Bamboo shoots are preserved by shelling. You can peel bamboo shoots layer by layer, but it will be slower and the skin will be harder. Generally all bamboo shoots are cut in half (from the central axis of the root to the central axis of the tip). After two halves, you can see layers of bamboo shoots from the section. Grab the root with your left hand and pull it down with your right hand, and all the bamboo shoots can be peeled off at once. Then use a knife to remove the hard skin and heel of the bamboo joints and roots, and it will be sorted out.
Bamboo shoots, because they are thin and tender and rare, need not be cut, just poke them layer by layer. The roots should also crust.
Friends who have made bamboo shoots will have an experience. If bamboo shoots are shredded, the slag will fall off, and the silk will not be easily cut into strips, and it will be easily broken. Moreover, directly fried bamboo shoots have a strong astringency (the astringency of hairy bamboo shoots is heavier, and bamboo shoots are better)
How to deal with these problems? One rinse can solve all the problems.
Boil hot water in a pot. After the water boils, cut the bamboo shoots into several sections, blanch them in water, boil them for 5 minutes and take them out. After cooling, they can be chopped. The treated bamboo shoots have no astringency.
Blanched bamboo shoots can also be better preserved. After the bamboo shoots are dried, put them in a clean sealed box (the sealed box is best scalded with boiling water to dry) and put them in the refrigerator for refrigeration. It won't go bad for at least 3 days. It is said that it can be stored for 10 days, but this is not recommended. If possible, you'd better eat fresh food.
Don't throw away cooked bamboo shoots and stored soup. This is a good thing. If you want vegetarian soup, it's an excellent ingredient. Heat the bamboo shoot soup, and everything in it is delicious.
Three measures to keep bamboo shoots fresh: 1. Dry preservation method
1. Peel off the shells of fresh bamboo shoots, wash them and cook them in a pot;
2. Slice or peel the cooked tender bamboo shoots, spread them in a bamboo basket and dry them. Then put it in a vessel, or put it in a clean bag and put it in a dry place, and it will be ok;
3. When eating, take out the dried bamboo shoots or dried bamboo shoots and soak them in boiling water. At this time, chefs can cook appetizing dishes with these soft and yellow bamboo shoots.
If you are afraid of mildew and insect pests, you can put it in the refrigerator and it will not be bad all year round.
Second, the bagging freezing method
1. Peel bamboo shoots, wash them, cook them, and let them cool.
2. For the convenience of eating, pack it into small bags with plastic wrap, seal it, and freeze it in the refrigerator;
3. When eating, take the sealed and frozen bamboo shoots out of the small bag, thaw them naturally, rinse them once, and cut them into beautiful shapes, which can be used to cook delicious food.
This method can preserve fresh bamboo shoots to Chen Jiexin and can be eaten all year round.
Third,? Perfume? soaking method
1. Peel the bamboo shoots, cook them, take them out and let them cool;
2. Boil anise, pepper, geranium and other spices with water to obtain anise water, and let it cool for later use;
3. Cut the bamboo shoots into sections, strips or slices, put them in a bottle, add some chopped red pepper horns, fill them with aniseed water, and cover them;
4. When eating, unscrew the bottle cap, take out the bamboo shoots in the bottle, and you can cook your favorite dishes. It can also be chopped into cool colors, tender and crisp, and appetizing.
This method can preserve bamboo shoots for a long time, even a year. The tender bamboo shoots soaked in fragrance are eye-catching, crisp and delicious, and very convenient to eat.
How to choose fresh and delicious bamboo shoots depends on bamboo shoots first. Generally speaking, tender yellow bamboo shoots are better, because bamboo shoots that have not completely grown out of the soil or just grown out are often yellow, and their bamboo shoots are particularly tender. The root is yellow and white, and the middle to the tip is brown and shiny, which is a relatively fresh bamboo shoot. If the middle to the tip is dark brown, the freshness will be much worse.
Second, look at bamboo shoots. The whiter the color of bamboo shoots, the more crisp and tender they are, followed by yellow and green.
Third, watch the bamboo shoot festival. The denser the nodes of fresh bamboo shoots, the more tender the meat will be. If the bamboo shoots are very divided, long and have scratches on the roots, then the bamboo shoots are old and not easy to bite, and there may be bad inside.
Fourth, look at bamboo shoots. Bamboo shoots with big tails and small tails have many shells and few shells, and the taste is particularly crisp, sweet and tender. In addition, don't buy too big bamboo shoots, and it is best not to exceed 30 cm from root to tip. If the bamboo shoots are too big, the root fibers will thicken and age. When cooking, the roots of bamboo shoots have to be cut off a lot before they can be used, and the taste of bamboo shoots is not good.
High-quality bamboo shoots are chubby in shape, with large leaves, and the whole bamboo shoots are slightly curved. If the bamboo shoots are thin, long and straight, they are inferior old bamboo shoots.
5. Touch with your hands. Finally, you can touch it with your hands to see if it is very wet. If it is too wet, it may have begun to deteriorate. If the bamboo shoots are peeled off, they are wet, green and mature, which is a sign of deterioration. Try not to eat.
Sixth, look at the flower buds. The buds on the tip of bamboo shoots should be white with yellow in color, which is a high-quality bamboo shoot. If the color of the bud flower is green, this is an aging inferior bamboo shoot.
Seven, look at the root cause. If there are white beads around the roots of bamboo shoots, is this what Wenzhou people commonly call it? White bamboo shoots? This bamboo shoot tastes better. If the beaded protrusions turn black, then the bamboo shoots are inferior old ones.
Eight, finger pinch method. Put the bottom of the bamboo shoots up and gently pinch them with your nails. If there is a deep impression made by nails, it is a high-quality tender bamboo shoot. If it is a shallow impression or no response, it is an inferior old bamboo shoot. This kind of old bamboo shoots is cut with a knife, and the raw slag is chewed with the mouth, which is labor intensive. If you buy this inferior old bamboo shoot, you only need to cut off a few centimeters of bamboo shoots at the root with a kitchen knife until the bamboo shoots are white and the nails are deeply scratched.