Bamboo shoots will be eaten in spring! Learn these shopping and eating tips
2022-03-31
Spring flowers bloom, it is the season when bamboo shoots compete to break the ground. Bamboo shoots have thick meat, white color, tender quality, fragrant smell and fresh taste. They are widely loved by consumers, including braised spring shoots in oil, fried meat with bamboo shoots, pickled fresh, braised spring shoots with mushrooms, etc. Bamboo shoots are rich in dietary fiber, protein, a variety of amino acids, vitamins, minerals and other nutrients. They are also widely distributed in China, especially in Zhejiang, Fujian, Jiangxi and Hunan. According to the growing season, it can be divided into three categories: spring bamboo shoots, whip bamboo shoots and winter bamboo shoots. Among them, spring bamboo shoots and winter bamboo shoots have the best taste. Whip bamboo shoots taste slightly sweet and grow vigorously in summer and autumn. Eating asparagus is fastidious. If the purchase and consumption methods are improper, the nutritional value and taste of asparagus will be greatly reduced. Today, let's popularize the food health knowledge of spring bamboo shoots, which enjoys the reputation of "the first product of vegetable dishes". How to buy spring bamboo shoots? Mainly observe five positions Look at the shape. Choose fresh bamboo shoots with moderate size, compact and full shape, large diameter at the bottom, small tail and no decay. Second, look at the bamboo shoot shell. Fresh bamboo shoots with complete shell, golden yellow or light yellow and slightly pink, natural color and luster, and fresh and tender bamboo shoot meat. Third, look at the bamboo shoot Festival. The closer the distance between the bamboo shoot sections, the more delicate the bamboo shoot meat is. Look at the bamboo shoots. The bamboo shoots with white beaded "nevus" around the root are fresh and tender, and the bamboo shoots with dark red or dark purple "nevus" are old in meat. Fifth, look at the bamboo shoot core. The more white, the more crisp and tender the color is, followed by yellow and green. It is recommended to blanch the spring bamboo shoots with hot water before eating them Then soak with water Fresh bamboo shoots contain more oxalic acid and tannic acid. If eaten directly, they will have a hemp and astringent taste. It is suggested that blanching with hot water before cooking and soaking in clean water can greatly reduce the content of oxalic acid and tannic acid in bamboo shoots and improve the edible taste. In addition, it should be noted that bamboo shoots contain more crude fiber, which can accelerate gastrointestinal peristalsis. It is recommended that people with gastrointestinal diseases eat less; Patients with cerebral apoplexy and cardiovascular disease should also eat as little as possible during medication; Patients with liver cirrhosis should not eat as much as possible; People who are allergic to eating bamboo shoots should fast. Storage method of spring bamboo shoots Depending on whether to shell or not Fresh bamboo shoots are easy to Lignify. Consumers are advised to eat them as soon as possible after purchase. If short-term storage is required, the following methods can be adopted. It should be noted that: 1. Non shelled bamboo shoots: sealed storage method and burial method are recommended Sealed storage method Suitable for storage of a small amount of bamboo shoots. Take the container or plastic film bag, select the intact bamboo shoots and put them into the container or bag, seal the mouth of the container or tie the mouth of the bag tightly, reduce the water evaporation of the bamboo shoots, inhibit the respiration of the bamboo shoots and achieve the fresh-keeping effect. Burial method It is suitable for the storage of a large number of bamboo shoots. First lay a layer of wet sand on the bottom of the container, then put the bamboo shoot tip vertically upward, and then cover it with wet sand until it does not exceed the shoot tip. Seal the container and put it in a cool and ventilated place. 2. Bamboo shoots after shelling: it is recommended to soak in salt water and boil with water Brine bubble Put the bamboo shoots in the container, put a layer of bamboo shoots, spread a layer of table salt or coarse salt, add a large amount of water after stacking until the bamboo shoots are covered, press the bamboo shoots with heavy objects to prevent the bamboo shoots from coming out of the water, and seal them in a cool and ventilated place. Boiled with water Boil the cut bamboo shoots with water for half an hour, then pick them up, rinse them with water, put them in fresh-keeping bags, seal them and put them into the refrigerator for refrigeration at about 4 ℃. You can also dry and collect the bamboo shoots after the above treatment, and soak them with water when eating. Before eating, determine whether the stored bamboo shoots have deteriorated. If it has gone bad, do not eat it again. When buying bamboo shoots, don't pursue the color of the product one sidedly In addition to fresh food, bamboo shoots can also be processed into various products, such as dried bamboo shoots, bamboo shoots, canned bamboo shoots, etc., to meet diversified needs. When purchasing these products, we should mainly pay attention to the following points: 1. Regular bamboo shoot products should be purchased in regular supermarkets and other places. Pay attention to check whether the package is intact and ensure that there is no bag expansion, air leakage and other phenomena; Pay attention to the food name and other information on the label; Do not unilaterally pursue the color of the product. If you find a pungent smell, choose it carefully. 2. For edible bamboo shoot products, please refer to the eating method on the product label. For example, the canned winter bamboo shoots can be rinsed and finely cut with water, and then cooked by frying, boiling or stewing. 3. Bamboo shoot products shall be stored according to the storage conditions marked on the package and eaten within the shelf life. In addition, sulfur dioxide can be used in the production of bamboo shoot products to prevent corrosion and bleaching, but the residue of sulfur dioxide in bamboo shoot products such as dried bamboo shoots, bamboo shoot slices and canned bamboo shoots should meet the relevant requirements of the national food safety standard for the use of food additives (GB 2760-2014). (outlook new era)
Edit：Yuanqi Tang Responsible editor：Xiao Yu
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