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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, delicious, and visually appealing right at home. Let’s go to the kitchen and do it now!
Ingredients for Dried Bamboo Shoots For 4 people
Fresh bamboo shoots 2 kg Salt 2 tablespoons
Tools: Pot, chopsticks, bowl, knife,…
How to choose fresh bamboo shoots:
You should choose bamboo shoots similar to bamboo species, either leaf bamboo shoots or bulb bamboo shoots are fine, but pay attention to choose young and fresh bamboo shoots with green tops, and the skin of the bamboo shoots should be firm and not wilted.
How to Process Dried Bamboo Shoot
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Preparing the Bamboo Shoot
First, wash the bamboo shoots to remove any dirt. After washing, gently use a sharp knife to separate the outer layer of the bamboo shoot from the core, keeping only the tender and soft inner part.
After separating the outer layer, cut off the tough and dark ends, keeping only the young tips of the bamboo shoots.
As you peel the bamboo shoots, place the tips into a bowl of diluted salt water to help reduce the sap, prevent browning, and eliminate toxins present in the bamboo shoots.
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Boiling Bamboo Shoot
First, place the bamboo shoots in a pot with 2 tablespoons of salt, add enough water to cover the bamboo shoots, and boil for 30 minutes until the water turns brownish-yellow. Then remove and boil again for another 30 minutes.
Boiling the bamboo shoots twice will help eliminate all toxins and prevent bitterness.
After boiling, remove the bamboo shoots and rinse them with water, then let them drain.
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Cutting Bamboo Shoots
Once the bamboo shoots are drained and completely cooled, you will proceed to slice the bamboo. For bamboo roots, slice them into pieces about 1 – 2 cm thick.
For bamboo leaves, you should split them in half and then cut lengthwise into smaller branches to dry faster.
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Drying Bamboo Shoots
Spread the bamboo shoots evenly on a tray or mat and place them under the sun for at least 4 – 5 days or longer until the bamboo is completely dry.
After 4 – 5 days, when the bamboo turns yellow-brown or brown and is hard, it is ready.
Note: When drying, occasionally flip the bamboo shoots to ensure they dry evenly.
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Final Product
Dry bamboo shoots made at home have a yellow-brown color, and when boiled, they are chewy and soft, unlike the bamboo shoots bought 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 preserving dry bamboo shoots:
- You can preserve dry bamboo shoots by putting them in a sealed plastic bag and keeping them in a dry place.
- You can store bamboo in the refrigerator to prevent mold for a longer time. But once you store them in the refrigerator, you must keep them there; if you want to take them out, you need to 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, hoping you will succeed and have delicious dishes from bamboo for your family to enjoy, wish you success.
*Refer to images and recipes from the YouTube channel Xanh TV.
