Which is better, winter bamboo shoots or spring bamboo shoots? How to deal with spring bamboo shoots

Winter bamboo shoots are recognized as the queen of bamboo shoots. Compared with spring bamboo shoots, they are more tender, more nutritious, and more delicious. They are known as the "first-class vegetable food". So which is better, winter bamboo shoots or spring bamboo shoots? Let's take a closer look at the following introduction. Today, Encyclopedia Knowledge Network also brings you how to handle spring bamboo shoots and how to preserve fresh spring bamboo shoots.

Contents of this article

1. Which is better, winter bamboo shoots or spring bamboo shoots?

2. How to deal with spring bamboo shoots

3. How to preserve fresh spring bamboo shoots

Which is better, winter bamboo shoots or spring bamboo shoots?

Comparing the same quality, grade and part, winter bamboo shoots may taste more tender and delicious than spring bamboo shoots, while spring bamboo shoots are slightly rough. However, under the same quality, the types of trace elements contained in spring bamboo shoots are far higher than those in winter bamboo shoots. In other words, spring bamboo shoots are more nutritious than winter bamboo shoots. In addition, the calories of spring bamboo shoots are only half of those of winter bamboo shoots. Therefore, from the perspective of weight loss, spring bamboo shoots are more tempting than winter bamboo shoots. To sum it up simply: if we only consider the taste, winter bamboo shoots may be more plump and delicious, while spring bamboo shoots are more simple and fresh. Therefore, it is hard to say which one is better between winter bamboo shoots and spring bamboo shoots, and it depends on the specific needs.

The difference between winter bamboo shoots and spring bamboo shoots

1. Growing Season

Winter bamboo shoots are young bamboo shoots that have not yet emerged from the soil before the beginning of spring. Winter bamboo shoots are hidden in the soil during the winter. Spring bamboo shoots are bamboo shoots that have already emerged from the soil or have completely emerged after the beginning of spring, because they sprout and emerge in spring. Therefore, in the mountains and wilds, they can be distinguished by the time they grow.

2. Harvest and marketing time

From the Pearl River Basin to the Yangtze River Basin, the time for harvesting winter bamboo shoots is about early December to the end of February of the following year. The bamboo shoots on the market at this time are called "winter bamboo shoots". The time for harvesting spring bamboo shoots is about early March to the end of April. The bamboo shoots on the market at this time are called "spring bamboo shoots". The time for harvesting summer bamboo shoots (whip bamboo shoots) is about June-October.

3. Bamboo shoot color

Since winter bamboo shoots are buried in the soil and do not see sunlight, their skin is yellow. Spring bamboo shoots have already broken through the soil and are exposed to sunlight, so their skin is brownish yellow and their tips are dark brown. Even if you peel off a few layers, the skin inside is still brown. Winter bamboo shoots do not have any green color at all, especially the tips. As soon as the tips are exposed, they become spring bamboo shoots.

4. Is the skin and flesh tightly wrapped?

The skin and flesh of winter bamboo shoots are tightly wrapped together and feel very solid. However, spring bamboo shoots are different. The skin and flesh are not connected, but are a little loose, which can be felt by touching.

5. Size

Winter bamboo shoots are smaller in size, most weighing around 300 grams, while spring bamboo shoots are larger, most weighing more than half a pound.

6. Bamboo shoots

The spring bamboo shoots have a lot of soft hairs on the surface, and there are some barely perceptible black stripes on the skin. The overall color is not bright, but a little black. Winter bamboo shoots are different. The appearance of winter bamboo shoots is a beautiful golden yellow without any stripes. If the bamboo shoot hairs are peeled off when you buy them, you can still distinguish them.

7. Taste and taste

It is also very easy to distinguish them by taste. Spring bamboo shoots are much sweeter and more refreshing than winter bamboo shoots. Winter bamboo shoots are more tender and taste more delicious.

8. Picking

Spring bamboo shoots are easier to pick than winter bamboo shoots. During the harvest season, you basically need to wear thick gloves and tools to pick winter bamboo shoots successfully.

9. Price

The difference between winter bamboo shoots and spring bamboo shoots is the price. Winter bamboo shoots are slightly better in all aspects, so they are more expensive than spring bamboo shoots. Be careful when buying them to avoid buying spring bamboo shoots as winter bamboo shoots and being cheated by illegal vendors. However, there is a kind of spring bamboo shoots called early spring bamboo shoots, which are known as "flower bamboo shoots that stand on the soil" in the folk. The nutritional value and taste of early spring bamboo shoots are very similar to those of winter bamboo shoots, so the price is similar.

How to deal with spring bamboo shoots

1. Put the whole winter bamboo shoots into a fresh-keeping bag and tie the bag. This method can preserve them for more than one month.

2. Find a box, spread 2-3 inches of slightly wet sand on the bottom of the box, and place the fresh and intact winter bamboo shoots with the tip facing upwards. Finally, cover it with sand and place the box in a cool and ventilated place. It is suitable for storing many winter bamboo shoots together.

3. Remove the shell of the winter bamboo shoots, wash them, cut them in half, put them into boiling water and cook them until they are 50% cooked. Take them out and put them in a bamboo basket to dry. They can be eaten as dried bamboo shoots.

4. Soak the winter bamboo shoots in concentrated salt water and store them for about two months. It is worth noting that they must be cleaned and soaked in salt water before eating.

