How to treat fresh bamboo shoots: soak them in water for a day; cook bamboo shoots in boiling water; cook bamboo shoots in rice water; pickle bamboo shoots, etc.

1, soaked in water for a day:

To completely remove the bitter taste of bamboo shoots, bamboo shoots soaked in water, at least one day of soaking, the process of soaking should be every two hours to two and a half hours on a change of water, so that the bamboo shoots can be better removed from the bitter taste of the bamboo shoots, and so on non-stop change of water. Then after soaking for a day, remove the bamboo shoots to completely remove the bitter flavor.

2, with boiling water cooking bamboo shoots:

In the pot to add some water, after the water boiled, put the bamboo shoots into it, cook for two hours, and then can be taken out of the bamboo shoots into a pot, the pot to add some water, and then soak the bamboo shoots have been boiled with water on it, the time does not need to be too long.

3, with rice water to cook bamboo shoots:

Prepare a pot of boiling water, put the rice water, as well as the shells of the bamboo shoots, and simmer on low heat for about 10 minutes, and then turn off the fire, simmering until cool, the role of the bitter taste can become light, the reason is that the rice water can draw out the bamboo shoots of the sweetness of the bitter taste to reduce.

4, pickled bamboo shoots:

The bamboo shoots will be cleaned after removing the skin, and then add a certain amount of salt, pickled five hours to six hours appropriate, pickled and then look for a basin, add water, and then put the pickled bamboo shoots into the water to soak, soaking time is about more than a day, soak the number of times to change water only! need to change three to four times on it.

Fresh bamboo shoots purchase

1, look at the bamboo shoots body:

Root and stem big tail small bamboo shoots meat more shells, and the flavor of the particularly crisp and sweet tender. In addition, do not buy too big bamboo shoots, from the root to the tip of the best not more than 30 centimeters. Bamboo shoots are too big, the root fiber will become thick and aging, cooking time bamboo shoots must be cut off a lot of the root to use, and bamboo shoots taste is not good. The size of a good quality spring bamboo shoot is chubby, the leaves of the bamboo shoot are large and open, and the whole bamboo shoot is slightly curved. If the size of the bamboo shoots are thin, long and straight that is the poor quality of the old bamboo shoots.

2, look at the shell:

Shoots shells are generally tender yellow for the best, because not fully grown out of the soil or just grow out of the bamboo shoots shells are often yellow, and its bamboo shoots are particularly tender. The root is yellowish-white, the middle to the tip of the brownish-yellow and shiny is more fresh bamboo shoots. If the center to the tip is dark brown, the freshness will be much worse.

3, look at the root:

Spring bamboo shoots around the root of white bead-like protrusions, this is commonly known as the Wenzhou people, "White Moss Bamboo Shoots", the bamboo shoots taste better. If the bead-like protrusions become black, then, this spring bamboo shoots are poor quality old bamboo shoots.

4, look at the bud flower:

The tip of the spring bamboo shoots open bud flower color to white with yellow, this is the quality of spring bamboo shoots. If the bud flower color is green, this is the old inferior bamboo shoots.

5, look at the bamboo shoot meat:

The whiter the color of the bamboo shoot meat, the more tender, the bamboo shoot meat yellow quality of the second, the green is poor quality.