Dried bamboo shoots are one of the common ingredients in households. Dishes like bone soup with dried bamboo shoots or stir-fried vermicelli with dried bamboo shoots are loved by many people. Especially in many regions, dried bamboo shoots are a traditional dish that cannot be missed on every Tet holiday.
However, many housewives are concerned that during the drying process, dried bamboo shoots may be treated with sulfur to prevent mold and create a beautiful yellow color. According to the recommendations of the World Health Organization, the sulfur content should not exceed 20mg/kg of the product. Dried bamboo shoots treated with sulfur are often bright or too dark in color, with a noticeable black odor. Therefore, when buying dried bamboo shoots, you should avoid choosing types of shoots with visible mold spots and pay attention to the color and aroma of the product.
How to process dried bamboo shoots to remove toxins
To remove natural toxins such as cyanhydric acid, you need to soak and boil the bamboo shoots thoroughly before processing. First, you need to clean the bamboo shoots and soak them in warm water or rice washing water for about 5-6 hours to make the shoots soften. If possible, you should soak the bamboo shoots overnight or soak them for 2-3 days and regularly change the water to remove toxins and bitter taste in the bamboo shoots.
After the bamboo shoots have softened, you need to rinse them several times with clean water and boil them in a pot filled with water. You can boil the bamboo shoots about 2-3 times, each time for about 30 minutes. After each boiling, you need to pour out the boiling water, rinse the bamboo shoots again, and pour in new boiling water. While boiling, you should slightly open the pot lid so that the toxins can escape.
When the bamboo shoots have softened and the boiling water becomes clear, you need to take out the shoots, rinse them with clean water, and wait for the shoots to cool and drain. Then, you can trim the older parts of the shoots, cut small pieces, or slice them according to the dish you want to cook.
If you want to preserve the boiled dried bamboo shoots, you can let them drain completely and put them in a tightly sealed container in the refrigerator. However, you should use up the boiled bamboo shoots within a week. If you want to extend the preservation time, you can put the shoots in the freezer, but you should not keep them for too long and should consume them within a month.
Dried bamboo shoots soup with pork bones and trotters
Ingredients:
300 grams dried bamboo shoots, 1 pork trotter, 200 grams pork bones.
Dried shallots, fresh shallots, cooking oil, salt, fish sauce, seasoning powder.
Instructions:
After processing the dried bamboo shoots as mentioned above, cut them into bite-sized pieces.
Rinse the pork trotter and pork bones with diluted saltwater and then rinse again with clean water. Remove the hair from the pork trotter and cut it into bite-sized pieces. Cut the pork bones into small pieces.
Put the pork trotter and bones in a pot, boil briefly, then remove and rinse them with water several times.
Add cooking oil to a pan, stir-fry the dried bamboo shoots with a pinch of salt and seasoning powder. Stir-fry until the shoots absorb the seasonings and turn off the heat.
In another pot, sauté the dried shallots until aromatic, add the pork trotter and bones, and add a little fish sauce for a rich flavor. When the pork trotter feels slightly firm, add the dried bamboo shoots and stir-fry together. Stir-fry for about 2-3 minutes, then add water to cover the shoots and bones.
Bring to a boil over high heat, then reduce the heat and simmer for about 30 minutes – 1 hour. When the pork trotter is tender, taste and adjust the seasoning to your liking, then turn off the heat. Ladle the soup into a bowl and sprinkle chopped shallots on top.
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Dried bamboo shoots need more than just soaking water: Add one thing to make them soft quickly, detoxify.
When soaking dried bamboo shoots, adding this ingredient will help soften and remove any harmful substances quickly.
