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How to eat the bagged bamboo shoots sold in the supermarket

The bagged bamboo shoots bought cannot be eaten directly, because they will breed some bacteria and other impurities after they have been preserved for a long time, and it is unhealthy to eat them directly. we need to wash the bamboo shoots twice first, and then wait for the water to boil for about 2 minutes. remove the astringency of bacteria and bamboo shoots, then pick them up and soak them in cold water.

Bagged bamboo shoots purchased should not be eaten directly, as long-term preservation may lead to the growth of bacteria and other impurities. Therefore, the bamboo shoots should be thoroughly washed twice, and then boiled in the pot for about 2 minutes to remove bacteria and bitter taste. After that, the bamboo shoots are fished out and soaked in cold water for further treatment.

The bagged bamboo shoots bought in the supermarket can be eaten with cold salad, vegetarian fried meat, or braised meat. The bagged bamboo shoots bought from the supermarket had better be blanched before cooking, so that some bitter taste can be removed, and the later fried taste will be more crisp and delicious. Bamboo shoots, perennial evergreen plants of the subfamily Bambusoideae, are native to China. Bamboo shoots are a source of delicious food in the south of the Yangtze River. In the past, there was a saying that "one cannot live without bamboo and one cannot eat without shoots".

The bagged bamboo shoots bought in the supermarket can be eaten in a variety of ways, including cold dressing, stir-frying, boiling soup and so on. Several common ways to eat are described in detail below. First of all, the easiest way is to salad fresh bamboo shoots. Open the bag, take out the bamboo shoots and cut them to the right size, then add garlic, chilli oil, balsamic vinegar, light soy sauce and other seasonings to mix well. This will retain the original taste of bamboo shoots and add some appetizers to the taste.

What is the practice of bagging fresh bamboo shoots?

Bagging: put clear water bamboo shoots into food-grade plastic bags. For larger bamboo shoots, you can cut them into smaller pieces. Make sure the air in the bag is removed as much as possible, and the mouth of the bag is sealed to ensure that the moisture is not lost. Freezing: put the plastic bag full of bamboo shoots in the freezer for cryopreservation. The freezing time is about 4-6 hours, or until the bamboo shoots are completely frozen.

Preparation materials: 200 grams of fresh water bamboo shoots, 100 grams of beef, 32 grams of Jiale Soup, chicken powder, 1 tablespoon of olive oil, 5 tablespoons of pepper, 1 slice of spring onion, 1 slice of ginger, 4 tablespoons of pepper powder, 2 chili peppers and 2 tablespoons salt. Bag the bamboo shoots and soak them in clean water for about an hour. Slices bamboo shoots diagonally; prepare beef and thick soup. Sliced beef, marinated with chicken powder, olive oil and pepper. Turn the water pot into a thick soup.

Tips for bagged shredded bamboo shoots: put bagged shredded bamboo shoots in boiling water for 1-2 minutes, remove and drain. Prepare the right amount of spring onions, ginger, garlic and chilli, put them into the pan and stir-fry for fragrance. Add shredded bamboo shoots with blanched water and stir well. Add salt, chicken essence and other seasonings, stir well. Add a little sesame oil before coming out of the pot.

First wash the bamboo shoots in clear water, then peel off the outer layer, and cut the bamboo shoots into segments of about 3-5 cm and 1-2 cm thick. Step 2: marinate the bamboo shoots, put the chopped bamboo shoots in a large bowl, add the right amount of salt, pepper, light soy sauce and cooking wine, then stir well with your hands. The longer the pickling time, the more delicious the taste.

The practice of bagging fresh bamboo shoots: 50 grams of raw pork, 150 grams of bamboo shoots and a small amount of spring onions. Practice 1. 50 grams of raw pork and 150 grams of lettuce are washed and sliced. 2. Pour 50Ml cold water into the pot, add sliced lettuce and pork, add appropriate amount of light soy sauce and rice wine, cover and bring to a boil. 3. Turn the pan to medium heat and bake for about 3-5 minutes. Open the lid and add spring onions, add a little chicken essence and stir.

Sliced bamboo shoots in bags is a convenient ingredient, usually pre-treated, suitable for the rapid production of a variety of delicacies. The following provides a basic production method, and describes in detail the points for attention in the production process and possible variants. The basic production method is as follows:-Open the sliced bamboo shoots, rinse with clean water and drain. -heat the pan and pour in the right amount of oil. When the oil temperature rises, add chopped garlic and sliced ginger to stir-fry.

There are several methods of shredded bamboo shoots in clear water.

