How to make bamboo shoots less bitter

Bamboo shoots are a popular food, and braised pork with bamboo shoots is also a well-known dish. Although bamboo shoots are delicious, if they are not handled properly, they will become bitter and affect their taste. But if you master certain processing and preparation methods, the bamboo shoots you make will definitely be extremely delicious. So, how can we make bamboo shoots less bitter?

1. Why are bamboo shoots bitter?

There are two kinds of bamboo shoots, sweet bamboo shoots and bitter bamboo shoots. The ones that are usually bought or sold in large supermarkets are sweet bamboo shoots. Some vendors often sell bitter bamboo shoots as sweet bamboo shoots. Because the dry goods cannot be distinguished. Those who don’t understand will be fooled. In fact, bitter bamboo shoots can also be eaten. It is usually dried and used to make pickles instead of being cooked or fried directly.

2. How to make bamboo shoots less bitter

Method 1: Boil the bamboo shoots for a longer time, tear them apart, and soak them in cold water. Change the water frequently. After soaking for two to three days, they will become a little bitter. If you don't want it to be bitter, soak them for two more days. Be sure to change the water frequently. However, many people like a little bit of bitterness. When stir-frying, add pork and the taste will be much better. We have a lot of bitter bamboo shoots here.

Method 2: Boil fresh bamboo shoots in boiling water for a few minutes, rinse them with cold water, blanch them when eating, and then stir-fry with meat or make a dry pot. Generally, red bamboo shoots need to be boiled first, then soaked in water for a day, sliced or shredded, blanched, stir-fried with fat, and an appropriate amount of sugar.

Method 3: If the fruit has just been cut, cut it into slices first, then soak it in water for a day or half a day, changing the water 2 to 3 times in between. Take out the bamboo shoots, put them in a pot, add water to cover the bamboo shoots and boil them for a few minutes. Try to see if they are still bitter. If they are still bitter, take them out and soak them in cold water for a few hours and they will no longer be bitter.

Method 4: Soak the bamboo shoots in a basin with water for a day or two before cooking, but remember to change the water; if you are in a hurry to eat it, boil water before cooking, put the bamboo shoots in and cook for a while, then take them out and rinse them, and then cook them again. Both of these methods are to force out the bitterness. Then before you start frying, don't put anything in the pot, put the bamboo shoots in and stir-fry them dry. The purpose is to dry out some of the moisture, and then it will taste good when you fry it.

3. Cooking techniques for bamboo shoots

1. Bamboo shoots are suitable for stir-frying, roasting, mixing, and sautéing. They can also be used as ingredients or stuffing.

2. Bamboo shoots are available all year round, but spring bamboo shoots and winter bamboo shoots taste the best. When cooking, whether it is served cold, fried or made into soup.

3. All are fresh, tender and fragrant. Before eating, the bamboo shoots should be blanched in boiling water to remove the oxalic acid in them.

4. Bamboo shoots can be eaten fresh or processed into dried products or canned foods.

5. The part near the tip of the bamboo shoot should be cut along the line, and the lower part should be cut horizontally. This will make it easier to cook and more flavorful.