How to choose fresh bamboo shoots, how to choose tender bamboo shoots

There are all kinds of tips for eating bamboo shoots.

1. Classification of bamboo shoots: Bamboo shoots are divided into spring shoots, winter shoots, whip shoots, etc.

Spring bamboo shoots are tender bamboo shoots that grow in spring from spotted bamboo and Baijia bamboo, with white color, tender quality and fresh taste;

Winter bamboo shoots are the fat and tender stems of moso bamboo born in the ground in winter, with white color, delicate texture and fresh taste; Whip bamboo shoot is the tender branch head of moso bamboo that grows in the soil in summer, like a horse whip, white in color, brittle in quality, slightly bitter and fresh in taste.

2. How to choose bamboo shoots: Spring bamboo shoots should be short, thick, purple with mushrooms, white flesh, and shaped like whips; The winter bamboo shoots are long and round in the shape of a waist, hunchbacked, slightly hairy scales, yellowish-white skin, and pale white flesh.

3. Cooking of fresh bamboo shoots: Winter bamboo shoots are crisp and tender, and they are tasteless, so there are two ways to increase their flavor: 1. Split and cut into firewood with a knife to increase the contact area between them and seasonings, and the cutting surface of bamboo shoots is uneven and easy to adhere to the flavor; 2. Steam with fresh soup to taste.

Spring bamboo shoots, whip bamboo shoots, etc., fresh and slightly crisp are not easy to taste, because the body contains tannic acid, numb mouth when eating, affecting the flavor, generally more boiling or oil baking method to volatilize tannic acid. The effect of oil cooking is better than boiling.

Spring bamboo shoots should be short, thick, purple with mushrooms, white meat, and shaped like a whip; The winter bamboo shoots are long and round in the shape of a waist, hunchbacked, slightly hairy scales, yellowish-white skin, and pale white flesh.

Pick white But the skin should be slippery, and gently pinch it with your hand to make it feel comfortable

When the skin is peeled off, the color of the meat should be pale yellow.

That's a guarantee.

1. Look at the shell of bamboo shoots: The shell of bamboo shoots should be tender yellow, and the bamboo shoots of this shell are buried deep in the soil, just dug out, and very fresh. 2. Look at the bamboo shoots:

Peel off the shell of the bamboo shoots and check the bamboo shoot meat, the more tender and white the bamboo shoot meat, the crispier the bamboo shoot will taste. Don't choose the green one, the bamboo shoot meat tastes very astringent. 3. Look at the bamboo shoot festival:

Bamboo shoots grow in knots, and when buying bamboo shoots, you should look at the distance between knots, the closer and tighter the distance, the more delicate the bamboo shoots are, and the better they taste. <

1. Look at the shell of bamboo shoots: The shell of bamboo shoots should be tender yellow, and the bamboo shoots of this shell are buried deep in the soil, just dug out, and very fresh.

2. Look at the bamboo shoot meat: peel off the shell of the bamboo shoots, check the bamboo shoot meat, the more tender and white the bamboo shoot meat, the crispier the bamboo shoots will taste. Don't choose the green one, the bamboo shoot meat tastes very astringent.

3. Look at the bamboo shoot section: bamboo shoots grow in a knot-like shape, when buying bamboo shoots, you should look at the distance between the knots, the closer and closer the distance, the more delicate the bamboo shoots are, and the more delicious they are.

4. Look at the shape of bamboo shoots: When buying bamboo shoots, you should look at the shape of bamboo shoots, the bamboo shoots with a large upper part and a smaller bottom are better, so that the bamboo shoots have less shells and more bamboo shoots.

5. Look at the body of bamboo shoots: When choosing bamboo shoots, you should also look at the whole bamboo shoots, the overall bamboo shoots with similar thickness from top to bottom taste more tender, the top of the bamboo shoots with fine and thick bottom is the most tender, and the bottom of the bamboo shoots is slightly rougher. The upper part can be fried and eaten, and the lower part of the high spring is stewed and eaten with Nenga more delicious.

1. Look at the bamboo shoot shell: the bamboo shoot shell is generally tender yellow, because the bamboo shoot shell that has not completely grown out of the cave soil layer or has just grown is often yellow, and the bamboo shoot meat is particularly tender. The roots are yellowish-white, and the middle to the tip is brownish-yellow and shiny, and it is a relatively fresh bamboo shoot.

If the hair from the middle to the tip is alluded to brown, the freshness will be much worse. 2. Look at the bamboo shoot meat: the whiter the bamboo shoot meat, the more crisp and tender, the yellow bamboo shoot meat is of second quality, and the green one is of poor quality.

3. Look at the bamboo shoot festival: the closer the knots of fresh bamboo shoots are between the knots, the more delicate the meat will be. The bamboo shoots are very open, the bamboo shoots are very long, and there are scratches on the roots, so the bamboo shoots will be relatively old and difficult to bite, and the inside may have been broken.

4. Look at the body of bamboo shoots: the bamboo shoots with large tails and small tails have more shells and less flesh, and the taste is particularly crispy, sweet and tender. In addition, don't buy bamboo shoots that are too big, no more than 30 cm from the root to the tip is the best.

If the bamboo shoots are too large, the root fibers will become thicker and age, and the roots of the bamboo shoots must be cut off a lot before they can be eaten, and the taste of the bamboo shoots is not good.

1. When choosing bamboo shoots, we should choose bamboo shoots with the same size of bamboo shoots, in other words, the thickness of the head and tail of bamboo shoots is the same, because the taste of such bamboo shoots is more tender.

2. High-quality bamboo shoots, the length of each bamboo shoot section is almost the same, and the distance between each bamboo shoot node is close, and the overall look is relatively dense; Inferior bamboo shoots vary in length.

3. Observe the bamboo shoot flesh from the damaged part of the bamboo shoot's skin, the color of the bamboo shoot meat is tender white, and the color of the bamboo shoot meat will become white-green if it is stored for a long time.

4. The color of bamboo shoots is tender yellow when they are buried in the ground, and they will slowly turn cyan after they grow, so when we buy bamboo shoots, we should choose bamboo shoots with a tender yellow skin color.

5. The skin of fresh bamboo shoots is relatively smooth, this is because of sufficient moisture, and the skin of stale bamboo shoots will become dry and look colorless.

There are the following selection methods for the selection of winter bamboo shoots:

1. The color should be selected for the bamboo shoots with dark yellow shells, smooth and complete surfaces, close to the bamboo shoot flesh, and yellow tails.

2. In terms of morphology, it is necessary to choose bamboo shoots with flat heads and curved bamboo shoots, and do not choose insect-eaten and incomplete bamboo shoots.

3. In terms of size, choose more large bamboo shoots.

4. The knots of the bamboo shoots should be dense, the bamboo shoots should be white, and the buds on them should be bright red.