Photo: No machine-readable author provided. Jordi Coll Costa assumed (based on copyright claims)., CC BY-SA 3.0 · source
Dried · From Bladwijzer
Dried bamboo shoots
- Makes: ± 50 g dried
- Time: 1 hr + 8 hrs drying
- From: Bamboo
Ingredients
- 1 kg fresh young bamboo shoots (± 500 g once peeled)
- water
- 1 tsp salt for the cooking water
Method
- Peel the shoots down to the soft, pale heart and cut off the tough base.
- Never eat bamboo shoots raw: they naturally contain a poisonous compound. Boil them for 30–40 minutes in plenty of salted water until completely cooked, then pour the cooking water away.
- Rinse the shoots, drain them well and pat dry. Slice them into 2–3 mm slices or strips.
- Lay the pieces side by side on a rack or a baking tray lined with parchment. Dry them for 6–10 hours in the oven at 60 °C with the door slightly open, or in a dehydrator at 55–60 °C. Turn them halfway.
- They are done when they are brittle and bone dry and snap rather than bend. Leave to cool.
- Store in a dry, tightly closed jar.
- To use: soak the bamboo for 8–12 hours in cold water, pour the soaking water away and boil for 10 minutes in fresh water before using it in soup, stir-fries or stews.
Storing: A year in a dry, dark place in a closed jar. Always soak them, then boil for 10 minutes in fresh water and pour that water away before use.