Bitter bamboo shoots are the tender shoots of bitter bamboo. They have the effects of clearing heat, relieving restlessness, removing dampness, and promoting diuresis. They are commonly used to treat symptoms such as fever, thirst, jaundice caused by damp-heat, difficult urination, and athlete's foot. Bitter bamboo shoots are usually found on sunny slopes or plains and are mostly cultivated. The reason they are called bitter bamboo shoots is because fresh bitter bamboo shoots have a very bitter taste, similar to fresh bitter gourd. Generally, we do not eat them directly and they need to be processed before consumption. Let's take a look at the methods of preserving bitter bamboo shoots and how to choose them.
【Choosing Bitter Bamboo Shoots】
1. From May to June is the harvest season for bamboo shoots. Fresh and tender bitter bamboo shoots have a smooth and golden yellow outer shell, without obvious insect holes. The tip of the shoot should have fresh green leaves that are not detached. If the leaves are dull and easily detachable, it means the flesh inside the shoot has rotted.
2. The head of the bitter bamboo shoot should be solid without any hollow space. It should be easily broken off by hand instead of being dug out with a hoe.
3. The length of the shoot should be 30-40 cm for shoots with a diameter of 2-4 cm, and 40-50 cm for shoots with a diameter of 4-6 cm. If the shoot is too long, the flesh will be old and of poor quality, and should not be chosen.
【Preserving Bitter Bamboo Shoots】
1. Steaming and refrigerating: After purchasing bitter bamboo shoots, they should be peeled and processed as soon as possible. Use a sharp knife to remove one side of the shoot's shell, being careful not to damage the flesh. Then gently peel off the entire shell by hand, and use a sharp knife to remove the tender shell at the tip of the shoot. Wash the flesh of the shoot and set it aside. Once the water in the steamer is boiling, steam the shoots in a steaming tray for 15-20 minutes until cooked. Remove and let them cool. Sprinkle a little salt on the surface of the shoot's flesh, then use a wooden board to press it for 1-2 hours to squeeze out excess moisture. Take out the shoots, let the surface dry, and neatly store them in clean food storage bags, sealing the bags tightly. Each bag should contain 1-2 kg of shoots. Place them in a refrigerator or freezer with a temperature below 0°C. When ready to eat, remove and thaw before cooking to preserve the fragrant and rich taste.
2. Canned storage: For households without a refrigerator, canned storage can be used. Choose containers such as pickling jars, cans, or bottles with a water-filled groove at the neck, which can hold 5-10 kg of shoots. Follow the first two methods to make the bitter bamboo shoots into strips or slices, and pack them separately into clean jars, pressing them tightly and leaving some space at the top. Then use clean bamboo shells, palm leaves, or straw to seal the jar, and cover it with a lid. Slowly pour water into the groove, submerging the edges of the lid, to isolate it from the air. If the container does not have a water-filled groove, place the jar upside down in a water-filled sink, and then pour water into the sink to cover the jar's opening. The water depth should not exceed the filling material at the jar's opening. After each use, remember to add filling material and regularly change, add, and check the water to prevent the shoots from spoiling due to water leakage or air exposure. This method can preserve the shoots for up to 12 months.
3. Stir-frying and refrigerating: Peel off the outer shell of fresh bitter bamboo shoots and remove the tender shell. Wash and slice the shoots. For shoots with a diameter less than 4 cm, slice them diagonally into oval-shaped thin slices with a thickness of 1.5-2 mm. For shoots with a diameter larger than 4 cm, cut them in half lengthwise and then diagonally into half-circle-shaped thin slices. Place the slices in a container and sprinkle with salt, mixing well. After 1-2 hours, filter out the water released from the shoots. Heat a wok and add high-quality lard. Use 50 g of lard for every 1 kg of shoot slices. Stir-fry the slices until cooked, then remove from the wok and spread them out to cool in a spacious container, allowing excess moisture to evaporate. Once cooled, pack the slices into clean food storage bags, sealing the bags tightly. Pack them into small bags of 0.5-1 kg each for easy access, storage, and packaging. Place them in a refrigerator or freezer for refrigeration. They can be stored for more than 18 months and will maintain their fresh and fragrant taste.
It has been proven that choosing bitter bamboo shoots is not only a matter of knowledge, but preserving them also requires techniques. One wrong step can cause the shoots to rot and spoil. Therefore, when selecting bitter bamboo shoots, we must carefully distinguish and avoid choosing ones that are prone to rot. When storing them, we should also pay attention to the methods to prevent spoilage.
