1. blanching: wash the bamboo shoots, cut them into sections or slices, blanch them in boiling water for 2-3 minutes, and then take out the supercooled water. This can effectively remove oxalic acid and reduce bitterness.
2. Soaking in water: After cutting the bamboo shoots, soak them in clear water for a period of time. Some salt can be added to the water, which can help remove the bitter taste. The soaking time should be at least 1-2 hours, during which water can be changed once.
3. Matching ingredients: When cooking bamboo shoots, you can match some sour or sweet ingredients, such as tomatoes, vinegar and sugar. These ingredients can neutralize the bitter taste of bamboo shoots and make them taste more delicious.
4. Vinegar cooking: When frying bamboo shoots, you can add some vinegar. Vinegar can neutralize oxalic acid and reduce the bitter taste of bamboo shoots.
In a word, when cooking bamboo shoots, the methods of blanching and soaking in water, combined with appropriate ingredients, can effectively remove the bitter taste of bamboo shoots and make them taste better.