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Bamboo shoots are a versatile ingredient that can bring a unique flavor and texture to numerous dishes. However, when it comes to making chili bamboo shoots, many people struggle to achieve the desired balance of crispiness and absorbency while avoiding any bitterness. The art of preparing these shoots lies in understanding the proper techniques and the key factors that contribute to a successful outcome. In this guide, we will explore various methods and tips to help you create chili bamboo shoots that are irresistibly crispy, absorbent, and free from any traces of bitterness. Whether you’re an experienced cook or a novice in the kitchen, this article aims to provide you with valuable insights to master the art of cooking chili bamboo shoots to perfection.
Chili bamboo shoots are a familiar side dish in the family tray of rice. With a characteristic sweet and sour taste, this dish helps fight boredom extremely effectively. In today’s article, Tnhelearning.edu.vn will tell you how to make crispy chili bamboo shoots that are delicious, absorbent and not bitter.
Prepare
30 Minutes Processing
15 Minutes For
2 – 3 people
Ingredients for chili bamboo shoots
- 1 bud of fresh bamboo shoots (about 1.2kg)
- 200g horn chili
- 150g garlic
- 1 liter of filtered water
- Seasoning: Sugar, Salt, Vinegar
- Tools: Pots, knives, cutting boards, food jars,…
Ingredients for chili bamboo shoots
Tips for choosing fresh bamboo shoots:
– Delicious bamboo shoots have evenly burned , straight buds, not bent, peel is not wilted and no spots, bamboo shoots with thin, crispy skin will be young, more watery and more fragrant.
– Pre-cut fresh bamboo shoots will have a light yellow color and darken when soaked with salt, the bamboo shoots have a natural smell, not black, the bamboo shoots are brittle, so they are not easy to break.
– Absolutely do not choose to buy bamboo shoots that are white or dark yellow, crispy and shiny, bamboo shoots with a burnt or sulfur smell because they have been soaked in chemicals to create color and keep freshness.
How to make chili bamboo shoots
Step 1Process materials
Preliminary processing of bamboo shoots
You prepare a bowl of water mixed with 3 tablespoons of salt. Fresh bamboo shoots after buying, you peel, cut off the old part and cut into thin pieces to eat, just cut and put the bamboo shoots in a bowl of salt water.
You soak bamboo shoots overnight or for about 12 hours to remove toxic resin and bitter taste. Then you wash the bamboo shoots with water and dry.
Preliminary chili and garlic
Garlic you peel. Wash the peppers, remove the stalks and cut into small pieces.
Good tip: To effectively detoxify fresh bamboo shoots, you can boil the bamboo shoots several times with water or boil them with rice water.
Step 2Chili Garlic Fermentation
Chili Garlic Fermentation
You puree the chili and garlic with a blender and then put it in a bowl. Then put in the bowl of garlic and chili 5 tablespoons of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt. You mix well until the spices are completely dissolved and then leave for about 12-24 hours for the garlic and chili to ferment.
Step 3Cook soaking water
Cook soaking water
You put 1 liter of filtered water into the pot with 1 tablespoon of salt, 2 tablespoons of sugar, stir to dissolve the spices, then bring to a boil, then let it cool.
Step 4Soak bamboo shoots
Soak bamboo shoots
You put the fermented chili garlic and bamboo shoots into the jar, for every layer of bamboo shoots, add a layer of chili garlic. Then you put water to soak the bamboo shoots, close the lid and let it sit for about 3-5 days to be able to eat right away.
Finished Product
Strong chili bamboo shoots
Just a few simple steps to have a very beautiful chili bamboo shoot dish. Chili bamboo shoots are not bitter, but have a sweet taste mixed with the sour taste of vinegar and the spiciness of chili, and at the same time subtle aroma of garlic.
So Tnhelearning.edu.vn has finished showing how to make chili bamboo shoots that are both crispy and flavorful. This dish is served with vermicelli dishes or cooked with sour soup. Let’s start trying it now!
Tnhelearning.edu.vn
In conclusion, achieving crispy and absorbent chili bamboo shoots while avoiding any bitterness is indeed possible with a few simple steps. By properly soaking and blanching the bamboo shoots, we can eliminate the natural bitterness that they possess. Additionally, marinating them in a mixture of spices, herbs, and sauces can infuse them with flavor while maintaining their crunchiness. Lastly, stir-frying the bamboo shoots at high heat with a small amount of oil can further enhance their texture to achieve the desired crispiness. By following these recommendations, chili bamboo shoots can be transformed into a delightful and fear-free culinary experience, combining both crunchiness and absorbency without any unpleasant bitterness. So, the next time you prepare bamboo shoots, feel confident in creating a delicious and satisfying dish that will impress your guests and yourself.
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