How to make fresh bamboo shootsDo dried bamboo shoots need to be blanched?

1. Do bamboo shoots need to be blanched?

Bamboo shoots need to be blanched, if we don't blanch the bamboo shoots, it will cause us to absorb a kind of oxalic acid, which is very bad for our human health. Bamboo shoots contain more oxalic acid, you need to blanch water to remove these oxalic acids, otherwise too much oxalic acid is not good for your health Fresh bamboo shoots contain a lot of oxalic acid, which will affect the body's absorption of calcium, so fresh bamboo shoots should not be fried after cutting, blanched with boiling water for 3 minutes before stir-frying, so that most of the oxalic acid in fresh bamboo shoots is decomposed, which not only will not affect calcium absorption, but also remove astringency, improve taste, and fry until cooked during the frying process of bamboo shoots, further decomposing oxalic acid.

2. How to deal with fresh bamboo shoots.

Generally, after we buy fresh bamboo shoots, we first need to cut the bamboo shoots. First cut all the bamboo shoots in half, that is, from the central axis of the root, cut to the central axis of the tip, after the bamboo shoots are cut in half, you can see the bamboo shoots layer by layer from the cutting surface, hold the root with your left hand, grab the side of the cut surface with your right hand and pull it down, you can peel off all the bamboo shoots at once, and then use a knife to remove the hard skin and hard heel of the bamboo and the root. In addition, we all need to use hot water to properly steam and cook, so that after processing, the bamboo shoots will no longer have that bitter taste.

Make hot water in the pot, after the water boils, cut the bamboo shoots into several sections, put them in the water to blanch, boil for another 5 minutes after the water boils, about 6 mature, you can take it out, you can shred it after it cools, and the processed bamboo shoots have no astringency.

Do you blanch bamboo shoots before eating? I believe that we all now have some understanding, we can know that we also need to blanch properly before eating bamboo shoots in daily life, in addition, we also understand the edible processing methods of bamboo shoots, so we can process bamboo shoots by ourselves in the future.

It is true that it needs to be blanched and then dried before it can be made into dried bamboo shoots.

Remove the fresh bamboo shoots, the outer layer of the bamboo shoot shell, and later remove the bamboo shoot knots, and then wash them with water to remove the water and cut them into slices. Then put the bamboo shoots in a pot and add water to cook, take them out and put them in the basket after cooking, press a heavy object on them, and remove the water in the bamboo shoots.

After removing the water in the boiled bamboo shoots, take it out directly and put it on the clean bamboo stalk, flatten it, and dry it in the sun, and turn it frequently in the process of drying, so that the bamboo shoots can be dehydrated as soon as possible, and the homemade bamboo shoots will be dried after it is completely dried.

Need. To make dried bamboo shoots with fresh bamboo shoots, you must blanch the water, add some salt to the water when blanching, here blanching has two purposes;

One is to remove oxalic acid in fresh bamboo shoots, each bamboo shoot contains oxalic acid, and bamboo shoots that have grown for a long time contain more oxalic acid and have a heavier astringency than those that have grown for a short time. Oxalic acid is not easy to be broken down in the body, and excessive consumption of bamboo shoots containing a large amount of oxalic acid may lead to an imbalance of acid-base in the body, and in severe cases, diarrhea.

Most people will blanch fresh bamboo shoots first when stir-frying, just to get a better taste. Then to make dried bamboo shoots, you also need to blanch the fresh bamboo shoots first to remove the oxalic acid content to make the dried bamboo shoots taste better.

The second is to remove excess water from bamboo shoots. Fresh bamboo shoots contain a lot of water, and the meat is relatively thick, so it is difficult to be dried if it is dried directly. Just like many vegetables are blanched when made into dried vegetables, removing excess water makes it easier to be sun-dried.

Making dried bamboo shoots is not as simple as blanching them and then taking them out to dry.

