How to soak dried bamboo shoots best, how to soak dried bamboo shoots

1. High-pressure immersion method; Wash the dried bamboo shoots and put them in a pressure cooker or rice cooker, add enough water to cover the bamboo shoots, simmer for about 20 minutes and cook until soft, remove and tear them into shreds or cut thin slices into a basin of water and soak them at room temperature for more than 3 hours, and then cook them as you eat;

2. Baking soda simmering method: put the dried bamboo shoots into the basin, add enough hot water to cover the bamboo shoots, add a spoonful of baking soda and mix well, cover and simmer for about 1 hour, then take out the slices or shreds, put them in the pot and cook for 10 minutes, take them out and wash them to cook.

1. It is recommended to soak dried bamboo shoots for more than one day, and use the practice of slicing and soaking at high pressure for 20 minutes first, the bamboo shoots can not only be soaked white and big, but also fried out of the taste is very sweet and crispy, and the elderly and children love to eat.

2. If you are in a hurry to cook dried bamboo shoots and have to use the second method, then it is recommended to add a spoonful of sugar to simmer together when you finally cut and simmer in the pot, so that the cooked bamboo shoots can come back with some sweetness, and the taste will not be bad after washing.

The above content refers to Encyclopedia - Dried Bamboo Shoots.

Dried bamboo shoots must be soaked before eating, because the dried bamboo shoots that have not been soaked are very hard and cannot be bitten at all, so they must be soaked before eating dried bamboo shoots. Here are a few ways to soak dried bamboo shoots.

1) Boil the dried bamboo shoots in boiling water for ten or twenty minutes, then take them out, cut them into strips 3-5 mm wide after cooling, and soak them in water for about 24 hours, and they will almost soak softly.

2) Soak the dried bamboo shoots in warm water for 3-4 hours, then boil them in boiling water for half an hour, cut the dried bamboo shoots into strips 3-5 mm wide after cooling, and soak them in water for about 12 hours.

3) Soak the dried bamboo shoots in clean water for 24 hours, change the water 2-3 times in the middle, then take out the pot under cold water, add a spoonful of sugar, boil over high heat, continue to heat after boiling, until the bamboo shoots become soft and then take out, so that the dried bamboo shoots are almost soaked.

4) Soak the dried bamboo shoots in cold water for 1-2 hours, then put the dried bamboo shoots in the pressure cooker, soak the dried bamboo shoots with the added water, cook over high heat, turn to low heat when the pressure cooker starts to run gas, continue to heat for about 40 minutes, turn off the heat, and then take out the dried bamboo shoots to soak well.

The first step, the dried bamboo shoots are prepared, soak them in warm water for 5 hours, warm water at 30 degrees is OK, and when soaking, a basin is upside down to avoid the loss of hot air, and then put the dried bamboo shoots into a pot and cook over low heat for 2 hours;

The second step is to soak the bamboo shoots in warm water for 2 hours after taking them out, and the dried bamboo shoots will be completely softened.

Dried bamboo shoots can be soaked in chili water, I think it's delicious.

Here's how:

Soak in water for hours. Put the dried bamboo shoots in a basin of clean water, soak for about 24 hours, if you eat it for dinner the next day, soak it just right the night before, and change the water 1-2 times halfway.

2. Boil. Put the dried bamboo shoots soaked for 24 hours into a pot of cold water, add 1 teaspoon of sugar to boil, pay attention to the observation, take out the soft ones immediately, poke the hard bamboo shoots with chopsticks and cook them for a few minutes, and the thickest part of the dried bamboo shoots can be poked with chopsticks.

3. Take out the dried bamboo shoots after boiling, soak them in cold water for 3-5 times and wring them out, then you can carry out the important step of making the dried bamboo shoots taste like fresh bamboo shoots - after the dried bamboo shoots are ready, knead them with a small amount of beer, which can make the dried bamboo shoots fragrant and crisp and tender, and taste like fresh bamboo shoots.

The method of quickly soaking dried bamboo shoots is as follows:

1. High-pressure immersion method; Wash the dried bamboo shoots and put them in a pressure cooker or rice cooker, add enough water to cover the bamboo shoots, simmer for about 20 minutes and cook until soft, remove and tear them into shreds or cut thin slices into a basin of water and soak them at room temperature for more than 3 hours, and then cook them as you eat;

2. Baking soda simmering method. Put the dried bamboo shoots into the basin, add enough hot water to cover the bamboo shoots, add a spoonful of baking soda and mix well, cover and simmer for about 1 hour, then remove the slices or shreds, put them in the pot and cook for 10 minutes, take them out and wash them to cook.

It is recommended to use the high-pressure soaking method, although the high-pressure soaking method takes several hours to cook, and the baking soda simmering method only takes more than 1 hour to cook, but the high-pressure soaking method does not add any condiments and additives throughout the process, and the soaked bamboo shoots can maintain the original sweet taste.

Although the baking soda soaking method is faster, the baking soda itself has a bitter and astringent taste, and the soaked bamboo shoots must be thoroughly boiled in bitter water and washed before cooking, and the taste is not as crisp as the high-pressure soaking method, and the taste is not as sweet as it, so the former is recommended, and the baking soda soaking method is relatively only suitable for operation when cooking is urgently needed.

The method of soaking dried bamboo shoots is as follows:

Tools Raw materials: one pound of dried bamboo shoots, edible alkali.

