What is the method of dried bamboo shoots and how to make dried bamboo shoots?

The tender head of the dried bamboo shoots can be fried with diced meat and edamame, first fry the diced meat and edamame, until 6 or 7 are mature, and then the tender heads of the dried bamboo shoots, stir-fry a few times, and then slightly add a little water to cook togetherYou can also tear the whole dried bamboo shoots into shreds by hand, then cut them into sections, and add ingredients to mix cold according to personal taste. No matter what kind of vegetables you cook, you must first soak the dried bamboo shoots in cold water to soften, the dried bamboo shoots themselves are salty, and pay attention to the amount of salt during the cooking process. 。

Dry and wash the bamboo shoots, put them in the rice soup, and stir-fry the beef, ham or bacon after changing the knife; Add dried bamboo shoots to beef stew for an even more surprising taste!

Depending on what kind of dried bamboo shoots you buy, it's best to send a **.

Fresh bamboo shoots can be dried bamboo shoots, and the steps for drying bamboo shoots are as follows:

1. Wash the bamboo shoots, boil them in a pot under cold water, and remove the bamboo shoots from the cold water when the water boils. Take a knife and start cutting it with the knife at the top knot.

2. The sun is blazing.

3. After drying for 2 days, hang the dried bamboo shoots to dry.

4. Hang it to dry for 5 days, then it will dry and take it back. Finish.

1. Buy bamboo shoots, if you have the conditions, you can go up the mountain to pick bamboo shoots.

2. Clean after peeling.

3. Blanch in a pot of boiling water.

4. Tumble and cook for more than 5 minutes.

5. Remove the cold water.

6. Tear the stout bamboo shoots into 2 halves.

7. Cut the torn bamboo shoots in half.

8. Prepare to dry.

9. Drying. <>

10. When the weather is fine, it is generally dried for about five days, and the dried bamboo shoots are ready and stored in bags.

Share the story of the fat man after returning to his hometown.

Here's how to make dried bamboo shoots:

1.Prepare fresh bamboo shoots, wash and peel them, and cut them into even small pieces.

2.Blanch the chopped bamboo shoots in boiling water for 3-5 minutes and drain the water.

3.Prepare the marinade, chop the salt, sugar, pepper, green onion, ginger and garlic, put it in the bamboo shoots, add it to the cooking wine, and stir well.

4.Spread the marinated bamboo shoots flat in the steamer and steam for 10-15 minutes.

5.Leave the steamed bamboo shoots to cool and then place them in a dryer or in the sun to dry the bridge base. If it is dried in the sun, it needs to be turned over quietly to ensure that all parts can be dried.

6.Store in a sealed bag and enjoy.

Notes:1Blanching should be done quickly to avoid rotting bamboo shoots.

2.The marinade can be adjusted to individual taste.

3.Dry it after cooling, otherwise it is easy to become moldy.

4.Don't dry at too high a temperature to avoid burning.

5.When storing, it should be stored in a dry and ventilated place to avoid moisture.

Steps to make dried bamboo shoots at home easily.

1.Ingredients: spring bamboo shoots

2.Use a knife to cut a rubber knife on the bamboo shoots vertically, and then quickly remove the shell!

3.Peel the peeled spring bamboo shoots with a knife to clean the lead, cut off the rotten and injured parts, and cut off the part that is too old at the bottom

4.Cut in half, then evenly cut into strips.

5.Put the cut bamboo shoots into a large pot, fill with water, add 3 tablespoons of salt, cover the pot and bring to a boil. Skim off the foam and cook for another 5 minutes. ^

6.Pour out the boiled bamboo shoots and rinse them with cold water, then drain the water.

7.Place the bamboo shoots on a baking net, preheat the oven for 10 minutes, and bake them in the oven for 30 minutes! (The first time I did it, I knew that there was no bottom, so I set the oven temperature to 160 degrees up and down.) ）

8.It seems that it is not enough to dry, continue for 30 minutes

9.This is the finished product after an hour, but it has not been completely dried, some of the tips of the bamboo shoots are burned, and some of the small dried shoots are also burned...

10.It seemed that it was not easy to bake the dried bamboo shoots evenly in the oven, so I decided to move the dried bamboo shoots to the balcony to dry...

11.This is dried bamboo shoots that have been dried for a day and a half, right? It's still the power of the Sun Father!

Because it has only been dried for a day and a half, the dried bamboo shoots are only dry, but at this level, it is OK to make up for 2 days! ）

As a common dried food ingredient, dried bamboo shoots can be used to make soups, side dishes, and can also be cooked with meat and vegetables.

Ingredients required: Dried bamboo shoots.

Lean meat. Scallops.

Lentinula edodes. Soak kelp.

Minced ginger and garlic. Wine.

Light soy sauce. Salt.

Essence of chicken. Sugar.

Cornstarch. Cooking oil.

Steps:1Prepare dried bamboo shoots and cut them into shreds, soak meat and seafood until soft and set aside; Wash and slice the mushrooms, mince the ginger and garlic.

2.Put the sliced lean meat into a basin, add an appropriate amount of cooking wine, light soy sauce, salt, chicken essence, sugar, and a small amount of cornstarch, stir well, and marinate for 15 minutes.

3.Heat the oil, add the marinated meat slices, stir-fry until they change color, and then add the soaked sea burning band, dried bamboo shoots and scallops and stir-fry.

4.Add enough water, add the prepared shiitake mushrooms, bring to a boil over high heat, skim off the foam, turn to low heat and simmer for about 2 hours, until the dried bamboo shoots, kelp and shiitake mushrooms are flavorful.

5.Finally, season with salt, sugar and chicken essence, add a little cornstarch to thicken, stir the skin source and mix evenly.

Tip: The longer you cook, the stronger the flavor of the soup. If you feel too thick, you can also add an appropriate amount of hot water to adjust it while simmering. At the same time, you can also add your favorite vegetables to cook a richer taste.