How to choose good quality dried bamboo shoots
Bamboo shoots have a sweet, slightly bitter taste and are rich in nutrients and fiber. They are a food that helps to lose weight, reduce cholesterol in the blood, and are also very effective in treating constipation and aiding digestion.
Bamboo shoots are usually sun-dried continuously for a few days to dry naturally. However, nowadays, in order to save time, reduce mold, and create a beautiful yellow color, some production facilities have used sulfur to dry them, deceiving the senses of consumers.
According to the World Health Organization (WHO), the sulfur content should not exceed 20 mg/kg of product. Using products containing high concentrations of sulfur for a long time can cause damage to the nervous system, behavior, circulatory system, as well as cardiovascular function, eye damage and reduced vision, reproductive function, blood poisoning, kidney failure, etc.
Housewives need to pay attention to some characteristics to choose delicious and safe dried bamboo shoots. Illustrative image
To avoid buying dried bamboo shoots that have been soaked in chemicals, which pose many health risks, housewives should pay attention to the following:
– Good dried bamboo shoots are usually light yellow in color, sometimes turning to a dark yellow close to the color of amber, with meticulous wood grain. The flesh is thick, soft, and not too fibrous, and can be broken.
Good quality dried bamboo shoots will usually have a slight sheen, with uneven coloration. Choose the pig’s tongue bamboo shoots (shaped like a pig’s tongue) and are of medium size. This type of bamboo shoot is not only lean but also saves time when stewing.
When choosing dried bamboo shoots, avoid those that are unusually bright yellow, or have spots, are moldy, and feel unusually soft when picked up.
– Dried bamboo shoots usually have a quite characteristic aroma, and when held in the hand, the bamboo shoots will feel thick, dry, and not damp. Avoid choosing bamboo shoots with an unpleasant pungent smell, as they may have been treated with sulfur.
Chemically treated bamboo shoots are often shiny, look eye-catching, and never get moldy, so avoid choosing bamboo shoots with these characteristics.
– Choose bamboo shoots that have an even color, short internodes, and are not fibrous, and choose more of the tips because they will be softer and tastier when cooked than the base.
– Dried bamboo shoots are sold in many markets, stores, or supermarkets. Only buy bamboo shoots at familiar, reputable stores and supermarkets to ensure health safety, and avoid buying products that are floating around and of unknown origin.
Dried bamboo shoots should be stored in a plastic bag with a clear label, address, and origin. In addition, when buying, check carefully whether the product has a clear label and expiration date.
– Avoid buying dried bamboo shoots out of the normal harvest season.
How to process dried bamboo shoots safely, ensuring health
Dried bamboo shoots after purchase should be washed thoroughly to remove all dirt and dust on the bamboo shoots. Next, soak the dried bamboo shoots for at least 5-6 hours for the bamboo shoots to expand, and can soak the bamboo shoots overnight so that when cooked, they are more evenly tender.
One thing to note is that during the soaking process, the soaking water must be changed frequently to help filter out the remaining bitterness in the dried bamboo shoots.
After soaking, pour the bamboo shoots into a colander, wait for the water to drain, then put them in a pot of water and continue boiling until the bamboo shoots are completely soft. Note, the bamboo shoot pot should be boiled for at least an hour over medium heat.
Water should be changed frequently during the soaking process to help filter out the remaining bitterness in the dried bamboo shoots. Illustration.
The next step is to drain all the boiled water, add new water and boil for about 1 hour to soften the bamboo shoots evenly. While boiling, if the bamboo shoot pot runs out of water, add water to ensure the bamboo shoots are always covered in water.
When the bamboo shoots are tender, remove them from the basket, wait for the water to drain and cool completely, then shred them into thin strips and continue rinsing with clean water. The dried bamboo shoots are now ready to be used to prepare dishes.
Processing dried bamboo shoots as above will help the bamboo shoots to be fragrant, delicious, crispy, and help to remove toxic substances. If you do not use up all the cooked bamboo shoots, you can store them by putting them in a zippered bag and storing them in the refrigerator.
Pre-processed dried bamboo shoots can be used for 1 week if kept in the refrigerator and for over 1 month if placed in the freezer. You can use rice washing water to soak dried bamboo shoots, which will help the bamboo shoots to soften quickly and cook more evenly when boiled.
According to Law & Life
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