Dried red bean bamboo shoots: Start with 50 kg of fresh bamboo shoots, 10 kg of soybeans, 1.5 kg of brown sugar, and 0.5 kg of salt. Select the tender parts of the bamboo shoots and soak them in boiling water for approximately 6 hours until they are soft. Once cooked, remove the shoots and set them aside. In a large pot, combine the bamboo shoots with the soybeans, brown sugar, and salt. Simmer on low heat for about 3 hours until the flavors meld together. After cooking, drain the mixture and place it in an oven to dry thoroughly.
Canned oil and bamboo shoots: This method is typically used in industrial settings due to its mechanical nature and is ideal for mass production. 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. Bring the mixture to a boil and continue cooking for an additional 30 minutes before canning.
Dried sheep tail bamboo shoots: Choose 50 kg of fresh spring bamboo shoots that are crisp, tender, and free from bitterness. Prepare 5 kg of salt. Peel the outer layer of the bamboo shoots and trim off any tough or fibrous parts. Place the shoots in a pot with the salt and stir-fry over medium heat for about an hour. After cooking, remove the pot and let the shoots drain. Spread them out on a bamboo mat and allow them to cool completely before storing in a container for drying.
This process ensures that each type of bamboo shoot product retains its unique flavor and texture, making them suitable for different culinary uses and storage methods. Whether dried or canned, these preparations highlight the versatility and traditional value of bamboo shoots in various cuisines.
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