It is generally the best to eat seasonal food. Many people like to eat spring bamboo shoots, which are rich in nutrition. Whether fried, cold or boiled in hot pot, they are crisp and delicious. In fact, many people like to eat spring bamboo shoots, but it is often found that the bamboo shoots are black. Can they still be eaten when they are black? Can you eat bamboo shoots that are black inside?

1. Can bamboo shoots be eaten when they are black?

Eating black bamboo shoots is not recommended.

The blackening of spring bamboo shoots indicates that the spring bamboo shoots are infected by bacteria and have undergone qualitative change. If black silk appears in the spring bamboo shoots, it also indicates that the spring bamboo shoots have gone bad. This kind of broken and deteriorated spring bamboo shoots is inedible. If you eat the broken and deteriorated spring bamboo shoots, you may have symptoms of vomiting, diarrhea and dizziness.

2. Harm of eating blackened spring bamboo shoots

The blackening of spring bamboo shoots indicates that a large number of bacteria and germs have been bred in the spring bamboo shoots, and the human body can't eat the deteriorated food. Once the human body eats the deteriorated spring bamboo shoots, it will have a bad effect on the body. Even if the spring bamboo shoots are treated at high temperature, the human stomach will still feel uncomfortable, and then dizziness and diarrhea will occur.

3. Can you eat dried and blackened spring bamboo shoots?

Whether dried and blackened spring bamboo shoots can be eaten depends on the cause of blackening.

Edible situation: If the dried bamboo shoots are not dried in the sun, the color will turn black, and the dried bamboo shoots smoked by fire will also turn black. In this case, the dried bamboo shoots are edible. Just soak them in hot water, and the color will turn white after cleaning, so the black dried bamboo shoots are edible.

inedible situation: if the dried spring bamboo shoots are stored in a place that is easy to get wet for a long time, so that their color turns black, such dried spring bamboo shoots cannot be eaten, because they have gone bad, and eating the deteriorated dried spring bamboo shoots will have adverse effects on human health.

4. How to preserve the spring bamboo shoots without blackening

(1) shelled spring bamboo shoots

For shelled spring bamboo shoots, they can be preserved by saltwater soaking. First, put it in a container, and the container should be sealed. Then, spread coarse salt or salt on each layer of spring bamboo shoots, then pour cold boiled water into it, and the water should not exceed the spring bamboo shoots by more than 1 cm. Then, press the spring bamboo shoots with a heavy object, so that the spring bamboo shoots can not surface. Finally, seal the mouth of the container. This preservation method can make the spring bamboo shoots not easy to turn black.

(2) Unshelled spring bamboo shoots

can be preserved by sealed storage. You can put them in containers, such as vats and altars, then sprinkle some water on them, seal the mouth of the container with a lid, and finally move them to a cool and dark place. This preservation method can also make the bamboo shoots not easy to turn black, but the preservation period can not exceed one month, and the mouth should be tightly sealed.

5. Why do spring bamboo shoots taste astringent?

The astringent mouth of spring bamboo shoots is caused by oxalic acid in its body. If this substance is not completely removed when cooking, people will feel astringent and numb when eating, and it is also easy to combine with calcium to form calcium oxalate. Calcium oxalate is not easy to dissolve, which will affect the absorption of calcium by human body and is not conducive to human health. Therefore, it is best to remove its astringency when eating.