The simplest way to distinguish chemically soaked bamboo shoots and clean bamboo shoots

It is the season of fresh bamboo shoots, if you go to the market you will easily see beautiful pots of white bamboo shoots soaked in water or bright yellow bamboo shoots. So how to distinguish clean bamboo shoots and chemically soaked bamboo shoots. Below is the simplest way to distinguish chemically soaked bamboo shoots and clean bamboo shoots.

How to distinguish chemically soaked bamboo shoots and clean bamboo shoots

Experts recommend that it is best to buy fresh bamboo shoots for processing. If conditions do not allow, you should buy dried bamboo shoots at the supermarket, then boil them thoroughly before processing.

The way to distinguish between these two types of bamboo shoots is not too complicated. Bamboo shoots without chemicals are soaked in salt, so they are slightly dark black but hard. Meanwhile, bamboo shoots soaked in chemicals are pure white. Normally, original yellow bamboo shoots are light yellow, while chemical bamboo shoots are dark yellow.

In addition, bamboo shoots not soaked in chemicals are often tough and not crispy; bamboo shoots soaked in chemicals are brittle and break easily. In particular, natural bamboo shoots soaked in water for a long time without chemicals will retain their natural smell when processed, without the pungent sour smell of bamboo shoots soaked in chemicals.

The simplest way to distinguish between chemically soaked bamboo shoots and clean bamboo shoots.

In addition, after buying bamboo shoots, before processing them into dishes, you should slice them and boil them in boiling water. After boiling the bamboo shoots, pour the water away and process them into your favorite dishes. You can also use rice water to soak the bamboo shoots to reduce toxins. Bamboo shoots are easy to eat and easy to process, but you should not eat too much.

How to prepare bamboo shoots safely

Peel off the bamboo shoots, slice them thinly or tear them into small pieces and soak them in warm water, rice water, lime water, etc. to reduce toxins. When soaking the bamboo shoots, add a little salt; before cooking, wash them thoroughly.

For dried bamboo shoots, you need to cover them with warm water, or soak them in rice water for many days. Boil the bamboo shoots several times, each time for 10 - 20 minutes and boil at least 2 times, the more you boil, the more toxins will be removed, the softer and tastier the bamboo shoots will be. Boiling the bamboo shoots helps to evaporate the toxins, and also remove the chemicals that preserve the dried bamboo shoots (you can add seedless chili or Malabar spinach to boil the bamboo shoots to help remove toxins faster). When the bamboo shoots are no longer bitter and the water is clear, prepare the dish.

In addition, you should not eat too many bamboo shoots, especially boiled bamboo shoots, even when boiled thoroughly, they can still cause poisoning and weakness; limit buying unseasonal sour bamboo shoots.

According to VTC News