How to Preserve Fresh Spring Bamboo Shoots
Ingredients
- 10 or more spring bamboo shoots (medium)
- as needed water
Instructions
- Fresh lei bamboo shoots (spring bamboo shoots).
- Peel off the outer skins and rinse clean.
- Cut in half from the middle and place in a pot. Add cold water to cover the shoots. Cover with a lid, bring to a boil over high heat, then reduce to medium and boil for 10-15 minutes depending on size and freshness. For larger shoots, extend the boiling time to about 20 minutes.
- Remove immediately after boiling and place in a steamer basket or other draining container. Let cool and drain. Do not rinse with cold water — drain directly.
- Once cooled and drained, pack into sealed bags and store in the freezer. Vacuum sealing is even better if possible.
- When ready to use, do not thaw in advance — this can make the shoots hollow. Instead, take them directly from the freezer and drop into boiling water. As soon as the water boils again, remove and soak briefly in cold water. This keeps the shoots from becoming hollow and preserves good texture. For soup, also skip thawing — add directly to the hot soup pot.
