There is a slight difference in taste between hairy shoots and bamboo shoots. bamboo shoots are more tender, less fibrous, and don't have a very strong bamboo shoot flavor; hairy bamboo shoots are not as tender as bamboo shoots and have more fibers, but they have a very strong bamboo shoot flavor and have a larger cross-section, so if you want to shred them for stir-frying, hairy bamboo shoots are more convenient.

Hairy bamboo shoots

Short and thick in appearance, the predecessor of the hairy bamboo shoots is the asparagus, specifically refers to the growth of autumn, before the winter solstice maturity, before and after the spring of the shoots called hairy bamboo shoots (without breaking the ground is usually said to be the asparagus). If the shoots matured after the winter solstice, they would not be grubbed out and eaten, but kept to grow into bamboo.

Color: The roots are yellowish-white, and the middle to tips are brownish-yellow and shiny. If the center to the tip is dark brown, the freshness is much worse.

Bamboo shoots

Because bamboo shoots are naturally tender.

But it is very easy to spoil, the observation method is similar to the hairy bamboo shoots, also from the color and scratches to distinguish (the tip of the bamboo shoots will be a little darker than the color of the hairy bamboo shoots, but it should not be too dark and too black).

Then touch it with your hand and feel whether it is very moist, if it is too moist, the inside may have begun to deteriorate, if you open the bamboo shoots, the inside is very wet, and green, the texture is like cooked, that is a sign of the beginning of the deterioration, try not to eat.

Handling

Bamboo shoots, if shredded, will fall off the scum, and the silk is not easy to cut into strips, it is easy to break. And the bamboo shoots that are directly fried have a very strong astringent flavor (hairy bamboo shoots have a heavier astringent flavor, bamboo shoots are better)

How to deal with these problems?

Make hot water in a pot, when the water boils, cut the bamboo shoots into several sections, put them into the water and blanch them, when the water boils, boil them again for 5 minutes, about 6 maturity, you can take them out, when they become cool, you can cut them into julienne strips, there is no astringent flavor of the bamboo shoots that have been treated.

The blanched bamboo shoots are also better preserved, bamboo shoots cooled and dried, placed in a clean sealed box (sealed box is best to use boiling water to scald, dry), put in the refrigerator, at least 3 days will not be bad, it is said that can be saved for 10 days, but it is not recommended that this is not ha, have the conditions or eat fresh better.

P.S. Blanched bamboo shoots soup water can not be poured out, hot, inside casually cook something will be very delicious, fresh it. The bamboo shoots are old and tender today, weighing two pounds to go where can I go?