How do you soak bamboo shoots quickly? How can dried bamboo shoots be soaked as soon as possible?

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.

There are 2 common ways to soak bamboo shoots quickly:

Pressure cooker rice cooker soaking method: wash the prepared dried bamboo shoots and put them into the 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 into shreds or cut thin slices into a basin of water and soak at room temperature for more than 3 hours, and then cook as you eat.

Baking soda soaking 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.

How to preserve bamboo shoots, store them in these two ways, and you can eat delicious and crispy spring shoots all year round!

You can store it in plastic wrap and keep it in the refrigerator for a week.

If you want to keep the soaked bamboo shoots for a long time, you can put it in salted water to pickle and marinate, and then put it in the refrigerator to refrigerate, so that you can extend its storage time, generally put it for about a week, there is no problem, but try to eat it as soon as possible.

The soaked bamboo shoots can be frozen for preservation, so that they can be stored for a long time, and after thawing, they are almost the same as eating them fresh.

It is best to store this sealed, as it can easily lead to deterioration if it is not stored properly.

The best thing to do is to soak it in salt water and put it in the refrigerator, so that it can be stored for more than a month.

In the summer, take out the soaked bamboo shoots, put them aside, drain the water, add an appropriate amount of edible salt, mix evenly, and then divide them into a fresh-keeping bag and store them in the refrigerator.

I don't know if you are running dried or fresh bamboo shoots, and how long you want to keep them;

If it's fresh bamboo shoots, eat it quickly, and the loss of nutrients while fresh is relatively small.

If it is a bamboo shoot that runs the method, you can control the dry water and wrap it up in the refrigerator, so that it can be stored for three to five days, and it is also recommended to put it in the stomach as soon as possible.

It is best not to store any food for too long.

The soaked bamboo shoots are either pickled, fried, or frozen, so that they can be stored for a long time.

Soaking bamboo shoots, if you don't eat them on the same day, seal them all with fresh food, put them in the freezer, eat them in the morning and evening, and then take them out after freezing, and keep the fresh taste as fresh as the fresh.

Please soak the bamboo shoots, I think it is the same way to preserve it, take it out and put it in that bag, and put it in the refrigerator.

Hello, how to preserve soaked bamboo shoots There are: 1Keep tightly sealed.

Put the soaked bamboo shoots in a clean plastic bag or jar, wrap them and put them in a cool and ventilated place, which can be stored for about a month. 2.Cryopreservation.

After wrapping the bamboo shoots in plastic wrap, they can be stored in the freezer compartment of the refrigerator for a year. 3.The refrigerator is refrigerated.

The soaked bamboo shoots can be placed in the freezer compartment of the refrigerator and can be kept for two to three months.

1. Soak the dried bamboo shoots in water, and the water should cover the dried bamboo shoots. It is best to wash rice water. Change the water every day. To soak for 5-7 days. The bamboo shoots soaked in this way are beautiful and delicious.

2. Soak with alkali powder or baking soda. Put the dried bamboo shoots in a pot, soak the dried bamboo shoots in water, then add alkali powder or baking soda powder and cook for 2 3 hours, and then rinse with water after they are ready. But the bamboo shoots soaked in this way don't taste good.

3. Soak the bamboo shoots in rice washing water for a few days, wait for the dried bamboo shoots to become soft, cut them into fine strips, put them in a pressure cooker and add water to soak the bamboo shoots, boil them and cook them for a few minutes to let them cool naturally. Rinse with cold water, rinse and soak in cold water, ready to cook.

Bamboo shoots are rich in cellulose, microbiotics and sugars, and the tender bamboo shoots are slightly bitter and sweet, fragrant and delicious, and have medical effects such as promoting digestion, cooling and relieving heatstroke, and reducing old fat.

Sichuan Province, Eyin Tanmeishan City, Sichuan Province is known as the title of the hometown of bitter bamboo shoots, the local farmers use the fresh and tender bitter bamboo shoots produced to soak and process into sweet and moderate, salty, sour and crisp, long aftertaste of the bitter bamboo shoots, put into the market is known as a delicacy, bamboo shoots - absolute.

Soak it in cold water for an overnight night, and here's how to fry bacon with dried bamboo shoots:

Ingredients: 1 handful of dried bamboo shoots, 200g of bacon

Excipients: appropriate amount of dried chili pepper, appropriate amount of garlic, appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate 1, appropriate amount of dried bamboo shoots ready for soaking, appropriate amount of bacon, garlic, and dried chili pepper.

