How to deal with dried bamboo shoots to make it bite and burn crispy?

Water temperature control. When soaking dried bamboo shoots, if you take cold water to soak the bamboo shoots, it is generally not easy to boil, we can use boiling water when soaking, boiling water to soak the dried bamboo shoots, which can make the dried bamboo shoots absorb water faster, easier to soak soft, easier to cut into shredded bamboo shoots, and easier to cook rotten during the stir-fry process.

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Control of soaking time.

Because the dried bamboo shoots are too dry, they are almost bamboo shoots that do not contain water, so they must not be fast in the process of soaking, even if you use boiling water, we require at least one night, if you feel that you are still not soaked in place, then soak it for twenty-four hours, so that the dried bamboo shoots can fully absorb the water and become soft, so that it is easier to stir-fry.

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Control of the number of water changes.

When we throw the dried bamboo shoots into the water to soak, it is not the same plate of water from beginning to end, the water will change its flavor after a long time, we require that the water should be changed at least three times in the process of soaking, and it is best to change the water every time, of course, if it feels soft, it is okay to change the cold water.

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High-pressure processing. For particularly dry bamboo shoots, if you want to soak them as soon as possible, you can first put them in a pressure cooker and add water to press for about ten minutes, which is more conducive to the dried bamboo shoots to absorb water, and then put them in a basin to soak them in water, the time is still 24 hours, and the number of water changes is also three times.

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Simmer. In addition to using a pressure cooker to deal with it, there is also a way to put the dried bamboo shoots in the pot and simmer them before or after soaking, and the soaking time is according to the above method, soak for 24 hours, change the water three times, and then fry it with a simmer before frying.

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Soup. There is also a good way to eat dried bamboo shoots, after we soak for a day, if it is not very bad, we can directly use dried bamboo shoots to stew soup, the stewing time is relatively long, you can stew slowly, until the stew is rotten and then eat, so you can save a lot of things.

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Generally, it is soaked half a day or a day in advance.

Life tips: how to soak dried bamboo shoots.

Ingredients: 150 grams of dried bamboo shoots, 250 grams of lean pork, salt, light soy sauce, sugar, cooking wine, green onions, cornstarch version Method 1: Soak the dried bamboo shoots in water for one to two days, and then simmer them in a pressure cooker with water that has marinated the bamboo shoots for 15 minutes and then take them out.

Cut the stewed bamboo shoots into strips, slice the pork and marinate it for 15 minutes with a little salt, cornstarch and cooking wine, and cut the green onion into the shape of a horse's ear.

2. Heat a wok, add 1 tablespoon of oil, put the pork in the stir-fry and stir-fry the dried bamboo shoots and green onions.

3. Add an appropriate amount of light soy sauce, a little sugar and cooking wine, and stir-fry until the pork is cooked.

Put it when the duck is almost cooked, and cook the dried bamboo shoots with the duck for about 10 minutes.

Cook together, otherwise it will not be cooked thoroughly, and it will not taste good.

1. Remove the bamboo shoot shells and bamboo shoots of fresh bamboo shoots, wash them with water, cut them into slices after removing the water, put the bamboo shoots into slices and add water to cook, take them out and put them in the basket after cooking, press heavy objects on them, remove the water in the bamboo shoots, put the bamboo shoots on the clean bamboo stalks, flatten them, and dry them in the sun.

2. In addition to drying, there are other preservation methods for bamboo shoots, such as sealed storage method, for unpeeled bamboo shoots, if the number is not large, it can be eaten in ten days and a half months, no need to bother to preserve, use the sealed storage method, put the bamboo shoots in a vat, jar, jar or jar and other containers, sprinkle some water, and then seal the mouth with a lid and place it in a cool place away from light.

3. This method can not be stored for more than one month, too long will deteriorate, if the mouth seal does not leak, it can be stored for about 30 days, if the mouth can not be tightly sealed, it may only be stored for about half a month.

1. First soak the dried bamboo shoots in warm water for one or two days, then boil them for 2 hours over a strong fire, and then soak them in water for two or three days. During the water period, the water should be changed once a day to prevent sourness and make it full and transparent. When the water is raised, be careful not to let the rice grains fall inside, so as not to blacken the dried bamboo shoots, so that it will be better to eat the dried bamboo shoots and make the taste better.

Wash the bamboo shoots first, then boil a pot of hot water, throw the bamboo shoots in, turn on the smallest heat, cook slowly, pay attention to turn them from time to time to avoid burning, you can add a little salt, and it will be softer when cooked.

2. Dried bamboo shoots are made by selecting fresh rolling bamboo shoots, trimming the shells, roots and other parts on the surface of the bamboo shoots consistently, and then putting them in high temperature to cook them, and then putting them in clean water for soaking and bleaching. The dried bamboo shoots of the finished product also need to be sliced or pressed by hand, and the bamboo shoots that have been sliced or pressed are then put to natural conditions for ventilation and drying, or directly put on the machine to dry to become the finished product.

