What should I do if the bamboo shoots are not dried well after cooking?

After the bamboo shoots are cooked, they are not good and sticky or have something to do with not cooking well and handling well, after cooking the bamboo shoots, prepare a basin or bucket or the like, fill it with cold water, and then soak the bamboo shoots in cold water, generally at the beginning of soaking, as long as the water is hot, you have to change the water several times, and wait until the water for soaking the bamboo shoots cools down, you can change the water every 4 hours.

When bamboo shoots are not exposed to the sun, they can be dried with fire. Generally, in rural areas, fires are used to cook or keep warm. You can dry the bamboo shoots that haven't dried on top of the charcoal anyway.

Put the bamboo shoots in a vat, jar, jar or jar or other container, sprinkle some water, and then seal the mouth with a lid and place it in a cool place away from light. This method can not be stored for more than a month, too long will deteriorate, if the mouth seal does not leak can be stored for about 30 days, if the mouth can not be tightly sealed, it may only be stored for about half a month.

Bamboo shoots are the material of Jiangnan cuisine, and in the past, there was even a saying that "you can't live without bamboo, and you can't eat without bamboo shoots". Although all bamboo shoots are produced, not all bamboo shoots can be called culinary. As a vegetable-type bamboo shoot, it must have a soft tissue, no bitter taste or other bad taste, or a slightly bitter taste, and can be eaten after processing to remove bitterness.

As little as three hours, more than one night, so as to remove the bitter taste of bamboo shoots, the following is the method:

Ingredients: Fresh bamboo shoots, sauce.

Production steps: 1. Blanch the fresh bamboo shoots in a pot of boiling water, soak them in salted water overnight, and change the water several times halfway to remove the bitter and astringent taste of the bamboo shoots.

2. Scoop up the soaked bamboo shoots and drain the water for later use.

3. Cut the bamboo shoots into chunks (you can also cut them into your favorite) 4. Cut them all.

5. Prepare garlic, light soy sauce, balsamic vinegar, chopped fresh peppercorns, chicken essence, sesame oil, salt, pepper oil and an appropriate amount of cold boiled water, stir evenly to form a sauce.

6. Pour the juice into the bamboo shoots, stir evenly and marinate for 10 minutes to taste.

7. Serve on a plate.

We all know that bamboo shoots are very delicious food, and bamboo shoots are delicious, but also rich in nutritional value, often eat some bamboo shoots have many benefits for health, because bamboo shoots can not only be eaten but also have therapeutic and medicinal value. If it is sticky, wash off the mucus first, taste it again, and if it does not deteriorate, you can eat it. If it is spoiled, do not eat it.

After the bamboo shoots are cooked, they are not dried well and they are sticky. That means it's spoiled, and you can't eat it anymore. There is a possibility of food poisoning.

Bamboo shoots are bad after sticky, and harmful substances will be produced after mold, so don't want it.

Blanch it with boiling water again, drain the water, and let it dry.

If it's broken, don't eat it.

Don't eat it that has gone bad.

Dried bamboo shoots are caused by too humid air during the production process, and sticky hair means that they have deteriorated and cannot be eaten.

Therefore, it is necessary to discard the sticky bamboo shoots, and when storing the new bamboo shoots, they should be placed in a cool and ventilated place to ensure a dry environment.

To make dried bamboo shoots, you need to peel the winter bamboo shoots you bought, and the peeling must start from the tip of the bamboo shoot, use your fingers to cut the tip in half, and then clamp the index finger and thumb in half, and peel the winter bamboo shoots around them in turn.

After peeling, cut each bamboo shoot into slices as much as possible and the size is consistent. Put all the bamboo shoot slices into a large basin, then pour in two packets of salt, and after putting on gloves with both hands, stir the winter bamboo shoots with both hands to make the salt and winter bamboo shoots fully mixed, and seal them overnight.

The next day, use a large pot to boil the pickled winter bamboo shoots and boil them for two or three hours on high heat to ensure that the winter bamboo shoots are fully cooked. Scoop up the winter bamboo shoots in the pot, place them evenly on top of the mat, spread them flat, choose the sun, and expose them to the sun for about 5 days. After 5 days of exposure, the dried bamboo shoots are basically formed, and they can be stored in prepared jars at this time.

Nutritional value of dried bamboo shoots:

Dried bamboo shoots are yellow and bright in color, fat and tender, rich in protein, cellulose, amino acids and other trace elements, low fat, low sugar, and more dietary fiber. It can increase appetite, prevent constipation, cool and secon, and is a pure natural health food welcomed by consumers.

Dried bamboo shoots not only complement famous dishes, but also have considerable nutritional and medicinal value. Dried bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C.