1. Cold water shredded bamboo shoots prepare ingredients: clear water bamboo shoots, spring onions, ginger and garlic, chili, vinegar, light soy sauce, salt, sugar, sesame oil. Peel the bamboo shoots in clear water, cut them into thin shreds, blanch them in boiling water, rinse with cold water, drain and set aside. Chopped onion, ginger and garlic, shredded chili, put into a bowl, add vinegar, light soy sauce, salt, sugar, sesame oil, stir well to form a sauce. Put the shredded bamboo shoots blanched with water into the sauce and mix well.

2. The method of bagging shredded bamboo shoots in water: abalone and bamboo shoots soup raw materials: 50 grams of canned abalone, 15 grams of spring shoots in fresh water, 50 grams of pea seedlings, rice wine, salt, chicken essence, white pepper and big bone soup are appropriate. Practice: put spring bamboo shoots in a basin, soften with warm small bubbles, gently wash them by hand for several times, wash fine sand, cut development strips, put them in a boiling water pot and slightly hot, fish them into cold water, cut abalone into slices, and wash bean seedlings.

3. The easiest way to eat is cold dressing. Remove the shredded bamboo shoots from the bag, rinse with clean water, and then drain. Then, you can add some seasonings such as soy sauce, vinegar, chili oil, pepper oil, and then add some chopped onions, parsley, chopped peanuts and other side dishes, mix well and serve. This dish is refreshing and delicious and suitable for summer consumption. In addition to cold salad, shredded bamboo shoots in clear water can also be used for cooking.

4. Peel the fresh and tender bamboo shoot tips, wash them, and cut them into thin shreds. Marinate shredded beef or chicken with salt, chicken essence and cooking wine for a while in advance. Pour the right amount of refined seasoning oil into the pan, heat it up and stir-fry the ginger and garlic to give the flavor. Stir-fry the pickled shredded meat in a pan until it changes color. Add the right amount of oyster sauce and chilli sauce, and then stir well.

How to eat bamboo shoots in clear water

First of all, the easiest way is to salad fresh bamboo shoots. Open the bag, take out the bamboo shoots and cut them to the right size, then add garlic, chilli oil, balsamic vinegar, light soy sauce and other seasonings to mix well. This will retain the original taste of bamboo shoots and add some appetizers to the taste. Cold fresh bamboo shoots are suitable for appetizers or side dishes, especially in summer, refreshing and delicious. Secondly, bamboo shoots can also be used for stir-frying.

The bagged bamboo shoots bought in the supermarket can be eaten with cold salad, vegetarian fried meat, or braised meat. The bagged bamboo shoots bought from the supermarket had better be blanched before cooking, so that some bitter taste can be removed, and the later fried taste will be more crisp and delicious. Bamboo shoots, perennial evergreen plants of the subfamily Bambusoideae, are native to China. Bamboo shoots are a source of delicious food in the south of the Yangtze River. In the past, there was a saying that "one cannot live without bamboo and one cannot eat without shoots".

-Edible oil step: wash the bamboo shoots and cut them into segments or slices of appropriate size. Put the right amount of cooking oil in the pot, heat it on fire, stir-fry the spring onions, ginger and garlic to give a fragrance. Put the chopped bamboo shoots into the pan and stir well. Add the right amount of salt and chicken essence and continue to stir well.

Then blanch the bamboo shoots before stir-frying and boil for 3-5 minutes. When the time is up, remove the blanched bamboo shoots and dry them and set aside. At this time, wash and shred the ginger; rinse garlic cloves and slice; set aside. Put a little oil in the wok, add shredded ginger, sliced garlic and shredded bamboo shoots into the pan and stir-fry. Add a little salt and sugar to the pan, stir-fry for 3-5 minutes, and stir-fry bamboo shoots.

The bagged bamboo shoots bought in the supermarket can be eaten in a variety of ways, such as cold dressing, stir-frying, stir-frying with meat or braised in oil. Before eating, it is recommended to blanch the bamboo shoots in clear water to reduce the bitter taste, so as to make the fried bamboo shoots more crisp and delicious. Bamboo shoots, belonging to the subfamily Bambusoideae, are native to China. It is a traditional food material in the south of the Yangtze River. In history, there has been a saying that "one cannot live without bamboo and eat without shoots".

Practice 1: wash the bamboo shoots with pickled pepper and water and cut them into the shape you like. Cut the side dishes into sections and set aside. Boil the bamboo shoots in the pot, remove them to cool, add seasoning, light soy sauce, and marinate with oil. Prepare pickled peppers and other side dishes, put bamboo shoots in a bowl and cover with pickled peppers and side dishes. Just add hot oil. Practice 2: stir-fry bamboo shoots, peel off the shell, cut off the old roots, wash and set aside.