How to remove astringency when cooking bamboo shoots in soup

The key to removing astringency when cooking bamboo shoots in soup is to fully blanch and soak them. The main methods include soaking in cold water, boiling at high temperature, assisting with rice bran, neutralizing with white vinegar, and repeatedly changing water.

1. Soak fresh bamboo shoots in cold water

After slicing, soak them in cold water for several hours, and change the water every two hours during this period. Oxalic acid and tannins in bamboo shoots will gradually dissolve in water, and a low temperature environment can slow down enzyme activity and prevent the continuous production of astringent substances. Spring bamboo shoots are recommended to be soaked for at least 6 hours, while winter bamboo shoots can be extended to 8 hours due to their thicker fibers.

2. High temperature blanching

Put the soaked bamboo shoots into boiling water and boil over high heat for 15 minutes, ensuring that the water surface completely covers the ingredients. High temperature can cause the cell wall of bamboo shoots to rupture, promoting the volatilization of bitter compounds such as cyanide glycosides. Keeping the lid of the pot open when blanching helps to dissipate odors, and adding a little salt to the water can enhance osmotic pressure.

3. Rice bran assisted

The traditional method is to blanch bamboo shoots in rice bran water, adding 20 grams of rice bran per liter of water. The active ingredients in rice bran can bind with phenolic compounds in bamboo shoots, reducing the perception of astringency. After boiling, reduce the heat and simmer slowly for 10 minutes. Remove and rinse the surface residue with running water.

4. When blanching with white vinegar, add white vinegar at a ratio of 5% of the water volume. An acidic environment can decompose some alkaloids. This method is particularly suitable for Thunder Bamboo shoots with heavy bitterness, and after treatment, they need to be rinsed twice with clean water. Be careful to avoid using aged vinegar or fragrant vinegar to prevent it from affecting the flavor of the soup.

5. Repeat water change

For bamboo shoots with stubborn astringency, the three boiling and three soaking method can be adopted. First blanch for 5 minutes, then change to cold water and boil again. Repeat three times until the water color is clear. After each cooking, it is necessary to rapidly cool down with ice water to accelerate the release of odors through the principle of thermal expansion and contraction.

Processed bamboo shoots should be used for soup as soon as possible, and stewed with pork ribs or ham can further mask residual astringency. It is recommended to add the tip of bamboo shoots to the soup, and stir fry the thicker fiber part at the base. Bamboo shoot soup can be paired with dried tangerine peel or scallops for freshness, but the amount of salt added should be controlled to avoid excessive sodium intake. People with weak gastrointestinal function should reduce their food intake to prevent coarse fiber from stimulating the mucosa.