According to the determination of the nutritional content of dried bamboo shoots according to the Nanjing Institute of Forest Products and Chemical Industry, bamboo shoots contain 2-4% sugars, fats, proteins, and contain 18 kinds of amino acids and vitamins such as cystine and glutamic acid, as well as phosphorus, calcium and other nutrients required by the human body. For example, it is made from winter bamboo shoots"Magnolia slices"100 grams contains more than 19 grams of protein, as well as rich in calcium, phosphorus, iron and other inorganic substances.

It can be dried, and it can be dried by firewood.

Smoked with fire, it tastes better than sunburning.

The bamboo shoots that are not dried on rainy days are solved as follows:

1. Refrigerated preservation: wash the bamboo shoots and remove the bamboo shoots, then boil them in a pot of clean water for 8-10 minutes, drain the water, pack them in a fresh-keeping bag after cooling, store them in refrigeration, and wait for the day to dry out.

2. Oven drying: Put the bamboo shoots drained after cooking into the baking tray of the oven, set the oven to 170, and set the time to 90 minutes to start baking.

3. Smoking: After draining the boiled bamboo shoots, dry them in a ventilated environment for 2-3 days, string the dried bamboo shoots with a rope, hang them on the earthen stove or fire, and let the natural smoked dried bamboo shoots be.

Precautions for handling bamboo shoots

1. Choose bamboo shoots.

If you want to dry delicious bamboo shoots, you must first choose fresh spring shoots as raw materials. Generally, the bamboo shoot shell is tender yellow, the root is yellowish-white, and the appearance is bright and shiny. The whiter the bamboo shoots, the crispier and more tender the bamboo shoots will taste.

In addition, the knots of the tender bamboo shoots are relatively close to each other, and if the knots are very long and the roots are scratched, then the inside of the shoot may be broken.

2. Handle bamboo shoots.

Peel off the shells of the bamboo shoots you bought, cut off the aging parts, clean them and cut them into thin slices. Fresh bamboo shoots cannot be dried directly, but must be cooked first. Put the sliced bamboo shoots into the pot, add a little plum vegetables, cook over high heat, then add a little monosodium glutamate, and simmer for about half an hour.

3. Dried bamboo shoots.

Remove the boiled bamboo shoots, then drain and spread them on clean bamboo strips and let them dry in the sun. During the drying process, it is necessary to turn it frequently, so that the bamboo shoots can dry as soon as possible.

Salt the bamboo shoots to kill the water and then dry in the shade.

2. Put the bamboo shoots in the refrigerator and freeze them.

The first method can be stored for about a week, and the second can be stored for several months.

Of course, bamboo shoots should be taken out to dry on a sunny day, and here is an introduction to the method of rapid drying of fresh bamboo shoots:

1. Put the fresh bamboo shoots in boiling water and boil for 2-3 minutes, remove the dry water after changing color.

2. Put the dried bamboo shoots in a clean snakeskin bag, press them with stones or other heavy objects for one to two days, and the bamboo shoots will turn from round to flattened.

In this way, it is generally dried in the sun in one day.

Personally, I think it can be placed in a ventilated place, waiting for the wind to come, or drying with a fire bucket.

The bamboo shoots are sticky and inedible.

Bamboo shoots, perennial evergreen plants of the subfamily Bamboo subfamily of the Poaceae family, native to China.

Bamboo shoots are the material of Jiangnan cuisine, and in the past, there was even a saying that "you can't live without bamboo, and you can't eat without bamboo shoots". Although all bamboo shoots are produced, not all bamboo shoots can be called culinary.

As a vegetable-type bamboo shoot, it must have soft tissue, no bitterness or other bad taste, or a slightly bitter taste, and can be eaten after processing and removing bitterness.

How to buy bamboo shoots:

1. Shape: Choose a relatively short and stout one, and the bamboo shoots are horn-shaped and have more meat if they are curved.

2. Bamboo shoot shell: The shell should be complete and close to the bamboo shoot meat, and the color should be brown and yellow, and green should be secondary. The shell of the bamboo shoots should be a little hard, and if it is too soft, it means that the excavation time is too long and not fresh enough.

3. Roots: The color on the edge of the roots, white is the best grade, yellow is second, and green is inferior. The "mole" at the root is bright red in color, and the bamboo shoots are bright red and tender, and the dark red or dark purple bamboo shoots are older.

4. Cross-section: Gently pick the cross-section of bamboo shoots with your fingernails, and the flesh of bamboo shoots that can be easily picked out of small pits is relatively tender.

The above content reference: Encyclopedia - bamboo shoots

After frying water, due to bad weather, just three days, can you still eat sticky?

How do you do it? How long has it been left out, and if you use it for soaking, you can't eat it.

