How to make dried bamboo shoots at home? How to dry bamboo shoots is the easiest

How to make dried bamboo shoots.

Tip 1: Buy fresh dried bamboo shootsNo matter what kind of food you make, you need to choose those fresh ingredients as much as possible, so as to ensure that the dishes you make later taste better. So if it is the kind of fresh spring bamboo shoots that have just been dug up is the best choice, you can look at the soil on the side of the spring bamboo shoots when you buy it, if the soil is slightly moist, generally speaking, it means that the spring bamboo shoots are fresh after all.

Tip 2: Process spring shoots as quickly as possible, such as potatoes and apples are ingredients that can easily oxidize and turn black, in fact, spring shoots are the same. So at the time of production.

Be sure to pay attention to the processing when processing, it must be fast, as far as possible after peeling off the bamboo shoots at the beginning, start processing. The process is also very simple, just cut the spring shoots into suitable sizes, and then put the spring shoots into the water for ten minutes of blanching, remember to put hot water in the pot, and it is best to add some salt.

Tip 3: Look at the weather forecast in advanceBecause if you want to make better dried bamboo shoots, the sun is still very important, so it is best to pay attention to the weather conditions in the next few days before making them. It is best to have several days of sunny weather in a row, such weather, in order to better produce high-quality dried bamboo shoots, only need to make it this way, you can get white and not black dried bamboo shoots.

Steps to dry bamboo shoots: Prepare some fresh bamboo shoots, scratch a knife on the surface of the bamboo shoots with a knife, and then peel off the shell of the bamboo shoots by hand, so that the shell is faster and less troublesome.

After peeling the bamboo shoots, use a knife to remove some of the roots of the bamboo shoots, the removed part is very old and hard, and the taste is extremely poor, so don't keep it. Then cut the bamboo shoots into larger pieces, add water to the pot and bring to a boil, add a spoonful of salt, put in the bamboo shoots, and cook for 10 minutes. After ten minutes of blanching, you are not afraid of tanning the bamboo shoots, and there will be no bitter taste.

After blanching, take out the bamboo shoots and put them in cold water to cool quickly, and then rinse them with running water, which can quickly cool down the bamboo shoots and avoid the bamboo shoots from blackening. Wait until the bamboo shoots are completely cool, remove the water, and then put them on the board and cut them into thicker slices, not too thin, otherwise they will be very small after drying.

Finally, put the bamboo mat that has been cleaned in advance in a sunny place, put the cut bamboo shoots, and after a few days of drying, the bamboo shoots become very dry. Pay attention to the weather in advance to dry bamboo shoots, only sunny days can dry bamboo shoots, will not mold and deteriorate.

After the bamboo shoots are dried, divide them into several parts and put them into a fresh-keeping bag, tie the mouth tightly, and then put these small bags into a large bag, so that when you want to eat, you can take a bag directly, and the others do not move, to ensure that they are dry, so that you are not afraid of mildew and deterioration caused by when you take them.

When you get the bamboo shoots, first remove the excess shell or cut it with a knife, the small one can be whole, the large one is recommended to be cut in half, and wash it with water after peeling or cutting, and the old part can be removed during the washing process.

Then wash it again, then put a large amount of cold water in the pot, then put the bamboo shoots in the pot and boil (the water is just enough to soak the bamboo shoots), cover the pot, and steam for about half an hour (the bamboo shoots can be softened.

After getting out of the pot, put the bamboo shoots in clean water and brew them overnight, and the next day lay the bamboo shoots flat in a box or basket with a leaky net, take the plastic wrap and spread it on top, and then let the heavy objects or stones and other heavy things press it, so that the water loss of the bamboo shoots, and the water can be dried almost when it flows, and the bamboo shoots that have been dried for a few days are done.

If you want to eat dried bamboo shoots faster, then dry the bamboo shoots and dry them for a day or two) Dried bamboo shoots can make delicious delicacies, such as: fried bacon with dried bamboo shoots, braised duck with dried bamboo shoots, etc.

Precautions. The bamboo shoots must be boiled soft.

Step 1: Peel and wash the bamboo shoots.

Step 2: Cut in half and cook under cold water.

Step 3: Add salt.

Step 4: Cover the pot and cook for 20 minutes.

Step 5: Boiled bamboo shoots.

Step 6: Take it out and let it cool.

Step 7: Slice.

Step 8, put on the curtain, this curtain absorbs water and breathes.

