Dry bamboo shoots quickly soften methods are as follows:

1, high-pressure soaking method. Wash dry bamboo shoots into the pressure cooker or rice cooker, add enough water over bamboo shoots, simmering cover to cook for about 20 minutes to soften, fish out and tear into silk or thinly sliced into a pot of water at room temperature soak for more than 3 hours, and then eat with the cooking can be taken;

2, baking soda simmering method. Dry bamboo shoots into the pot, add enough hot water did not exceed the bamboo shoots, into a spoonful of baking soda mix well, covered soak for about 1 hour, and then fish out the slices or silk, into the pot to cook for 10 minutes, take out the wash can be cooked.

Why can dried bamboo shoots soak so fast in high-pressure soaking method?

Principle: Because the pressure in the pressure cooker is very high, bamboo shoots in the cooker will be softened because of the pressure generated by the sustained high temperature, and at the same time the rolling water vapor in the cooker will be different impact on the bamboo shoots to help soften, so the pressure cooker pressure for 20 minutes after the bamboo shoots can be quickly softened, and then you just need to cut thin slices or torn into shreds and put them in the cool water at room temperature can be soaked, and then eat as you take the drained and stir-fried can be.

Why can dried bamboo shoots be soaked so fast in baking soda?

Principle: because baking soda itself is soluble in water, and heat is easy to produce carbon dioxide bubbles, in the soaking of dry bamboo shoots constantly produced bubbles can help hot water quickly soften dry bamboo shoots, and then a little softened bamboo shoots cut into thin slices or julienne strips, loaded into a pot of water to boil for 10 minutes or so cook out the excess bitterness of the water, wash can be free to stir-fry, the flavor is very good.

Which of the two soaking methods is better?

Lin Dada suggests using the high-pressure soaking method is better, although the high-pressure soaking method requires several hours to cook, while the baking soda stewing method only requires more than 1 hour to cook, but the high-pressure soaking method does not add any flavorings and additives, soaked bamboo shoots can maintain the original sweet taste;

While the baking soda soaking method, although the soaking is faster, but baking soda itself has a bitter and astringent taste, after soaking, the bamboo shoots will have a good taste. Bitter flavor, soaked bamboo shoots must be thoroughly cooked out of the bitter water and washed to cook, the taste is not as crisp as the high-pressure soaking method, the taste is not as sweet, so the former is recommended, baking soda soaking method is relatively only suitable for the urgent need to cook the case of operation, each take what you need.

"Soak dried bamboo shoots" cooking tips:

(1) recommended soaking dried bamboo shoots try to soak more than one day, using the first high-pressure simmering 20 minutes after slicing and soaking overnight practice, bamboo shoots can not only soak and white and big, and fried out of the taste is very sweet and tender, the old man and the children love to eat.

(2) If you are in a hurry to cook dry bamboo shoots have to use the second approach, then it is recommended that the last cut into the pot at the same time adding a spoonful of sugar to simmer together, so that cooked bamboo shoots can come back to some of the sweetness, cleaned and fried out of the flavor is not not tasty.

In fact, soak a good tasty dry bamboo shoots or very simple, we recommend that you read the collection and seriously hands-on maneuver once, and I will love these 2 methods as much as I do hee hee! The first time I saw this is when I was a kid, and I was a kid, and I was a kid.