Jiuhua Mountain Bamboo Shoots [Anhui Qingyang Specialty]

What are Jiuhua Mountain bamboo shoots? Authentic Anhui Qingyang specialty: Jiuhua Mountain bamboo shoots

Content summary:Do you want to know what Jiuhua Mountain bamboo shoots are? This article is a detailed introduction to the specialty of Qingyang, Anhui Province - Jiuhua Mountain Bamboo Shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jiuhua Mountain Bamboo Shoots. The full text takes about 4 minutes to read, mainly including the basic introduction of Jiuhua Mountain Bamboo Shoots and their nutritional value? How did the history of Jiuhua Mountain bamboo shoots come about? How to distinguish the authenticity of Jiuhua Mountain bamboo shoots? Tasting and eating methods of Jiuhua Mountain bamboo shoots, etc

Basic introduction of Jiuhua Mountain bamboo shoots

Jiuhua Mountain bamboo shoots are quite famous. Jiuhua Mountain is rich in bamboo and Yuan bamboo. In winter and spring, bamboo shoots and shoots are unearthed. Mountain people collect some of the shoots and shoots that are not easy to become bamboo, strip them of their outer layer, cook them, and then process them into dried bamboo shoots and bamboo shoots for consumption or sale

How to distinguish the authenticity of Jiuhua Mountain bamboo shoots

When looking at the roots, the "mole" at the roots should be red, and the bamboo shoots with red "mole" should be fresh and tender

Secondly, we need to look at the nodes. The closer the nodes are to each other, the more tender the bamboo shoots will be

Three things to consider are the shell. The quality is better when the shell color is bright yellow or light yellow with a slight pink, and the bamboo shoot shell is intact, full, and smooth

Four should have a full hand feel and a flesh color as white as jade

Tasting and Eating Methods of Jiuhua Mountain Bamboo Shoots

Put the cut bamboo shoots into a pot, add water and boil until the water turns brown, turn off the heat, remove the bamboo shoots, and pour out the water; Boil with water again, and after the water changes color, remove the bamboo shoots and pour out the water. Repeat this process 2-3 times, then remove the bamboo shoots and soak them in water for 1-3 days. After fully soaking, the taste of bamboo shoots is authentic and even more delicious! Boiling water is essential for removing the smoky flavor and for better soaking of dried bamboo shoots. But it cannot be boiled for too long. If the water turns brown, it needs to be boiled again, at most 3 times. If cooked for too long, the smoky flavor will seep into the bamboo shoots, affecting the taste