Zhouning Dried Bamboo Shoots [Fujian Zhouning Specialty]

What is Zhouning bamboo shoots? Authentic Fujian Zhouning specialty: Zhouning dried bamboo shoots

Content summary:Do you want to know what Zhouning dried bamboo shoots are? This article is a detailed introduction toFujian Zhouning specialty - Zhouning dried bamboo shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhouning dried bamboo shoots. The full text takes about 10 minutes to read, mainly including the basic introduction of Zhouning dried bamboo shoots and their nutritional value? How did the history of dried bamboo shoots in Zhouning come about? The production method and tasting method of Zhouning bamboo shoots

Basic Introduction to Zhouning Dried Bamboo Shoots

Dried bamboo shoots are made from bamboo shoots as raw materials, refined through multiple processes such as shell removal, root cutting and trimming, high-temperature steaming, water immersion, pressing and shaping, drying, shaping and packaging. The dried bamboo shoots processed in Zhouning County have their own unique flavor, with thick, crispy and tender flesh, rich aroma, and are one of the "Zhouning Mountain Treasures" and have long been renowned in Zhouning cuisine

The method of making dried bamboo shoots in Zhouning

1. Digging bamboo shoots: Start digging bamboo shoots around Qingming Festival. When digging bamboo shoots, it is necessary to do so while peeling the shell and removing the roots, and then send them to the bamboo shoot hut

2. Bamboo shoot cutting: When fresh bamboo shoots are delivered, they should be stacked on bamboo mats, and then the roots should be scraped flat with the back of a knife, the shinier the better. If there is sludge, it must be cleaned thoroughly<3. Cooking bamboo shoots: Use cooking oil or other ingredients to boil and wash the pot. Then add water to boil and add fresh bamboo shoots. The fresh bamboo shoots in the pot must be stuffed tightly, covered, and boiled over high heat for 2-3 hours

4. Drifting bamboo shoots: Place 3 bamboo shoot buckets next to the stove, and the clear water in the buckets should continuously flow into the pot. Then, fork out the cooked bamboo shoots from the bucket pot and place them in the middle bucket. After drifting, lift each bamboo shoot one by one and use an iron rod to cut it straight from the tip to the head of the bamboo shoot, so that the bamboo shoot joints are penetrated. The internal heat can be released from here, and when pressing the bamboo shoot in the future, the water will also be squeezed out through this hole. Then put the bamboo shoots into the left and right buckets and let them float overnight. Bamboo shoots must be cooled thoroughly, otherwise if they are squeezed with heat, the dried bamboo shoots will easily ferment and rot<5. Squeezing: First, arrange the squeezing ring and place it on the squeezing bridge or wooden pad. Place a board under the ring, and use clean large leaf thatch or bamboo bark to bottom the board. Then, put the cool bamboo shoots into it. When installing bamboo shoots, first place the lower bamboo shoots against the circular board, place them around the board in a circle, and then place the bamboo shoots inside the circle. The first layer of bamboo shoots has their heads facing towards the four sides and their tips facing inward; The second layer of bamboo shoots has their heads facing inward and their tips facing outward. This precisely presses the second layer of bamboo shoots onto the first layer. The third and fourth layers are arranged as above. After the first squeezing ring is filled, install the second ring. The middle part of the squeezing ring should be slightly increased to make it higher and avoid any gaps due to the middle being not solid. If there are gaps or inconsistencies, bamboo shoots can be used to fill them tightly, making sure there are no gaps left

Install the cover plate and sleepers on the back cover, and then press the pressing beam for pressing. When squeezing, gradually increase the pressure. At the beginning, apply pressure frequently, usually two or three times a day, and then apply pressure once a few days. The pressing time is about one month. After squeezing, seal and set aside for later use. After sealing, it is not allowed to open the bamboo shoots randomly, especially in places where sun drying is carried out. The weather should be carefully considered before opening the bamboo shoots

6. Sun drying or baking

Sun drying: Sun drying bamboo shoots before and after the beginning of autumn is the most suitable. Before opening the press, it is necessary to check the weather and prepare for rain on the drying field. After squeezing, take out the flattened bamboo shoots and place them piece by piece on bamboo mats or stones. After the first day of sun exposure, do not touch it and do not harvest it at night. By noon the next day, turn over the bamboo shoots and sun them. From now on, I will sun it once a day at noon and still not collect it at night. On the fifth day, or when the bamboo shoots are half dry, press the bamboo shoot head onto the tip to dry. At this time, it should be collected every night, and the head and tip should be staggered and stacked into a rectangle, then covered with a wooden board. When it is 90% dry (about 7-8 days), it can be stored in the house, stacked as before, and pressed with a board for two or three days to allow it to regain moisture. Then take it out and sun dry for four to five days, which can completely dry the bamboo shoots

7. Drying (baking): Generally, bamboo shoots are squeezed and dried 10 days after the beginning of summer. The specific method is to extract and wash the bamboo shoots, thread the bamboo shoots into 50cm long bamboo strips, with a distance of 6-7cm between each shoot, string them together, and place them on a pre prepared wooden rack. Drizzle the water and add about 100kg to the oven. When baking, the heat should be evenly distributed and not excessive. Dry until the thicker part of the bamboo shoot is pressed with your fingers, and if it is completely hard, it means it has been dried

Tasting and Eating Methods of Zhouning Dried Bamboo Shoots

Dried bamboo shoots must be soaked in water before consumption. Soak in warm water for one or two days, then boil over high heat for 2 hours, and finally soak in water for two or three days. During the period of water intoxication, the water should be changed once a day to maintain a steady flow, prevent sourness, and ensure that the hair is fully developed and fully penetrated. Generally, the hair growth rate of 500g dried bamboo shoots can reach 2500-3000g, and high-quality ones can grow 3500-4500g. When watering, be careful not to let rice grains fall inside to prevent the dried bamboo shoots from turning black

Water evaporation of magnolia slices: First, put the dried bamboo shoots into a pot, add water and cook for about half an hour, then simmer over low heat, remove and cut off the roots, wash thoroughly, and soak in clean water for later use

Stewed Duck with Dried Bamboo Shoots

1. Prepare Dried Bamboo Shoots: Clean the bamboo shoots and cut them into small pieces. Soak them in hot water for 20 minutes and set aside

2. Prepare duck meat: Wash the duck meat and cut it into small pieces. Blanch it with boiling water to remove impurities and blood, and then remove it. Add oil to a wok, and when it is about 60% hot, add ginger slices. Stir fry until fragrant, then add duck meat and stir fry to remove the fishy smell. Turn off the heat and remove from the wok

3. Stewed duck: Sit in a clay pot, add duck meat, and then pour the water and dried bamboo shoots into the pot together. Due to the salty nature of dried bamboo shoots, there is no need to add salt, only a small amount of cooking wine is needed. Cover and bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes. It can be cooked