Actually, oxalic acid is at work. After spring, bamboo shoots grow quickly and there are more and more fibers in the meat. There are more and more oxalic acid in bamboo shoots, and the bitterness increases with the growth time and storage time.

How to avoid numbness?

The simplest, fastest and most effective method is blanching. Cut the bamboo shoots into small pieces or thin slices and cook them in boiling water for about ten minutes. When the water turns yellow, take it out and wash it with cold water twice to remove a lot of astringency. Bamboo shoots that can't be eaten at one time can continue to be soaked in cold water.

If there are many bamboo shoots at home, don't keep them in the refrigerator. Bamboo shoots are not suitable for preservation. It is best to cut all the water at once, then soak it in cold water and put it in the freezer. Change the water once a day to avoid bamboo shoots fibrosis and get rid of astringency.

If you like dried bamboo shoots, you can also dry them in the sun after blanching, so that they can be preserved for a longer time. After the dried bamboo shoots are soaked in advance, they can be cooked and eaten, and the taste is richer than that of fresh bamboo shoots.

Fried bacon with bamboo shoots is a delicious food not to be missed in spring!

Ingredients: bamboo shoots, bacon, green garlic, red pepper and ginger.

Step 1: Take out the bamboo shoots, cut them into blocks with uniform size, blanch them in boiling water 10 minute, take them out and soak them in cold water for later use.

Step 2: Put the bacon into the pot, add water and cook thoroughly. Remove and wash, cut into thin slices, wash and cut green garlic, shred red pepper with oblique knife, and shred ginger.

Step 3: Stir-fry the bacon in a hot pan, add oil and stir-fry, add ginger, garlic and red pepper, stir-fry until fragrant, and add blanched bamboo shoots.

Step 4: Add a little salt and light soy sauce, stir-fry evenly, and finally add garlic leaves, stir-fry evenly again.

Guide to buying bamboo shoots by digging bamboo shoots: Our local people like to find some bamboo shoots that are not exposed to the ground along the roots when digging bamboo shoots. This kind of bamboo shoots that are not exposed to the ground have less astringency. Of course, this method is not suitable for thin bamboo shoots and some sweet bamboo shoots without astringency. When buying bamboo shoots, you'd better pinch the meat at the bottom with your nails. If the nails are difficult to clip in, it means that the fiber of this bamboo shoot is thicker, which means that it is a bit old and the astringency will be heavier. It is best to buy fresh bamboo shoots and cut off the crude fiber at the bottom before cooking, which will not affect the taste.