The purpose of boiling bamboo shoots in salt water is to bring out the bitter taste in the bamboo shoots. Bamboo shoots are a kind of wild vegetable and have a strong bitter taste. It is best to blanch them before eating them.

It should be noted that it is best to soak bamboo shoots in salt water first and then blanch them. This will produce better results. Do not cook them immediately after blanching. It is best to soak them again for about half an hour.

When blanching bamboo shoots, it is best to put hot water into the pot. The blanching time should not be too long, only about five minutes. If the blanching time is too long, the taste will be affected.

Bamboo shoots are a common food in life. Generally speaking, spring bamboo shoots have the freshest taste. Spring is also the peak season for bamboo shoot production. In addition, some fresh bamboo shoots can also be produced every winter. bamboo shoots.

Compared with spring bamboo shoots, winter bamboo shoots taste better, but the yield is extremely low and the pulp is smaller. Most of them are hidden deep underground, making it very troublesome to pick.

Many people like to cook immediately after blanching. In this case, the bamboo shoots will still have a bitter taste.

As mentioned above, it is best to soak the bamboo shoots after blanching. During the soaking process, the water can be changed appropriately. In this way, the bitter taste in the bamboo shoots can be greatly reduced.