1, boiling water to remove astringency, spring bamboo shoots to remove bamboo shoots skin, cut finger thick strips. Then put the spring bamboo shoots into the hot water to cook about 2~3 minutes to fish out, soak in cold water for 10 minutes, you can remove astringent flavor, and then drained and spare.

2, rice water to remove astringency, bamboo shoots have astringent flavor, eat it with the skin in the rice water, add a seeded red pepper, cook with warm fire and then turn off the fire, let it cool naturally, and then take out and rinse with water, astringency is gone.

3, white wine / white vinegar to astringent, if it is dry spring bamboo shoots can also use white vinegar or white wine marinade to remove astringent, soaked bamboo shoots or fresh bamboo shoots soaked in white wine or white vinegar, white wine or white vinegar amount to be a little bit more than a little bit of bamboo shoots can be, in order to save costs, you can put white wine or white vinegar to water. Soak for about 4 hours, and then fish up with water, and then finally soaked in water, pay attention to three or four hours or so to change the water once, usually soaked for a day can be eaten.

4, light salt water to remove astringency, home if there is no yellow wine, you can use light salt water to remove astringency, the correct way to deal with the bamboo shoots cut in half lengthwise, peel off all the leaves, remove the roots have rough fiber part, and then cut bamboo shoots into thin slices, boiled in light salt water for 8 to 10 minutes.

5, yellow wine to remove astringency, fresh spring bamboo shoots can be stirred with the right amount of yellow wine before cooking, to all the spring bamboo shoots can be stirred evenly. Stir well and let stand for 5 minutes, you can stir once or twice in the middle. Strain the spring bamboo shoots with a colander, because the astringent flavor and numbness are in the wine, so put on the filter off do not.