'Don't use water directly to soak bamboo, add 2 more, 10 minutes to soak open, soft and flexible, no hard core!

Bamboo curd is a common ingredient, nutritious, soft and tender taste, many people love to eat. Because it is dry, it is easy to save, so every family will buy some prepared at home.

While the rotting bamboo is very delicious, but when you buy it, pay attention, it has a lot of colors, such as white, yellowish, yellow, dark yellow, etc., in the end, which color quality is good? Some people think that the more yellow the roti the better quality, is it really so? Today I will talk to you about the little knowledge of roti. It's almost New Year, many people have to buy roti to cook, quickly collect it.

Good quality roti has 3 characteristics:

1, color

Quality roti is light yellow and shiny. If the color is white without luster, the quality is inferior. If the color is deep yellow, and dull and no luster, it is a poor quality roti.

2, texture

Quality roti brittle texture, easy to break, the break has a hollow. If it is solid, the quality is poor. If it is difficult to break, 80% added chemicals, do not buy.

3, smell

Quality bamboo roasting with a light soy flavor, no other odor, soft and flexible after soaking. If there is a sour, musty, irritating smell, are not good bamboo, can not buy.

There is also a "poisonous bamboo" on the market, is the unscrupulous elements of the industrial raw material production of bamboo, hanging white block, borax, urotropin, etc., hanging white block, borax is a highly toxic substance, can make the bamboo color white, toughness is not easy to break. So when you buy, pay attention to 3 points, that is, the color is white, toughness is very strong, there is an irritating smell, so the rotting bamboo is very likely to be poisonous rotting bamboo, do not buy.

The preservation time of ordinary dry rotting bamboo is 3 months, and if it is vacuum-packed, it can be preserved for up to a year. Although the preservation time is long, it is recommended to buy as much as you can, buy less at a time, and try to eat fresh as much as possible.

Soaking roti

Roti is a dry product, must be soaked in water before consumption, soaking roti is a difficult thing, usually soaked for a few hours are still hard. If you use boiling water to soak, although the outside is soft, there is still a hard core inside, is the sandwich, very difficult to eat.

Is there a fast way to soak roti? Of course there is, here I share with you a small trick, 10 minutes to soak, and soft and elastic without hard core, and will not lose nutrition, come to learn it.

1, to prepare some high-quality bamboo, broken into appropriate small sections, into the pot, add the appropriate amount of 40 ℃ warm water, not over the bamboo can be.

2, add a spoonful of salt, a spoonful of vinegar, mix well with your hands, take a plate and press the bamboo, so that the bamboo is always immersed in water.

3, soak for 10 minutes, roti is soaked, inside and outside have become soft, no hard core, taste very good.

The principle of fast soaking rotisserie bamboo:

①No boiling water nor cold water, use warm water to soak, not only fast, but also will not lose nutrients.

②The salt increases the concentration of water, the penetration becomes stronger, you can quickly enter the rotting bamboo, so that the rotting bamboo quickly absorbs water and expands, so that the rapid soaking. Salt also sterilizes and disinfects, and the roti is cleaner.

③Vinegar can soften the roti, the taste is more soft and tender.

The soaked bamboo can be stir-fried directly or shabu-shabu is very good. It is important to note that although the bamboo is cooked, but if you want to cold, be sure to blanch for 2 minutes, not only can remove the smell of beans, but also disinfection and sterilization, consumption of healthier.

Is this article useful to you? If you think it is useful, please give me a like, comment, forward, attention, so that more people have learned skills, next time I will continue to share useful food knowledge!