This is because fresh bamboo shoots have not been processed. There is a substance in young bamboo shoots that needs to be removed before cooking, otherwise it will hurt the stomach.

Removal method:

Slice the young bamboo shoots into water, boil for 2 minutes, and filter.

Fried tender bamboo shoots and bacon: Ingredients: 200 grams of winter bamboo shoots, 500 grams of bacon. Seasoning: 20g green onion, 50g dry pepper, 50g garlic, 20g ginger. Wash the bacon, put it into the pot, add an appropriate amount of water, cook until taken out, put it into the bacon skin, and cut it with chopsticks. Cut the winter bamboo shoots from the old roots, peel them and cut them in half. Then cut them into thin slices. Cut the green onions into sections, cut the dried chilies into shreds, peel the garlic, and cut the ginger into thin slices. Put the pot on the fire (no oil required), add the marinated meat and stir-fry until the oil comes out. Add ginger, garlic and dried chilies and stir well. Add winter bamboo shoots and stir-fry for about 2 minutes. Add green onions and stir well.

Spring bamboo shoots are perennial evergreen herbaceous plants, and the edible parts are young, tender, short and strong buds or whips. Bamboo is native to China and has many types, strong adaptability and wide distribution. The underground stems of scattered bamboo species such as moso bamboo and early bamboo are buried deep in the soil. The bamboo whips and shoot buds are protected by the soil layer. They are not susceptible to frost damage in winter and the shoot emergence period is mainly in spring. Bamboo shoots are available all year round, but spring and winter bamboo shoots are the most delicious. Introduction to spring bamboo shoots