Why are bamboo shoots astringent
It is because there is oxalic acid need to be soaked in water to remove the oxalic acid Bamboo shoots are perennial plants in the gramineae family of bamboo shoots are also known as hairy bamboo shoots, bamboo shoots, etc. There are many types of bamboo shoots. There are many types of bamboo shoots, which can be divided into winter bamboo shoots, spring bamboo shoots and summer bamboo shoots according to the different seasons. The quality of winter bamboo shoots is the best, followed by spring bamboo shoots, and whip bamboo shoots are the worst. The nutritional value of bamboo shoots is quite rich, it is rich in protein eggs, fat, vitamin C, vitamin B, vitamin B2, as well as phosphorus, magnesium and other trace elements and amino acids and other components, very beneficial to the human body.
How to remove astringent bamboo shoots
There are three ways to remove astringent bamboo shoots;
The first: first cut the bamboo shoots into thin slices, and then fried in boiling water for a while, about 6, 7 minutes or so, and then the bamboo shoots out of the slices of open cold water soaked (remember to diligently change the water every day), to eat, fish out, according to the preferred method of cooking, a little bit of astringent flavor are not.
The second: blanch with water, you can get rid of some astringent flavor, and that is to make more oil, less oil will also be astringent.
The third: soak the bamboo shoots in lightly salted water to remove the astringency.
Bamboo shoots how to do not astringent
1, bamboo shoots are best peeled now burning, so that you can maximize the freshness of bamboo shoots, in our need to cook, first bamboo shoots peeled, washed
2, if the shape of the bamboo shoots do not have a special requirement, it is recommended that bamboo shoots sliced, the common practice of slicing, cut the slices and then placed in a slightly larger container standby
3, here is the need to be in the bamboo shoots, the bamboo shoots, the bamboo shoots and the bamboo shoots, and the bamboo shoots. >
3, here we have to use the magic weapon in addition to astringency in addition to hemp, yellow wine, (the principle of what I do not know, but I do bamboo shoots as long as the use of yellow wine soaked 5 minutes will not have astringent flavor.) We stir the bamboo shoots with the right amount of yellow wine, so that all the bamboo shoots can be stirred well. Let it sit for 5 minutes after stirring, you can stir it once or twice in the middle.
4, with a slotted spoon to filter the asparagus, because astringency and numbness are inside the wine, so put on the filter off don't
5, I see online there is said to be boiled in salted water for 5 minutes, in fact, this method is also incorrect, can't completely remove astringent flavor, and destroy the freshness of the bamboo shoots and the nutritive value of the bamboo shoots