Winter bamboo shoots have high nutritional value, but if they are not handled well, they will have astringent and hemp taste, which will affect the taste. So how to remove the astringency and hemp taste of winter bamboo shoots? The method is simple. Let's share it. Only one trick is needed to remove the astringency and hemp taste of winter bamboo shoots.
Tools/raw materials
winter bamboo shoots
yellow rice wine
Methods/steps
It is best to peel and burn winter bamboo shoots to keep them fresh and tender to the greatest extent. When we need to cook, peel them and wash them first.
If there is no special requirement for the shape of winter bamboo shoots, it is recommended to slice them, usually by slicing them and putting them in a slightly larger container for later use.
Here we use our magic weapon to remove astringency and hemp, yellow wine. (I don't know the principle, but when I make bamboo shoots, it won't be astringent as long as I soak them in yellow wine for 5 minutes. ) Let's stir the winter bamboo shoots with appropriate amount of yellow wine, so that all the winter bamboo shoots can be stirred evenly. After stirring, let stand for 5 minutes, and you can stir once or twice in the middle.
Filter the winter bamboo shoots with a colander, because the astringency and hemp taste are both in the wine, so filter them out.
I saw on the Internet that the method of cooking with salt water for 5 minutes is actually incorrect, which can't completely remove the astringency and destroy the delicate flavor and nutritional value of winter bamboo shoots.
Another method is to cut the winter bamboo shoots in half and cook them in a pot (after boiling for half an hour), which can also remove the astringency, but I think it will destroy the delicate flavor and nutrition of the winter bamboo shoots, so it is not recommended (this method is suitable for bamboo shoots and fried bacon and garlic seedlings).
How to deal with the astringency of winter bamboo shoots
Just put it in a pressure cooker for 20 minutes!
How to remove the astringency of fresh winter bamboo shoots
Soak in salt water ... and then run in vinegar water ... The ratio of vinegar to water is 1: 10 ... The bamboo shoots feel particularly crisp after soaking ... Try it. ..
How to deal with winter bamboo shoots, how to get rid of astringency and hemp taste
Just put it in a pressure cooker for 20 minutes!
How to remove astringency from winter bamboo shoots
A contractor who cooperated with Brother Pig said that he recently dug a lot of bamboo shoots when digging the foundation, and then brought a bag of winter bamboo shoots back to Brother Pig. Winter bamboo shoots are rare in the market now. I am really happy to think that it is time to eat bamboo shoots again. A bag of winter ... (unfold)
food
condiments
winter bamboo shoots
4 pieces
condiments
oil
Proper amount
salt
Proper amount
garlic clove
Proper amount
energy
1 small piece
Small onion
2 pieces
crystal sugar
Proper amount
dark soy sauce
Proper amount
step
1. Peel the winter bamboo shoots for later use.
2. Cut the winter bamboo shoots into slightly longer hob blocks.
3. Boil the water in the pot, add a spoonful of salt, and then blanch the bamboo shoots for 5 or 6 minutes.
4. Take out the bamboo shoots and drain the water.
5. Heat a little more oil in the pot and add bamboo shoots to stir fry.
6. Stir-fry the bamboo shoots until the color is slightly yellow, and the surface shrinks and dries.
7. Chop garlic cloves and ginger for later use.
8. Put the bamboo shoots aside, add garlic cloves and stir-fry with Jiang Mo.
9. Stir all the ingredients evenly, add some salt, a small piece of rock sugar and a spoonful of soy sauce.
10. Stir-fry the bamboo shoots, color them, sprinkle with chopped green onion and serve.
skill
Blanching winter bamboo shoots with salt water can remove astringency.
How to deal with winter bamboo shoots without astringency?
Just put it in a pressure cooker for 20 minutes!
How to remove the bitter taste of fresh bamboo shoots
Fresh bamboo shoots usually have a bitter taste. When cooking at home, fresh bamboo shoots (shelled or knife-treated) can be blanched with boiling water, and then soaked in clear water to remove bad taste. The soaked bamboo shoots can be used for frying, dry burning, stewing, stuffing and so on.
How to remove the astringency of bamboo shoots?
Level: advanced
May 2, 20071bamboo shoots can be eaten without frying, but they must be cooked to remove the astringency, otherwise they will not taste good, and too much oxalic acid is harmful to people's health.
The method is as follows: first, wash the fresh bamboo shoots, cut them open and rinse them, and then put them in a cold water pot for heating, usually a few minutes after the water boils (if the bamboo shoots are a little old, the time can be extended appropriately). Second, replace the cooked bamboo shoots with knives, divide the tender part and the older part near the roots into two sections according to the individual tenderness, and then cut the bamboo shoots along the length direction, horizontally, sliced and shredded. Third, the chicken's good bamboo shoots are mixed with salt first, then some water is squeezed out properly, and then the favorite seasoning is mixed. After a while, the right amount of sesame oil is poured in and enjoyed before eating.
This cool bamboo shoot is tender and crisp. Digging bamboo shoots, cooking, tasting and intoxicated are also a kind of wild interest.
How to remove the bitterness and astringency of bamboo shoots
Salt, add it, knead it and wash it with water.