After blanching, freezing is not recommended. When bamboo shoots are sliced and blanched, they are frozen and thawed, and the moisture of bamboo shoots will disappear, which will affect the taste when eaten. The suggestion is that you can soak it in clear water after stopping blanching, then put it in the refrigerator and change the water every two days, so you will be fine for a week.

bamboo shoots

Bamboo shoots are the ingredients of Jiangnan cuisine. In the past, there was even a saying that "you can't eat bamboo shoots without bamboo".

Although all bamboos have bamboo shoots, not all bamboo shoots are edible. They can be used as vegetable-type bamboo shoots, and their tissues must be soft without bitterness or other bad taste. If they are slightly bitter, they can be eaten after processing to remove the bitterness.

Bamboo shoots mainly include Phyllostachys pubescens, Phyllostachys pubescens, Phyllostachys pubescens and other bamboos in the Yangtze River valley, Dendrocalamus pubescens and other kind bamboos in the south, Phyllostachys pubescens and Phyllostachys pubescens in Guangdong and Guangxi, and Phyllostachys pubescens and other regeneration bamboos in the southeast coast.