How to make hand peeled bamboo shoots, how to make hand peeled bamboo shoots

Spring bamboo shoots before Qingming are the most delicious. The tender ones are very suitable for hand-peeled bamboo shoots. In fact, I have eaten hand-peeled bamboo shoots several times, and the recipe has not been sorted out, is it lazy or busy?!

Ingredients: 9 bamboo shoot tips.

3 slices of ginger.

1 small handful of dried red peppers.

Cinnamon 1 small piece.

Star anise: 2 pcs.

2 tablespoons of rice wine.

Salt to taste 1 small piece of rock sugar.

The practice of hand-peeling bamboo shoots.

Bought back spring bamboo shoots.

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Take the tip of the bamboo shoot and clean it, peel off the lower layer of skin slightly, do not peel it all off (see picture), then soak it in concentrated salt water and soak for more than 3 hours.

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Prepare the ingredients. <>

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Pour water into the pot, add ginger, soaked bamboo shoots and other prepared ingredients, and bring to a boil over high heat. Add two spoonfuls of rice wine, an appropriate amount of salt, and use chopsticks to puncture the thick part of the bamboo shoots (easy to taste).

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Reduce the heat to low and cover and simmer for 30 minutes.

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After cooking, soak for a few more hours for better flavor.

Soak overnight for better taste.

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The guy pulled back a big bag of small bamboo shoots on the mountain, called a friend to help peel the bamboo shoots, and accidentally found that the big sister's bamboo shoot peeling skills are simple, convenient and practical, so I share it with friends who like to eat bamboo shoots, I hope it will help the friends who see the **.

Here's how to make hand-peeled bamboo shoots:

1. Ingredients: 1 kg of bamboo shoots, 1 tablespoon of rock sugar, 4 dried chilies, 2 star anise, 2 tablespoons of salt, 3 tablespoons of light soy sauce, appropriate amount of vanilla. 2. Pick fresh bamboo shoots.

3. Boil a pot of hot water, add small bamboo shoots and blanch for 5 minutes. 4. Put dried chili peppers, eight stuffy plum pins, herbs, salt, light soy sauce, and rock sugar in a casserole, and add an appropriate amount of water. 5. After the sauce in the casserole is boiled over high heat, add the blanched bamboo shoots and cook for 20 minutes over medium heat.

6. Peel the bamboo shoots by hand and boil them and soak them in a casserole for 2 hours. Hand-peeled bamboo shoots, in this season restaurant, this cold dish has a super high click rate, crisp, tender and sweet, and the refreshing taste is very appetizing, which can be used as an appetizer and cold cut, but also an excellent side dish for wine, and can also be used as a snack food.

1. Ingredients: 1 kg of bamboo shoots, 1 tablespoon of rock sugar, 4 dried chili peppers, 2 star anise, 2 tablespoons of salt, 3 tablespoons of light soy sauce, appropriate amount of vanilla. 2. Pick fresh bamboo shoots.

3. Boil a pot of hot water, add small bamboo shoots and blanch for 5 minutes. 4. Put dried chilies, star anise, herbs, salt, light soy sauce, and rock sugar in a casserole, and add an appropriate amount of water. 5. After the sauce in the casserole is boiled over high heat, add the blanched bamboo shoots and cook for 20 minutes over medium heat.

6. Peel the bamboo shoots by hand and boil them and soak them in a casserole for 2 hours.

Add the chopped bamboo shoots, bring to a boil over high heat, turn to low heat and simmer for 20 minutes, then turn off the heat and do not open the lid. Let the bamboo shoots soak in the soup, wait for the limbs to cool completely, and then put them in the refrigerator and shrink them overnight before eating.

Hand-peeled bamboo shoots, also known as shelled bamboo shoots, are ready to eat out of the bag. It can be used both as a snack food and as a dining table. It is a new product of bamboo shoot processing developed in the Tianmu Mountain Range in recent years, and it is a specialty of Lin'an.

Only the local hand-peeled bamboo shoots in Lin'an are the most authentic, and the hand-peeled bamboo shoots of Tianmu are made of wild bamboo shoots near the Tianmu Mountain Range. The taste is good, and the variety of bamboo shoots is good.

Snack foods

It is made by using wild bamboo shoots in the high mountains of Tianmu Mountain, which are steamed, boiled and sterilized at high temperature for a long time. It better maintains the original taste of mountain wild bamboo shoots, also known as shelled bamboo shoots, healthy foot bamboo shoots. After opening the bag, the taste is fresh and pure, and you can immediately feel the unique taste from nature after tasting it.

It can be used as a delicate cold dish, as a gift or as a travel snack food. It is named because it is not shelled during processing and is peeled by hand when eating.

It is characterized by high protein, low fat, low starch, high fiber, etc., and has always been regarded as a high-quality dish. Rich in active refined cellulose, this is a cold dish, and you can generally eat three or four sticks in one go. After coming up, the bamboo shoots are about half a length of one hand, with moderate thickness, and slowly peeled and eaten from beginning to end.

At the beginning, there is a part of the tender bamboo shoots, which tastes strange and a little stale. After eating the roots, they start to crispy, and they make a gurgling sound when you bite into them. The taste also came out, with a fresh and slightly spicy taste, and it still felt very fresh.

Hand-peeled bamboo shoots. Ingredients required: 400g of spring bamboo shoots, 10g of rock sugar, 20g of salt, 15ml of white vinegar, 3 dried red peppers, 2 bay leaves!

Method: 1. Brush the surface of fresh spring bamboo shoots and peel off the oldest layer of shell;

2. cutting inch segments;

3. Boil a pot of boiling water, add salt (about 5g), put the processed bamboo shoots into the pot and boil for about 3 minutes;

4. Take a large pot, put the blanched bamboo shoots into it, and add water that is not slightly wider than the bamboo shoots;

5. Add rock sugar, salt (about 15g), white vinegar, dried red pepper and bay leaves to a boil;

6. Turn to medium-low heat and cook for 20 minutes, turn off the heat, let the bamboo shoots soak in the juice overnight and eat.

1. Step 2 is to remove the astringency of the spring bamboo shoots themselves, and this step should not be omitted, so as not to affect the taste.

2. Do not eat the boiled bamboo shoots immediately, and soak them in the soup for a long time before they will absorb the flavor. The flavor will be better after refrigerating it overnight.

Ingredients: Tender bamboo shoots, ginger slices, bay leaves, star anise, cinnamon, rock sugar, salt.

Steps: Cut off the roots of the tender spring shoots, brush the shells and cut them in half; Prepare the ingredients; Put all the ingredients in the pot, pour in the water, and bring to a boil; Put in the cut bamboo shoots, boil over high heat, turn to low heat and simmer for 20 minutes, turn off the heat without opening the lid, let the bamboo shoots soak in the soup, wait for the complete cooling, put them in the refrigerator and cold them for one night before eating.

In order to highlight the fragrance of the shoots, do not add too many condiments and spices when making them. Cook the shelled bamboo shoots with the method of white brine, put them cold and eat them immediately, and put some dried chili peppers in the white brine to enhance the flavor.