Nutritional value of dried bamboo shoots

Dried bamboo shoots are made from fresh bamboo shoots by steaming and baking. They are made from spring bamboo shoots, and are made by hand through traditional processes such as shelling, cutting roots, trimming, high-temperature steaming, soaking in water, squeezing and shaping, drying, shaping and packaging. Dried bamboo shoots are a specialty of northern Fujian. They are golden in color, translucent, with wide slices and short sections, thick, crisp and tender flesh, and a strong aroma. They are called "Yulan slices" and are one of the "Eight Fujian Mountain Treasures". Although black bamboo shoots are not as good-looking as Ming bamboo shoots, they are better in taste and nutrition. Dried bamboo shoots can also be used as the main ingredient or side dish. In recipes across my country, dried bamboo shoots are used as an excellent seasoning with a fresh color, crisp and tender taste.

Nutritional value of dried bamboo shoots

Dried bamboo shoots are very nutritious. They are a green, natural health food that is high in protein, low in fat and rich in fiber. Eating dried bamboo shoots regularly can not only promote intestinal peristalsis and improve digestion, but also absorb and remove toxic substances in the liver and intestines, reducing the accumulation and absorption of toxic substances. In particular, dried bamboo shoots are rich in trace elements such as tyrosine, Ge, and Se, which have extremely significant medicinal functions in inhibiting the production of cancer cells, preventing pancreatic degeneration, and maintaining human longevity. April and January are the peak seasons for bamboo shoots. After harvesting, they are washed, cooked, salted, and dried. Dried bamboo shoots can be stewed with pork intestines, pig feet, or braised pork, but they must go through multiple procedures such as soaking, blanching, kneading, and washing before they can be cooked.

Production of dried bamboo shoots

⑴ Peeling and washing: Use a knife to cut the bamboo shoots from both sides, peel off the shell, cut off the inedible old bamboo shoots, cut into 2-4 pieces longitudinally, and then wash them clean.

⑵Shaping: Cut the washed bamboo shoots into 3 mm thick slices horizontally, and then cut them into 1.5-2 cm long small pieces vertically.

⑶ Steaming: Steam the cut bamboo shoots for 1.5 hours before removing from the steamer. Pay attention to the heat when cooking bamboo shoots. Overcooked bamboo shoots will turn red, while undercooked bamboo shoots will turn black and moldy.

⑷ Drying: After taking out the bamboo shoots from the cage, spread them on bamboo mats and expose them to the sun. When they are loose enough to hold in the hand, they are ready for drying. Generally, 15-16 kg of dried bamboo shoots can be obtained from every 100 kg of fresh shell-free bamboo shoots.

Selection of dried bamboo shoots

To distinguish the quality, first look at the color. If it is yellow-white or brown-yellow with a luster, it is the best quality. If it is dark yellow, it is the middle quality. If it is brown, it is the worst quality. Secondly, look at the bamboo shoots. If they are short and thick, with a thick body, tight bamboo shoot nodes, shallow and fine lines, and tender and crisp texture, the length of less than 30 cm is the best quality. If it is longer than 30 cm, the root will appear large and old, the fiber will be more and thicker, the bamboo shoot nodes will also be long, and the texture will be old. When the moisture content of the dried bamboo shoots is below 14%, if the bamboo shoots break easily with a sound when you hold them in your hand, it means that the humidity is moderate; if they break without breaking, or if they break without a crisp sound, it means that the bamboo shoots have a lot of moisture. Some dried bamboo shoots are prone to large patches of white mold during storage due to the high moisture content, and some have holes caused by insects, which means the quality is poor.

The best way to soak dried bamboo shoots

First, put the dried bamboo shoots in an iron pot, fill it with water and boil for 30 minutes, then simmer on low heat, remove, cut off the old roots, and wash. Then soak them in rice washing water or lime water for later use, change the water every 2 to 3 days, cut them into slices before cooking, and they are fresh and delicious. Some dried bamboo shoots have a layer of white stuff on the surface, which is considered moldy, but it is not. Only salt is added during the processing of this dried bamboo shoot. The process is to peel the fresh bamboo shoots and boil them in the pot. Only salt is added during the cooking process. Salt is used to preserve freshness, so there is no need to worry about mold. Just soak them in boiling water for 10 minutes before eating, and then wash them with clean water.

Target Group

Edible to everyone

1. Especially suitable for obese people.

2. People with severe gastric ulcer, gastric bleeding, nephritis, and urinary stones should eat with caution.