Bitter bamboo shoots are a type of bamboo shoot that is very suitable for summer consumption due to its bitter taste. In "Food Therapy Materia Medica", bitter bamboo shoots are referred to as "bitter bamboo shoots" and are also known as bitter bamboo shoots in traditional Chinese medicine.
So how do we remove the bitterness from bitter bamboo shoots?
Bitter bamboo shoots are a delicious food that many people enjoy, but if they are not properly treated to remove the bitterness, they can have a strong bitter taste that is difficult to eat. Many attempts at cooking bitter bamboo shoot dishes fail because the bitterness is not completely removed. However, removing the bitterness from bitter bamboo shoots is not difficult and can be achieved by boiling or soaking them in water.
For dried bitter bamboo shoots, there are generally two methods to remove the bitterness. The first method is to soak them in water (for a longer period of time). This reduces the cooking time, saves firewood and labor. Then, boil them in water for about half an hour and soak them in fresh water. Change the water every three to four hours. If you are in a hurry to eat, you can change the water every two hours. Generally, soaking for one to two days will completely remove the bitterness. The soaking time depends on the variety of bitter bamboo shoots. The second method is to boil the dried shoots directly in water until they become completely soft. It usually takes one to two hours for the water to boil. Then, soak them in fresh water, following the same process as the first method.
For fresh bitter bamboo shoots, after peeling and slicing them, boil them in water for about 15 minutes, then soak them in fresh water. Change the water every three to four hours. Thin slices of bitter bamboo shoots can be consumed in about a day, while thicker slices may take two days to completely remove the bitterness.
If you don't want to boil them in water, there is another lazy method, which is pickling. Cut the fresh bitter bamboo shoots or soaked dried bitter bamboo shoots into pieces, and pickle them with salt for about four hours. If possible, it is best to use coarse edible salt for pickling. After pickling, discard the brine, rinse with fresh water, and then soak in fresh water. Change the water every three to four hours. Generally, they can be consumed in about a day.
White vinegar or white wine can also be used to remove the bitterness. Soak the soaked bitter bamboo shoots or fresh bitter bamboo shoots in white wine or white vinegar. The amount of white wine or white vinegar should be slightly higher than the bamboo shoots, and for cost-saving purposes, you can dilute the white wine or white vinegar with water. Soak for about four hours, then rinse with clean water, and finally soak in fresh water. Note that the water should be changed every three to four hours. Generally, soaking for a day will remove the bitterness.
If there is a clean and uncontaminated flowing stream near your home, to save the trouble of changing water and speed up the process of removing the bitterness, you can put the boiled or pickled bamboo shoots in a basket and immerse them in the fast-flowing water of the stream. Generally, half a day to a day of soaking is enough to consume them.
For making sour bamboo shoots, there is no need to remove the bitterness from the bitter bamboo shoots. When the sour bamboo shoots are made, the bitterness is also removed. Therefore, if you like sour bamboo shoots, you can also use the same method to remove the bitterness from the bitter bamboo shoots. Find a jar that has been strictly degreased, scalded with boiling water, or exposed to the sun. Put the sliced fresh shoots into the jar, sprinkle a layer of salt on top of each layer of shoots, then pour in cooled boiling water, seal the jar, and place it in a warm, dry, and ventilated place. They can be consumed after one week, and it may take about two weeks in colder weather.