3. After soaking the dried bamboo shoots, cut them into shreds or slices, whether they are fried alone or fried with other ingredients, the taste is very good. The more famous ingredients for stir-frying dried bamboo shoots are pork belly and bacon. Because the taste of dried bamboo shoots is relatively firewood, if you fry them together with the meat when you fry them, the dried bamboo shoots absorb the fat in the meat, and the taste will be much more delicate, and the fat in the meat is adsorbed by the dried bamboo shoots, and it is not so greasy to eat.

In addition to being fried and eaten, dried bamboo shoots can also be eaten braised and braised. The most common is braised with pork belly. There is a lot of oil in the pork belly, if you eat too much, you will definitely feel tired, if you add some dried bamboo shoots into it, you can absorb the oil in it well, and the taste of dried bamboo shoots will become more delicious.

The most common thing is to put some dried bamboo shoots into the soup when cooking duck soup, which can make the duck pot taste more delicious. In addition, dried bamboo shoots can also be used in soup with meat.

Dried bamboo shoots can also be used for cold dressing. After soaking, blanch the bamboo shoots, add some seasonings and eat them cold, and it is also very good to remove the mold.

Dried bamboo shoots are processed in this way, and the roast meat will be delicious.

Dried bamboo shoots are treated like this, and the roast meat will be delicious**11Soak dried bamboo shoots before use. Put the dried bamboo shoots in rice washing water and soak them for two days, the quality of the soaking directly affects the taste, and this step must not be greedy.

Dried bamboo shoots are processed in this way, and the roast meat will be delicious**22Then cut the soaked dried bamboo shoots into small sections, put them in a stew pot, add cold water to cover the dried bamboo shoots, simmer over low heat for about 40 minutes after boiling, until the dried bamboo shoots become soft, you can take them out, the bamboo shoots are stewed for a long time, and the more you boil, the more fragrant they are.

Dried bamboo shoots are processed in this way, and the roast meat will be delicious**33Next, remove the oil from the pan, add the green onion, ginger slices, garlic slices and stir until fragrant, then take out. Then add a large piece of pork belly, stir-fry the oil until the skin of the pork belly is slightly yellow, add cooking wine and soy sauce and stir-fry to color, cover and simmer for about 2 minutes.

Dried bamboo shoots are treated like this, and the roast meat will be delicious**44Then put in the processed dried bamboo shoots, add boiling water, and continue to simmer for about an hour. Until the meat crisp and bamboo shoots are cooked thoroughly, add a little sugar to taste and improve the freshness, change to high heat and reduce the juice slightly, and then you can get out of the pot.

Dried bamboo shoots are treated like this, and the roast meat will be delicious**55Sprinkle chopped green onions when served, this dish is fatty but not greasy, and the bamboo shoots are fragrant and overflowing, which is very good for rice.

Dried bamboo shoots need to be soaked in water until 3 to 5 times the size of dried bamboo shoots before they can be cooked! And if you want to boil, you can take it to stew or simmer it with pig's feet, etc.!

And generally good dried bamboo shoots are put in water to rise to the original 3 5 accompaniment. If it rises to more than 7 times, it is generally very old dried bamboo shoots.

To eat bamboo shoots, it is recommended that you eat "Meng Zong bamboo shoots".

Do you know why I'm so popular?

First: Meng Zongzhu is a pure natural organic food (in modern times, it is difficult to see pure natural food in our food, mostly pesticides, fertilizers, and feed).

Second: Meng Zongzhu bamboo shoots contain high non-water-soluble dietary fiber, which has **, **, detoxification, laxative, beauty, appetizing effects and no ***. (**Medicine, oil extraction, fat removal, etc.**Beauty and other methods*** I won't say much, I think everyone knows about it)

Third: Meng Zong's bamboo shoots taste good. (After all, it's not delicious, and no one wants to eat it if it's good).

Fourth: suitable for all groups of people. It is also the best choice for gifts!

Soak the dried bamboo shoots for one to two days, and then steam the soaked bamboo shoots in a pot for an hour, so that the dried bamboo shoots and roast meat taste very soft.

1. First soak the dried bamboo shoots in clean water and soak them, then cut them into sections, slice the ginger, cut the garlic, cut the green onion into sections, cut the green pepper and red pepper into pieces, and chop the duck legs into pieces;

2. Pour a small half pot of water into the pot, add the duck meat, pour in an appropriate amount of liquor, blanch the blood, remove the duck meat and wash it in cold water;

3. Pour a small half pot of water into the pot again, dry the bamboo shoots, cover the pot, wait for the water to boil, simmer for ten minutes and then remove it;

4. Put oil in the pot, add ginger, green onion and garlic to stir until fragrant, then pour the duck meat into the pot, stir-fry the grease and sell it, pour in a cup of beer, pour in an appropriate amount of dark soy sauce and light soy sauce, add a spoonful of sugar, add star anise, bay leaves, boil over high heat, and skim off the foam;

5. Put the dried bamboo shoots into the pot, cover the pot, simmer for 50 minutes, add a spoonful of salt and mix well to taste, pour in an appropriate amount of sesame oil, pour in green peppers and red peppers, continue to cook for two minutes to taste, and then you can put the tung pot on the plate.