Dried red bean bamboo shoots: Start by preparing 50 kg of fresh bamboo shoots and 10 kg of soybeans, along with 1.5 kg of brown sugar and 0.5 kg of salt. Choose the tender parts of the bamboo shoots and soak them in boiling water for about six hours until they soften. Once cooked, remove the shoots and cut them into manageable pieces. Add the soybeans, brown sugar, and salt to the pot, then simmer on low heat for three hours. After cooking, take the mixture out and dry it in an oven until fully dehydrated.
Canned oil and bamboo shoots: This method is typically used for large-scale production and involves mechanical processing. For every 100 kg of bamboo shoots, add 2.5 kg of cooking oil, 40 kg of water, 20 kg of soy sauce, 1.5 kg of sugar, and 2 kg of salt. Mix well and add 90 grams of a food preservative agent. Then bring the mixture to a boil and continue cooking for another 30 minutes before canning.
Sheep tail dried bamboo shoots: Select 50 kg of fresh spring bamboo shoots that are crisp, tender, and have a white color without any bitterness. Prepare 5 kg of salt. Remove the outer skin and cut off the tough ends. Place the bamboo shoots in a pot with salt and stir-fry over medium heat for one hour. Afterward, remove from the pot, drain the excess liquid, spread the shoots on a bamboo tray, and let them cool before placing them in storage containers for drying.
These traditional methods not only preserve the natural flavor of bamboo shoots but also enhance their texture and shelf life, making them ideal for long-term storage and use in various dishes. Whether dried or canned, each technique has its own unique benefits and is often chosen based on the desired outcome and production scale.
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