The correct method for cooking bamboo shoots

The correct method for cooking bamboo shoots mainly includes five key steps: selecting fresh bamboo shoots, peeling them, blanching to remove astringency, controlling the heat, and pairing with seasonings.

1. Choose fresh bamboo shoots.

Choose bamboo shoots with a yellow brown shell that is tightly attached to the flesh of the shoot, and the bottom cut should be moist and free of dry cracks. Spring bamboo shoots are preferred to be thick, short, and tender, while winter bamboo shoots require observation to ensure that the tips of the shoots are not fully exposed to the soil surface. Avoid choosing old bamboo shoots with black spots or obvious fibrosis, as these shoots have a rough and astringent taste when cooked.

Second, shell stripping treatment

Use a knife to make a longitudinal incision on the bamboo shoot shell, and peel off the outer shell from the incision to both sides. Keeping 1-2 layers of tender shells near the tip of the bamboo shoot can maintain its freshness. Cut off the bottom woody part and cut the bamboo shoots into rolling blocks or thin slices according to cooking needs. A uniform milky yellow cross-section is a sign of proper treatment.

3. Blanch to remove astringency

Fully immerse the bamboo shoots in cold water, add a small amount of salt or rice and cook together. After the water boils, continue boiling for 5-8 minutes. Spring bamboo shoots require less time, while winter bamboo shoots should be extended to 10 minutes. During the blanching process, if chopsticks can easily penetrate the bamboo shoots, it means that the oxalic acid has been fully dissolved. After removing, immediately rinse with cold water to maintain crispness and tenderness.

Fourth, control the heat

During secondary cooking, adjust the heat according to the type of dish. For stir fried dishes, keep the heat high and stir fry quickly for 2-3 minutes, while for stewed soups, simmer over low heat for more than 20 minutes. When the center temperature of bamboo shoots reaches 85 degrees, residual oxalic acid can be destroyed, and excessive cooking can lead to a large loss of vitamin B family.

5. Seasoning

Bamboo shoots are suitable for stewing with high-fat ingredients such as pork belly, which can neutralize astringency and enhance freshness. When mixing cold, you can wrap it with sesame sauce or peanut butter first. It is recommended to use light soy sauce instead of dark soy sauce to maintain the color when cooking the sauce. Avoid eating high calcium foods together to prevent calcium oxalate deposition from affecting nutrient absorption. Fresh bamboo shoots contain a high amount of oxalic acid and crude fiber, and those with weak gastrointestinal function should control their consumption. Blanched bamboo shoots can be refrigerated for 2-3 days. For frozen storage, they need to be cut into pieces and sealed. It is recommended to consume no more than 3 times a week, and pairing it with vegetables and fruits rich in vitamin C can promote iron absorption. During the cooking process of bamboo shoots, avoid using copper utensils to prevent chemical reactions from affecting color and nutrition. Individuals with special physical conditions, such as gout patients, should consult a physician before consuming in moderation.