The shoot Bamboo is a common ingredient in Japanese cuisine that is used in the Chinese. From raw, looks like the photo on the left, hard, woody and covered with a layer of artichoke leaves model.
need to boil it. Easy, you say, but no. It has to boil as it is at least two hours (blessed pressure cooker). Then you can strip. At this point you soak it in cold water for at least an hour. And finally is ready (for cooking, not eating!).
Typically, the takenoko is cooked in "nimono", with other vegetables and meat (or fish, why not?), Soy sauce, fish broth, sugar and sake. It 's a long cooking and a plate typical winter. But since it's June, the recipe that I chose has a shorter cooking, and Chinese Mabo takenoko as Mabo nasu , then with minced meat and tobanjan (hot sauce), with the addition of even Nira . The
takenoko, even when cooked (overcooked, I would say), maintains a crisp!
Bon appetit!
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