How to peel winter bamboo shoots

Winter bamboo shoots and spring bamboo shoots are more common in our daily life. The cooking methods of the two types of bamboo shoots are similar, but winter bamboo shoots are crisper and are eaten by more people. However, we all know that the most troublesome part of eating bamboo shoots is peeling the skin and dealing with the toxic substances inside the bamboo shoots. This is something we all need to learn, because the winter bamboo shoots cannot be peeled too deeply, otherwise there will be no bamboo shoot meat, and the bamboo shoots need to be boiled in water before they can be fried.

How to peel winter bamboo shoots?

1. Use the sharp end of the knife to cut the winter bamboo shoots from bottom to top, with the tip of the knife pointing diagonally upward.

2. Easily separate and peel off the bamboo shoot shells from both sides from the cut. A lot of shells can be peeled off at once.

3. At this time, there are still some shells on the tip of the bamboo shoots. You can repeat the first step. The tip of the bamboo shoots is relatively tender, so just cut it lightly.

How to keep fresh winter bamboo shoots fresh?

1. Stewing method: bury the dug winter bamboo shoots with the shells in the fire and stew them until cooked (the bamboo shoots are soft when squeezed by hand and no longer hard). After stewing, take them out and place them vertically in a cool and humid place. When eating, remove the shells, cut into thin slices, and rinse with water to remove the bitterness. This method can preserve winter bamboo shoots for 35 to 45 days.

2. Steaming method: Remove the shells of the selected winter bamboo shoots and wash them. Then cut the large bamboo shoots into two halves, put them in a steaming rack or a pot of water and cook them until they are 50% cooked. Take them out and spread them in a bamboo basket for ventilation. They can be kept fresh for 10 to 15 days. This method is suitable for damaged winter bamboo shoots or those that are to be eaten within a short period of time.

How to eat fresh winter bamboo shoots?

1. Pork ribs and bamboo shoots soup

[Ingredients] Winter bamboo shoots, pork chops, salt, and a little chicken essence.

[Preparation] ① Wash and cut winter bamboo shoots into shreds, add cold water to a pot, boil and remove from the pot, then cool. ②Put the ribs in cold water and blanch them, then remove and clean them. Add shredded bamboo shoots into the pot. ③ Add appropriate amount of water, cover, bring to a boil over high heat, then simmer over medium-low heat for 50 minutes. ④Then add appropriate amount of salt and chicken essence and it is ready to eat.

2. Fried chicken with winter bamboo shoots

[Ingredients] 50 grams of pheasant breast, 25 grams of winter bamboo shoots, 25 grams of cucumber, 1 egg white, and appropriate seasonings.

【Preparation】 ① Wash the chicken and cut into 5 cm long and 1 cm wide slices. ②Wash and slice the winter bamboo shoots, cut the green onion and ginger into shreds, and cut the coriander into sections. ③ Marinate the chicken with salt and MSG, then add egg white and starch to thicken. ④ Put vegetable oil in the pot and heat it to 50%, then add the chicken slices and stir-fry until evenly distributed, then remove from the pot and drain the oil. ⑤ Use chicken broth, salt, MSG and rice wine to make juice. ⑥Put lard in the pot and heat until it is half cooked, then add onion, ginger, and bamboo shoots and stir-fry. Then add cucumber slices and chicken slices, add the appropriate sauce, stir a few times, and drizzle with sesame oil.

3. Winter bamboo shoots and pork trotter soup

[Ingredients] 1 pig front trotter, 1 winter bamboo shoot, ginger, salt, pepper, and chives.

[Preparation] ① Wash the pork trotters, peel the bamboo shoots, and blanch them in a pot. ② Take out the pork trotter and bamboo shoots, rinse them clean, use tweezers to remove the remaining pig hair on the pork trotter, and slice the bamboo shoots. ③Put pork trotter, winter bamboo shoots and ginger slices into the pot, add enough water and bring to a boil over high heat, skim off the foam, cover and simmer on low heat for 4 hours. ④ When eating, add fresh chicken leg mushrooms and cook for 5 minutes. Finally, add salt, pepper and chopped green onions to season.