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Traditional bamboo shoot preparation
When digging for bamboo shoots, you need to select bamboo shoots with drooping tips and leaves. These shoots are of excellent quality and are the foundation for making high-quality dried bamboo shoots.
When peeling bamboo shoots, the outer shell must be removed promptly after harvesting. While peeling, the bamboo shoots should also be trimmed neatly!
Trimming bamboo shoots should be done as soon as possible after peeling. Remove the roots and tough, old parts, clean the shoots, and keep the tender parts for making dried bamboo shoots.
To cook bamboo shoots, place the prepared bamboo shoots in a large pot and cook them thoroughly. During the cooking process, it is important to control the heat and time to ensure that the bamboo shoots are fully cooked and to remove some of the bitterness.
Soaking bamboo shoots involves taking the cooked bamboo shoots out and soaking them in clean water to cool them down and further remove their bitterness. Soaking time usually takes several hours or even longer.
To process bamboo shoots, a sturdy wooden press, approximately 2.7 meters long and 1.45 meters wide, is used to press and dehydrate the rinsed bamboo shoots, making them firmer and easier to bake and preserve later.
Wash the bamboo shoots: Take out the pressed bamboo shoots and wash them to ensure that each bamboo shoot is clean!
Arrange the cleaned bamboo shoots neatly on the grill, without leaving any gaps!
Roasting bamboo shoots is a crucial step. It involves roasting them over charcoal fire, going through three stages: laying them flat, sideways, and upright. The roasting process lasts for about three days and three nights to produce dried bamboo shoots.
During the baking process, it is important to constantly observe the heat and changes in the dried bamboo shoots, turning them over as needed to ensure even heating, a golden color, and a fragrant aroma!