Professionally made dried bamboo shoots are not dried in the sun, they use a special drying room to dry bamboo shoots, when the water of dried bamboo shoots evaporates to a certain extent, and then take them out and put them outside to dry. If the bamboo shoots are completely exposed to the sun, the bamboo shoots will encounter bad weather before they are dried, so the bamboo shoots will rot easily.

In order to dry bamboo shoots quickly, you can cut the bamboo shoots into smaller pieces and blanch them. After blanching, the water is pressed with a heavy object for several hours, the purpose of which is to decant the water in the bamboo shoots and shorten the drying time. If the weather is bad during the drying process, you can put the dried bamboo shoots in a plastic bag and freeze them in the refrigerator.

When the weather is good, I take it out to dry.

1 Yes. Fresh bamboo shoots need to be peeled off the hard shell outside before eating, then cleaned, and then blanched in boiling water until ripe to remove oxalic acid and cyanogenic glycosides, which is not only safe to eat, but also better taste without astringency, but also can avoid the intake of oxalic acid affecting the body's absorption of calcium, which is more conducive to improving the nutritional value of the diet.

210 minutes is appropriate, and the specific blanching steps are as follows:

1. Peel the fresh bamboo shoots first, and cut off the tails of the bamboo shoots with a knife.

2. Hold the bamboo shoot upside down in your left hand (the big head is on top), and hold the knife in your right hand to cut the skin of the bamboo shoot from top to bottom.

3. Put down the knife, break both sides along the cut with both hands, and the bamboo shoot skin will be taken off at one time, without peeling it layer by layer.

4. Then put an appropriate amount of water in the pot, put in fresh bamboo shoots, the water is not enough at home, and the amount of water should be completely submerged with bamboo shoots.

5. Then boil the water over high heat, then boil for about 10 minutes, and see that the bamboo shoots change color, become yellow, and the texture becomes soft, and they can be easily inserted with chopsticks, which means that the blanching of fresh bamboo shoots is completed.

After blanching bamboo shoots, soak them in cold water, and use the principle of thermal expansion and cold contraction to make it more refreshing.

The practice of fresh bamboo shoots is to slice only the bamboo shoots. Heat a pan with cold oil. Stir-fry the green onion and ginger until fragrant, fry the bamboo shoot slices, and put a little salt and monosodium glutamate out of the pot.

Blanching is not required to make dried bamboo. Dried bamboo shoots should be soaked in warm water before cooking, so that the taste is good.

Whether it is fresh bamboo shoots or dried bamboo shoots, they need to be blanched to filter out the astringency of the bamboo shoots themselves, and the production of dried bamboo shoots also needs to add a soaking process to make the finished dish taste will not be very hard.

Yes, fresh bamboo shoots need to be blanched first when making dried bamboo shoots, because fresh bamboo shoots have been blanched, which can make the dried bamboo shoots taste fresh and sweet, the taste is silky, and the bamboo shoots have a stronger flavor. Moreover, after some processing, the dried bamboo shoots are even more delicious. Therefore, fresh bamboo shoots need to be blanched when making dried bamboo shoots.

Fresh bamboo shoots made into dried bamboo shoots, of course, need to be blanched, first of all, the fresh bamboo shoots are peeled off the shell, and then cut it into pieces, and then put it in boiling water to cook, and then scoop up the slurry water and drain it, and then put it in the sun for exposure, so that after drying, it is dried bamboo shoots, and it can be kept for a long time.

This is definitely needed, as fresh bamboo shoots have a bitter taste that can only be eliminated or lightened after blanching. Of course, you can also choose to soak it in salt water first, and the effect is also good.

Fresh bamboo shoots do not need to be blanched with boiling water, because the bamboo shoots with boiling water will affect the quality and taste, and it is easy to deteriorate, the fresh bamboo shoots should be cleaned, cut into slices, and placed in a ventilated and dry place to dry, which is the correct way to make it.

The practice of fresh bamboo shoots is very simple, first put it in boiling water. The bamboo shoots are slightly grilled, and then they can be directly mixed with other seasonings. Make fresh bamboo shoots.

