October is the peak production period of the white bamboo shoots, taste the fresh and fat white bamboo shoots just order, but do you know how to peel the white, how to choose when the white is purchased? Let's take a look.
How to peel off the white
3 steps to shell the white shoots
1. Lightly stroke a knife: The white bamboo shoots are actually a little flat shape, pinch the flat parts up and down with the palm of the hand, hold a fruit knife or small kitchen knife to cut through the narrower sides, and the first knife is about 0.5 cm deep.
2. Stroke down with force: Draw to about 1/3 of the white shoot, and then increase the force to about 1 cm deep to the tail end.
3. Double hand shelling: Two hands and one peel, you can quickly peel off the bamboo shoot shell.
4. Perfect presentation: the whole whole piece of white shoots. Practice a few more times to make a difference, 3 seconds to shell.
Selection and preservation of white shoots
select:
Commercially available white shoots can be divided into shelled and unhulled, supermarkets have been peeled shelled white shoots, it is recommended to choose the fleshy white is better, eat will be more delicate and tender, with cyan means older, fiber thickening. If it is not shelled in the vegetable market, it is best to choose 7 or 8 points of ripe people, the simplest way to identify is to see the shell, if there is a burst is overcooked, eat the meat will be too old, not suitable for purchase.
Save:
To keep the white bamboo shoots for a long time, it is best to buy unshelled bamboo shoots, put them in plastic bags, and refrigerate them in the refrigerator for about half a month. If you buy a large amount at a time, it is recommended to cook in a large pot for about 5 minutes at a time, and then cool it in a plastic box and refrigerate it, which can be placed for 4 to 5 days; You can take it out at any time to make dishes, which is quite convenient.
The white bamboo shoots are rich in moisture and fiber, and the taste is similar to bamboo shoots, whether it is steamed, boiled, fried or roasted, it is very suitable! The most common way to eat it is to make a cold salad and stir-fry with shredded meat. #p# subtitle #e #
Zibai bamboo shoots small knowledge
White bamboo shoots are not bamboo shoots! Is it the product of a bacterial infection?
Although asparagus has a bamboo shoot word, it is not a bamboo shoot, but do you know that the white bamboo shoot is not a bamboo shoot? Even though its taste and appearance are not much different from bamboo shoots, its biological classification is closer to that of rice. It is a grass herb that is the stem of the crop "Cuddle", planted in paddy fields and swamps, with a height of up to 1 to 2.5 meters, and like rice, wheat and corn, it will grow millet.
Although the "stem" we eat is the "stem", it is actually the so-called "sick stem". In the summer heat, the spp.h.i.e., is susceptible to infection by a fungus called "Sperbusella", and the tender stems will continue to proliferate cells after being stimulated, and then the nutrients are gradually stored in this expanded part, becoming the familiar white tender "custard bamboo shoots" that the average person is familiar with. The normally growing, uninfected stems of the white bamboo shoots are as slender as rice, only flowering and budding but not expanding, have no edible value, and are regarded as useless male plants.
Sometimes you may see black spots in the commercially available white shoots, which are actually the spores of the smut fungus, and a few do not affect consumption, only sell poorly; However, if the number is too large, or the white shoots become dark brown, it means that the mold grows too much and the flavor decreases, and it is not recommended to eat.
White shoots, also known as water shoots, must be grown in water for about 4 months before they can be harvested.
There are two varieties of white shoots, mainly "green shell" in summer and "red shell" in autumn and winter, and the appearance is not much different. Zibai bamboo shoots to be delicious, in addition to technology, water quality and soil are important, Puli has spring water from Hehuan Mountain, cloudy water vapor basin terrain, and an average temperature of 26 degrees, are the best growing environment conditions for zibai bamboo shoots, so the quality is excellent, there are many zihua white shoots exported to Japan. Originally, there were only two seasons a year, but Farmers in Puli used night lights to promote growth, and now fresh shoots can be harvested all year round. The white shoots should also be sunscreen and whitened, and the duckweed in the paddy field is the secret weapon to block the sun and keep the water temperature low.
Puli zi white shoots also have a small story, the original white bamboo shoots are black spots, customers dislike do not dare to buy, and later a farmer Chen Dangdang found that there is a unique white and flawless bamboo shoot in the bamboo shoot field, after the study and improvement of this plant, I was surprised to share with all the farmers, only to create the good name of today's Puli zi white shoots, this green shell early seed zi white shoots are also named "dare to be a seed" to thank Mr. Chen Dangdang.