1, blanching is very effective to remove the astringency of winter bamboo shoots. The specific method is as follows: peel and cut fresh winter bamboo shoots, then clean them, put them in a pot for about 15 minutes, then take them out and soak them in clean water, and change the water every three hours. If the bamboo shoots are cut very thin, then,

2. Soak in yellow wine to remove astringency. If winter bamboo shoots are soaked in yellow wine, the astringency can also be removed. Fresh winter bamboo shoots can be peeled and sliced, then soaked in yellow wine for about 5 minutes, and then washed with clear water. After washing, the astringency is basically eliminated, and the cooked dishes will not feel astringent. In addition to soaking in yellow wine, soaking in white vinegar or white wine is also effective, which has a significant effect on removing the astringency of winter bamboo shoots.

3. In addition to the above two methods, you can also remove the astringency of winter bamboo shoots by pickling. The previous steps are the same, that is, peel fresh winter bamboo shoots, cut them into sections, put them in a pot, then add a certain amount of salt to soak them for about four hours, then pour out the salt water, and finally wash them with clear water. After washing, soak in clear water and change the water every two hours. Usually the astringency of winter bamboo shoots can be completely removed in a day or so. This method is relatively simple and commonly used.