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Soaking Dried Bamboo Shoots in Cold Water: The Chef Shakes His Head, Wondering Why Bitter Bamboo Takes So Long to Soften

To begin, when purchasing dried bamboo shoots, it is important to thoroughly wash them to remove any dirt or dust on the shoots. Afterward, soak the shoots to allow them to expand using the following method.

Administrator

9 March, 2024

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Dried bamboo shoots cooked with pork bones is a delicious dish, perfect for Tet holidays. Even when worshiping, many families always have a bowl of bamboo shoot soup.

However, if you don’t know how to handle dried bamboo shoots, they will be black, hard, dry, and not tasty. To overcome this drawback, instead of soaking them in normal water, you should soak the dried bamboo shoots in rice washing water.

The rice washing water will help the bamboo shoots soften quickly, become bright in color, and clean the remaining toxins in the bamboo shoots.

How to soak dried bamboo shoots with rice washing water

First, wash the dried bamboo shoots to remove dirt. Then soak the dried bamboo shoots in rice washing water for about 6-8 hours to soften. According to folk experience, people often soak dried bamboo shoots in rice washing water. You can change the soaking water 2-3 times to filter out the remaining bitterness.

Take out the softened bamboo shoots, rinse them clean, then put them in a pot of boiling water. After that, drain the water and add new water to continue simmering for 1 hour.

Take out the softened bamboo shoots and let them drain. Cut the bamboo shoots into small pieces to be ready for processing in various dishes such as bamboo shoot and pork bone soup, stir-fried bamboo shoots, etc.

Note: If you accidentally prepare too much bamboo shoots and don’t use them all, you can put the bamboo shoots in a ziplock bag and store them in the refrigerator. With this method, you can preserve the bamboo shoots for about 1 week in the refrigerated compartment and 1 month in the freezer compartment.

Instructions for making delicious bamboo shoot and pork bone soup

Ingredients:

– Dried bamboo shoots

– 1 pig knuckle

– Green onions, dried onions

– Fish sauce, salt, and pepper to taste

Instructions:

– Step 1: Prepare the bamboo shoots by following the soaking and cutting instructions above.

– Step 2: Wash the pig knuckle, cut it into bite-sized pieces. Then blanch the pig knuckle in a pot of boiling water with a little salt, then rinse it under clean water.

– Step 3: Put the pig knuckle in a simmering pot, add a little fish sauce, and stir for a while so that the pig knuckle absorbs the flavor.

– Step 4: Next, add enough water to the pot for cooking. When the water boils, skim off the foam on the bone surface to make the soup clear and delicious.

– Step 5: After boiling the bamboo shoots, let them drain, then stir-fry the bamboo shoots. While stir-frying, add a little fish sauce and bouillon powder to infuse the flavors.

– Step 6: After skimming off the foam, add the stir-fried bamboo shoots to the pork bone soup and cover the pressure cooker to simmer. After simmering for about 20-30 minutes, the bamboo shoot soup will become soft and tender.

Garnish with sliced green onions, dried onions, and chopped cilantro, then ladle the delicious bamboo shoot and pork bone soup into a serving bowl.

Bamboo shoot and pork bone soup is a popular dish in the Tet holiday feast. The rich and hot taste of bamboo shoot and pork bone soup is perfect for meals during the cold Tet days.

Source: Xe và thể thao

Frequently asked questions

Rice washing water helps to quickly soften the bamboo shoots and also removes any remaining toxins, ensuring a clean and tasty dish.

About an hour of boiling should be sufficient to ensure the bamboo shoots are properly cooked. You can also add new water to the pot during boiling if needed.

Yes, you can store cooked bamboo shoots in a ziplock bag in the refrigerator for about a week, or in the freezer for up to a month.

You will need dried bamboo shoots, a pig knuckle, green and dried onions, fish sauce, salt, and pepper to taste. You can also add cilantro for garnish.

First, prepare the bamboo shoots by soaking and boiling them. Then, blanch the pig knuckle and add it to a pot with a little fish sauce. Add water and bring to a boil, skimming the foam. Stir-fry the bamboo shoots with fish sauce and bouillon powder, then add them to the soup. Simmer for 20-30 minutes until soft and tender. Garnish with onions and cilantro before serving.