Moreover, bamboo shoots contain oxalic acid, which is easy to combine with calcium to form calcium oxalate. Therefore, before eating, it must be boiled in light salt water for 5- 10 minutes, and then soaked in clear water, so that most oxalic acid and astringency can be removed.
Put bamboo shoots with skin into rice washing water, add a seed-removed red pepper, cook over medium heat, turn off the fire, naturally cool (or soak in cold water), then take them out, rinse them with water and peel them to remove astringency. China Food Network reminds that when cooking bamboo shoots, do not stir (or stir in the same direction), otherwise it will aggravate the astringency.
Extended data:
Local experience in harvesting winter bamboo shoots;
(1) "Look at the bamboo leaves of Phyllostachys pubescens, and then dig the whip. When they touch the bud tips, the tender whip will chase them, and the old whip will pull them forward." /kloc-At the end of 0/2 (Lunar New Year), look for bamboo whips with black leaves and yellow leaves around New Year's bamboo. When you dig a bud with a pointed bamboo shoot, if you touch the tender whip and get it back, the old whip will dig forward and there will be winter bamboo shoots.
(2) "The old whip splits and chases the new whip, catching up with eighteen steps". When the old bamboo whip is chased to the end, there will often be a new bamboo whip, starting from the starting point of the whip to the 18 section.
(3) "If you can't find the whip, it means that when you can't find the bamboo whip, you can chase the bamboo whip in the spring bamboo cave. Generally, there are winter bamboo shoots near the bamboo shoots in previous years.
(4) "Low branches, thick bamboo branches and more forked bamboo shoots" refers to the large bamboo with low branches at the bottom and thick bamboo branches, which often produces more bamboo shoots.
(5) "Whips go downhill, whips are long, knots are long, bamboo shoots are few, whips go uphill, whips are short, knots are short, and bamboo shoots are many"? [6]