竹筍處理 Handling Bamboo Shoots

選擇

1.	選擇肥短結實﹐底部寬大的竹筍。筍節越少越好。
2.	竹筍外皮要有光澤﹐不帶一絲綠色。
3.	筍尖要密合呈土黃色。
4.	竹筍底部的纖維不要太粗。

清理

1.	將竹筍在水龍頭下刷洗乾淨。
2.	將竹筍放進滾水裡煮 15 分鐘去澀味。
3.	用利刀從竹筍底部往上劃一刀後將外皮一層一層剝開。
4.	將筍尖切掉﹐並削掉外層纖維化的部份。

SELECTION

1.	Choose short and solid bamboo shoots with a wide base. Try to find bamboo shoots with fewer layers.
2.	The outer skin should have a sheen and should not be green.
3.	The pointed tip is tightly closed with a dark brown yellow color.
4.	Pick a bamboo shoot with a less fibrous base.

CLEAN

1.	Brush the bamboo shoot under running water.
2.	Cook the bamboo shoot in boiling water for 15 minutes to get rid of the bitterness.
3.	Slit the side from the base. Unwrap the successive brown yellow layers.
4.	Cut off the pointed tip. Trim off the layered fibrous outer part.

最後更新 (Last Update): 07/13/2013©
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