chinese bamboo shoots（Braised Spring Bamboo Shoots ）

Bamboo shoots are a common vegetable in southern China, especially during the spring when everything is rejuvenating. They are a must-try delicacy. Braised Spring Bamboo Shoots is a well-known dish, famous in Zhejiang cuisine. It boasts vibrant colors and delicious savory flavors.

Braised Spring Bamboo Shoots is primarily made by stir-frying with oil and simmering bamboo shoots with seasonings over low heat, creating a delicious dish that is greatly loved by many. If you're curious about why it's so popular, let's dive in and find out.

1.Braised Spring Bamboo Shoots:

Braised Spring Bamboo Shoots is a popular Chinese dish, made primarily from bamboo shoots. The bamboo shoots are prepared by removing the tough roots and outer layers, cutting them into inch-long segments, and blanching them in boiling water with salt for 2 minutes to reduce excess calcium oxalate. After draining off excess water, heat oil in a separate pan until hot. Add ginger slices and stir-fry until fragrant, then add the bamboo shoot segments and stir-fry until lightly charred on the surface. Next, add rock sugar, dark soy sauce, and light soy sauce, stirring well to coat evenly. Pour in half a bowl of water, cover with a lid, and simmer over low heat for 5 minutes. Remove the lid, increase the heat, and stir-fry until the sauce thickens and coats the bamboo shoots. The key to making delicious Braised Spring Bamboo Shoots lies in adjusting the details according to personal taste preferences.

2.When to harvest bamboo shoots:

Bamboo shoots are typically harvested during the spring season. The exact timing varies depending on the region and the specific variety of bamboo.

3.Removing the bitter taste from bamboo shoots:

①Peel to remove bitterness: Peel the bamboo shoots, making sure to remove the slightly thicker layer at the bottom which tends to be more bitter. When peeling, try to remove as much of the bitter skin from the bamboo shoots as possible.

②To remove bitterness by blanching:Blanch the sliced or chopped bamboo shoots in boiling water for one to two minutes. Then, remove them and rinse them thoroughly with cold water. This process helps to eliminate bitterness and impurities. Repeat this blanching and rinsing process one to two more times as needed.

③Adding vinegar to remove bitterness: Adding a small amount of vinegar during blanching can help more effectively eliminate bitterness.

④Salt water soaking: Soak the sliced or cut bamboo shoots in salt water (typically using a ratio of 30 grams of salt per 1 liter of water) for about 30 minutes to help reduce bitterness.

⑤Cutting finely and evenly: Cutting bamboo shoots into small and uniform slices or shreds helps to heat them more evenly and remove bitterness effectively.

4.How to prepare fresh bamboo shoots:

The steps for preparing fresh bamboo shoots mainly include peeling, cutting, blanching, cooling, and storing.

①Peeling: First, remove the outer hard shell of the bamboo shoots. You can use a knife to scrape off the outer skin, making sure to make thin cuts to avoid waste. After peeling, the bamboo shoots will appear tender and white in color.

②Cutting: Depending on different cooking requirements, bamboo shoots can be sliced, shredded, or cut into chunks. For stir-frying or making soup, slice or shred them; for stewing meat or braising dishes, cut them into larger chunks.

③Blanching: Place the prepared bamboo shoots in boiling water and blanch for 1-2 minutes, then remove and rinse thoroughly. This step not only removes bitterness but also helps maintain the bamboo shoots' original color and flavor.

④Cooling: After blanching, quickly transfer the bamboo shoots into cold water to prevent them from continuing to cook in residual heat, thus preserving their crisp texture. Rinsing with cold water also helps maintain the bamboo shoots' original color.

⑤Storage: Drain the prepared bamboo shoots well to remove excess water, and use paper towels to blot dry if needed. The prepared fresh bamboo shoots can be used for various cooking methods such as cold salads, stir-fries, soups, and more.

5.Should fresh bamboo shoots be refrigerated or frozen:

①Refrigeration: Suitable for short-term storage, place bamboo shoots in the refrigerator's main compartment where they can be stored for about 2 months. To maintain freshness, it's recommended to peel off the outer shell, trim the old roots, wash thoroughly, wrap in kitchen paper, and store in a sealed bag. This method can preserve the freshness of bamboo shoots for up to 7 days.

②Freezing: Suitable for long-term storage, peel the bamboo shoots and cut them into suitable-sized pieces. Blanch them in boiling water, drain well, and portion into freezer bags for storage in the freezer compartment of the refrigerator. This method allows bamboo shoots to be stored for an extended period, but it may affect their texture and freshness.

If you're a vegetarian, you definitely shouldn't miss out on "Braised Bamboo Shoots in Oil". Its unique tender-crisp texture and delicate flavor, perfectly blended with seasonings, make it delicious and nutritious. Plus, it's simple to prepare, so get cooking now!