1. Soak dried bamboo shoots in clear water for one night. Objective: To make bamboo shoots (alkaline substances contained in bamboo shoots) attached to the surface of dried bamboo shoots fully absorb water, dissolve and wash them.

2. The next day, take out the dried bamboo shoots soaked overnight, put them in an autoclave, add water until the water content in the soaked dried bamboo shoots is more than 2cm, and reduce the fire to the autoclave for 40 minutes after spraying. Objective: To make dried bamboo shoots fully absorbent and tender by high-temperature puffing, and at the same time, the hairpins in dried bamboo shoots will be fully released into the water. When the pot is cut open, you can see that the clear water in the pot becomes turbid and dark brown, and at the same time you can smell a strong fat smell. This is the purpose of fully soaking hair at high temperature, which can not only make hair soft and tender, but also release odorous substances.

3. By the second step, the dried bamboo shoots are basically soaked. In order to obtain a more pure and clean flavor of dried bamboo shoots, it is suggested to take the dried bamboo shoots out of the pressure cooker, then soak them in clear water for 3-4 hours and wash them. Objective: After the first and second steps of soaking bamboo shoots, there will still be residual odor attached to the bamboo shoots, which needs to be cleaned by soaking in clear water.

skill

Generally, the growth rate of 500 grams of dried bamboo shoots can reach 2500 ~ 3000 grams, and the good quality can reach 3500 ~ 4500 grams. When the water is boiling, be careful not to let the rice grains fall in, so as not to turn the dried bamboo shoots black.

Practice of burning ribs with dried bamboo shoots

I. Materials used

Ingredients: ribs 600g, dried bamboo shoots100g.

Accessories: ginger 1, star anise 1, onion 1, cinnamon 1, hawthorn 5, dried tangerine peel 1, soy sauce 1 tablespoon, 2 tablespoons of oil and salt.

Second, practice.

1. First, soak the dried bamboo shoots for at least 12 hours and change the water several times.

2, clean, cut into large pieces for use.

3. Soak the ribs in bloodletting water, then remove the blood and clean them for later use.

4. Pour 2 tablespoons of oil, 2 tablespoons of water and 1 tablespoon of sugar into a cold pot.

5. Stir-fry the sugar over medium heat to melt, and add the blanched ribs.

6. Stir-fry the ribs constantly, let the syrup wrap them, and then add ginger, onion, star anise, cinnamon, hawthorn and dried tangerine peel.

7, stir fry the fragrance, the ribs are slightly browned, and pour in the right amount of soy sauce.

8. Keep bombing. If you feel a little dry at this time, you can drink less water until the color is uniform, and then add the soaked dried bamboo shoots.

9, add enough water at a time, that is, water and meat are flat.

10, transfer to pressure cooker and pressurize 14 minutes. When there is no pressure cooker, the time is longer, so the dried bamboo shoots will be terrible.

1 1. Take it out of the pressure cooker, pour it back into the pot and season with salt.

12, cover the pot and continue to simmer until it is slightly juicy.

13, plate, sprinkle some cyan, garlic sprouts, coriander, or green pepper.

Refer to Baidu Encyclopedia-Dried bamboo shoots? Edible method