Bamboo shoots are high in oxalic acid, so you can remove the astringent flavor by boiling the shoots in lightly salted water for 5-10 minutes before eating them, or by cutting strips of the shoots and soaking them directly in salted water.

And, for the boiled bamboo shoots, add a handful of rice with two dried chili peppers. This way, the white rice will absorb the bitter flavor of the bamboo shoots, while the dried chili peppers will make the fresh flavor of the bamboo shoots more pronounced, making them taste better in one fell swoop.

The specific recipe for fresh bamboo shoots is as follows:

Main ingredients: 100 grams of white mushrooms, 100 grams of sliced pork, 150 grams of asparagus, 80 grams of carrots, 50 grams of green peppers

Accessories: 25 milliliters of oil, 10 milliliters of cooking wine, 4 grams of salt, and 1 teaspoon of cornstarch

The first step is to rinse the mushrooms and asparagus.

Step 2: Prepare sliced green peppers and carrots, and slice mushrooms and bamboo shoots separately.

Step 3: Add salt, cooking wine and cornstarch to the sliced pork and let it rest for half an hour.

Step 4: Boil water in the pot, pour in the mushrooms and bamboo shoots and blanch (this will remove the astringent flavor of the bamboo shoots and the mushroom flavor of the mushrooms).

Step 5: When the oil temperature is 5 minutes, pour in the meat slices and oil them until all of them are browned, then fish them out.

The sixth step: leave the oil in addition to the pork slices of all the ingredients into the stir-fry until out of the water and salt stir-fry evenly.

Step 7: Cook a little boiling water until broken, and then the meat slices back to the pot to cook for a few moments after the fire out of the pot.

People's health network - early summer to learn to eat bamboo shoots bamboo shoots astringent taste cleverly removed