How to deal with the astringency of bamboo shoots

The astringency of bamboo shoots can be treated by blanching, soaking, or adding vinegar. The astringency of bamboo shoots mainly comes from oxalic acid and tannins, and proper treatment can effectively improve the taste. The astringency of bamboo shoots is more common in fresh bamboo shoots, especially in spring and winter shoots. Blanching is the most commonly used method. Put the cut bamboo shoots into boiling water and boil for a few minutes. Oxalic acid and tannins will dissolve in the water, and the astringency will be significantly reduced. Immediately rinse with cold water after blanching can maintain the crispy and tender taste of bamboo shoots. The degree of astringency of bamboo shoots is related to the variety. Bamboo shoots have a heavier astringency, while green bamboo shoots have a relatively lighter astringency. After slicing bamboo shoots, soaking them for a long time can also remove some astringency. When soaking in water, change the water every few hours for half a day to a day. Adding a small amount of salt or edible alkali to water can accelerate the decomposition of oxalic acid. Soaking bamboo shoots in rice washing water has a better effect, as the starch in the rice washing water can adsorb astringent substances. Processed bamboo shoots are suitable for stir frying or stewing soup, and when paired with meat, they can further neutralize astringency. Bamboo shoots are rich in dietary fiber and various minerals. When dealing with astringency, be careful not to overcook to avoid nutrient loss. People with spleen and stomach deficiency and cold should control their food intake, and those with allergies should be cautious when trying for the first time. It is recommended to choose fresh, spot free bamboo shoots and consume them as soon as possible after processing to ensure the best flavor.