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How to cut bamboo shoots? What are the skills of cutting bamboo shoots

It's time for bamboo shoots to break the ground. Bamboo shoots are not only delicious, but also have high nutritional value. They are rich in calcium, phosphorus, iron and other nutrients needed by the human body. They are loved by many people. How to cut bamboo shoots?

How to cut bamboo shoots

When cutting bamboo shoots, generally according to the different ingredients and their own preferences, choose the appropriate cutting method.

1. Slicing: for larger bamboo shoots, shell them, remove the old roots, cut them in half vertically, and then slice them obliquely. Generally, the thickness of cutting is 2-3mm. And if it is the kind of smaller winter bamboo shoots, generally first cut the root horizontally, directly cut into thin slices, and then cut the tip of the bamboo shoots obliquely. In this way, the cut bamboo shoots will be larger, and the cooking will be good-looking.

2. Cutting: first cut the bamboo shoots into 6 or 7 cm thick sections horizontally, and then cut each section into 4-6 pieces, depending on the thickness of the bamboo shoots.

3. Cutting hob block: hold the root of the bamboo shoot, use a knife to cut down from the tender head of the bamboo shoot, and turn the bamboo shoot once every time until the end of cutting.

4. Shredding: first cut the bamboo shoots into pieces of uniform thickness according to the slicing method, and then cut them into shreds obliquely.

5. Dice: for very small bamboo shoots, it's very convenient to dice them. Cut them into small sections horizontally. If it's a big spring bamboo shoot, you can cut it in half first, then cut it horizontally, and finally cut it vertically.

How to eat spring bamboo shoots is better. A bamboo shoot should be eaten separately according to the freshness of different parts.

The part of tender head is usually used for frying, or as the ingredient of meatballs and stuffing;

The middle part can be cut into bamboo shoots, fried, burned or served as a side dish;

The root texture is old. It can be used for boiling, simmering, and stewing with meat and poultry. It can also be fermented in a jar to make 'moldy bamboo shoots', which has a unique flavor.