Dried bamboo shoots must be blanched, only after the dried bamboo shoots fully absorb the water, and then remove all other impurities from the dried bamboo shoots. to be able to burn it.

Blanching fresh bamboo shoots into dried bamboo shoots does not need to be done.

The first thing you need to do is to cut the fresh bamboo shoots into small pieces and place them in a cool, dry place with ventilation. The method of air drying is used to evaporate the water of the bamboo shoots.

Step 2: Peel off the peeled bamboo shoots and rinse them in clean water;

Step 3: After the bamboo shoots are washed, use the bamboo shoots to cut them in half and then cut them into thin slices;

Step 4: Remove and drain the bamboo shoots, put them in a bamboo sieve basket, and find a place with the best ventilation to dry.

Fresh bamboo shoots are eaten as a dish. It needs to be blanched first, otherwise the bamboo shoots will have an astringent taste. Dried bamboo shoots do not need to be blanched. Soak in water for two hours before cooking, so that the burned bamboo shoots are more flavorful and delicious.

Fresh bamboo shoots will basically have a little bitter taste, so you need to blanch them with water and then dry them into dried bamboo shoots, which will make the bamboo shoots taste very good.

Fresh bamboo shoots need to be blanched when making dried bamboo shoots, and the bamboo shoots after blanching will have no bitter taste. The specific method is to first remove the skin of the fresh bamboo shoots and peel them, cut them into bamboo shoot slices, cook them with water, and then take them to dry them.

Under normal circumstances, if you make fresh bamboo shoots into dried bamboo shoots, you need to blanch them, anyway, because our bamboo shoots have a faint bitter taste, so they like to blanch them and then soak them in water overnight.

Tell her that he will take it out and dry it, and the dried bamboo shoots that come out of this way can be stewed in soup, which is really delicious.

Need. Blanching must be done with fresh bamboo shoots to make dried bamboo shoots, add some salt to the water when blanching, here blanching has two purposes: one is to remove the oxalic acid in the fresh bamboo shoots, and the other is to remove the excess water in the bamboo shoots.

Fresh bamboo shoots need to be blanched, which can remove oxalic acid, as well as some of its own astringency. Cut the bamboo shoots in half and dry them in the sun.

If the fresh bamboo shoots are made into dried bamboo shoots, remove the unwanted parts, like the old parts, be sure to blanch them, then divide them in half or tear some of them, put them on breathable items, dry them in the sun, and turn them over from time to time.

Fresh bamboo shoots need to be blanched, prepare fresh bamboo shoots, blanch them in a pot, add an appropriate amount of salt for later use, and then drain them and put them in the sun, waiting for the bamboo shoots to dry.

If you need to blanch the water, first put the fresh bamboo shoots in the pot and blanch the water, and then take them out. Cut it into strips, then add some light soy sauce and dark soy sauce to marinate it, and let it dry outside for a while.

The new bamboo shoots are cut first, and then steamed in hot water, about 6 mature, you can take it out, and you can shred it after it cools, and the processed bamboo shoots have no astringency.

Dried bamboo shoots need to be blanched.

Fresh bamboo shoots need to be blanched when cooking, bamboo shoots contain more oxalic acid, you need to blanch the water to remove these oxalic acids, otherwise too much oxalic acid is not good for your health.

Fresh bamboo shoots contain a lot of oxalic acid, which will affect human health, so fresh bamboo shoots should not be fried after cutting. Blanch with boiling water for 3 minutes before stir-frying, so that most of the oxalic acid in the fresh bamboo shoots will be decomposed, which will not only not affect the absorption of calcium, but also remove the astringency and improve the taste.

In addition, when cutting bamboo shoots, you should also pay attention to the place near the tip of the bamboo shoots to cut smoothly and the lower part to cut horizontally, so that it is not only easy to cook and rot when cooking, but also easier to taste.

