How to soak dried bamboo shoots to be soft and delicious

Method.

Method.

2. Take boiling water and boil for 15 minutes, then cut it into the desired shape with a knife, soak it in water for 12 hours and then it can be eaten, don't soak it for too long, otherwise it will lose the taste of dried bamboo shoots. The dried bamboo shoots themselves are specially baked and dried, and it takes a little time to swell.

Method.

3. Put the dried bamboo shoots into hot water and soak them, put them aside when they are cold and continue to soak, change the water every day, and it is best to put the bamboo shoots on the fire to boil when changing the water, so that it is not easy to deteriorate, and you can basically cut it after soaking for 3 days, at this time, slice the dried bamboo shoots and continue to soak for 2 days, and the taste will be very good.

Pay attention to things: dried bamboo shoots.

Although it is difficult to soak dry, it is still not recommended not to soak too much at a time, and try to soak as much as you can eat at one time, because the dried bamboo shoots that have been soaked are easy to sour and deteriorate after a long time.

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.

It is best to use warm water to dry bamboo shoots, soak the dried bamboo shoots completely in warm water two hours in advance, the dried bamboo shoots will become soft in about two hours, clean and cut into sections, you can use the pork belly to fry, add water and simmer a little when stir-frying.

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.

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 soaked dried bamboo shoots should generally be rinsed 3-5 times in cold water, and then the water in the dried bamboo shoots should be wrung out, and then it can be used for cooking.

Take an appropriate amount of dried bamboo shoots (you can soak more at one time, which is convenient for cooking and using at any time), put them in a clean basin after washing, cover the bamboo shoots with water, and soak them for more than 12 hours, but not more than 24 hours (the room temperature of soaking in summer should not exceed 25 degrees, otherwise after soaking for 4 hours, replace the water once, and then put it in the refrigerator to refrigerate to continue soaking), and replace the water at least two to three times during the soaking process. After the dried bamboo shoots are soaked until soft (pinch them with your fingers, the dried bamboo shoots become soft and have no hard texture), you can slice them or cut them into strips, put them in a pressure cooker, fill them with water (less than one-third of the amount of water in the dried bamboo shoots), simmer for 15-20 minutes (according to the size of the pressure cooker, grasp the pressing time), after the pressure cooker naturally discharges the steam, drain the water, rinse the dried bamboo shoots with running water, and then squeeze out the excess water, you can cook and eat in your favorite way.

1. Dried bamboo shoots are made of bamboo shoots as raw materials, by removing the shell, cutting the roots, trimming, high-temperature cooking, water immersion, manual slicing, pressing and molding, natural drying, and then packaging and other procedures.

2. The dried bamboo shoots are yellow and bright in color, fat and tender, rich in protein, cellulose, amino acids and other trace elements, and the characteristics of low fat, low sugar and more dietary fiber are helpful for eating and appetizing. It can increase appetite, prevent constipation, cool and secon, and is a pure natural health food welcomed by consumers.

3. The method of making dried bamboo shoots is as follows.

1. First, soak the bamboo shoots in warm water for one to two days. Be sure to use warm water during the immersion process. Then bring the fire to a boil and cook for 1 2 hours, then soak in water for two days.

During the soaking process, we change the water once a day to keep it watery, prevent acidity, and make it full and transparent.

2. During use, we must boil the dried bamboo shoots in boiling water for 15 to 20 minutes, and then we can cut the dried bamboo shoots into the shape we want according to our preference. Then soak in water and use it the next day.

3. You can also soak in warm water for a few hours and find that it is a little soft, and then boil it in the pot for half an hour. Then we can cut the dried bamboo shoots into the shape we want according to our preference. Then soak in water and use it the next day.

4. It can also be soaked in water for 24 hours. Put the dried bamboo shoots in a basin of water, soak for about 24 hours, if the bamboo shoots are a little soft, we take them out, and then boil them in boiling water to soften them completely, and then take them out and soak them in clean water, and finally you can make a favorite dish.

4. Precautions.

1. Be sure to soak with warm water during the production process.

2. When using, make sure that the dried bamboo shoots are softened.

Hello, dear o, I am happy to serve you, now I have found out for you, [operation steps] the first step is to soak in boiling water, soak the dried bamboo shoots can not use 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. The second step is to boil the bamboo shoots, although it is fast to soak the bamboo shoots in boiling water, but soon the boiling water will cool, at this time, we put the cauldron on the gas stove, boil over high heat, and then transfer to the electric pot and boil on high heat for a day. Step 3 Aside from it, it is not just a matter of cooking in the morning, if you cook in the morning, go to dry the bamboo shoots in the afternoon, divide them in two, and then continue to cook.

So far, there is so much information, if you have other questions, you can continue to ask me, I will continue to answer your questions ( o )