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What are the skills of blanching spring bamboo shoots?

1. The technique of blanching spring bamboo shoots in water is to soak in water for a while, either in clean water, yellow rice wine or salt water. This can remove the astringent taste and keep the fresh and tender taste of bamboo shoots.

2. After soaking the fresh bamboo shoots in salt water for eight hours, the fresh bamboo shoots are scald in water after removing the skin and the older parts at both ends, and need to be soaked in clean water. The soaking time can not be too short. If it is short, it is not easy to remove the bitterness. It takes about eight hours to soak. If the weather is hot, it is necessary to constantly change the water in the middle, so as to ensure the freshness and bitterness of bamboo shoots.

3. Boil the bamboo shoots and blanch the water with a spoonful of salt for 5 minutes. Bamboo shoots James water must add a spoonful of salt to the pot, because although the bitter taste of bamboo shoots in cold water is removed, the aroma and crisp taste are also removed, and the loss outweighs the gain. at the same time, salt is added to avoid bamboo shoots boiled and increase the bottom flavor. Remove bamboo shoots and soak them in cold water for 3-4 hours.

4. The method of blanching spring bamboo shoots: cut the spring bamboo shoots to be used for blanching water and set aside. Fire and put the right amount of water in the pan. When the water is a little hot, add the right amount of salt. Boil and pour in the chopped spring bamboo shoots. Cover the pot and cook for another 2-3 minutes. Open the lid of the pot to make sure that the spring bamboo shoots are cooked, and then pick them up. Spring bamboo shoots can be eaten in water, but you'd better get in the water for a while.

5. First of all, when blanching spring bamboo shoots, you can add some salt. Secondly, the time of blanching water must be a little longer, probably more than five minutes. After blanching the water, let the spring bamboo shoots soak for a while, so that the color of spring bamboo shoots is more bright green, the bitter taste is also removed, and the taste will be better. Spring bamboo shoots blanching water skills James water time is too short it is easy to make spring shoots a little bitter feeling.

The correct Zhoushui method of small bamboo shoots

Bamboo shoots are blanched in hot water. Bamboo shoots James water method to blanch the bamboo shoots to be chopped, and set aside. Fire and put the right amount of water in the pan. When the water is a little hot, add the right amount of salt. Boil and pour in the chopped bamboo shoots. Cover the pot and cook for another 2-3 minutes. Open the lid of the pot, make sure the bamboo shoots are cooked, and finally pick them up.

Peel the bamboo shoots for blanching water and cut them into small pieces to set aside. Turn on the fire and put the right amount of water in the pan. When the water is a little hot, put in sliced ginger at about 50 degrees. Then pour in the chopped bamboo shoots. Cover the pot and cook over medium heat for about three minutes. Open the lid of the pot, make sure the bamboo shoots are ripe, and finally pick them up. Blanch bamboo shoots over medium heat for three minutes to make sure they are cooked.

The method of blanching small bamboo shoots is as follows: the skin of fresh bamboo shoots is removed, washed and cut to the desired size. If the bamboo shoot is too large, it can be cut vertically from the middle and split in two. Add an appropriate amount of water to the pot, and the amount of water should be able to soak the bamboo shoots completely. Add the right amount of salt and ginger and bring to a boil over high heat. After the water is boiled, put in the cut bamboo shoots. Lengthen or shorten the water time according to the size of bamboo shoots.

The correct method of fresh bamboo shoots is as follows: tools / raw materials: water, bamboo shoots, pot. When boiling bamboo shoots, wash the bamboo shoots, remove the older part of the root, split it in half, soak in water for a period of time, and then rinse. Pour water into the pot and boil the bamboo shoots in boiling water. Boil the bamboo shoots for 2 minutes. Blanch and remove. Rinse with clean water. Pay attention to the appearance of bamboo shoots: choose bamboo shoots that are smooth in appearance and show no signs of damage or decay.

The correct water method for bamboo shoots is: put the cold water into the pot, boil the water, and then turn the water to low heat for 5-8 minutes. Before James water, boil bamboo shoots in boiling water for 2-3 minutes, then soak them in cold water immediately. The advantage of this is that it can soften the fiber of bamboo shoots and reduce the bitterness. At the same time, cold water can help bamboo shoots cool down quickly to avoid nutrient loss caused by high temperature treatment.

How to deal with fresh bamboo shoots

Soak in clear water: the best way to remove the bitter taste of bamboo shoots is to soak in clear water. In the process of soaking, you need to change water frequently to get rid of bitterness and astringency. Boiled water: remove the bitterness and astringency of bamboo shoots and boil them with boiling water. High temperature steaming: putting bamboo shoots in a pot and steaming at high temperature can also remove bitterness and astringency. Pickled with salt: edible salt can also remove the bitterness and astringency of bamboo shoots.

The treatment of fresh bamboo shoots: soak in clear water for one day; boil bamboo shoots in boiling water; boil bamboo shoots in Amoy rice water; pickle bamboo shoots and so on.

Remove bamboo shoots: first, cut all two halves of bamboo shoots, that is, cut from the central axis of the root to the central axis of the tip, and after the bamboo shoots are cut into two halves, you can see a layer of bamboo shoot clothing from the section, hold the root in the left hand, and pull down the side of the section with the right hand, all the bamboo shoots can be peeled off at once, and then the hard skin and hard heel of the bamboo knots and roots can be removed with a knife.

Sand storage: bury the bamboo shoots directly in the sand and cover them with wet sand. Sealed preservation: put the unshelled bamboo shoots in the jar and keep them sealed. Cryopreservation: wrap the peeled bamboo shoots in a fresh-keeping bag and refrigerate them in the refrigerator. Dehydration preservation: peel bamboo shoots into slices and dry them with salt. Newspaper bandage: tie the bamboo shoots into a bundle and put them in a carton.

The treatment and preservation methods of fresh bamboo shoots are as follows: steaming, salt water preservation, sun drying, cold storage and freezing. Steaming: clean the fresh bamboo shoots, remove the outer skin, boil them in a pot until 5 are ripe, remove them, and keep them in a basket with ventilation. They can be preserved for 10-15 days.

Materials: bamboo shoots, salt, water. Fresh bamboo shoots asked the store to help remove the shell. The bamboo shoots with the shell removed are like this. Take it back and cut it into four portions, boil it in a pot and turn off the heat for about 5 to 10 minutes after boiling. After taking it out and rinsing it with cold water, put it in a basin, sprinkle it with salt, soak it in cold water overnight, rinse it out and use it to cook.