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Processing
1 hour
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Difficulty
Easy
The detailed method of processing dried bamboo shoots from fresh bamboo shoots is extremely simple, quick, easy to make, fragrant, and visually appealing right at home. Let’s get cooking right away!
Ingredients for Dried Bamboo Shoots Serves 4 people
Fresh bamboo shoots 2 kg Salt 2 tablespoons
Tools: Pot, chopsticks, bowls, knife,…
How to choose fresh bamboo shoots:
Choose bamboo shoots similar to the leaf bamboo type or the root bamboo, but pay attention to select young and fresh shoots with green tops, and the skin of the bamboo shoots should be firm and not wilted.
How to Prepare Dried Bamboo Shoots
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Prepare the bamboo shoots
First, wash the bamboo shoots to remove any dirt. After washing, gently use a sharp knife to separate the outer layer of the bamboo from the shoot, keeping only the tender and soft core of the bamboo.
After removing the outer layer, use the knife to cut off the hard and darkened root of the bamboo shoot, keeping only the tender tip.
As you peel the bamboo shoots, place the tips into a bowl of diluted saltwater to reduce the bitterness, prevent discoloration, and eliminate any toxins present in the bamboo.
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Boil the bamboo shoots
First, place the bamboo shoots into a pot with 2 tablespoons of salt, cover them with water, and boil for 30 minutes. If the boiling water turns yellowish-brown, remove the bamboo shoots and boil them again for another 30 minutes.
Boiling the bamboo shoots twice will help eliminate all toxins and prevent bitterness.
After boiling the bamboo shoots, remove them and rinse with water, then drain.
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Cut bamboo shoots
Once the bamboo shoots are dry and completely cool, you will proceed to slice them. For thick bamboo shoots, cut them into slices about 1 – 2 cm thick.
For leaf bamboo shoots, split them in half and then cut them lengthwise into smaller branches to dry faster.
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Dry bamboo shoots
Spread the bamboo shoots evenly on a tray or a mat and dry them in the sun for at least 4 – 5 days or longer until they are completely dry.
After 4 – 5 days, when the bamboo shoots turn a yellow-brown or brown color and feel hard, they are ready.
Note: When drying, occasionally turn the bamboo shoots over to ensure they dry evenly.
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Finished Product
Dry bamboo shoots made at home have a yellow-brown color, and when boiled, they become chewy and soft, unlike bamboo shoots purchased from restaurants, which are tough and hard to chew. With these dry bamboo shoots, you can boil them and then cook stir-fried dishes, make soup, or cook vermicelli, which is very delicious.
Tips for storing dry bamboo shoots:
- You can store dry bamboo shoots by placing them in a sealed plastic bag and keeping them in a dry place.
- You can put the bamboo shoots in the refrigerator to prevent mold for a longer time. However, once you put them in the refrigerator, you must keep them there; if you want to take them out for storage, you should sun-dry them for about 1 hour.
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Just now was the way to make dried bamboo shoots from fresh bamboo shoots simply, deliciously, beautifully golden right at home that TasteVN shared with you, hopefully you will succeed and have delicious dishes from bamboo shoots for your family to enjoy, wishing you success.
*Refer to the images and recipe from the YouTube channel Xanh TV.
