shoots section: section and section between the more closely, the more tender meat. Bamboo shoots section is very open very long, the root has scratches, then the bamboo shoots will be older not good bite, inside may have been bad.
5, with the hand touch: with the hand feel is not very wet, if too wet, inside may have begun to deteriorate. If you peel the bamboo shoots, the inside is very wet, and green, try not to eat.
6, look at the buds and flowers: the tip of the spring bamboo shoots bloom buds and flowers should be white with yellow color, this is a high-quality spring bamboo shoots. If the color of buds and flowers is green, this is an old inferior bamboo shoots.
7, look at the roots: spring bamboo shoots around the roots, such as white bead-like protrusions, this is what Wenzhou people commonly known as the "lemongrass bamboo shoots", the bamboo shoots taste better.
8, finger pinch method: the bottom of the spring bamboo shoots up, with a finger nail gently in the bamboo shoots on the flesh of a pinch, such as the appearance of a deep fingernail pinched into the marks that are high-quality tender bamboo shoots. If the pinch down is shallow marks or no reaction is poor quality old bamboo shoots.