Spring bamboo shoots are relatively common food in our lives, and they are rich in nutritional value. They are foods that many people like. Someone is puzzled. How does spring bamboo shoots not be astringent? About how to deal with bamboo shoots?
How does the bamboo shoot peel?
Prepare fresh bamboo shoots to be processed.
Fresh bamboo shoots are peeled off layer by layer from the thicker end of the root. The delicate shell of the tip does not need to be removed (the part that can be moved by hand).
Remove all bamboo shoots and rinse with clean water.
The friends who have made bamboo shoots will have individual meetings. If bamboo shoots are shredded, they will be dross, and they will not easily be cut into strips. They are easily broken. And the direct fried bamboo shoots have a strong astringent taste (Mao bamboo shoots are heavier and bamboo shoots are better)
How to deal with these problems? With water, it's all solved.
In the pot, make hot water. After the water is opened, cut the bamboo shoots into several sections and put them into the water. The water is cooked and then cooked for 5 minutes. It may look like 6 mature. You can take it out and cool it and you can shred it. Treated bamboo shoots have no astringency.
The cooked bamboo shoots are also better preserved. After the bamboo shoots are dry, they are put in a clean sealed box (the sealed box is best to be boiled with boiling water, dried), put in the refrigerator, and at least 3 days will not be bad. It is said that It can be stored for 10 days, but it is not recommended so it is better to eat fresh or conditional.
If you want to drink soup, this is an excellent raw material. Let's heat the bamboo shoot soup. It will be delicious to put something inside.
How to deal with bamboo shoots will not be astringent
1. Put the water into the astringent taste: After fresh bamboo shoots are peeled and sliced, put it in a pot and boil for about 15 minutes. Pick up and put in fresh water and soak it. Change the water every three to four hours. The bamboo shoots are relatively thin and can be eaten in about one day. Thicker bamboo shoots may take two days to thoroughly taste.
2, rice wine soaked to astringency: the fresh bamboo shoots peeled and sliced, soak bamboo shoots with rice wine for 5 minutes, and then rinse with water, this can be very good to remove the astringency, but also to maintain the fresh taste of bamboo shoots
3, salt to astringency: salt also has astringent taste. The sliced ​​fresh bamboo shoots or foamed dried bamboo shoots are salted for about 4 hours. After salting, drain away the salt water, rinse with water, then soak in fresh water, change the water in three or four hours, and you can eat it in about one day.
Spring bamboo shoots avoid eating crowd: stomach bleeding population, cirrhosis population, urinary tract stones, pregnancies, people allergic to oxalic acid, children should eat less, because eating bamboo shoots affect calcium absorption in children.