Bamboo shoots are usually food in winter and spring. Once these two seasons have passed, fresh bamboo shoots will grow old and grow into bamboo. Therefore, bamboo shoots should be picked soon after germination and then stored for a long time, so that they can enjoy this delicious food all year round. Then let Bian Xiao teach you how to sun-dry bamboo shoots for long-term preservation.

Method 1:

First, we peel the bamboo shoots, remove the old roots, clean them, cut them in half, then put them in a pot and cook them for about 20 minutes. If the bamboo shoots are cooked too much, the time will be longer. Boil it in cold water, put it on with a rope and dry it. When the dried bamboo shoots are light yellow, the surface is covered with white salt and the texture is dry and hard, but attention should be paid to the bamboo shoots. This will affect the taste. Dried bamboo shoots can be stored in dry containers or fresh-keeping bags for about 6 months-1year, and can be delicious all year round.

Method 2:

Wash it with mountain spring water, and then cook it in a large iron pot with an earthen stove. Be sure to use dry wood to burn the fire, so that the cooked bamboo shoots will have a faint natural fragrance and ensure the original flavor of the bamboo shoots. Then put the cooked bamboo shoots into a large plaque woven with bamboo strips, and choose a place with plenty of sunshine, fresh air, no pollution and few people to expose to the sun for 3-5 days, and the dried bamboo shoots will be ready.

note:

Generally, the color of dried bamboo shoots will become darker after a long time, indicating that dried bamboo shoots have not been smoked by sulfur, which is a sign of "green health". Generally, the method of non-discoloration of dried bamboo shoots is to dry dried bamboo shoots before the rainy season, and then put them in the refrigerator, which can also make their colors better, but the discoloration of dried bamboo shoots is normal and will not affect the taste.