So-called bamboo shoot strips are made from bamboo shoots as the raw material, which are meticulously processed through multiple procedures such as high-temperature steaming,清水浸漂 (soaking and rinsing in clear water), pressing and shaping, drying, and packaging. They are characterized by low fat, low sugar, and high fiber, and can increase appetite, prevent constipation, and have a cooling and detoxifying effect, making them a pure natural healthy food.
When spring bamboo shoots are roasted, stewed, or made into bamboo shoot strips, the content of water-soluble vitamins is greatly reduced, but other nutrients remain unchanged.
In daily life, there are three points to consider when selecting spring bamboo shoots:
First, the bamboo shoot shell. Gently press the bottom; the easier it is to leave a fingerprint, the fresher and more tender it is. A larger diameter shoot is better, and a short, thick, and slightly curved one is even better. The shell should be pale yellow in color.
Second, the bamboo shoot meat. The whiter the meat, the more crispy and tender it is. Yellow meat is the next best, and green is the worst.
Third, the bamboo shoot joints and body. The closer the joints of a fresh bamboo shoot are to each other, the better the quality and texture of the meat will be.