How to soak dried bamboo shoots tender
Dry bamboo shoots are very hard, the general soaking method is difficult to soak through the soaking soft, the following two methods:
1. soak dried bamboo shoots into an iron pot, add full of water and cook for 30 minutes, and then cook and simmer for a while on a small fire, and then fish out the old root removal, wash, soak in the water to be used.
2. first soften the dried bamboo shoots with cold water and cut into thin slices, then a little alkaline water boiling soak for about 5 minutes and fish out, put in the water to rinse, you can cook with other foods. Soak the dried bamboo shoots into the iron pot, add water and cook for 30 minutes, and then cook and simmer for a while with a small fire, and then fish out to remove the old roots, wash, soak in water for 2 hours, so that it can be used to soak in rice water for ten minutes can be
Bamboo Shoots Stewed Duck Practice
1, will be dealt with the old duck, chopped into pieces; soaked bamboo shoots, wash, cut into strips (one night in advance of the soak); soaking good
Mushrooms washed and cut into two halves (about an hour in advance of soaking); ginger slices, garlic peeled, scallions cut into pieces, dried chili pepper washed and used.
2, hot pan put a little oil, put the duck pieces, high heat stir-fry until the duck pieces of oil discoloration, so that the surface of the duck pieces look slightly burnt;
Next ginger, garlic, dry chili, cooking wine, stir-fry well.
3. Put the sautéed duck pieces into the casserole meat, add dried bamboo shoots and shiitake mushrooms, pour in hot
water that completely submerges all the ingredients and is 2 to 3 centimeters above the surface, cover the pot with a lid, and simmer on medium-low heat for about 1.5 to 2 hours, add an appropriate amount of salt when it is about 10 minutes before leaving the pot, and finally put in the green onion segments to finish.
Cooking tips
1, the duck to choose the old duck; the kind of only raised two or three months of duck stew out certainly not so fragrant!
2, depending on the fat and thin duck to decide how much oil to put, if the duck is more fat then do not need to put oil!
3, duck pieces first stir-fried to brown oil and then stew, will be much more fragrant!
4, fried duck pieces stewed to heat the water!
5, the length of time to stew should be adjusted according to the age of the old duck, the old duck is generally almost two hours to stew, otherwise it will not be able to bite
6, the water should be put enough to pay attention to the middle not to burn dry, such as the need to add water, to heat the water.
How to make dried bamboo shoots
1, digging bamboo shoots: start digging bamboo shoots before and after the Qingming Festival. When digging bamboo shoots, you should do it while digging, shelling and removing the roots and whiskers, and then sent to the bamboo shoots squatters to go.
2, peeling bamboo shoots: fresh bamboo shoots to be delivered, should be stacked on the gabion, and then use the back of the knife to scrape the roots, the more light the better. If there is any sludge, it must be washed.
3, cooking bamboo shoots: cooking pot should be fried with cooking oil, wash. Then add water to boil, put the fresh bamboo shoots, the pot of fresh bamboo shoots must be stuffed solid, loaded with a cover and cook with fierce fire for 2-3 hours.
4, bleaching bamboo shoots: bamboo shoots bucket 3, emissions in the stove next to the bucket of water to keep flowing into the pot, and then amalgamated bucket pot of cooked bamboo shoots forked out, placed in the middle of a bucket, floating immediately after the bamboo shoots one by one, with an iron rod from the tip of the shoots straight to the shoots, so that bamboo shoots section killing through the internal heat can be dispersed, the future of the pressure of the bamboo shoots, the water is also pressed out of this hole. Then put the bamboo shoots into the left and right two barrels, bleaching and cooling overnight. Bamboo shoots must be cooled through, otherwise with the heat down the press, dried bamboo shoots are easy to fermentation mold.
5, drop squeeze: first squeeze around the row, on the squeeze bridge or cushion wood, under the circle with a good board, the board with a clean leaf thatched grass or Ruo skin bottom, and then cool bamboo shoots into. Load bamboo shoots, first put the second bamboo shoots body against the circle board, along the board around the first put a circle, and then put bamboo shoots in the circle. The first layer of bamboo shoots will be placed with their heads to the four sides and their tips inward; the second layer of bamboo shoots will be placed with their heads inward and their tips outward. This is exactly the second layer of bamboo shoots pressed on the first layer of bamboo shoots. The third and fourth layers are placed as above. After the first ring is full, then the second ring. Squeeze the middle of the circle should be put slightly more, so that the center of the high, to avoid the middle is not solid, the occurrence of gaps. If there is a gap or not solid, can be used to fill the bamboo shoots, so that there is no gap.
After assembling the cover and sleeper, then press on the press beam, press. Pressing should be gradually pressurized. The first few days of hard pressure, generally two or three times a day, and later can be a few days to press a press, press time is about 1 month. After the pressing is finished, the press is sealed for use. After the sealing of the press can not be opened at will, especially for sunshine bamboo shoots place, more should watch the weather to open the press.
6, sun-dried or baked (baked)
Sun-dried: the most suitable for sun-dried bamboo shoots before and after the fall. Before the opening of the press must look at the weather, and do a good job in the sun field to prevent rain. After the opening of the press, take out the flattened bamboo shoots, a piece of beach in the gabion or stone. The first day out of the sun, do not move it, the evening is not collected, to the next day at noon will be bamboo shoots turned sunshine. After that, every day at noon to turn the sun once, the evening is still not collected. To the fifth day, or when the bamboo shoots are half dry, the bamboo shoots brain (head) pressed on the tip of the bamboo shoots in the sun, this time every night to collect into, and the head, the tip of the staggered stacked into a rectangle, and then covered with a wooden board. Sun to ninety percent dry (about 7-8 days), can be collected into the house, such as the former method of stacking, with the board pressure put two or three days, so that it back to moisture. Then take out the sun for four or five days, which can make the bamboo shoots completely dry.
7, drying (drying): generally 10 days after the summer open press drying bamboo shoots. Specific practice is to open the press to take bamboo shoots clean, bamboo shoots into the head of 50cm long bamboo strips, each bamboo shoots 6-7cm apart, into a string after resting on a pre-prepared wooden frame, the water drenched dry, and make up a full 100kg or so into the baking room. Baking and drying fire should be uniform, should not be overcooked. Drying to the thicker part of the body of the bamboo shoots with a finger pressure, such as all iron hard, that is, said to have been dry.