Method 1: Soak in clear water: The best way to remove the bitterness of bamboo shoots is to soak in clear water, which is suitable for dried bamboo shoots. In the process of soaking, change the water frequently, preferably once every two hours, and the soaking time should not be less than 24 hours, so as to soak the dried bamboo shoots thoroughly and remove the bitter taste. If it is fresh bamboo shoots, it can be soaked for two more days to remove the bitterness.
Method 2: Boil water: first add water to the pot, then add bamboo shoots, cook for an hour or two, and then take them out to soak in water, so that the obtained bamboo shoots taste fresh and tender, and the bitterness and astringency are particularly weak. But there is a small regret that it is not so brittle!
Method 3: Salting: After the bamboo shoots are shelled, put them into the pot, add salt and mix well. After marinating for five or six hours, take it out, wash it with clear water, soak it in clear water for 24 hours, and change the water three or four times. Method 4: High-temperature steaming: firstly, the bamboo shoots are shelled, then washed with clear water, then steamed in a steamer, and then washed with clear water after being taken out, so that the obtained bamboo shoots not only have no bitterness, but also have unique fresh and sweet taste.
The content of bitter substances in different nodes of bamboo shoots is quite different. The bitterness of bamboo shoots is mainly concentrated in the tip of bamboo shoots, and the bitterness becomes lighter as it goes down. The bottom of bamboo shoots has little or no bitterness.