With spring bamboo shoots, it is thought that spring is coming. Spring bamboo shoots can be eaten. Spring bamboo shoots are rich in nutrients. However, when spring bamboo shoots are eaten, there will be some astringency. Then, how does spring bamboo shoots go to astringency?
How do spring bamboo shoots taste astringent?
Mix spring bamboo shoots with appropriate amount of yellow rice wine, and mix well with all spring bamboo shoots. Stir well for 5 minutes and stir twice or midway. Filter bamboo shoots with a colander, because both astringency and hemp are in the wine, so don't filter it out.
How to save the peeled bamboo shoots
If you can't eat it all at once, you can save it like this: boil a pot of water, put two spoonfuls of salt, put the bamboo shoots (which can be whole or half cut), and cook for 3-7 minutes depending on the size. Remove, rinse, and pour the water, place in a crisper, and store in a refrigerator. Can save for more than a week.
After the bamboo shoots are peeled off, they are wrapped in soft paper and then wrapped in plastic wrap. (The advantage of this is that the bamboo shoots are also breathable. Wrapping the paper in cling film is to give it a certain amount of water circulation space to keep its freshness.)
How to pick good bamboo shoots
See the shell
Bamboo shoots are generally preferred to bright yellow, because the bamboo shoots that have not grown completely or just grow out are often yellow, and their shoots are particularly tender. The root is yellowish white, and the middle to the tip is brownish and shiny. It is a relatively fresh shoot. If the middle to the tip of dark brown, the freshness will be much worse.
2. See shoots meat
The whiter the color of bamboo shoots is, the more crisp and tender they are, the quality of shoot yellow is the next, and the quality of green is inferior.
3. Look at the shoot festival
The more closely the knots and knots of fresh bamboo shoots are, the more delicate the meat will be. The fruit segment is very open, the bamboo shoots are long, and the roots are scratched. Then the bamboo shoots will be old and bite, and the inside may have been broken.
4. See the bamboo shoots
The large-tailed bamboo shoots have fewer shells and are especially crisp and tender. In addition, do not buy bamboo shoots that are too large. The best from the root to the tip is less than 30 cm. If the bamboo shoots are too big, the root fibers will become thick and aging. When cooking, the roots of the bamboo shoots must be cut off in order to use them, and the taste of the bamboo shoots is not good.
The quality of spring bamboo shoots is chubby, bamboo shoots are large, and the whole shoot is slightly curved. If the bamboo shoots are thin, long and straight, they are inferior old bamboo shoots.
Hand touch
Finally, you can touch it with your hand and it feels very moist. If it is too moist, it may have begun to deteriorate. If the bamboo shoots are peeled off, the inside is very wet and green, and the texture is like a ripe one. It is a sign that it is beginning to deteriorate. Try not to eat it.
6. See buds
The tip of spring bamboo shoots has buds that are yellow and white. This is a quality spring bamboo shoot. If the bud color is green, it is a poor quality bamboo shoot.
7. Look at the root
If white pearl-like protrusions appear around the roots of spring bamboo shoots, this is what Wenzhou people commonly call "white bamboo shoots." This bamboo shoot tastes better. If the beaded protrusions turn black, then this bamboo shoots are inferior old bamboo shoots.
8. Fingering method
Put the bottom of the bamboo shoots upwards, gently rub the bamboo shoots on the bamboo shoots with a fingernail. If there is a deep nail mark, it will be a quality bamboo shoot. If it is a shallow impression or no response, it is a poor old bamboo shoot. This kind of old bamboo shoots consumes a knife and consumes a lot of energy. If you buy such inferior old bamboo shoots, just use a kitchen knife to cut off a few centimeters of the root shoots, and wait until the shoots are white and the nail file has a deep mark.
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