Shuiwei Bamboo Shoots [Sichuan Xuyong Specialty]

What is Shuiwei bamboo shoot? Authentic Sichuan Xuyong specialty: Shuiwei bamboo shoots

Content summary:Do you want to know what Shuiwei bamboo shoots are? This article is a detailed introduction to the Sichuan Xuyong specialty - Shuiwei Bamboo Shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shuiwei Bamboo Shoots. The full text takes about 5 minutes to read, mainly including the basic introduction of Shuiwei Bamboo Shoots and their nutritional value? What are the product characteristics of Shuiwei bamboo shoots? The production method of Shuiwei bamboo shoots, etc

Basic introduction of Shuiwei bamboo shoots

Shuiwei bamboo shoots are named after their abundant production in Shuiwei Town, hence they are called Shuiwei bamboo shoots, also known as large bamboo shoots. Due to its rich nutrition and delicious taste, its bamboo shoots are well-known both inside and outside the province, and are a great gift for friends and guests from other places by the people of Luzhou. Shuiwei bamboo shoots, also known as big bamboo shoots, are known as the "king of bamboo shoots" and are a pure natural health food. Produced in Shuiwei Town, Luzhou City, Sichuan Province, it can be regarded as a world masterpiece and unique to China

If you use processed water tail bamboo shoots to stew chicken, the bamboo shoots will not rot after being stewed for a long time, and the taste will be crisp, tender, and excellent. The Shuiwei bamboo shoots produced in Shuiwei Town are thick and tender, with a fine texture that can be stir fried or boiled. They are excellent ingredients for making hot pot and great gifts for friends and family; The bitter bamboo shoots, winter bamboo shoots, magnolia slices, and hemp bamboo shoots produced have the advantages of large bamboo shoots, high yield, sweet taste, good taste, and high nutritional value. They are also rich in fiber, protein, and amino acids, making them ideal green foods

The production method of Shuiwei bamboo shoots

Shuiwei bamboo shoots are still roasted using the primitive traditional method, which involves the bamboo farmers boiling and withering the shoots, heating them on a kang, and smoking them with wood and fire. Therefore, Shuiwei bamboo shoots are brown in color.

Firstly, choose an appropriate amount of high-quality water tail bamboo shoots, and soak them in clean water, being careful not to submerge the water tail bamboo shoots too much

Secondly, when the water turns brown every day, it should be replaced promptly, at least twice a day with clean water, and this should continue for 3-4 days<3. Then take out the bamboo shoots and cut them into small pieces of about one inch with a knife. Boil them in a pot until they are six cooked. When the water turns color after boiling, it should be replaced in a timely manner to prevent the astringent water from boiling into the flesh of the bamboo shoots, which may cause them to taste unpleasant. The water should be changed at least 3-4 times in a row