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Method:
Rinse bamboo shoots well, remove the
hard skin from the roots. With shell on remove to pan with 6
bowls of water added. Add rice and bring to a boil. Then
reduce heat to low and cook for 15 minutes. Remove from heat and
let both bamboo shoots and water cool. Then remove to
refrigerator and chill until completely cold (about 1 day).
Remove bamboo shoots from water in pan. Remove shells and cut
into thick slices. Squeeze mayonnaise over shoots as desired.
Let the rest of the bamboo shoots chill in water in refrigerator.
Remove when needed. Cooking bamboo shoots with rice in this
recipe is the secret to preparing this cold side dish. It will
make the bamboo shoots taste especially sweet. Or add the water
from rinsing the rice. If you forget to keep time when cooking,
just look at the rice to see if the rice has split open. Remove
the shell right before serving, to maintain the moisture and sweetness
of the bamboo shoots.
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