Dried winter bamboo shoot slices-Dried bamboo shoots without salt

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Salt-free bamboo shoots are made from bamboo shoots by several processes, such as shell cutting and root trimming, high temperature cooking, water leaching and bleaching, manual slicing/pressing molding, natural drying/drying, plastic packaging and so on.


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Our supplies are from the hands of local farmers, natural wild, fresh picked, zero added, to give you natural good ingredients rely on natural river water irrigation land, good water quality, natural wild, pure hand-made, no sulfur smoking, no chemical addition. Selected pieces of magnolia, bamboo shoots in winter, abundant rainfall, fertile soil, natural oxygen bar, natural growth drying sun, bright color, full meat, rich nutritional value; Dried bamboo shoots are sun-dried or charcoal dried by farmers, every family process is different, the length of cooking time and storage will become oxygenated two dark color. But as long as the water bubbles, the color will be fresh and bright white. There are some white spots on the surface of the dried bamboo shoots. They are the juice of the shoots, not the spots of thick deterioration. After soaking, these white crystals will dissolve in the water.

Nutritional value:Dried winter bamboo shoots are rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, among which the content of multiple vitamins and carotene is more than twice that of Chinese cabbage; Moreover, the protein of bamboo shoots is superior, and the essential lysine, tryptophan, threonine, phenylalanine, glutamic acid, which plays an important role in the process of protein metabolism, and cystine, which maintains protein configuration, have a certain content, and are excellent health vegetables.

Production process: One hundred percent of our dried shoots are picked by farmers from bamboo forests deep in the mountains, and they have to be picked when the shoots are fresh and tender. Spring thunder rolling, spring rain, when the value of spring and summer season; To this season, can see the villagers carrying hoes sacks into the mountains to dig bamboo shoots just grow out of bamboo shoots, tender can pinch water. Then through the artificial shell cutting root trimming, water leaching, high temperature cooking, manual slicing, natural drying, packaging and delivery of many processes refined.

How to eat: Quick soaking: First take out the dried bamboo shoots and boil for 1 hour on fire, then cut small pieces with a knife, press for 2 hours with a pressure cooker, and then take out the knife into thin slices. Full soaking: dried bamboo shoots need to soak in advance for 24 to 48 hours before eating, and change the water 3-4 times in the middle to keep the water quality from stinking (change to hot blisters in winter); After the bamboo shoots are soaked, pinch them with your hands and no hard heart, you can cut them into thin slices to make delicious food (blanch them for 15 minutes before cooking to taste better).

 

   

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