Homemade Bamboo Shoots
Discover how to make homemade dried bamboo shoots with this simple, natural method! Using fresh, tender bamboo shoots, this recipe ensures you enjoy a sulfur-free, preservative-free delicacy. Select plump, white bamboo shoots for the best texture, then slice them into thin strips for quick drying. Boil the strips in salted water until tender, then sun-dry them for 3–5 days (or just 2 days in perfect weather). The result? Perfectly dried bamboo shoots with a rich, earthy flavor—ideal for soups, stir-fries, and more. Skip store-bought fumigated versions and savor the pure, authentic taste of homemade dried bamboo shoots!
60 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
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Bamboo shootsThe sauce & seasonings
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SaltInstructions
1. Step 1
Select bamboo shoots that are short, plump, and have a white color, as they are generally more tender. If not, peel off the skin first.
2. Step 2
Cut the bamboo shoots into two pieces.
3. Step 3
Cut the bamboo shoots into thin strips. The thinner the strips, the faster they will dry.
4. Step 4
Cut the bamboo shoots into strips.
5. Step 5
Boil water in a pot and add 4 tablespoons of salt.
6. Step 6
Pour in the bamboo shoots and cook until they are tender, then cook for a few more minutes.
7. Step 7
Drain the water.
8. Step 8
Place the bamboo shoots under the sun for 3 to 5 days to dry. If the weather is good, they can be dried in 2 days.
9. Step 9
Once completed, you no longer have to worry about buying sulfur-fumigated dried bamboo shoots.
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