Why do we need to soak bamboo shoots in water? Nutritional analysis of bamboo shoots

In daily life, bamboo shoots are a very popular ingredient, and they can also be used to make a variety of delicacies. Generally speaking, bamboo shoots are boiled or soaked in boiling water before cooking to remove the bitterness of bamboo shoots. Especially fresh bamboo shoots, put them in a pot and blanch them in hot water for 3 minutes before cooking to remove the bitterness, and they will be more delicious when eaten.

Contents of this article

1. Why do bamboo shoots need to be soaked in water?

2. Nutritional analysis of bamboo shoots

3. How to preserve bamboo shoots

Why do we need to soak bamboo shoots in water?

Soaking bamboo shoots in hot water or blanching them can remove the bitterness and make them more delicious. Bamboo shoots contain a large amount of oxalic acid, which can be decomposed after being treated with hot water and will not affect the body's absorption of calcium. In addition, soaking dried bamboo shoots can also remove toxic substances such as hydrogen cyanide.

Boiling or soaking bamboo shoots in boiling water before cooking can remove the bitterness of bamboo shoots. Especially fresh bamboo shoots should be blanched in hot water for 3 minutes before cooking to remove the bitterness and make them more delicious when eaten.

Bamboo shoots contain a lot of oxalic acid. If they are not soaked in water and cooked before consumption, it will affect the body's absorption of calcium. Oxalic acid will decompose under high temperature, so eating bamboo shoots boiled in hot water will not affect the body's absorption of calcium.

Dried bamboo shoots contain toxic substances such as hydrogen cyanide. If they are cooked directly without soaking, the human body will be exposed to these toxic substances. Long-term consumption will cause great harm to the human body. Therefore, dried bamboo shoots need to be soaked or blanched before consumption.

Nutritional analysis of bamboo shoots

Bamboo shoots are rich in protein, amino acids, fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multiple vitamins and carotene is more than double that of Chinese cabbage. In addition, the protein content of bamboo shoots is relatively superior, and the essential lysine, tryptophan, threonine, phenylalanine, glutamic acid, which plays an important role in protein metabolism, and cystine, which plays a role in maintaining protein configuration, all have certain contents, making them excellent health vegetables.

How to store bamboo shoots

1. Steaming method: Remove the shell of the selected winter bamboo shoots and wash them, then cut the large bamboo shoots into two halves, put them in a steaming rack or a pot of water and cook until they are 50% cooked, take them out and spread them in a bamboo basket for ventilation, which can keep them fresh for 10-15 days. This method is suitable for damaged winter bamboo shoots or winter bamboo shoots that are eaten within a short period of time.

2. Cooking over stove fire: bury the bamboo shoots dug up and cook them over fire until they are soft (press them until they are soft and not hard). Take them out and place them vertically in a cool and humid place. Remove the shells, cut them into thin slices, and rinse them with water to remove the bitterness. This method can preserve winter bamboo shoots for 35-45 days.

3. Sealing method: Put clean winter bamboo shoots into a jar or tank, then cover it with two layers of plastic film and tie it tightly to prevent air from entering; or take an airtight plastic bag, put the winter bamboo shoots in it, tie the bag tightly, and place it in a cool and ventilated place. Using this method to preserve winter bamboo shoots, they can be stored and kept fresh for 20-30 days.

4. Salt water immersion method: Place the whole winter bamboo shoot in a pickle jar (or pool) and soak it in concentrated salt water. It can be stored for about 2 months without changing the quality of the bamboo shoots and the color of the bamboo shoot shells. It must be soaked in clean water to desalinate before eating.

5. Boil and store

For the bamboo shoots that have been peeled, they can also be boiled in water for preservation, which can be divided into two types: boiling in water and boiling in salt water. The method of boiling in water is to boil the cut bamboo shoots in water for half an hour, then pick them up and rinse them with water, then put them in a fresh-keeping bag and put them in the refrigerator for quick freezing. They can also be dried in the sun or air-dried for storage, and then soaked in water when eating.