2, boil water: first add water to the pot to boil, add bamboo shoots, cook for an hour or two, and then fish out and soak in water. Such bamboo shoots taste fresh and tender, and the bitterness and astringency are particularly weak.
3, high-temperature steaming: put bamboo shoots in a pot and steam at high temperature, which can also remove bitterness and astringency. The steamed bamboo shoots should be shelled, washed with clear water, and then put into a pot without steaming. After steaming, take it out and wash it with clear water, so that the bamboo shoots obtained will not only have bitterness, but also have unique fresh sweetness.
4. Salting: Edible salt can also remove the bitterness and astringency of bamboo shoots. After the bamboo shoots are shelled, put them into a pot, add edible salt, marinate for five or six hours, take them out and wash them with clear water, then soak them in clear water for 24 hours, changing water three or four times in the middle to remove the bitterness and astringency of bamboo shoots.