How to make chili bamboo shoots both crispy and absorbent, eat without fear of bitterness

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Bamboo shoots, a versatile and beloved ingredient in various cuisines, are known for their unique texture and earthy flavor. One popular way to prepare bamboo shoots is by making crispy and absorbent chili bamboo shoots, which add a delightful crunch and a hint of spiciness to any dish. However, there is a common concern associated with bamboo shoots’ bitterness, which can be off-putting if not properly addressed. In this guide, we will explore the secrets to achieving perfectly crispy bamboo shoots while eliminating any traces of bitterness, allowing you to enjoy them without fear. With a few simple steps and techniques, you’ll be able to elevate your culinary skills and create a delicious dish that showcases the delightful qualities of chili bamboo shoots.

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, lassho.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

Table of Contents

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,…

Nguyên liệu làm măng ớt 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

Sơ chế măng 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.

Sơ chế ớt và tỏi 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

Lên men tỏi ớt 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

Nấu nước ngâm 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

Ngâm măng 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

Măng ớt đậm vị 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 lassho.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!

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In conclusion, achieving the perfect balance of crispy texture and absorbent qualities in chili bamboo shoots is indeed possible, with a little technique and attention to detail. By following a few simple steps, such as ensuring proper preparation and cooking methods, one can successfully enjoy this delicious ingredient without any fear of bitterness. The key lies in soaking the bamboo shoots adequately to remove any bitterness, blanching them before incorporating them into the dish, and stir-frying them properly. Additionally, adding seasonings and spices to enhance the flavor of the chili bamboo shoots can further elevate their taste. With these tips in mind, anyone can create a delectable dish with crispy yet absorbent chili bamboo shoots and savor each bite without any reservations.