In order to remove the bitterness and astringency of bamboo shoots, it is not enough to just blanch them. After blanching, only a very simple but time-consuming small step is needed, and the bitterness of bamboo shoots will disappear without a trace, leaving only a fragrant and delicious taste. This is also the treatment method adopted by most restaurants, which is why we always think that bamboo shoots eaten in restaurants will taste better. Here is a detailed introduction to the processing of bamboo shoots!

First, cut the bamboo shoots from the middle with a knife, remove the excess skin leaves and cut them clean.

Then, cut into pieces, because the bamboo shoots have layers of knots, so cut them into sections horizontally first, and then cut them vertically, so as not to come apart.

The next step is blanching. After the water boils, pour in the chopped bamboo shoots, add a spoonful of salt and cook for about 10 minutes without covering the pot.

Although bamboo shoots are soaked in water, if they are tasted, they will still taste bitter, which requires the next step-soaking in water. Soaked bamboo shoots need to be changed every four hours. After three times, the bitterness of bamboo shoots was removed. Next, whether it is fried or stewed, there will be changes.