Although winter bamboo shoots are nutritious and delicious, there is always a bitter taste and mouthfeel in them. Even if they are boiled with boiling water before frying, they still cannot be removed. This problem actually puzzles many friends who love bamboo shoots.

In fact, to remove the bitterness and astringent taste of bamboo shoots, it is not enough to blanch them. After blanching, a very simple but time-consuming small step is needed, and the bitterness of bamboo shoots will disappear without a trace, leaving only a fragrant and delicious taste. This is also the treatment method adopted by most restaurants, which is why we always think that the winter bamboo shoots we eat in restaurants will taste better. Let's introduce the processing process of winter bamboo shoots in detail!

Treatment method of removing bitter taste from winter bamboo shoots

First, cut the bamboo shoots from the middle with a knife, remove the excess skin leaves and cut them clean.

Then, cut into pieces, because there are layers of nodes in the bamboo shoots, it is necessary to cut them into sections horizontally first, and then cut them vertically, so as not to be scattered.

The next step is blanching. When the water boils, pour in the sliced bamboo shoots, add a spoonful of salt, and cook for about 10 minutes without covering the lid.

Although the winter bamboo shoots are blanched, if they are tasted, they will still have a bitter taste. This requires the next step-soaking in water. The blanched winter bamboo shoots need to be soaked in clear water. The water needs to be changed every four hours. After three times, the bitter taste of bamboo shoots will be removed. Next, whether it is frying or stewing,

If you also like to eat winter bamboo shoots, I believe this article should be of some help to you, so please help me like it, collect it and share it for more friends to see! If you have any better suggestions, you are very welcome to leave a message in the comments section.