Spring is warm in bloom, and it is the time when bamboo shoots are competing to break ground. Du Fu, a poet in the Tang Dynasty, wrote the poem "Countless bamboo shoots spring up all over the forest". Bamboo shoots are thick in meat, white in color, tender in quality, fragrant in smell and fresh in taste. There are various methods, such as braised bamboo shoots in oil, fried meat in bamboo shoots, preserved fresh mushrooms, braised bamboo shoots in mushrooms, etc., which enjoy the reputation of "the first in vegetarian dishes" and are widely loved by consumers. In order to help consumers choose and eat bamboo shoots scientifically, the following consumption tips are made.

What are bamboo shoots?

Bamboo shoots are swollen buds or differentiated stems formed by germination and differentiation of buds on bamboo whip or stalk base. It is rich in dietary fiber, protein, various amino acids, vitamins and minerals. Bamboo shoots have strong adaptability and are widely distributed in China, especially in Zhejiang, Fujian, Jiangxi and Hunan. Bamboo shoots can be found all year round. According to the growing season, they can be divided into three categories: bamboo shoots, whipping bamboo shoots and winter bamboo shoots. Among them, spring bamboo shoots and winter bamboo shoots taste the best, while whipping bamboo shoots taste slightly sweet and grow vigorously in summer and autumn.

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Selection of bamboo shoots

shape

Look at the shape. Choose fresh bamboo shoots with moderate size, compact and full appearance, large bottom diameter, small tail and no rot and deterioration.

shell

Second, look at the bamboo shell. The shell of bamboo shoots is complete, golden yellow or slightly pink, and the color is naturally bright, and the bamboo shoots are fresh and tender.

festival

Third, look at the bamboo shoot festival. The closer the distance between bamboo shoots, the more tender the bamboo shoots are.

root

Fourth, look at the roots of bamboo shoots. The bamboo shoots with white beads around the roots are fresh and tender, and the bamboo shoots with dark red or deep purple moles are older.

rush pith

Fifth, look at the bamboo core. The whiter the color, the more crisp and tender it is, followed by yellow and poor green.

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Edible bamboo shoots

Pretreatment before eating.

Fresh bamboo shoots contain more oxalic acid and tannic acid, which will have a hemp and astringent taste when eaten directly. It is suggested to blanch with hot water before cooking and then soak with clear water, which can greatly reduce the content of oxalic acid and tannic acid in bamboo shoots and improve the taste.

Special people need to pay attention

Bamboo shoots contain more crude fiber, which can accelerate gastrointestinal peristalsis. It is suggested that people with gastrointestinal diseases eat less. Patients with stroke and cardiovascular diseases should eat as little as possible during taking medicine; Patients with liver cirrhosis should try not to eat; People who are allergic to eating bamboo shoots should fast.

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Storage of bamboo shoots

Fresh bamboo shoots are easy to lignify, so consumers are advised to eat them as soon as possible after purchase. If short-term storage is needed, the following methods can be used.

Unshelled bamboo shoots

Sealed storage method

Suitable for storing a small amount of bamboo shoots. Take a container or plastic film bag, put the intact bamboo shoots into the container or bag, seal the container mouth or tie the bag mouth tightly, reduce the evaporation of water from the bamboo shoots, inhibit the breathing of the bamboo shoots, and achieve the fresh-keeping effect.

burying storage

Is suitable for store a large number of bamboo shoot. Spread a layer of wet sand on the bottom of the container, then put the bamboo shoots vertically upward, and then cover them with wet sand until they don't pass the bamboo shoots. Seal the container and put it in a cool and ventilated place.

Shelled bamboo shoots

Saline bubble

Put bamboo shoots in a container, put a layer of bamboo shoots, spread a layer of salt or coarse salt, add a lot of water after stacking, press the bamboo shoots with heavy objects to prevent them from emerging from the water, and seal them in a cool and ventilated place.

Clear water boiling

Boil the cut bamboo shoots with clear water for half an hour, then pick them up and rinse them with clear water, put them in fresh-keeping bags, seal them and put them in the refrigerator for about 4 minutes. You can also dry the bamboo shoots after the above treatment and collect them, and soak them in clear water when eating.

Before eating, it is necessary to determine whether the stored bamboo shoots have deteriorated. If it has gone bad, don't eat it again.

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Tips for bamboo shoot products

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First, you should buy regular bamboo shoot products in regular supermarkets and other places. Pay attention to check whether the package is in good condition to ensure that there is no bag expansion and air leakage. Pay attention to the labeling information such as food name on the label. Don't blindly pursue the color of the product. If you find a pungent smell, choose carefully.

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Second, you can refer to the way of eating bamboo shoot products on the product label. For example, canned bamboo shoots with clear water can be rinsed with clear water, cut into pieces, and then cooked by frying, boiling or stewing.

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Third, bamboo shoot products should be stored according to the storage conditions marked in the package and eaten within the shelf life. In addition, sulfur dioxide can be used in the production of bamboo shoot products, which plays a role in preservation and bleaching, but the residue of sulfur dioxide in bamboo shoot products such as dried bamboo shoots, bamboo shoots and canned bamboo shoots should meet the relevant requirements of the National Food Safety Standard for the Use of Food Additives (GB 2760-20 14).

Expert writer

Gao Haiyan is a researcher at Zhejiang Academy of Agricultural Sciences.

Chen Fang Professor, School of Food Science and Nutritional Engineering, China Agricultural University

Director and researcher of the Standard Third Room of James Zhang Bo National Food Safety Risk Assessment Center.

Niu Ben Assistant Research Fellow, Zhejiang Academy of Agricultural Sciences

Huang Jian, researcher, Institute of Nutrition and Health, China Center for Disease Control and Prevention.