Who doesnt like spring bamboo shoots in season? Want to be my mothers favorite stewed bamboo shoots? Today, I didnt buy meat. Lets eat baked bamboo shoots. The bamboo shoots are fresh and refreshing. The light bamboo shoots are too hard to work on. Make some red sauce with thick sauce. No mistake. The novice will definitely succeed if he tries. Bamboo shoots have several particularly annoying points: 1. Bamboo shoot shells are hard to peel 2. Cut bamboo shoots are fragile 3. Astringent taste is hard to remove 4. Bamboo shoots are hard to taste 5. Fresh bamboo shoots are hard to pick. After you know some tips, you will find that is not a problem. Now, while burning the mushroom, we can also solve the problems mentioned above. First, the shell of the bamboo shoot is hard to peel: (see the picture below). The tip of the bamboo shoot is down, and the head of the bamboo shoot is cut with a knife. The bamboo shoot is divided into two parts. Then one hand holds the head of the bamboo shoot, the other hand opens the shell gently at the tip of the bamboo shoot, and the other hand opens the shell slightly. Bamboo shoots can be made in ten seconds, which is not comparable to the usual breaking of a piece of bamboo shoot shell. Two: Cut bamboo shoots are fragile: many people work hard to peel the shell of bamboo shoots, shake their heads and sigh straight when cutting bamboo shoots. Unfortunately, the tenderest part of bamboo shoots keeps falling off, and the best part of the bamboo shoots. Sometimes, even if carefully chopped, its not very fragile, the pot is still damaged. Its very simple to solve this problem. Simply put the whole bamboo shoots in the boiling water and blanch them for about 2 minutes before cutting. This problem can be easily solved, whether it is cut or fried, there is no problem. Third: astringent taste is difficult to remove: to remove the astringent taste of bamboo shoots, we really need to spend more time. When blanching, we can add some cooking wine and sugar to reduce the astringent taste of bamboo shoots properly. When stir-frying, we also need to put in cooking wine and sugar. Finally, we add raw smoking to boil, to remove the astringent taste, and at the same time, we can cook the meat taste. My mother often blanched the bamboo shoots the day before and soaked them in water. She cooked the bamboo shoots the next day and changed the water halfway so as to reduce the astringency properly. In addition to rich protein, fat, sugar, B vitamins and vitamin C, as well as calcium, phosphorus, iron, crude fiber and other nutrients, fresh bamboo shoots also have a large amount of oxalic acid. Oxalic acid is easy to combine with calcium to form calcium oxalate, if more calcium oxalate will form urinary calculi, affecting the human bodys absorption of calcium. Therefore, bamboo shoots should be boiled in boiling water for 3 to 5 minutes before cooking in the pot. This can decompose most of the oxalic acid in the bamboo shoots, remove the astringent taste, and then enhance the taste of the fresh bamboo shoots. Fourth: Bamboo shoots are not delicious: bamboo shoots are really not delicious, so when stirring ginger and garlic, oil can be a little more, and then stir-fry the bamboo shoots until the bamboo shoots change color. This is very important, not stir-fry, the bamboo shoots are not so fragrant, and the taste is very few and five: fresh bamboo shoots are difficult to choose: in fact, the most important thing is to buy an old bamboo shoot, all the front. The steps were all in vain. Shoot picking is suitable for those who are short and fat. Of course, it is better to pick small tips from the soil, that is, most of the shoots are still in the soil. Such shoots are the tenderest. If the shoot tips are hard and blue, it means that the shoot soil has been around for some time, and the fibers are also thick and old.
