If not processed properly, dried bamboo shoots often cause food poisoning. Many places also use sulfur to prevent mold, mildew, and moisture in bamboo shoots, mushrooms, and wood ear mushrooms.

Sulfur is a chemical that can evaporate but affects the health of users. Pre-processing bamboo shoots will ensure the deliciousness of the finished product and help remove toxins (if any).

Before cooking bamboo shoots, you should soak dried bamboo shoots in rice water for 2-3 days, wash and change the water 2-3 times within 24 hours. Using rice water to soak bamboo shoots not only helps to remove the smell of bamboo shoots, but also helps the bamboo shoots soften faster, ensuring safety and eliminating toxins.

When preparing to cook, you should wash them, cut them into small pieces or shred them, boil them thoroughly, and open the lid so that the toxins evaporate more easily. You should boil them 2-3 times like that.

When choosing dried bamboo shoots, you should pay attention to choosing the type that is light yellow, amber in color, shiny, retains a characteristic aroma, and has a thick, wide flesh. Bamboo shoots marinated with sulfur often have a color that is too shiny or too dull, and have a strange (pungent) smell.

You should note that bamboo shoots are high in fiber, but it is insoluble fiber, so we should eat less, even when the bamboo shoots are soft. In addition, during the cooking process, dried bamboo shoots often absorb a lot of fat from the meat and bones, making the bamboo shoots very fatty. If you eat a lot, it will cause weight gain.

In addition, people with poor digestive systems, stomach pain, or who have just recovered from illness should not consume too much bamboo shoot soup.