Cook Bamboo Shoots And Add Rice Water, The More You Cook, The Sweeter The Taste. The Nutritionist Teaches A Trick To Pick Bamboo Shoots Without Stepping On Thunder

Why does everyone say that you need to add rice bran or rice water when cooking bamboo shoots? Some people say that it is because rice bran can remove the bitterness in bamboo shoots and force out the sweetness, but in fact, some studies have found that this is because bamboo shoots will produce oxalic acid after being cut for a long time. become sweet. However, if you pick the wrong "this kind of bamboo shoot", no amount of rice bran or rice washing water will remove the bitterness!

If you buy bamboo shoots that have been exposed to the sun, it is hard to cook them.

The older generation knows that cooking bamboo shoots with rice water or rice bran can make the bamboo shoots delicious. After adding washed rice and cooking for a long time, the bamboo shoots are still bitter. Huang Shuhui, a nutritionist at the Post Hospital, said that this was because the wrong bamboo shoots were selected. If you choose bamboo shoots whose tips have grown out of the ground and have been exposed to sunlight, no matter how you cook them, they will be bitter and may contain toxins.

Bamboo shoots should be scalded immediately when they are bought. The freshly harvested bamboo shoots are fresh and sweet, but if they are harvested for a few hours without treatment, oxalic acid and black uric acid will be produced on them. The study found that 24 hours after the bamboo shoots were harvested, the concentration of oxalic acid increased by 2 to 3 times, and the bamboo shoots tasted astringent. If rice water is added or rice bran and bamboo shoots are cooked together, oxalic acid and black uric acid will be released in the water, which can remove the astringency.

Cooking with rice water can only "remove astringency" but not bitterness

But besides adding rice bran or rice water, Huang Shuhui said that the blanched bamboo shoots must be boiled in cold water and then boiled at the same time.A pot of boiling water. When the water for cooking bamboo shoots is reduced, immediately add boiling water to replenish it until it is cooked (about 40 minutes), turn off the heat and let it cool before taking it out, so that the oxalic acid on the bamboo shoots will also be released, and the bamboo shoots will become sweet.

When the shoot tips emerge, the first row of photosynthesis will become bitter and toxins

But these treatments can only remove the "astringency", and it is useless to cook the bitter bamboo shoots. Bamboo shoots will become bitter because the bamboo shoots are unearthed and begin to photosynthesize, and they will germinate and become bamboo. After photosynthesis, bamboo shoots will produce secondary metabolites, such as chlorophyll, anthocyanin, etc. These components have a bitter taste, also known as "green". The tyrosine contained in the green bamboo shoots will be subjected to the action of tyrosine aminohydrolase to produce the cyanide-containing glycoside "cyanoside", which is not only bitter but also poisonous.

Short and curved bamboo shoots are good bamboo shoots

Huang Shuhui suggested that you should choose carefully when buying bamboo shoots, be sure to choose bamboo shoots that are short and curved. If the bottom of the bamboo shoots is curved, but the top is relatively straight or long, it means that the bamboo shoots above have emerged after sunrise.

If the shape of bamboo shoots is not obvious, but after being cooked and cut open, you can see yellow distribution, which means that this part will be bitter to eat, so don't force it.

◎ Image source/Provided by Dazhi Image/shutterstock

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