Boiled bamboo shoots are fresh bamboo shoots that have been boiled in water. They have a delicious taste and rich nutritional value. The production process includes washing, boiling, cooling, rinsing, sorting and canning, water filling, exhaust, sealing, sterilization and cooling. Bamboo shoots are usually used as raw materials. The large bamboo shoots are boiled in water at 100℃ for about 90 minutes, and the medium bamboo shoots are boiled for 80 minutes. Then they are taken out and washed with clean water, shelled and trimmed evenly, and then divided into barrels (cans) for subsequent processing. Nutritional value Boiled bamboo shoots retain the crispness and nutrition of bamboo shoots, are rich in vitamins and minerals, and are suitable for people of all ages. It is not only delicious, but also nutritious, suitable for all ages. Cooking method Prepare materials: Select fresh and tender green spring bamboo shoots, peel off the shells, and remove the astringent part of the bamboo shoot tips. Processing spring bamboo shoots: Cut the spring bamboo shoots into pieces, blanch them in cold water, and then cool them in cold water to remove the astringency and maintain their sweet and tender taste. ‌Frying pickled vegetable stems‌: Drain the pickled vegetable stems and fry them slowly over low heat until the water is dry. Add a little oil and stir-fry evenly.

‌Cooking spring bamboo shoots‌: Add the processed spring bamboo shoots to the pot, add enough cold water, sprinkle in salt and sugar, cover the pot and cook for a few minutes.

‌Seasoning and serving‌: Sprinkle chicken essence to season when it is almost done to make the dish more delicious‌

 

Through the above steps, you can make delicious boiled fresh bamboo shoots and enjoy its delicious taste and rich nutrition.