How to make dried bamboo shoots, how to make dried bamboo shoots

1. When making dried bamboo shoots, you can take 10 kilograms of fresh bamboo shoots, 300 grams of edible salt, a pot of water, and an electric oven.

2. Rinse the prepared fresh bamboo shoots with water after removing the shell, and then cut them in half from the middle.

3. Put water in the pot, add edible salt, then heat and boil, after boiling, put the processed fresh bamboo shoots in the pot and cook together, in the process of boiling, you should continue to remove the floating foam on the water, and continue to boil for about ten minutes before turning off the fire.

4. After the fresh bamboo shoots are cooked, take them out to control drying, drain the water, and then put it down in the baking tray of the oven, set the oven temperature to 120 degrees, choose to bake on top and bottom for an hour, then take it out and turn it, and then put it back in the oven and then bake for about an hour.

5. Put the dried bamboo shoots in a vacuum bag and seal and store them, take out an appropriate amount and soak them in water in advance when needed, and then stew them with meat ingredients.

Dried bamboo shoots are relatively simple, there are two kinds of salty and light, you see one is to boil this first, cut the water into large slices in boiling water and then dry it in the sun, and there is another one, after the bamboo shoots are stuffed in boiling water and cooked, they are piled up layer by layer with salt, so that. It is salty dried bamboo shoots that can be used to make soup.

Cook in water until tender, then let it dry in the sun.

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.

The practice of dried bamboo shoots is very common.

The practice of dried bamboo shoots is homely, dried bamboo shoots are made of bamboo shoots as raw materials, people through shelling, high-temperature steaming and other processes to refine, it is very complicated to do, but it is very delicious to eat, dried bamboo shoots can be cooked with many dishes, the following is recommended for everyone to practice dried bamboo shoots.

First, peel the bamboo shoots that have been cut home. (The shelf life of big-headed bamboo shoots is very short, so dispose of them as soon as possible at the time of cutting them back, otherwise they will easily become old and deteriorate).

Remove the processed bamboo shoots, then cut them into small pieces with a kitchen knife. Cut off the tip of the bamboo shoot, close to the root, and cut it vertically into several pieces.

Put the cut bamboo shoots in a large pot and boil water to boil the soup to remove the bitterness. Boil for half an hour on this high heat until the bamboo acid changes color, so as not to undercook the thick bamboo shoots.

Scoop up the bamboo shoots from the soup and dry them. (Can be dried a little faster).

Finally, take the boiled bamboo acid to dry in the sun. (It is best to put two bamboos under the bamboo sour, which is ventilated and easier to dry).

The practice of fried dried bamboo shoots with vegetarian vegetables

The bamboo shoots are dried and soaked the night before. Tear into small strips.

Heat oil in a pan and stir-fry over high heat. Add soy sauce and continue stir-frying.

Add a little water and cook for one to two minutes.

Shred the green pepper and pour it into the pot of dried bamboo shoots. Stir-fry together for two minutes.

Serve up. The practice of dried bacon with bamboo shoots

Cut the bacon and garlic sprouts and set aside.

Soak the bamboo shoots in boiling water, drain and set aside. Slice the pepper, garlic and ginger for later use.

The bacon was smoked by my grandmother, and because it was not a five-story pork belly, the fat and lean were separated. Stir-fry the fatty meat first, stir out the excess oil, and it will taste fat but not greasy.

Add lean meat, garlic, ginger, and Chaotian pepper, stir-fry evenly, and stir-fry until fragrant.

Add dried bamboo shoots and stir-fry evenly.

Make some seasoning, add an appropriate amount of light soy sauce, salt, chicken essence, and stir-fry evenly.

Add an appropriate amount of water and bring to a boil over high heat to allow the ingredients to absorb the flavor from each other.

When the soup is almost dry, add the garlic sprouts, stir-fry evenly, and it will be out of the pot.

Perfectly out of the pan. Tips:

Dried bamboo shoots absorb more oil, and too little oil will cause the dried bamboo shoots to have a slight sour taste. If you can't eat spicy, switch to dried chilies, which also have the aroma of chili peppers.

When making dried bamboo shoots, the bamboo shoots should be boiled first and then taken to dry, because in this way, the laughing eggplant can touch Tongcha to retain the nutrition of the bamboo shoots to the greatest extent, and the taste of the dried bamboo shoots is also the best.

Here's how to do it: <>

1.Prepare fresh bamboo shoots.

2.Peel off the shell and wash it clean.

3.Cut into strips, place in a pressure cooker, add water and salt to taste.

4.Cook for 10 minutes and turn off the heat.

5.After cooking, it can be neatly stacked and dried.

The practice of roasting pork with dried bamboo shoots (including the method of soaking dried bamboo shoots).

Soak dried bamboo shoots, the soaked bamboo shoots need time, it is best to take them out for breakfast to soak and clean, cook in a pressure cooker for 40 minutes at night, and then wash and soak them to use. This is what it looks like after soaking.

Please click Enter a description.

Cut the pork belly ribs into small pieces, boil in cold water, and skim the foam. Remove and set aside.

Please click Enter a description.

Add millet pepper, garlic and ginger slices and stir-fry the pork belly ribs, add light soy sauce, dark soy sauce, cooking wine, rock sugar and stir-fry until caramel color, stir-fry the bamboo shoots together in heated water, and bring to a boil. Change to pressure cooker for 30 minutes.

Please click Enter a description.

Remove from the pressure cooker, season with salt and reduce the juice.

Please click Enter a description.

It can be served on the table and is very delicious.

Please click Enter a description.

Instant discs. Please click Enter a description.

Tips:I make it for three people, so I can use more ingredients for more people. Less or less, depending on the actual situation.

The practice and steps of dried bamboo shoots are to dig out the bamboo shoots in the bamboo shoot garden, take them to the house and pick up the bamboo shoot shells, then cut the bamboo shoots in half, and then put them in boiling water to boil for more than 1o minutes, and then take them out, put them on the chain to bask in the sun, and dry them in the sun for about 3 or 5 days.