How to blanch bamboo shoots? Why are bamboo shoots astringent?

Bamboo shoots are rich in nutritional value. They are rich in protein, fat, vitamin C, vitamin B, vitamin B2, trace elements such as phosphorus and magnesium, and amino acids, which are very beneficial to the human body. Many friends want to know why bamboo shoots are sometimes very astringent and how to remove them. The following is a detailed introduction to this aspect of common sense.

Contents of this article

1. How to blanch bamboo shoots

2. Why are bamboo shoots astringent?

3. How to cook bamboo shoots without making them astringent

How to blanch bamboo shoots

1. Cut the winter bamboo shoots to be blanched and set aside.

2. Turn on the fire and put appropriate amount of water in the pot.

3. When the water is a little hot, add the ginger slices.

4. After boiling, pour in the chopped winter bamboo shoots.

5. Cover the pot and cook for about 2 to 3 minutes.

6. Open the lid of the pot and check whether the winter bamboo shoots are cooked, then take them out.

Why are bamboo shoots astringent?

Because of the oxalic acid, it needs to be soaked in water to remove the oxalic acid. Bamboo shoots are the tender stems of the perennial plant bamboo of the Gramineae family, also known as hairy bamboo shoots, hairy bamboo shoots, etc. There are many types of bamboo shoots, which can be divided into winter bamboo shoots picked in winter, spring bamboo shoots picked in spring, and whip bamboo shoots picked in summer according to the season. Among them, winter bamboo shoots are of the best quality, spring bamboo shoots are second, and whip bamboo shoots are the worst. Bamboo shoots are rich in nutritional value. They are rich in protein, fat, vitamin C, vitamin B, vitamin B2, as well as trace elements such as phosphorus and magnesium, and amino acids, which are very beneficial to the human body.

How to make bamboo shoots less astringent

1. It is best to peel and cook bamboo shoots immediately, so that the bamboo shoots can be kept fresh and tender to the greatest extent. When we need to cook, peel the bamboo shoots first, wash them

2. If you don't have any special requirements for the shape of the bamboo shoots, it is recommended to slice them. The common method is to slice them and put them in a slightly larger container for later use.

3. Here we need to use our magic weapon to remove astringency and numbness, rice wine. (I don’t know the principle, but when I cook bamboo shoots, as long as I soak them in rice wine for 5 minutes, there will be no astringency.) We use a proper amount of rice wine to stir the bamboo shoots, so that all the bamboo shoots can be stirred evenly. After stirring, let it stand for 5 minutes, and stir it once or twice in the middle.

4. Use a colander to filter the winter bamboo shoots. Because the astringency and numbing taste are in the wine, filter them out.

5. I saw on the Internet that you can boil the bamboo shoots in salt water for 5 minutes. In fact, this method is incorrect. It cannot completely remove the astringency and will destroy the freshness and nutritional value of the bamboo shoots.