The dried bamboo shoots are caused by too humid air during the production process, and the sticky hair means that they have deteriorated and cannot be eatenTherefore, it is necessary to discard the sticky bamboo shoots, and when storing the new bamboo shoots, they should be placed in a cool and ventilated place to ensure a dry environment.

Bamboo shoots preservation: can be steamed to keep fresh, after the empty liquid bamboo shoots are steamed in the pot, immersed in cold water, the water is not over the bamboo shoots, and you can take them out when eating. However, it is best to eat it within 2-3 days, otherwise it will affect the taste.

It can be stored refrigerated, put the bamboo shoots in a plastic bag, the roots are facing inward, it should be noted that the air should be completely squeezed out, put in the refrigerator refrigerator, and can be stored for about 2 weeks.

It can be frozen and preserved, the bamboo shoots are sliced and dried after cooking, absorb water with kitchen paper, and divide them according to the amount of each meal.

Growing environment. It prefers warm and humid climates, and can grow on the banks of rivers and rivers with deep soil layers and slightly acidic or neutral soils, as well as at the foot of hills and mountains below 500 meters above sea level. Generally, the average annual temperature, extreme low temperature"-6, annual precipitation is more than 1400 mm.

In winter, under the conditions of less frost and short low temperature time, it can be wintered.

Search it: What should I do if the bamboo shoots in spring are cooked well and the latter is not exposed to the sun? Because it was a leak, the cooked bamboo shoots were scattered and hung in a cool place outside, and now I found that there were almost broken bamboo shoots on them.

1. Pickled bamboo shoots.

Bamboo shoot pickling is a process that uses the high osmotic pressure of salt, the fermentation of microorganisms, and the decomposition of proteins, which inhibits the activities of harmful microorganisms and gives the product a unique flavor. There are non-fermented pickles and fermented pickles.

Due to the high amount of salt or other pickled materials, non-fermented pickled products completely inhibit the lactic acid fermentation of microorganisms during the pickling process; Fermented pickled products add a small amount of salt, spices and other pickled materials, and increase the flavor of bamboo shoots through fermentation during the pickling process, and the lactic acid produced during fermentation and the added salt and spices play a preservative role.

2. Dried bamboo shoots.

Dried bamboo shoots are also called dried bamboo shoots. Dried bamboo shoots are made of fresh bamboo shoots as raw materials, dried after pretreatment, salting and fermentation, or directly dried without salting and fermentation, which makes bamboo shoot products have good preservation. Dried bamboo shoots produced by traditional processes are prone to browning during storage, which affects the appearance, so sulfur preparations are often used as color protectors in the smoking process, resulting in excessive sulfur content in the product, which is harmful to health.

The whiter the color of the bamboo shoots, the more crisp and tender the bamboo shoots, and the tighter the knots between the fresh bamboo shoots, the more delicate the flesh.

Peel the bamboo shoot shell and make a cut on the bamboo shoot with a knife, so that it is easy to peel the bamboo shoot shell. Peel off the peeled bamboo shoots, rinse them in clean water and slice them. Put the bamboo shoots into a large pot and add the moldy dried vegetables, add water to cover the bamboo shoots, and then you can start cooking.

After the water boils, boil for another 5 to 6 minutes, after the bamboo shoots are cooked, sprinkle with a spoonful of monosodium glutamate, then cover the pot and simmer for about 30 minutes. Steam or boil for about 5 minutes and simmer for 30 minutes, cool, put it in the sun and expose it to the sun, and when it is dry, put it in a bag and seal it.

It takes 3 days of clear skies to dry naturally. If the weather is bad, you can dry and refrigerate the bamboo shoots first, and wait for sunny days before drying them. You can also use the oven to bake at a low temperature (set the oven temperature at 150 degrees to preheat) for an hour, and then completely dry the water in the sun.

Dried bamboo shoots that have been baked in the oven are more fragrant than those that have been dried in direct sunlight.

Dried bamboo shoots generally become darker in color over time, which means that the dried bamboo shoots have not been smoked with sulfur and are a sign of "green health". The general method of drying bamboo shoots without discoloration is to dry the bamboo shoots before the rainy season, and they are very dry, so that they can be put away. Also, put it in the cold storage to refrigerate, so that it can also make its color better.

However, when the dried bamboo shoots change color, it is normal to imagine and will not affect the taste.

When boiling bamboo shoots, add moldy dried vegetables and monosodium glutamate to make the dried bamboo shoots more delicious. If there is no moldy dried vegetables, you can also leave it out, and it is also okay to add 5 to 6 tablespoons of salt in a pot.

There is a phenomenon of resurgence of moisture in the middle of the way, and this phenomenon will occur if you continue to dry it. It is recommended to rinse it with water after boiling it and then dry it, and when it is cooked, it will overflow and wash off the substance attached to the bamboo shoots, so that it is not so sticky.