The spring bamboo shoot is the bamboo shoot, refers to the bamboo shoot which breaks the soil around the beginning of spring. However, fresh bamboo shoots just picked and unearthed can't be eaten directly. They are bitter and astringent, so they have to be treated before they can be eaten. How can fresh bamboo shoots get rid of astringency?
Removing astringency by soaking fresh bamboo shoots in blanching water
Peel and slice the fresh bamboo shoots, put them in the pot and boil for about 15 minutes (it's best to put a little more water in the pot, mainly to boil the bitter taste of bamboo shoots). How long to cook depends on the age and tenderness of the bamboo shoots. Then pick up the bamboo shoots and soak them in water. Change the water every three or four hours. The thin bamboo shoots can be eaten in about a day, and the thicker ones may take two days to taste thoroughly. Note that if the cooked bamboo shoots are not finished in time, the water for soaking bamboo shoots must be poured out and replaced every day.
Removing astringency by soaking fresh bamboo shoots in yellow rice wine
After peeling and slicing the fresh bamboo shoots, soak them in yellow rice wine for 5 minutes, and then rinse them with clean water, which can remove astringency and keep the fresh and tender taste of the bamboo shoots.
Removing astringency by salting fresh spring bamboo shoots
Salting can also remove astringency. Soak the fresh or soaked shoots in salt for about 4 hours. After salting, pour out the salt water, then rinse it with clean water, then soak it in clean water, change the water every three or four hours, and you can eat it in about a day.
How to peel fresh bamboo shoots
The shell of fresh bamboo shoots is peeled off layer by layer from the root, that is, the thick end. There is no need to remove the tender shell at the tip.
Do you want to blanch fresh bamboo shoots? Fresh bamboo shoots contain a lot of oxalic acid, which will affect the human body's absorption of calcium. Therefore, do not stir fry fresh bamboo shoots after cutting. Blanch them with boiling water for 3 minutes before stir frying to decompose most of the oxalic acid in fresh bamboo shoots. This will not only not affect the absorption of calcium, but also remove astringency and improve the taste. In addition, stir fry the bamboo shoots until they are cooked, which further decomposes oxalic acid.