1. Soak in water

Often, the best way to remove the bitter flavor of bamboo shoots is to soak them in water. This method is especially suitable for dried bamboo shoots. Dried bamboo shoots need frequent water changes during the soaking process. It is best to change the water every two hours, and the soaking time should not be less than twenty-four hours, so that the dried bamboo shoots can be soaked through and remove its bitter flavor.

2. Boil water to do it.

If you want to remove the bitter and astringent flavor of bamboo shoots, you can use boiling water. You can put the dried bamboo shoots stored at home in a pot with water and boil them for one to two hours. Then, take them out and soak them in water. Change the water several times while soaking, so that you get tender bamboo shoots with a particularly light bitter flavor.

3, high-temperature steaming

When the spring bamboo shoots are collected and processed, they can also be steamed in a pot at high temperature. Steamed dried bamboo shoots should be shelled, washed with water, and then placed in the pot without steaming. Remove them after steaming and wash them with water. In this way, bamboo shoots are not only not bitter and astringent, but also have a unique fresh sweet flavor.

4. Pickling with salt

Eating salt can also remove the bitter and astringent flavor of bamboo shoots. Usually, you can collect fresh spring bamboo shoots, peel off the shells, put them in a pot, add edible salt, mix well, and then pickle them for five or six hours. Coarse salt can also be used. In the process of pickling, you need to pour out the salt water in time, then take them out and wash them with water, then soak them in water for 24 hours, changing the water three or four times in between. This can also remove the bitter and astringent flavor of spring bamboo shoots.