Spring bamboo shoots is a kind of food we are more common in the spring, its fiber content is very high, regular food has the function of helping digestion and preventing constipation. The following gives you an introduction to how to deal with fresh bamboo shoots is not astringent flavor, welcome to read!

Fresh bamboo shoots how to deal with not astringent

1. The meat of the dark-colored part of the knife to remove the bamboo shoots and then cut into thinner pieces, re-cooked once, can eliminate some of the bitter taste.

2. Prepare a pot of boiling water, add the rice water and the shelled bamboo shoots, cover the pot with a lid and cook over low heat for about 10 minutes. Turn off the heat and let it simmer until it cools down, which will lighten the bitter flavor. This will lighten the bitterness because the rice water draws out the sweetness of the bamboo shoots and reduces the bitterness.

3. After cleaning the spring bamboo shoots, put them into a pot and steam them for 40~50 minutes to bring out the sweetness of spring bamboo shoots.

Selecting good spring bamboo shoots

Looking at the shells

The shells of the bamboo shoots are generally better in tender yellow color because the shells of bamboo shoots that are not fully grown out of the soil or just grown out of the bamboo shoots are often yellow in color, and the flesh of the shoots is particularly tender. The root is yellowish-white, the middle to the tip of the brownish-yellow and shiny is more fresh bamboo shoots. If the center to the tip of the dark brown, the freshness will be much worse.

Look at the flesh of the bamboo shoots

The whiter the color of the flesh of the bamboo shoots, the more tender, the yellow flesh of the bamboo shoots is the second highest quality, the green is of poor quality.

Look at the bamboo shoots

The more compact the bamboo shoots are between the joints, the more tender the meat will be. If the bamboo shoots are very separated, with very long nodes and scratches on the roots, then the bamboo shoots will be older and less tender, and may be bad inside.

Look at the body of the bamboo shoots

The bamboo shoots with big roots and small tails have more meat and less shells, and the flavor is especially crispy and sweet. Also, don't buy bamboo shoots that are too big, no more than 30 centimeters from root to tip. If the bamboo shoots are too big, the root fibers will become thick and aging, and the root of the bamboo shoots must be cut off a lot to be used, and the bamboo shoots will not taste good.

Quality spring bamboo shoots are chubby, bamboo shoot leaves are large open shape, the whole bamboo shoots slightly curved. If the size of the bamboo shoot is thin, long and straight that is poor quality. Old bamboo shoots.

Touch it with your hand

Finally, you can touch it with your hand and feel if it is very moist, if it is too moist, it may have started to deteriorate inside. If you peel the bamboo shoots and they are very wet and green inside, with a texture that looks like they are cooked, that is a sign that they are starting to go bad, so try not to eat them.

Look at the buds and flowers

The buds and flowers at the tip of the spring bamboo shoots should be white with yellow color, which is a high-quality spring bamboo shoots. If the buds and flowers are green in color, it is an old and inferior bamboo shoot.

Look at the root

Spring bamboo shoots around the root of the white bead-like protrusions, this is the Wenzhou people commonly known as "lemongrass bamboo shoots", the bamboo shoots taste better. If the bead-like protrusions become black, then the spring bamboo shoots are poor quality old bamboo shoots.

Finger pinch method

The bottom of the spring bamboo shoots up, with a fingernail gently in the bamboo shoots on the flesh of a pinch, such as the appearance of a deep fingernail pinch into the mark that is the quality of tender bamboo shoots. If the pinch down is shallow marks or no reaction is poor quality old bamboo shoots. This kind of old bamboo shoots, cut with a knife consumes energy, chewing with the mouth dregs. If you buy such low-quality old bamboo shoots, as long as the knife cut off the root of the bamboo shoots a number of centimeters can be, until the bamboo shoots appear white, fingernail pinch down the deep traces until.