1. Peel off the skin of the bamboo shoots. After peeling, we can wash the bamboo shoots first, and then cut them in the middle with a knife.
2. Prepare a pot, and then add a proper amount of water to the pot.
3. After the water boils, put the bamboo shoots into the pot, then add some edible salt and wait for the water to boil.
4. Cook for about 10 minutes, and you can fish out the bamboo shoots.
5. After blanching, soak the bamboo shoots in clear water.
2 How to remove the astringency of spring bamboo shoots 1, soaking in clear water Usually, the best way to remove the astringency of spring bamboo shoots is to soak them in clear water, which is especially suitable for dried spring bamboo shoots. During the soaking process, it is necessary to change the water frequently, preferably every two hours, and the soaking time should not be less than 24 hours, so that the dried spring bamboo shoots can be soaked and its bitterness and astringency can be removed.
2. Boil in water to remove the bitterness and astringency of spring bamboo shoots. You can also boil them in boiling water. You can put the dried spring bamboo shoots preserved at home in a pot and add water to boil them for another hour or two, then take them out and soak them in water, and change the water several times during soaking, so that the spring bamboo shoots obtained are fresh and tender, and the bitterness and astringency are particularly weak.
3. High-temperature steamed bamboo shoots can be put in a pot and steamed at high temperature when they are collected and processed. After steaming, the shells of bamboo shoots should be removed, washed with clear water, and then steamed in a pot. After steaming, they should be taken out and washed with clear water, so that the obtained bamboo shoots will not only taste bitter but also have a unique fresh and sweet taste.
4. Pickling edible salt with salt can also remove the bitterness and astringency of spring bamboo shoots. Usually, fresh spring bamboo shoots that can be collected are removed from their shells, put in a basin, mixed with edible salt and marinated for five or six hours. Coarse salt can also be used when pickling. In the pickling process, it is necessary to pour out the salt water in time, take it out and wash it with clear water after pickling, then soak it with clear water for 24 hours, and change water three or four times in the middle, which can also remove the bitterness and astringency of spring bamboo shoots.
3 How to store fresh bamboo shoots in the refrigerator Fresh bamboo shoots need to be blanched before being stored in the refrigerator.
It is suggested that the cut bamboo shoots be boiled with clear water for half an hour, then washed with clear water, put in fresh-keeping bags and put in the refrigerator for quick freezing and preservation.
If fresh bamboo shoots are stored directly in the refrigerator, after a period of time, they tend to age seriously. Because the cold room of the refrigerator is low temperature, although the metabolism of bamboo shoots is weakened, the air in the cold room is very dry and cold, and long-term storage will lead to rapid dehydration and fiber aging of bamboo shoots.
4 How to cook the freshly dug spring bamboo shoots? Ingredients: 4 spring bamboo shoots, soy sauce 1 spoon, 3 tablespoons soy sauce, 2 tablespoons white sugar, appropriate amount of salt, cooking wine 1 spoon.
Practice steps
1, the skin of the young bamboo shoots is removed and washed.
2, first cut into two or three petals with the middle.
3. Cut into hob blocks.
4. Boil the water in the pot and remove the bamboo shoots for about three minutes.
5. Take a small bowl, mix one spoonful of soy sauce, one spoonful of cooking wine, three spoonfuls of soy sauce, two spoonfuls of sugar and appropriate amount of salt, and add some water to blend.
6, put the cooking oil in the pot or a little more than usual, put the bamboo shoots into the pot and fry, medium fire, stir fry until the bamboo shoots are browned.
7. Add the prepared seasoning juice.
8. Continue to stir fry evenly. If the seasoning juice is too much, you can thicken it with a small amount of water starch. If the seasoning juice is not too much, stir fry evenly and you can go out.