Step 9: Lay it out to dry.

Ingredients: spring bamboo shoots, water, salt.

Step 1: Peel and wash the bamboo shoots.

Step 2: Cut in half and cook under cold water.

Step 3: Add salt.

Step 4: Cover the pot and cook for 20 minutes.

Step 5: Boiled bamboo shoots.

Step 6: Take it out and let it cool.

Step 7: Slice.

Step 8, put on the curtain, this curtain absorbs water and breathes.

Step 9: Lay it out to dry.

Step 10: The sun is shining today, and the sun will be good in one day.

Step 11: Finished product.

The production method of authentic farmhouse dried bamboo shoots is more complicated, which is simply summarized as "washing, boiling, and drying": First, the wild bamboo shoots collected from the mountain above 800 meters (non-polluting and without any chemical fertilizer) are shelled, washed with mountain spring water, and the roots are cut off. 2. Cut the washed bamboo shoots into pieces, put them in a large iron pot, and add mountain spring water to cook.

This step is very critical, and there are three essentials: 1. Be sure to use mountain spring water; 2. Be sure to cook in a large iron pot on an earthen stove; 3. Be sure to use dry wood to burn the fire; In this way, the cooked bamboo shoots will have a faint natural bamboo shoot fragrance and mixed with the unique fragrance of the mountain, ensuring the original taste of the bamboo shoots. The ancients had clouds:

Although there are eight treasures in the guest, which is as fragrant as the wild bamboo shoots of the mountain family. 3. Put the cooked bamboo shoots into a large plaque woven of bamboo strips, and choose a place with plenty of sunshine, fresh air, no pollution, and few people in the wild to expose to the sun for 3 5 days. Note:

Generally, it takes 15 to 20 catties of fresh bamboo shoots to make 1 catty of dried bamboo shoots. How to eat: Soak in water, wait until it is completely swollen, and then cook.

It can be stewed, burned, fried, etc., and can also be used with dishes at will, if it is used with chicken, duck stew soup, the taste is fragrant, and it has the effect of tonifying and benefiting qi.

How long and how long does it take to cook?

Make dried bamboo shoots.

My hometown brought some bamboo shoots, but I couldn't eat too much, and I didn't put them for a long time, so I dried them and kept them. The practice of making dried bamboo shoots with bamboo shoots.

Peel the bamboo shoots and shave the hairs.

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Slice and the thickness must be uniform.

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I didn't cut it very evenly, and the drying process took a bit long.

Wash well, boil the water and salt together, cook for about 10 minutes, start the pot and control the water.

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Drain and place in the oven.

At the highest heat of the oven, the cyclone function is turned on, and the bamboo shoots that control the dry water are evenly spread on the baking tray and put into the oven to bake. Turn it over in half an hour and turn it several times.

After the bamboo shoots become wrinkled, adjust them to 150 degrees and turn them over from time to time.

Until completely dry, a little crispy is fine and can be stored in bags.

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Tips: Remember to turn over and don't burn.

Bamboo shoots are bamboo shoots that grow from the soil, bamboo shoots are available all year round, but only spring bamboo shoots and winter bamboo shoots have the best taste, which have the effects of appetizing and strengthening the spleen, widening the chest and diaphragm, clearing the intestines and defecating, clearing poison and eliminating phlegm. 1.The unique fragrance of appetizing and spleen-strengthening bamboo shoots has the effect of appetizing, promoting digestion and enhancing appetite, and can assist in the symptoms of indigestion and sluggishness.

2.The plant fiber contained in it can increase the amount of intestinal water retention, promote gastrointestinal peristalsis, reduce intestinal pressure, reduce fecal viscosity, and make feces soft and easy to discharge. 3.

Detoxification and phlegm removal bamboo shoots are sweet in taste, slightly cold, low in fat and sugar content, and people who are on fire or coughing and phlegm eat bamboo shoots to help clear away heat and detoxify, eliminate phlegm and relieve cough. 4.Bamboo shoots are known as the "scavenger" of human garbage, especially suitable for edible bamboo shoots in summer, and have auxiliary effects such as hot hands and feet, upset and irritable symptoms.

Nutritive value. Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, and vitamin C. Moreover, the protein of bamboo shoots is relatively high-quality, containing lysine, tryptophan, threonine, phenylalanine, as well as glutamic acid, which occupies an important position in the process of protein metabolism, and cystine, which has the effect of maintaining protein configuration, all have a certain content, which is an excellent health care vegetable.

