Learn the correct way to peel boiled bamboo shoots and how to preserve any leftovers to keep them delicious for longer, as explained by Shiro Gohan.com Channel. Master the fundamental preparation of this seasonal ingredient and fully enjoy its deliciousness.
Ingredients
Main Ingredients ()
- De-bittered bamboo shoots
Seasonings
- Simmering liquid with rice bran and chili peppers
Steps
- Prepare the de-bittered and cooled **bamboo shoots**.
- From the cut, peel off 2 to 3 layers of **bamboo shoot** skin, starting from the root and moving towards the tip.
- As you approach the tip, carefully peel off the skin little by little until the tough parts are gone.
- Place the tough tip part flat on a cutting board and slice it off with a knife.
- Scrape off the remaining hard, step-like parts at the root with your hands or chopsticks.
- If there are any dark or tough sections remaining at the root, trim them with a knife.
- If you have leftover prepared **bamboo shoots**, get ready to refrigerate them.
- Place the peeled or unpeeled **bamboo shoots** in a storage container. Pour in the **simmering liquid with rice bran and chili peppers** used for de-bittering, ensuring it completely covers the shoots.
- Cover the container and store in the refrigerator. **Key Tip:** Soaking in the liquid will help them last longer and mellow out any remaining bitterness.
- When using for cooking, rinse the removed **bamboo shoots** briefly under water to wash off the rice bran before use.
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