5. In addition, you can also apply some salt on the bamboo shoots and then put them in the refrigerator.

6. Put the freshly dug winter bamboo shoots, including the shell, into the fire and simmer until cooked (simmer until they are no longer hard). Take them out after they are cooked and place them in a cool and humid place. Remove the shells, cut into thin slices, and rinse with water to remove the bitterness. This method can keep them fresh for 35-45 days.

How to preserve fresh spring bamboo shoots

1. Sealed storage method:

For unpeeled bamboo shoots, if the quantity is small, they can be eaten in ten days or half a month. There is no need to worry about preservation. Just use the sealed storage method. Put the bamboo shoots in a large barrel, jar, can or tank, sprinkle some water, and then seal the mouth with a lid, and place it in a dark and cool place. This method can not be stored for more than one month, otherwise it will deteriorate. If the mouth is sealed and there is no air leakage, it can be stored for about 30 days. If the mouth is not tightly sealed, it may only be stored for about half a month.

2. Refrigerator refrigeration method:

Nowadays, refrigerators are very popular. Many people would think of using refrigerators to preserve bamboo shoots. However, many people find that bamboo shoots tend to age seriously after being stored in the refrigerator for a period of time. In fact, using a refrigerator is indeed a good way to preserve fresh bamboo shoots. It's just that many people use improper methods in the specific implementation, which leads to the aging of bamboo shoots.

They store raw bamboo shoots in the refrigerator. Although the refrigerator compartment is cold and the metabolism of bamboo shoots is weakened, the air in the refrigerator compartment is very dry and cold. Long-term storage will cause the bamboo shoots to lose water quickly and age. Therefore, when storing bamboo shoots in the refrigerator without killing cells, it is best to seal the bamboo shoots in a fresh-keeping bag to prevent excessive water loss. It is not recommended to store raw bamboo shoots in the refrigerator for a long time.

3. Refrigerate and keep fresh:

The bamboo shoots are kept fresh in cold storage for a short period of time, and they are concentrated on the market, which brings certain difficulties to processing and transportation. Refrigeration can effectively extend the shelf life, but the preservation temperature cannot be too low, otherwise the protein in the bamboo shoots will denature, the tissue will disintegrate, and they will be inedible. From the perspective of refrigeration effect, bamboo shoot slices are best refrigerated at -18℃, and can be refrigerated for more than 1 year; fresh bamboo shoots with shells can be refrigerated for about 1 month at a temperature of -5℃ and a relative humidity of more than 90%.

Different refrigeration methods can be adopted according to different refrigeration purposes. For fresh food in the market, short-term refrigeration is mainly used, and the temperature is about 2°C and the relative humidity is about 90% for refrigeration with shells. Food factories that use bamboo shoots for processing can mainly refrigerate raw bamboo shoots at -18°C; they can also choose to refrigerate fresh bamboo shoots with shells at -5°C and a relative humidity of 80% to 90%. Catering service departments such as restaurants and hotels can peel the shells and cut them into pieces, and refrigerate them at about -5°C.

4. Preservatives for preservation:

Use preservatives to preserve freshness: For every 4 kg of fresh bamboo shoots, put 2 breathable paper bags containing about 10 grams of activated carbon or quicklime. This method is widely used in Japan.

5. Burial method:

If there are too many bamboo shoots to be eaten in a short period of time and they have not been shelled, you can use the burying method. Find a large container such as a barrel or a jar, first spread a layer of moist sand more than 10 cm thick on the bottom of the container (moist chaff, husks, sawdust, etc. are also OK), then put the bamboo shoots in the container with the tip facing up, and after stacking, cover the bamboo shoots with a layer of moist sand more than 10 cm thick that covers the tip of the shoot, then cover the container with a lid (if the lid is not sealed well, cover it with plastic film or rain cloth), and place the container in a cool and ventilated place. This method can store bamboo shoots for about 2 months.

6. Salt water soak:

Put the bamboo shoots into a container with a sealed mouth (the bamboo shoots can be cut or not), stack them up and spread a layer of salt or coarse salt, then pour in cold boiled water until the bamboo shoots are more than 10 cm above the water, then use stones or other heavy objects to press down the bamboo shoots to prevent them from being exposed to the water surface and seal the mouth. This method can preserve the bamboo shoots for more than a year. When you need to eat them, take out the bamboo shoots, rinse them in clean water for two days and then stir-fry them, or boil them in water and then wash them with clean water before stir-frying.

7. Boil and store:

For the bamboo shoots that have been peeled, they can also be boiled in water for preservation, which can be divided into two types: boiled in clear water and boiled in salt water:

The method of cooking with clear water is: boil the cut bamboo shoots with clear water for half an hour, then scoop them out and rinse them with clear water, then put them in a fresh-keeping bag, put them in the refrigerator for quick freezing, or you can dry them in the sun or air-dry them for storage, and soak them in clear water when eating.

The method of cooking in salt water is: boil the cut bamboo shoots in concentrated salt water for half an hour, then let it stand to cool. After cooling, pour the bamboo shoots and salt water into a container, find a heavy object such as a large stone to press down the bamboo shoots to prevent the bamboo shoots from being exposed to the water surface, and then seal the mouth. This method can preserve the bamboo shoots for about a year. When eating, take out and soak in clean water until there is no bitter taste.