How bamboo shoots are dried into bamboo shoots.

1. Peel the shells of the bamboo shoots, remove the old roots, wash them, and cut them in half.

2. Cook in a pot, add an appropriate amount of salt, and then cook until cooked for 20 minutes, if the bamboo shoots are cooked more, the time should be longer.

3. After boiling, put it in cold water, wear it with a rope and put it in the sun to dry, or slice it by hand, or spread it out after pressing and forming.

4. The surface of the dried bamboo shoots until it is pale yellow is covered with a layer of white salt, and the texture is dry and hard.

5. However, it should be noted that the bamboo shoots must be cooked thoroughly, otherwise they will continue to age during the drying process and affect the taste. The dried bamboo shoots are stored in a dry container or plastic bag, and can be stored for about 6 months to 1 year.

How to dry bamboo shoots by yourself? To dig up the fresh bamboo shoots back, peel off the bamboo shoots, and then cut them into slices, boil them in a rice pot, and then put them in the bamboo frame to dry them to become dried bamboo shoots.

Case: Remove the bamboo shoot shells and bamboo shoot knots from the fresh bamboo shoots, wash them with water, remove the water, and cut them into slices. Put the bamboo shoots in a pot and add water to cook, take them out and put them in a basket after cooking, and press a heavy object on them to remove the water from the bamboo shoots. Place the bamboo shoots on a clean bamboo strip, spread them flat, and let them dry in the sun.

Method 1: We first peel the shell of the bamboo shoots, remove the old roots, wash them, cut them in half, then boil them in a pot, put in an appropriate amount of salt, and then cook them until they are cooked for about 20 minutes. The dried bamboo shoots are stored in a dry container or plastic bag, and can be stored for about 6 months to 1 year, and you can eat delicious food all year round.

Method 2: Wash it with mountain spring water, and then cook it in a large iron pot with an earthen stove, pay attention to the fact that you must use dry firewood to burn the fire, so that the boiled bamboo shoots will have a faint natural bamboo shoot fragrance, which ensures the original taste of the bamboo shoots, and then put the cooked bamboo shoots into the large plaque woven by the bamboo strips, and pick a place with plenty of sunshine, fresh air, no pollution, and few people to expose to the sun for 3 5 days, and the dried bamboo shoots will be made.

Note: The color of dried bamboo shoots will generally become darker after a long time, which shows that the dried bamboo shoots have not been smoked by sulfur, which is a sign of "green health", and the method of dried bamboo shoots not changing color is generally to dry the bamboo shoots before the rainy season, and they are very dry, so that they can be put away, and they are refrigerated in the refrigerator, so that they can also make their color better, but the discoloration of dried bamboo shoots is a normal imagination and will not affect their taste.

The method of drying bamboo shoots at home is as follows:

Material preparation: spring bamboo shoots, table salt, curtains, etc.

1. Remove the shell and wash the bamboo shoots vertically in spring, cut them in half, and pot them under cold water.

2. Add salt, cover the pot and cook for 20 minutes.

3. Take out the boiled bamboo shoots with the remaining ridges and let them cool.

4. Slice and put on the curtain.

5. Put it out to dry, the sun is shining, and it will be dried in one day.

1. Peel the bamboo shoots you bought, the peeling must start from the tip of the bamboo shoot, use your fingers to cut the tip in half, and then clamp half of the index finger and thumb, and peel the bamboo shoots in turn.

2. After peeling, cut each bamboo shoot into slices as much as possible and the size is consistent.

3. Put all the bamboo shoot slices into a large basin, then pour in two packets of salt, at this time, after wearing gloves with both hands, stir the bamboo shoots with both hands to make the salt and bamboo shoots fully mixed, and seal them for one night.

4. The next day, use a large pot to boil the pickled bamboo shoots and boil them for two or three hours on high heat to ensure that the bamboo shoots are fully cooked.

5. Scoop up the bamboo shoots in the pot, place them evenly on the top of the mat, spread them flat, choose a good sun, and expose them to the sun for about 5 days.

6. After 5 days of exposure, the dried bamboo shoots are basically formed, and they can be stored in prepared jars at this time.

Wash the bamboo shoots, peel off the shell, wash and slice them, then cook them in water and let them dry in the sun for two days! After a large bamboo shoot is dried, a small handful can be eaten by yourself.