2. Cut the bacon into cubes, and chop the garlic and dried chilies.

3. Put the bacon in the pan and fry the oil.

4. Pour in the bamboo shoots and stir-fry for a while, then add the water that has completely submerged the bamboo shoots, cover the pot and simmer.

5. Add salt and appropriate amount of monosodium glutamate when simmering dry.

6. Stir-fry an appropriate amount of soy sauce evenly, and then you can put it on a plate.

7. Finished product.

Preservation: Due to the production reasons, there is generally no sealed packaging for dried bamboo shoots. Using the packaging at the time of purchase, it can generally be stored for half a year.

If you can store it sealed, it can achieve more than a year without mildew at a specific dryness. But this bamboo shoot is a "new thing", that is, after the new bamboo shoots come out every year, the bamboo shoots of the previous year will be black, soft, and lack fragrance if they are boiled and eaten. Therefore, it is recommended that you eat it all the time that year.

Last year's bamboo shoots, don't let go of this year's autumn is good. Friends in the city don't have a long time to boil, you can soak it once and store it in the freezer compartment of the refrigerator, and eat it as you go.

Soak and boil: soak in warm or cold water for 20 minutes, put it in a large pot (such as aluminum pot, iron pot, casserole, etc.), add water to completely submerge the bamboo shoots, cover (can not add a high-pressure lid), add salt, put it on a fierce fire and cook for 30 minutes, when all the bamboo shoots are swollen, take the pot and rinse it with water. Add salt and white wine, cook without cover, and rise for 30 minutes.

Pour it into a basin and scrub it (the water is not yellow) and cook as you like.

Description: Salt is added for desulfurization at high temperatures. The purpose of adding wine is to soften the bamboo shoots, so you can only do this with the slightly older sections. The bamboo shoots processed by this method can guarantee the characteristics and taste of Foshan bamboo shoots.

1.Soak in hot water for a day until soft.

2.Change the water to submerge the bamboo shoots, boil for 5-10 minutes, then change the water and boil again, and let stand for 1-3 days (1 day in summer, longer in other seasons).

3.Press 2Requirements, after repeating 4-6 times, the bamboo shoot water has been clear, the bamboo shoots have been soaked and ready, and they can be used at any time.

Hehe, I'm looking for it too

1. Soak the dried bamboo shoots in cold water for 1-2 hours according to the dosage (two pieces of dried bamboo shoots are a whole bamboo shoot bud, and you can fry 1 plate after soaking);

2. After washing, put it in a pressure cooker, soak it in cold water, and boil it on the gas stove. After boiling, cook over low heat for another 40 minutes to keep the pot boiling.

3. After the pot is cool, wash the dried bamboo shoots with water and then cook.

4. If the bamboo shoots are dried too much at one time, you can keep soaking in a basin of cold water, and change the water once a day in the morning and evening. You can also put the dried bamboo shoots in the refrigerator and freeze them, and take them out to melt when eating.

How to soak bamboo shoots to be delicious, and how to soak dried bamboo shoots best.

Soaking in warm water can speed up the soaking of bamboo shoots! There is no trick.

Hello, I will introduce you to three home-style bamboo shoots!

The first is the stir-fried mountain treasures. The raw materials are pickled bamboo shoots, enoki mushrooms, and fungus. Slice the bamboo shoots and make the fungus good, after the oil pot is heated for 8, put the green onion and ginger shreds in the fryer, stir-fry the fragrance, pour in the bamboo shoots, fungus, enoki mushroom, stir-fry, add salt, soy sauce, pepper noodles, continue to stir-fry until 9 mature, add cooking wine and monosodium glutamate to get out of the pot.

It's a vegetarian dish, but the taste of the mountain is absolutely good

The second is stir-fried meat with bamboo shoots. Slice the tenderloin and slice the bamboo shoots. After the oil pan is heated for 8, stir-fry the tenderloin until it is broken, soak the bamboo shoots, and then add soy sauce, vinegar, peppercorn noodles, green onion and ginger shreds. Stir-fry until 8 mature, then add cooking wine and monosodium glutamate to get out of the pot.

The third is to peel bamboo shoots by hand. After the bamboo shoots are ready, serve on a plate. In a small bowl, add the horseradish and vinegar. When eating, peel off the skin of the bamboo shoots, take the bamboo shoots and dip the meat in the horseradish. That's called a fresh

There are several ways to eat, but I won't introduce them, typing is too tiring, and there is no reward

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.