Bamboo shoots can be divided into bamboo shoots, winter bamboo shoots and whip bamboo shoots according to the collection season.
Spring bamboo shoots: February-June
There are many kinds of bamboo shoots. Generally speaking, the bamboo shoots listed from February to June can be called bamboo shoots. Beginning of spring bamboo shoots are called "the king of vegetables" and "the eight treasures in the mountains" because of their fat body, white as jade, tender meat and delicious taste. Stir-fried, stewed, boiled, braised and simmered are all delicious.
Winter bamboo shoots: 10 or so-before the Spring Festival the following year.
In particular, there are no unearthed bamboo shoots in winter, because only Phyllostachys pubescens will have winter bamboo shoots, and there are no other kinds of bamboo. The growth time of winter bamboo shoots is from 10 in the previous year to before the Spring Festival. It is a shoot bud developed from the lateral bud of the underground stem (bamboo whip) of Phyllostachys pubescens. Because it has not been unearthed, the bamboo shoots are tender, crisp and refreshing. Bamboo shoots are smooth and suitable for steaming and boiling. Other parts of the meat are thick and sweet, and braised soup is the best.
Shooting: May-65438+1October
Also known as whip tip, bamboo shoot whip and lateral bamboo shoot, it is the bamboo whip tip of various edible bamboos in summer and autumn. May to 10 every year is the production season, and bamboo shoots are as slender as whips, hence the name. Whip bamboo shoots are delicious, but the yield is extremely low.
Bamboo shoots can be found all year round, but only bamboo shoots and winter bamboo shoots taste the best.
According to the varieties: bamboo shoots, hemp shoots, arrow shoots, thunder shoots, red-shelled bamboo shoots, long-bearded bamboo shoots, written bamboo shoots, eel bamboo shoots, hedgerow bamboo shoots, benevolent bamboo shoots, stalagmites, green bamboo shoots, cinnamon bamboo shoots, chicken-feeding bamboo shoots, fresh bamboo shoots, bitter bamboo shoots, square bamboo shoots, hairy bamboo shoots, sweet bamboo shoots and so on. There are too many mums ~ ~, briefly introduce several common ones.
1, bamboo shoots:
They are widely distributed and can be seen in most parts of the country. Bamboo shoots have a long cycle and high yield, accounting for the largest proportion in all kinds of bamboo shoots.
Spring bamboo shoots: unearthed from March to May;
Winter bamboo shoots: bamboo shoots that are still in the soil from about 10 to the following Spring Festival;
Whip tip: from June to September, dig the tender part of the whip tip.
So bamboo shoots can be produced almost all year round.
2. Bamboo shoots
The bamboo shoots in Zhu Lei are those in Zhu Lei, also known as Zaozhu, Zaoyuan Bamboo and Leigong Bamboo. Because it thundered in early spring, bamboo shoots appeared. It is the earliest bamboo shoot species listed in the spring bamboo shoot market. It has the characteristics of early bamboo shoots, high yield, long bamboo shoots period and delicious bamboo shoots.
Shooting period: from early February to mid-April, the shooting period is 60-70 days. Autumn bamboo shoots10-1February. It tastes delicious, sweet and crisp, and the meat yield is as high as 70%.
3. bitter bamboo shoots
A special kind of bamboo shoot.
Shooting date: about half a month later than ordinary bamboo shoots and wild fine bamboo shoots.
Fresh bitter bamboo shoots taste extremely bitter. This is also the origin of its name bitter bamboo shoots. However, the taste of bitter bamboo shoots is the most tender among many bamboo shoots. For those who like "hardship", bitter bamboo shoots are no different from delicious food on earth, with bitterness in crispness, sweetness in bitterness and crispness in tenderness. Stir-fried salad, roast beef with bitter bamboo shoots or roasted ribs are all delicious. And after suffering, it also has the effect of clearing away heat and detoxifying.
4. Red-shelled bamboo shoots
Red-shelled bamboo shoots are named after their red shells.
Shooting period: basically from mid-April to mid-May.
Red shell bamboo shoot is the most cultivated edible bamboo shoot except Phyllostachys praecox, and the edible period is just connected with Phyllostachys praecox. They are white in texture, fresh and tender in meat, pure in fragrance and rich in nutrition. Bamboo shoots are bigger, the meat quality is worse, and the taste is better than that of Phyllostachys praecox.
5. Arrow bamboo shoots
Many people should be familiar with arrow bamboo shoots. It is our national treasure and panda's favorite food. Crispy outside and tender inside, juicy and smooth, slightly bitter with bamboo shoots. Due to the perennial supply of giant pandas, the output is extremely scarce, and the annual harvest is less than 1% of that of ordinary bamboo shoots, which is only for a small number of people to eat.
6, dragon beard bamboo shoots
Also known as rare bamboo shoots and snowflake bamboo shoots, its bamboo is mainly cold bamboo, which grows in the wild jungle of Emei Mountain at an altitude of about 2000 meters, and the growth environment is about 10℃. Pollution-free, rich in plant protein, so it is called "mountain treasure". After picking, it will be processed into bundles of fine needle-like bamboo shoots, so it is called dragon beard bamboo shoots. What is common in the market is the dried bamboo shoots that have been prepared.