1. Soak in boiling water, soak the dried bamboo shoots without noisy return to cold water, first put the dried bamboo shoots into a large pot, then add a little more boiling water, and then add 1 spoon of edible alkali, not the dried bamboo shoots, so that the dried bamboo shoots are easy to become soft.

2. Blanching, boiling water to soak dried bamboo shoots is fast, but soon the boiling water will cool, at this time, we put the cauldron on the gas stove, boil over high heat, and then turn it into the electric pot and boil it on high heat for a day.

3. Aside from it, it is not just a matter of cooking in the morning, if you cook it in the morning, go to dry the bamboo shoots in the afternoon, divide it into two and spread it widely, and then continue to cook it.

4. Turn off the fire before going to bed at night, simmer overnight, and get up the next day, the dried bamboo shoots have been soaked to tender and fat, and they are not hot, and then you can start to shredd.

5. Skim the dried bamboo shoots skillfully and make them thinner, and then cut them against its texture, so that after shredding, the dried bamboo shoots, whether they are fried or cold, are particularly tender.

Soak the dried bamboo shoots in clean water for one night, take them out the next day, put them in a pressure cooker, add water until the water volume of the dried bamboo shoots is more than 2cm high, burn on high heat until the pressure cooker is sprayed, then change to low heat and press for another 40 minutes. At this time, the dried bamboo shoots are basically soaked.

Precautions for handling dried bamboo shoots.

Don't soak the dried bamboo shoots for too long, otherwise you won't have the taste of the dried bamboo shoots. Dried bamboo shoots are dried goods that have been specially baked and baked, so it will take a little time to swell, but in summer, if the soaking time is too long, the dried bamboo shoots are easy to deteriorate.

After soaking, you need to change the water frequently so that it has moisture and will not be sour and rotten. Pay attention to the heat when cooking, and cook over high heat. Don't let the rice fall into it when soaking, otherwise covering the potatoes will cause blackening.

If the bamboo shoots are dried too much at one time, they can be soaked in a basin of cold water all the time, and the water can be changed once a day in the morning and evening. You can also put the dried bamboo shoots in the refrigerator and freeze them, and take them out to melt when eating.

1.For dried bamboo shoots, there are generally two kinds of bitterness processes, one is to soak in water (the soaking time is relatively long), so as to reduce the boiling time, save firewood and labor, and then put it in the pot and boil it with water for about half an hour, scoop it up and soak it in clean water, change the water every three or four hours, if you are in a hurry to eat, change the water every two hours or so, generally soak it for one or two days to completely remove the bitterness, and the specific soaking time depends on the variety of bamboo shoots;

Another way is to directly put the dried bamboo shoots into the pot and boil until the dried bamboo shoots are completely soft, and the Zheng liquid is generally boiled for an hour or two, and then scooped up and soaked in clean water, and the water change is the same as the previous process.

2.For fresh bamboo shoots, after peeling the shell and slicing, put it in a pot and boil for about 15 minutes, pick it up and soak it in clean water, and change the water every three or four hours.

3.If you are too lazy to boil, there is another lazy solution, and that is pickling. Cut fresh bamboo shoots or soaked dried bamboo shoots, soak them with salt for about 4 hours, if possible, it is best to use edible coarse salt to pickle.

After salting, pour out the salted water, then rinse it with water, soak it in water, change the water once every three or four hours, and it can generally be eaten in about a day.

4.It can also be marinated in white vinegar or white wine to remove the bitterness.

Soak the soaked bamboo shoots or fresh bamboo shoots in white wine or white vinegar, the amount of white wine or white vinegar should be a little more, a little less than the bamboo shoots, in order to save costs, you can mix the white wine or white vinegar with water.

Soak for about 4 hours, then scoop it up and rinse it with water, and finally soak it in water, pay attention to changing the water once in about three or four hours, and generally soak it for a day to eat.

The fastest and softest way to soak dried bamboo shoots: pressure cooker soaking method, baking soda soaking method.

1. Pressure cooker soaking method

Clean the prepared dried bamboo shoots and put them in a pressure cooker or rice cooker, so that the water can cover the bamboo shoots. **Simmer for about 20 minutes, tear into shreds or cut into small slices by hand, then put the torn bamboo shoots in a basin, add an appropriate amount of water and soak for more than 4 hours, and soak for one night.

2. Baking soda soaking method

Put the dried bamboo shoots into the basin, add an appropriate amount of boiling water to the basin, add a spoonful of baking soda, stir well with chopsticks, soak for about an hour, tear into shreds or cut into small slices by hand, put them in a pot and heat the water and cook for about 10 minutes.

Baking soda itself is a water-soluble substance, which will produce carbon dioxide bubbles when heated, and the carbon dioxide bubbles produced when soaking bamboo shoots can help hot water soak bamboo shoots quickly.

Bamboo shoot processing method

1. Traditional production method of dried bamboo shoots: dried bamboo shoots are fresh bamboo shoots after shelling and cutting roots, high temperature steaming, water soaking and bleaching, manual slicing or pressing, and then natural drying or drying, and finally packaging and sales.

2. Vacuum freeze-drying method of dried bamboo shoots: This method is to freeze the water in the fresh bamboo shoots at low temperature, using the principle of ice crystal sublimation, sublimating the water in the fresh bamboo shoots into water vapor in a vacuum environment, and then turning into dried bamboo shoots, the main processing step is to boil the fresh bamboo shoots in boiling water, peel the shell and clean them, then slice and blanch, and then prefreeze them in a hail sedan at a low temperature of 20 after cooling, and then freeze dry them in a vacuum.