1, soak fresh bamboo shoots in water to remove astringency.
After peeling and slicing fresh bamboo shoots, put them in a pot and cook for about 15 minutes (it is best to put more water in the bamboo shoots, mainly to cook the bitter taste in the bamboo shoots. How long it takes to cook depends on the tender bamboo shoots. Then pick it up and soak it in clear water, and change it every three or four hours. Fine bamboo shoots can generally be eaten in about one day, while coarse bamboo shoots may take two days to completely deodorize. Note that if the cooked bamboo shoots are not finished in time, the water for soaking bamboo shoots must be poured out every day and replaced with water.
2. soak fresh bamboo shoots in yellow wine to remove astringency.
Peel and slice fresh bamboo shoots, soak them in yellow wine for 5 minutes, and then rinse them with clear water, which can not only remove astringency, but also keep the fresh and tender taste of bamboo shoots.
3. Marinate and soak fresh bamboo shoots to remove astringency.
Pickling also has the effect of removing astringency. Soak the cut fresh bamboo shoots or soaked dried bamboo shoots in salt for about 4 hours. After pickling, pour off the salt water, then rinse with clear water, then soak in clear water, and change the water every three or four hours. You can usually finish it in a day or so.