Bamboo shoots, that is, the young shoots of bamboo, have a long history of eating in China. There are many kinds of bamboo shoots, which can be divided into bamboo shoots, winter bamboo shoots and whip bamboo shoots according to their harvest seasons, while bamboo shoots can be divided into bamboo shoots, hemp bamboo shoots and square bamboo shoots according to bamboo varieties.

Winter bamboo shoots are young bamboo shoots that have not been unearthed before beginning of spring, and they are hidden in the soil in winter. Spring bamboo shoots are bamboo shoots of Nanzhu that have emerged or been completely unearthed on the soil surface since beginning of spring. They germinated and unearthed in spring. The harvesting time of winter bamboo shoots is generally about1early February to the end of February of the following year; The harvesting time of spring bamboo shoots is from the beginning of March to the end of April.

Fresh bamboo shoots contain a lot of oxalic acid, so they need to be blanched with boiling water for 3-5 minutes before cooking, so as to avoid the bitterness of the bamboo shoots. Bitter bamboo shoots can be soaked in clear water for 8 hours, and water needs to be changed three times in the middle, so that the bitterness of fresh bamboo shoots can be effectively removed.

Selection of fresh bamboo shoots

1, look at the color: fresh bamboo shoots are better with tender yellow shells, because this means that their bamboo shoots are tender and tender.

2. Look at the bamboo shoot nodes: The closer the structure between the nodes of bamboo shoots, the more tender the meat quality of bamboo shoots. If the distance between the nodes of bamboo shoots is relatively large, it means that it is old and doesn't taste good.

3, look at the size: it is not recommended that you buy fresh bamboo shoots that are too big, because the bamboo shoots are too big, the root fibers will thicken and age, and the taste is not so good.