How do you soak small bamboo shoots? How to soak dried bamboo shoots well

Life tips: how to soak dried bamboo shoots.

After washing, put it in clean water, it is best to put some salt in the water, soak for an hour and then replace it with new water.

Soak the dried bamboo shoots in water for a whole day, changing the water several times during this period. After soaking, take it out and wash it and put it in an electric pressure cooker and cook for 30 minutes, so that the water does not dry the bamboo shoots.

Wash the small bamboo shoots, then put them in a basin and soak them in water.

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.

The method of soaking bamboo shoots is as follows:Ingredients: bamboo shoots, pickled peppers, glass bottles, pots, salt, sugar, white vinegar, water.

1. Pickled bamboo shoots are a home-cooked pickled dish, so prepare the required ingredients first.

2. Blanch the washed bamboo shoots in boiling water, then drain the silver and cut it into sections.

3. Put pickled peppers and bamboo shoots into a container, sprinkle with salt, sugar and white vinegar, which is the juice for making pickled bamboo shoots.

4. Then pour in pickled pepper water and cool white boil, be sure to submerge the bamboo shoots, so that the bamboo shoots will be soaked better. Then seal it well and leave it in a cool place for a while, about a week or so.

5. The prepared soaked bamboo shoots, sour and spicy, can be eaten directly on a plate.

The materials to be prepared are bamboo shoots, dried peppers, Sichuan peppercorns, ginger, garlic, and grass to prepare fruits, and the correct method is as follows:

1. Remove the shell of the bamboo shoots, destroy them and wash them for later use.

2. Put dried pepper and Sichuan pepper in boiling water, and add ginger, garlic and grass fruit after the water cools.

3. After the initial processing of the bamboo shoots, put them into the prepared water.

4. In this way, after sealing and soaking for a week, it can be eaten.

Bamboo shoot ridge guess needs to be soaked, fresh bamboo shoots should be soaked in water for a period of time before cooking, or blanched with hot water, you may think that this is to remove the bitter taste in the bamboo shoots, which is not accurate, but to remove the toxins in the bamboo shoots.

Bamboo shoots are a popular dish with a lot of health benefits, they contain low levels of lipids, sugar, fat, and high fiber content. However, if not handled properly, it can turn into poison and cause health problems.

Fresh bamboo shoots have a high HCN (hydrogen cyanide) in nature, which is harmful to the body. HCN causes acute poisoning, but does not cause chronic toxicity, that is, it reacts with the toxin soon after eating it for a few hours, sometimes even tens of minutes, but if Qi Yeming ingests a small amount of HCN in the body, the toxin will disappear on its own.

1. First of all, you need to remove the shell of the bamboo shoots, you can use a knife to make a cut from the root to the tip, you can open it at one time, and then clean it;

2. Wash it with water again, cut off the part of the hardening at the bottom with a knife, and use a knife to eliminate the shell that remains on the bamboo shoots and is difficult to remove;

3. Use a knife to divide the bamboo shoots in half and separate them according to the symmetrical size. If the bamboo shoots are too long to fit into the pot, the bamboo shoots can be cut in two;

4. Put the bamboo shoots into the pot first, add a lot of water, and the water should cover all the bamboo shoots, not the bamboo shoots left and ground above the water surface;

5. After waiting for the water to boil, determine the time according to the freshness of the bamboo shoots, generally boil the water for about 8 minutes, and then soak the bamboo shoots in cold water for two hours.

The ingredients needed to soak bamboo shoots are: fresh bamboo shoots, appropriate amount of Sichuan pepper, appropriate amount of ginger, dried chili, grass fruit, garlic, edible salt, and white wine to prepare the bent ridge. Here's how:

1. Remove the shell of the fresh bamboo shoots that have just been dug up, then wash them, boil them in boiling water for 6 to 10 minutes, and then rinse them in cold water for a whole day, and then they can be used for imitation seepage.

2. Pour boiling water into a plastic bucket for soaking bamboo shoots, then add an appropriate amount of Sichuan pepper, dried chili pepper and edible salt, and wait until the water is cool and then add an appropriate amount of ginger, grass fruit and garlic.

3. After the bamboo shoots are initially processed, they are put into the configured plastic bucket.

4. Finally, add a little edible salt and liquor, cover the bottle and leave it for a week or so to eat.

Fresh bamboo shoots should be soaked in boiling water.

Bamboo shoots contain a large amount of oxalic acid, which will affect the body's absorption of calcium after cooking and eating without soaking in water. Oxalic acid will decompose in a high-temperature environment, so the bamboo shoots after boiling in hot water will not affect the body's absorption of calcium after eating. Dried bamboo shoots contain toxic substances such as hydrogen cyanide, and if they are cooked without soaking, they cannot be eaten directly.

Therefore, bamboo shoots need to be soaked in boiling water before cooking.

Soaking bamboo shoots in boiling water can also remove the bitter taste of bamboo shoots, especially fresh bamboo shoots, put them in a pot and soak them in boiling water for two or three minutes before cooking, you can remove the bitterness, and they will be more delicious when eating.

Range of distribution of bamboo shoots

Vegetable bamboo shoots mainly include individual varieties of Bamboo, Bamboo, Bamboo, and Bamboo.

The varieties of Bamboos include Phyllostachys edulis and Phyllostachys sylvestris that grow in the Yangtze River Basin; Spotted bamboo growing in the Yangtze River basin and the lower reaches of the Yellow River; It grows in the Yangtze River basin and Shandong, Henan, and Shaanxi; Bamboo, Caryophyllus, Wufu Chicken Bamboo, and White Chicken Bamboo that grow in Jiangsu and Zhejiang; It grows in the water bamboo in the provinces of Jiangchi and Majinan.

The varieties of Cizhu are grown in Guangdong, Guangxi, Fujian, Taiwan, Guizhou and Yunnan, green bamboo that grows in Guangdong, Guangxi, Fujian, Taiwan and Zhejiang, and bamboos that grow in Guangdong and Guangxi, and bamboos that grow in Guangxi, Hunan, Hubei, Guizhou, Sichuan and Yunnan, and Liangshan bamboos that grow in Guangxi, Guizhou and Sichuan.

Bamboo varieties include bamboos that grow in Guangdong, Guangxi, Fujian, and Taiwan, and tube bamboos that grow in Guangdong, Guangxi, Sichuan, and Guizhou.

Varieties of the genus Bitter Bamboo include Hui Bamboo, which grows on the southeast coast.