Benefits of eating fresh bamboo shoots:

1. For people who are thirsty, upset, and dry mouth caused by fever, eating bamboo shoots appropriately has a good benefit of clearing heat and generating heat.

2. It can help water and drench, for people who are not good for urination and hot drenching, eating bamboo shoots appropriately has the benefits of good urination and drenching.

3. It can supplement dietary fiber, promote the discharge of stool, and have the benefit of preventing constipation.

The disadvantages of eating bamboo shoots: from the perspective of traditional Chinese medicine diet therapy, its sexual taste is cold and cold, and people with spleen and stomach deficiency should pay attention to controlling the amount when eating, otherwise it will add cold to cold and cause gastrointestinal discomfort.

1. Cut the bamboo shoots to be blanched and set aside. 2. **, put an appropriate amount of water in the pot. 3. When the water is a little hot, add an appropriate amount of salt.

4. After boiling, pour in the chopped bamboo shoots. 5. Cover the pot and cook for another 2 to 3 minutes. 6. Open the lid of the pot, confirm whether the bamboo shoots are cooked, and finally pick them up.

Cold bamboo shoots are delicious and need to be blanchedAfter blanching, the taste of fresh bamboo shoots will become more crisp and tender, but you must pay attention to blanching with hot water, and pay attention to the length of time. Fresh bamboo shoots will have their own bitter taste, but after blanching, you don't have to worry about this problem, the bitter taste of fresh bamboo shoots after blanching will disappear in the blanching process, and the taste of bamboo shoots after blanching will be more delicious, and the bamboo shoots fried in cold water after blanching taste more delicious.

Directions:The main steps of bamboo shoot salad are as follows: first, cut the bamboo shoots into three sections, put them in a pot, boil until boiling, and turn off the heat.

Don't boil bamboo shoots in water for too long. They don't taste good when they're old. In the second step, pick up the bamboo shoots, drain them, and put them in a bowl.

Finally, add salt, ginger, garlic, chili oil, vinegar and mix well. Then add the green onions. In this way, the cold bamboo shoots are ready.

Fresh bamboo shoots need to be blanched.

If we don't blanch the bamboo shoots, we can only guess that it will cause us all to absorb a kind of oxalic acid. Bamboo shoots contain more oxalic acid, need to blanch water to remove these oxalic acid, to blanch with finger type boiling water for 3 minutes before stir-frying, so that most of the oxalic acid in the fresh bamboo shoots decompose, which will not only not affect the absorption of calcium, but also remove the astringency, improve the taste, and fry until the bamboo shoots are cooked thoroughly during the frying process, further decomposing oxalic acid.

When the bamboo shoots are blanched, you can put some salt into it, the salt has a certain bactericidal effect, and when you blanch the water, you can not only sterilize, but also brighten and taste, so that the taste of the bamboo shoots is better. Therefore, blanching bamboo shoots can be blanched in a pot, and then put in some salt, which can make bamboo shoots taste more delicious and are very popular with people.

How to care for fresh bamboo shoots

Sand storage method: take waste wooden boxes or cardboard boxes, spread 7-10 cm of wet sand at the bottom, and take non-sticky hands as moderate. Select intact winter bamboo shoots, arrange them in the box with the tips of the bamboo shoots facing up, pour the wet sand into the gaps of the bamboo shoots and pat them firmly, cover them with wet sand for 7-10 cm, and compact them tightly.

When the box is large, it can also be discharged in multiple levels, and placed in a low-humidity, dark, light-free and windless place. This method can be stored for 30-50 days.

Sealing method: take the pottery jar or plastic film bag, select the intact winter bamboo shoot bag into the altar or bag, tie the mouth of the altar or bag, or seal it with plastic film, reduce the evaporation of bamboo shoot water, and the carbon dioxide emitted by the respiration of the bamboo shoot can naturally reduce oxygen, inhibit the respiration intensity of the bamboo shoot, and achieve the effect of preservation. This method can be stored for 30-50 days.