The color of dried bamboo shoots is Huang Liang, the meat is tender and rich in trace elements such as protein, cellulose and amino acids. The characteristics of low fat, low sugar and more dietary fiber are helpful for eating and appetizing. Is suitable for a wide range of people, and can be safely eaten by men, women and children.
The varieties of dried bamboo shoots can be divided into Hunan red shell dried bamboo shoots, Zhejiang thunder dried bamboo shoots, early dried bamboo shoots and stalagmite dried bamboo shoots, Anhui hairy dried bamboo shoots and so on.
Dried bamboo shoots are nutritious, delicious, crisp and refreshing. The main feature of dried Phyllostachys praecox is fresh and tender. Dry early bamboo shoots take early bamboo shoots as raw materials, with thick meat and relatively high yield. Properly processed dried early bamboo shoots are green. Although most of the early bamboo shoots are planted artificially, the growth environment is basically close to the wild, so the quality of dried bamboo shoots is very good.
Dried stalagmites are made from stalagmites and mainly produced in Lin 'an, Zhejiang. It is named after growing on a thin stone wall.
Dried bamboo shoots are made of bamboo shoots. The main producing areas are Anji, Lin 'an, Zhejiang and Huangshan, Anhui, which are widely distributed. Relatively speaking, dried bamboo shoots are coarse in fiber and rough in taste, but now they are mostly made of tender bamboo shoots, which have a good taste.
Expansion method: water expansion
Ascending process:
1. Soak dried bamboo shoots in clear water 10 hour, and rinse with clear water after softening.
2. Put the square bamboo shoots into a pot (not an iron pot), inject a proper amount of water, wipe the square bamboo shoots clean, bring them to a boil with a high fire, and simmer for about two hours, then turn off the fire for one hour.
3. Take out the bamboo shoots and soak them in clear water for one day.
Expansion method: water expansion
Ascending process:
1. Soak dried bamboo shoots in warm water 12 hours or so.
2. Put the softened dried bamboo shoots into a cold water pot and cook for about 2 hours, then turn off the fire and stew until it cools naturally.
3. Take out the dried bamboo shoots, wash them and soak them in a clear water basin for about 20 hours. Change the water once a day.
4. take out the dried bamboo shoots. If they are easily cut, they are soaked. If they are hard, they can't even be cut. Repeat the above steps until the soaking is completed.