How to soak bamboo shoots? How to soak bamboo shoots well?

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.

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.

Precautions for the purchase of dried bamboo shoots

1. Look at the bamboo shoot joints: it is necessary to pay attention to the tight bamboo shoots and shallow lines; The flesh is thick and wide, and it is a tender bamboo shoot. Those with bamboo shoots under 30 cm are tender, and those who are too old are old; The shorter the base of the old roots of the bamboo shoots, the better, and the best ones to be cleaned.

2. Look at the color of bamboo shoots: It should be noted that the color of bamboo shoots is amber-like light brown yellow, and shiny is the best; The color is dark and yellow, which is medium grade; The sauce brown is of poor quality; Those with burnt color are inferior products.

3. Distinguish between dry and wet: fold the bamboo shoots by hand, and break them, and the sound is brittle and loud for dry goods; When broken, there is no crisp sound or when it is bent and it is constantly bent is a trendy product.

The above content refers to Encyclopedia - Dried bamboo shoots.

1. Soak the bamboo shoots in warm water. Soak the dried bamboo shoots in warm water for one to two days, then continue to cook in the pot for about two hours, and then soak them in cold water for two or three days. During the soaking period, you must change the water frequently, otherwise, the dried bamboo shoots may deteriorate and become sour in the water, so that the soaked dried bamboo shoots will not be able to be used for cooking.

Generally, the bamboo shoots with sufficient soaking, 500 grams of dried bamboo shoots can be soaked into 2500-3000 grams of dried bamboo shoots, and some can even reach 3500-4500 grams. Note that when soaking, do not drop the rice grains into the water, otherwise, the dried bamboo shoots will turn black.

2. Put the dried bamboo shoots in boiling water and boil them for about a quarter of an hour, then cut them into 3 5 mm strips with a knife, and then soak them in clean water, so that they only need to be soaked for about 24 hours before they can be cooked.

3. Soak the dried bamboo shoots in warm water for a few hours, wait until the dried bamboo shoots become a little soft, put them in the pot and cook for about half an hour, then change the knife to cut them into the shape you need, and then soak them in water.

4. Soak the dried bamboo shoots in hot water and remember to change the water every day. While changing the water, put the dried bamboo shoots in a pot along with the container and bring to a boil. In this case, it is less likely to deteriorate.

Generally, it can be cut after soaking for three days. At this time, cut the dried bamboo shoots into slices and continue to soak for about two days.

Just soak the bamboo shoots in warm water in advance.

Step 2: Open the water in the pot and boil the bamboo shoots for 1 minute until 8 mature, remove them and let them cool naturally;

Step 3, add two-thirds of cold boiled water or purified water to a waterless and oil-free glass bottle, put in millet spicy, pickled wild pepper, rock sugar, salt (25 grams of salt in 1 kg of water), a little high liquor, cool bamboo shoots, and seal and store for 2 days.

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.

<> Soak the dried bamboo shoots in warm water for 1-2 days, then boil them for 2 hours with a strong fire, and then soak them in water for 2-3 days. Or boil the dried bamboo shoots in boiling water for about 15 minutes, then cut them into the desired shape with a kitchen knife, and soak them for about 24 hours before eating; Or soak the dried bamboo shoots in warm water for a few hours, wait for them to be a little soft, then cook them for half an hour, then cut them into strips, and soak them for another 12 hours.

The best way to soak dried bamboo shoots is as follows:Tools Ingredients: 1 rice cooker, 1 pot of water, 150 grams of dried bamboo shoots.

1. Put the dried bamboo shoots in clean water and wash them.

2. Put it in a pot of rice liquid and spread it evenly, and add water.

3. Add more, so that the water will disturb the spring burial of bamboo shoots.

4. Cover the pot, turn on the power, and cook the bamboo shoots, the time can be set to 30 minutes. Remove from the pot and put it in a pot.

5. Add water and soak the bamboo shoots again.

6. When you need to use it, take it out and put it on the board. Cut into shreds or pieces and other shapes to make dishes.

The best way to soak dried bamboo shoots is as follows:

Tools Ingredients: dried bamboo shoots, boiling water, water, pressure cooker, chopsticks.

1. Clean the dried bamboo shoots first, and then soak the free core in boiling water for one night, so that the dried bamboo shoots can absorb enough water first.

2. Put the dried bamboo shoots that have been soaked overnight in a pressure cooker, add water to cover the dried bamboo shoots, and then press for 60 minutes.

3. Some older dried bamboo shoots need to be boiled for a longer time, if you can't plug them in with chopsticks, then continue to press them for 20 minutes.

4. Cut the boiled molded bamboo shoots into the size you want, and then soak them in boiling water for half an hour.

5. The pressing of the pressure cooker and soaking in boiling water can force out the oxalic acid in the dried bamboo shoots, and finally wash it with clean water.

Here's how:

Soak in water for hours. Put the dried bamboo shoots into a basin of clean water, soak for about 24 hours, if you use the liquid 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 fingers of hunger immediately, poke the hard bamboo shoots with chopsticks and cook for a few minutes, 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 out of 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 the operation of urgent need for cooking.