Generally fresh bamboo shoots through blanching, soaking and bleaching can remove excess oxalic acid, so that the odor is reduced, bamboo shoots contain a certain bitter taste is normal. Bamboo shoots are divided into large bamboo shoots and small bamboo shoots, and large bamboo shoots are divided into winter shoots and spring shoots; winter shoots are harvested in winter because they are not yet grown out of the ground, so the winter shoots are more brittle and tender in flavor, to remove the bitter and astringent taste of the bamboo shoots, the best way is to soak it in clean water, and this method is especially suitable for dry spring bamboo shoots. After the water rolled into the bamboo shoots into the boil for a while, so you can remove the astringent bamboo shoots inside at the same time can remove oxalic acid, the human body is more healthy, oh, bamboo shoots from the natural growth of bamboo forests, which contains a wealth of nutrients, favored by many people. Some bamboo shoots have a sweet flavor, while others are bitter.

Pot into the right amount of water with a little salt and oil, so that you can retain the color of the bamboo shoots, and then boil the water about two minutes or so can be put into cool water to soak for two hours in the middle of a few more changes in the water, so that the bamboo shoots of the bitter taste of the grass is not, and then processed or stewed in a delicious fried. Then fish out and then soak in cold water and then again with boiling water for ten minutes, so that back and forth twice you can remove the bitter taste of bamboo shoots, remove the bitter taste of the approach is very simple, the bamboo shoots will be boiled to almost cooked, fished up and soaked in water for about an hour, and then change the water, you can remove the bitter taste.

Winter eat winter bamboo shoots, spring eat spring bamboo shoots, summer eat sweet bamboo shoots, when I was a child, I watched my family deal with bamboo shoots. If you want to eat fresh. I also have tips to share. Peeling, washing is essential. I usually eat my own three practices: stewed bamboo shoots, salt water bamboo shoots, pickled vegetables fried diced bamboo shoots. I also stir-fry fava beans with bamboo shoots. Bamboo shoots can actually be done in many ways. Heat another pan, under the wide oil, under the ginger slices stir fry, under the bamboo shoots stir fry until the surface is slightly charred, then under the rock sugar, old soy sauce, soy sauce stir fry well. Add half a bowl of water to the pot, scrape the skin with a scraper to scrape off the parts that can not be pinched by hand, and then cut into large pieces into the rice water to soak. Pork loin cut into slices, add salt, cooking wine and water starch batter.