1, blanching: blanching spring bamboo shoots to remove the bitter astringent flavor, is the most common method of treatment, with high temperature boiling, so that tannins, bitter amino acids and oxalic acid 3 kinds of substances decomposition volatilization. Specific operation: the spring bamboo shoots peel off the shells, remove the old hard part of the bamboo shoot base, large bamboo shoots sliced (small bamboo shoots do not need to be cut), put into a small amount of salt added to the boiling water for a short period of time, and then drain the water and then cook. The blanching time should not exceed 10 minutes, otherwise the bamboo shoot slices or bamboo shoots will lose their original delicious crispness.

2, soaking: soaking can also be in the spring bamboo shoots in the tannin, bitter amino acids and other substances that make bamboo shoots bitter decomposition volatilization. Soak method is very simple, specific operation: bamboo shoots peeled shell, wash, excise bamboo shoots base old hard part, and then cut into two halves vertically into the basin. Amoy water boiling, pour directly into the basin, no more than spring bamboo shoots, cover and soak 1 to 2 days, the longer the soaking time, the less bitter and astringent flavor, it is best not to exceed 2 days, especially in hot weather, easy to become acidic and soft.