7.bamboo shoots
Shooting period: late August-mid-September
Also known as "kind bamboo shoots" and "August bamboo shoots". Distributed in the southwest of China. Sichuan is widely distributed, with the most output in southern Sichuan and Leshan. Good bamboo shoots are one of the seasonal bamboo shoots in summer. That kind of bamboo shoot is delicious, but it contains a lot of momordicin, which is as bitter as Coptis chinensis. Only when it is cooked properly, the bitter taste will turn into fresh, very fresh, but if it is not cooked properly, it can only be eaten as Huanglian ~
8.stalagmites
Bamboo shoot period: it began to be unearthed in early April and flourished in mid-April.
Stalagmite is one of the most widely eaten wild bamboo shoots, and it is also one of the earliest bamboo shoots. Stalagmite meat is delicious, and dried bamboo shoots made of stalagmites are the best among dried bamboo shoots. They are softer and fresher than ordinary dried bamboo shoots, and have no throat-stinging taste. They can be cooked and fried.
9. Green bamboo shoots
Shooting period: June-August is the harvest period.
Green bamboo shoots are bamboo shoots produced by green bamboo. Because it looks like a horseshoe, it is also called "horseshoe bamboo shoot", and the meat is quite fresh and tender. The shape of bamboo shoots is curved like an angle, and the more curved green bamboo shoots are, the more delicious they are, and the skin is smooth and fluffy, and the volume is smaller. Green bamboo shoots are thin in shell, thick in meat, tender, fresh, sweet and delicious, and have a unique flavor. They are the most expensive bamboo shoots on the market, with tender meat, and most of them are cooked directly as cold dishes.
10, bamboo shoots
Chimonobambusa bambusa mainly grows in plateau mountainous areas with an altitude of 1400 m to 2500 m. It is square and angular, and its bamboo shoots do not appear in spring, but flourish in autumn. It is a rare thing that grows by absorbing the aura of nature. Only produced in Jinfo Mountain National Primitive Ecological Nature Reserve in Nanchuan District of Chongqing, Qingba Mountain and Baizhi Mountain in Tongzi County of Guizhou. With its unique fresh, fragrant, tender and crisp quality, it is world-renowned and has become a well-deserved unique local specialty. Known as "the king of bamboo shoots" and "the crown of bamboo shoots" by the world.
1 1, sweet dragon bamboo shoots
In terms of sweetness, sweet dragon bamboo shoots are the first choice. Sweet Dragon Bamboo, as its name implies, is tall and powerful, reaching 27 meters, which is the height of 9 floors. Adults have such a posture, bamboo shoots are naturally not small, and one can be called two or three pounds. This kind of bamboo shoot itself is sweet. Without any ingredients, it is fried fresh enough and sweet enough.
Let's introduce so much first, let's see how to pick bamboo shoots ~
When choosing spring bamboo shoots, we should pay attention to "four looks".
1, bamboo shell
Generally speaking, tender yellow is better, because the shell of bamboo shoots that have not completely grown out of the soil layer or just grown out is often yellow, and their bamboo shoots are particularly tender.
2. Bamboo shoots
The whiter the color, the more brittle and tender it is, followed by yellow bamboo shoots and green bamboo shoots.
Step 3 shoot bamboo knots
The denser the nodes of fresh bamboo shoots, the more tender the meat will be.
4. Bamboo shoots
Bamboo shoots with big tails and small tails have many shells and few shells, and the taste is particularly crisp, sweet and tender.
There are many ways to eat bamboo shoots, so-called "everything"!
Bamboo shoots can be fried, roasted, boiled, simmered and stewed. Because of their different freshness, they can be eaten in grades.
Practice of each part of bamboo shoots:
Bottom:
The meat of bamboo shoots is white, and the sparse part of bamboo shoots belongs to the roots, which is relatively old and suitable for boiling, steaming and stewing.
Middle part:
Bamboo shoots are compact, light yellow in color and crisp in taste, suitable for slicing or shredding. It is delicious to cook fried bamboo shoots or braised bamboo shoots.
Head bamboo shoots:
The most essential part, the most tender, is used for cooking, sweet and fresh, and is crisp and delicious as an ingredient for meatballs and fillings.
Materials:
Steps:
1, here is Phyllostachys praecox bamboo shoots in Lin 'an.
2. Because I bought a lot, in order to prevent the bamboo shoots from getting old, I treated them at one time.
3. After cutting off the stems of bamboo shoots, cut them in half, blanch them for 3-5 minutes, and remove the bitter water. After being picked up and cooled, it can be divided into several small bags and frozen in the cold storage respectively. (Frozen is only suitable for soup)
4. Take 2 bamboo shoots and cut them into long strips.
5. Have some green peppers and yellow peppers (you can change them into colored peppers if you don't eat spicy food).
6, do not put oil in the pot, first fry the water in the bamboo shoots.
7. After the water is fried, pour the right amount of oil into the pot.
8, stir fry a few times, add a spoonful of pepper, salt, sugar and soy sauce (you can also add a spoonful of oil consumption if you like). Stir-fry the peppers until they are raw, and then put them on the plate …
9, eat bamboo shoots in spring!
Tips:
This version is less greasy, healthier and less burdensome to eat. If you like oil, you can try braised bamboo shoots! Delicious, too! Get on the bus and see how to cook braised bamboo shoots: this braised bamboo shoot is delicious enough to scream.