The first type: winter bamboo shoots

Winter bamboo shoots grow after the beginning of autumn. Their growth is quite special. People have to dig into the soil when picking, so that the unearthed bamboo shoots will be fresh and crisp. Tender, once it grows taller, its meat will become much older, so we always choose to pick it before it is unearthed. Picking is also a technical job. Without certain experience, you cannot tell where it grows.

Winter bamboo shoots are suitable for stir-frying with braised pork or bacon. Add oil, salt, chicken essence, red pepper, garlic, and don’t use too many seasonings to ensure the original flavor of winter bamboo shoots. This method is relatively simple. It is a kind of family practice, and friends who have never done it can learn it after watching it once.

Another way to make soup is to boil the winter bamboo shoots in water once, because fresh bamboo shoots will be bitter. After soaking in water for three hours, cut them into pieces and add chicken or ribs. , the simpler the ingredients, the better, too much will cover up the original flavor of bamboo shoots!

The second type: sweet bamboo shoots

Sweet bamboo shoots are born from February to Qingming period of the lunar calendar. Because they grow in spring, they are also called spring bamboo shoots. This kind of bamboo shoots Different from winter bamboo shoots, it is more tender than winter bamboo shoots and very small in size. After peeling off the shell and washing it, it can be put into the pot directly. It is suitable for stir-frying with pork belly or used to stew soup. It has a different taste. Chiaki!

This kind of sweet bamboo shoots is more suitable for another method, that is, stuffing with bamboo shoots. I believe many people have never tried using bamboo shoots for stuffing. In fact, this method is very common in rural areas. Large bamboo shoots are not It's easy to make, but the taste is not that good, so I chose to make it this way.

Wrap the meat filling inside, fry it in hot oil, and wait until the color turns golden brown before picking it up. A delicious plate of stuffed bamboo shoots is ready. It is very simple!

The third type: big bamboo shoots

Big bamboo shoots are called like this in our rural areas. I don’t know what they are called in other places. This kind of bamboo shoots is very big. There are more than ten bamboo shoots in one bamboo shoot. It weighs twenty kilograms, grows very tall, and has very thick meat. Generally, one bamboo shoot is enough to feed you for a day. This kind of bamboo shoot is not suitable for stir-frying or stewing, because it has a bitter taste and needs to be boiled in hot water. Then soak it in water overnight to remove the bitter taste!

The sour bamboo shoots we often eat are made from this kind of bamboo shoots. Generally speaking, other bamboo shoots cannot be made. If you have the conditions, try making sour bamboo shoots yourself and wash them clean. Cut it and put it directly into the bottle. There is no need to boil it with hot water. Add cold boiled water. If you have well water, it is best to use well water. Add appropriate salt. Remember not to touch the oil. Then seal it. After half a month You can taste the sour bamboo shoots you made by yourself, the method is very simple!