Shoots are foods that can be processed into many delicious dishes and have the same nutritional value as fresh vegetables. There are glucid, mineral salts, vitamins and fiber in healthy bamboo shoots.
To avoid buying immature bamboo shoots, toxic industrial detergents are on the market, you can distinguish by simple tips.
How to identify the chemical soaked bamboo and clean bamboo shoots:
Color
Non-chemical shoots are soaked in salt so they are slightly darker in color, while chemical-soaked shoots are white, or dark yellow because they are soaked with gold powder.
Shoots soaked with chemicals will be pale white or dark yellow by soaking bamboo shoots (to make yellow). The clean bamboo shoots are usually slightly dark or light yellow.
Glossy
Bamboo shoots soaked with chemicals, even for a long time, are rarely rotten or moldy, the colors are always shiny and beautiful. Clean bamboo shoots look much less eye-catching, no gloss and very fast rot.
Brittleness
Bamboo shoots that are not soaked are usually big and small, have no gloss and are not eye-catching. Chemical pickled bamboo shoots are often shiny, eye-catching, never moldy.
Smell
If you smell chemicals or bamboo shoots that do not have a natural smell, do not buy them, make sure they are dirty, impregnated with toxic substances. Sulfur dried bamboo shoots will have a characteristic smell of sulfur soaked bamboo. When smelling, there will be a characteristic SO2 smell SO2 (sulfur scent).
Clean bamboo shoots must be fragrant and naturally sweet.
Tips for reducing toxins in bamboo shoots?
- Boil through fresh bamboo shoots 1-2 times when processing because xyanhydric acid dissolves in water and is volatile when heated. Boil the bamboo shoots and pour the water away and process it with your favorite dishes.
- Can use rice water to soak bamboo shoots also help reduce toxins.