Bamboo shoots preservation methods: brine preservation method, sealed preservation method, cooked and refrigerated preservation method.

1, salt water preservation method:

Prepare a basin of warm water in advance, and then add an appropriate amount of salt in the warm water, and then put the spring bamboo shoots directly into the salt water, soak for half an hour, and then take it out of the control of the water dry, you can let the spring bamboo shoots to save half a month or so, and will not deteriorate.

2, sealed preservation method:

Buy back the surface of the spring bamboo shoots will have a lot of soil, retain the soil, because the soil is the best protective agent of the spring bamboo shoots, but also the best preservative, as long as the bamboo shoots with the kitchen paper wrapped up to make it in a dry environment can be preserved.

3, cooked refrigerated preservation method:

Want to spring bamboo shoots preserved a little longer, you can buy back the spring bamboo shoots, after shelling, divided into small pieces. At the same time to start a pot of boiling water, add the right amount of water in the pot, after the pot of water boiling, add two tablespoons of salt, and then the bamboo shoots, directly into the hot water, will be cooked off. Dry the moisture of the spring bamboo shoots with a plastic bag packed directly into the refrigerator summary chilled, so that anytime to eat anytime to take, it is very convenient, can be placed for about a year of time.

Selection of bamboo shoots:

1, observe the bamboo shoots of bamboo

If the bamboo shoots peeled open, the surface of the bamboo shoots are closer together, grow more dense. Such bamboo shoots are basically very good in taste, tender and fresh.

On the contrary, if the bamboo shoots have a larger spacing between the bamboo joints, most of such bamboo shoots are a bit worse in flavor. They will taste older and not as tender as bamboo shoots with densely spaced joints.

2, observe the color of the flesh

Peel off the skin of the bamboo shoots, the flesh inside will have three colors. One is white, one is yellow and one is green.

If the color of the bamboo shoot meat is white, it proves to be the most delicious. Such bamboo shoots are tender, fresh, and crispy. If the color of the bamboo shoot meat is yellow, it can be slightly inferior in taste, but it is also very delicious. But if the color of the bamboo shoot meat is green, it is the worst in terms of taste.

3, observe the overall size of bamboo shoots

I believe that many friends have encountered this situation, buy home bamboo shoots, after peeling the shells, the remaining bamboo shoots meat is only a little. In fact, this is that when we buy bamboo shoots, we do not pick the quality bamboo shoots.

Generally, bamboo shoots with big roots and small bodies will have less shells and more flesh. And, such bamboo shoots are also guaranteed in flavor, most of them are crispy, sweet, smooth and tender, and fresh.

Also, quality bamboo shoots are mostly chubby in size. But just fat, not too big. If it is too big, it means the bamboo shoots will have more fiber in the root and not so good in taste.

As for how big is too big, it depends on the length from the head to the tail of the bamboo shoot. If it's more than 30 centimeters, it's too big.