When buying bamboo shoots, should you choose thick or long ones? Teach you 4 tricks to ensure that bamboo shoots are tender and fresh

Although bamboo shoots can be eaten all year round, because they have already been planted artificially, I still remember that when I was young, I ate more fresh bamboo shoots in spring, especially after several spring rains, the bamboo shoots in the bamboo forests were all smashed. When the cocoon emerged, at that time, the diameter of the bamboo that grew up was almost as thick as the calf of an adult, and the tender bamboo shoots that emerged were also very thick. Generally, it took ten days and half a month to come in and dig it. Two or three are enough for a family meal.
But at that time, I had leftovers all of a sudden, so I would dig it home and fix everything before pickling it into sour bamboo shoots. In this way, even if I can’t eat fresh bamboo shoots in the spring, I can still eat sour bamboo shoots. Everyone’s wisdom is true. What makes people have no choice but to admire it! If you talk about when the fresh bamboo shoots are the most delicious, then it must be the bamboo shoots. At this time, the bamboo shoots are especially tender and delicious, whether they are mixed with cold dishes, fried in oil or soup, they are all delicious. Then let's take a look at how to choose fresh and high-quality bamboo shoots.
3 tips for choosing bamboo shoots.
1. Short and thick ones are preferred.
The seeds are generally similar to ox horns, with some bends at the end, and the inside is solid and therefore heavier. This type of bamboo shoots has a lot of meat and is very tender. Like these slender ones, they are all hollow and have less meat. After taking them home Not too good. Therefore, buy salt that is short and thick and has a relatively large net weight for the same size, which means more water and excellent taste.
2. Look at the color of the skin of the bamboo shoots.
The tender ones are generally yellowish, and then they will become emerald green when they grow up. At this time, they are already very old. After peeling, there may only be a small section to take. Needless to say, it also affects emotions. Friends who are not sure about the color can look at the strength of the bamboo shoot shell, and try to peel a piece. If it is too hard to peel off, it means that it is old. On the contrary, it can be easily peeled off and can also be ordered.
3. Use your nails to pick the cut surface of the bamboo shoots.
Finally, you can gently dig the cross-section of the bamboo shoots with your fingernails. You can easily pick out the bamboo shoots, which means that the bamboo shoots are tender. It is also possible to look at the spacing of the double nodes. The larger the spacing is the old one. On the contrary, you can buy it. Because the longer the bamboo is, the larger the spacing between the nodes is, and the smaller it is not long after the ground is broken.
All in all, the choice is not as simple and rude as only the length or the total width, or it must be selected in a comprehensive manner. On the whole, the bamboo shoots that are generally moist and shiny are just dug out, which can be considered.
Bamboo shoots contain various nutrients, which are not only beneficial to their own immunity, but also good friends who want to lose weight can eat more. Bamboo shoots and other foods are more tender and delicious. Some people even dig up bamboo shoots that are just in their early days. This kind of bamboo shoots that have just broken the ground have no other disadvantages except that they have less bamboo shoots when they are brought home. It’s better to be able to eat a lot of it, so although you can buy it, as long as you don’t buy the old ones!
Finally, I shared a stir-fried spring bamboo shoots, which is very simple. Friends who like it can try it! First, peel the bamboo shoots you bought, then clean them and cut them into thin slices. The pork belly is also cut into thin slices. First, stir the meat with oil, pour it into Pixian bean paste and shredded ginger, and then put the bamboo shoots and stir-fry for five minutes. , after the final seasoning.