Techniques for processing and eating dried bamboo shoots

Bamboo shoots are a delicious and nutritious wild delicacy. Many people like to eat them. However, the harvest period of bamboo shoots is very short. In order to preserve them, people often process them into dried bamboo shoots and then sell them. This brings inconvenience to people's consumption. How can we make dried bamboo shoots taste fresh? There are some methods and techniques to make dried bamboo shoots taste fresh. If you want to learn, you can read the editor's detailed introduction to the processing methods and techniques of dried bamboo shoots.

Techniques for processing and eating dried bamboo shoots

1. Selection of dried bamboo shoots

If you want the dried bamboo shoots you eat to taste delicious, you must be careful when choosing bamboo shoots. You must choose those with yellow-white or brown-yellow appearance. These are the best dried bamboo shoots. In addition, the length of the dried bamboo shoots should not exceed 30 centimeters. They should be thick and have tight nodes to be of excellent quality. This kind of dried bamboo shoots tastes better when eaten after soaking.

2. Soaking of Dried Bamboo Shoots

Dried bamboo shoots are a product obtained by dehydrating fresh bamboo shoots. Before eating, they must be fully soaked to restore them to their original appearance. You can put the dried bamboo shoots in an iron pot, add water and boil for half an hour, then turn to low heat and simmer slowly. After boiling for about an hour, take them out, remove the old roots of the dried bamboo shoots, wash them, and soak them in clean water for two to three days before eating. If you don't want to eat them, you can store them in rice washing water and take them out whenever you want to eat them.

3. Production of Dried Bamboo Shoots

After soaking, the dried bamboo shoots can be taken out and cut into slices for cooking. The ideal match is some meat ingredients, such as figs and ribs. Because dried bamboo shoots like oil, cooking them with meat ingredients can absorb the fat in the meat ingredients, making the dishes more delicious.