How to get astringent taste of bamboo shoots
Now is the season of eating bamboo shoots. Many of the places near the mountainous area will have a lot of bamboo shoots. The taste of bamboo shoots is better than that of big ones, and it is not so astringent, but it is difficult to peel off and it is difficult to save. The following article A detailed introduction will be provided for everyone.
How to get astringent taste of bamboo shoots
Slicing small bamboo shoots, dipping water, adding a little white vinegar to remove the bitterness and astringency of bamboo shoots.
Mix small bamboo shoots with appropriate amount of rice wine and mix well with all small bamboo shoots. Stir well for 5 minutes and stir twice or midway. Use a colander to filter the bamboo shoots. Since both astringency and hemp are in the wine, don't filter it out.
The bamboo shoots have astringent taste. When eaten, the skin is put in paddy rice water. After adding a red pepper to the seeds, boil it with warm fire and let it cool down. Then let it be washed with water and the astringency will be gone.
How to save bamboo shoots
If it is to be stored for a short period of time, it is best to use plastic wrap after sealing with water and seal it in a refrigerator.
Use water to dip it, and then put it in the freezer for freezing. When you want to eat it, it will be frozen and cooked. The soup will be fried. The taste will still be delicious.
How to buy bamboo shoots
Spring bamboo shoots with fresh texture, yellow or white is preferred; Mao bamboo shoots are neatly colored and white; tender and tender are preferred; bamboo shoots with tender and tender color are preferred; winter bamboo shoots are slightly white in yellow.
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