Should bamboo shoots be boiled in cold water or hot water

When cooking bamboo shoots, either cold water or hot water can be used, depending on the type of bamboo shoot and cooking purpose. Cold water is suitable for preserving a fresh and tender taste, while hot water can quickly remove astringency.

Cold water pot is suitable for slow cooking fresh spring or winter bamboo shoots. Bamboo shoots are heated synchronously with cold water, and the heat gradually penetrates the fibers, which can better maintain their sweet texture, especially suitable for subsequent use in cold dishes or stews. If bamboo shoots have a slight bitter taste, a small amount of salt or rice vinegar can be added to cold water to help decompose substances such as oxalic acid. However, it is important to reduce the heat after boiling to avoid excessive softening and rotting.

Hot water is more suitable for processing coarse fiber bamboo shoots or situations that require rapid astringency removal. Boiling water can quickly destroy the epidermal cells of bamboo shoots, promoting the dissolution of astringent substances such as tannic acid. Usually, blanching for 3-5 minutes is sufficient. For larger bamboo shoots, it is recommended to cut them in half and blanch them to ensure even heating. Immediately supercooling after blanching can maintain crispness and tenderness, suitable for stir frying or oil stewing. Some varieties of bamboo shoots contain trace amounts of cyanogenic glycosides, and sufficient blanching can reduce potential risks. Regardless of the method chosen, it is recommended to use fresh bamboo shoots of the current season, remove the aging parts at the bottom, and clean the surface soil. Bamboo shoots are rich in dietary fiber and potassium, but have a high content of oxalic acid. People with abnormal kidney function should control their consumption. If there is discomfort such as numbness in the mouth and tongue after cooking, it should be stopped immediately. When storing unprocessed bamboo shoots in daily life, they can be wrapped in a damp cloth and refrigerated. After blanching, the bamboo shoots need to be soaked in water and changed daily. The refrigerated storage should not exceed 3 days.