How to remove the astringency of spring bamboo shoots? How to peel spring bamboo shoots

Spring bamboo shoots have high nutritional value and are known as "golden and white jade, the best among vegetables". However, those who often eat spring bamboo shoots know that they have a slight astringent taste, which greatly reduces the taste. In addition, the appearance of the bamboo shoots is not very good, which will also affect your appetite. How to remove it? Encyclopedia Knowledge Network has the answer for you.

Contents of this article

1. How to remove the astringency of spring bamboo shoots

2. How to peel spring bamboo shoots

3. Tips for blanching spring bamboo shoots

How to remove the astringency of spring bamboo shoots

To remove the astringency of bamboo shoots, you can boil them in water. First, boil water in a pot, then put the bamboo shoots in. After boiling for one to two hours, soak them in water. In this way, the astringency of bamboo shoots can be removed. In addition, salting or steaming bamboo shoots in a pot at high temperature can also remove the astringency of bamboo shoots.

The astringency of spring bamboo shoots can be removed by boiling in boiling water, pickling with salt, steaming at high temperature, etc.

To remove the astringency of dried spring bamboo shoots, you can soak them in clean water. You need to change the water frequently during the soaking process, and the soaking time should be no less than twenty-four hours.

How to peel spring bamboo shoots

For large spring bamboo shoots, use a knife to make a vertical line on the bamboo shoot shell, not too deep, then break it apart along that line, and the skin will be easily peeled. For small spring bamboo shoots, twist the tip of the bamboo shoot a few times to loosen the top, then split the tip of the bamboo shoot in half and roll it outwards until the bamboo shoot shell falls off.

Spring bamboo shoots contain plant protein, trace elements and vitamins. Eating them in moderation can effectively enhance our body's immunity.

Spring bamboo shoots are rich in plant fiber, which can promote gastrointestinal motility and have a certain effect on treating constipation.

It is best to blanch the bamboo shoots in boiling water for about 1-2 minutes before cooking them. This can remove the astringency of the bamboo shoots and make them taste more refreshing.

Tips for blanching spring bamboo shoots

First, you can add some salt when blanching the spring bamboo shoots. Secondly, the blanching time must be longer, about more than five minutes. After blanching, let the spring bamboo shoots soak for a while. In this way, the blanched spring bamboo shoots will be greener in color, the bitterness will be removed, and the taste will be better.

If the blanching time is too short, the spring bamboo shoots will easily taste slightly bitter, which will greatly reduce the taste, and the appearance of the product will not be very good, which will also affect your appetite.

Secondly, you can choose to rinse the bamboo shoots with cold water after blanching to tighten the inside of the bamboo shoots and enrich the taste.