The reason why bamboo shoots have a bitter flavor is that they contain a lot of oxalic acid. This is because the bamboo shoots grow very luxuriantly when they are moisturized by the rain, and the rapidly growing bamboo shoots contain a large amount of oxalic acid inside, so this is the reason why the bamboo shoots are bitter and astringent. Treatment of bamboo shoots bitter as follows: 1, using lightly salted water to cook: first peel the spring bamboo shoots, cut into thin slices, put into the water to soak, add the right amount of water to the pot, boil over high heat, and then add salt and stir well, put the cut bamboo shoots thinly sliced into it, and then cook it over high heat for 10-15 minutes after the bamboo shoots, and then rinse it off with cool water.

2, the use of yellow wine soaking: wash the bamboo shoots with water, sliced, put into a bowl, pour into the yellow wine, mix well and soak for about 10 minutes to reduce the bitter taste of bamboo shoots. Bamboo shoots are the first shoots of bamboo that grow out of the soil and have a delicious flavor. Bamboo shoots are suitable for harvesting when their heads are just exposed to the soil. Fresh bamboo shoots can be eaten in winter, spring and summer during the year, while spring and winter bamboo shoots have a better flavor. Fresh bamboo shoots have high water content, the water content of spring bamboo shoots is 90%, and winter bamboo shoots is 85%, which is fresh food, not resistant to storage and long-distance transportation.