Bamboo shoots are actually a kind of food that people can use to eat, and the nutritional value of bamboo shoots are very high, whether it is with other ingredients together, or taken out alone, can be made into delicious dishes. Of course, there are times when we buy back the bamboo shoots head is still very large, then the problem problem two, big bamboo shoots need to be how to deal with ah can be used to eat it?

Fresh bamboo shoots blanched and soaked to remove astringent method

Fresh bamboo shoots peeled and sliced, put in a pot to boil for about 15 minutes (cook bamboo shoots in the water a little bit more than some of the best, mainly to cook out of the bamboo shoots in the bitter and astringent flavor. The main purpose is to cook out the bitter and astringent flavor of bamboo shoots. How long to cook depends on the tenderness of bamboo shoots). Then pick up the bamboo shoots and put them into the water to soak, every three or four hours to change the water, bamboo shoots are relatively thin generally about a day can be eaten, thicker bamboo shoots may take two days to completely remove the flavor. Note that the cooked bamboo shoots are not eaten in time must be soaked in bamboo shoots every day to pour out the water, replace the water.

Peel and slice fresh spring bamboo shoots, soak them in yellow wine for 5 minutes, and then rinse them with water, which will remove the astringent flavor well and keep the bamboo shoots fresh and tender.

Salting also has the effect of removing astringent flavor. Cut the fresh bamboo shoots or soak the dried bamboo shoots, with salt for about 4 hours. After salting, pour off the salt water, then rinse it with water and soak it in water, changing the water once every three or four hours, and it is usually ready to eat in a day or so.

How to peel fresh bamboo shoots

Peel the shells of fresh bamboo shoots from the root, the thicker end, layer by layer. The tip of the more tender shells do not have to remove (with the hand can pinch the parts)

Fresh bamboo shoots to blanch it

Fresh bamboo shoots contain a large amount of oxalic acid, which affects the body's absorption of calcium, so the fresh bamboo shoots should not be cut on the frying, to be blanched in boiling water for 3 minutes before firing and stir-frying to make the majority of fresh bamboo shoots oxalic acid decomposition, which not only does not affect the absorption of calcium, but also to remove astringent flavor, improve the texture, and the process of frying in the Bamboo shoots frying process fried to cooked, further make oxalic acid decomposition.