How to remove astringency from bamboo shoots

The key to removing astringency from bamboo shoots lies in sufficient blanching and soaking treatment. The main methods include cold water soaking, high-temperature blanching, rice washing soaking, salt scrubbing, and yellow wine cooking.

1. Soak fresh bamboo shoots in cold water [SEP]. After peeling and slicing, soak them in water for 6-8 hours to effectively dissolve some oxalic acid and tannin substances. Change the water every 2 hours during this period. If the water becomes turbid, it needs to be replaced immediately. This method is suitable for varieties with mild astringency such as spring bamboo shoots, while winter hairy bamboo shoots need to be soaked for more than 12 hours. Be sure to completely cover the bamboo shoots to avoid exposure to air oxidation and discoloration.

2. Boil at high temperature

After the water boils, add bamboo shoots and cook for 15-20 minutes. The amount of water should be more than three times that of the ingredients. High temperature can cause the cell wall of bamboo shoots to rupture and release astringent substances. It is recommended to open the lid and boil to let the odor evaporate. A few drops of edible oil can be added to form an isolation layer to reduce nutrient loss. Winter bamboo shoots need to be extended to 25 minutes, and immediately supercooled after cooking to maintain a crispy and tender taste.

3. Soaking in rice washing water

Fermented rice washing water is weakly acidic and can neutralize alkaloids in bamboo shoots. Soak the blanched bamboo shoots in rice washing water for 3 hours, and the rice starch can absorb astringent components. The concentrated rice washing water used for secondary fermentation has a better effect. If there is a sour and unpleasant odor, it needs to be replaced. The bamboo shoots processed by this method are suitable for cold mixing and can retain more B vitamins.

4. Rubbing with salt

Coarse salt particles can damage the wax layer on the surface of bamboo shoots and promote the leakage of astringent substances. Rub 20 grams of salt into 500 grams of bamboo shoots for 5 minutes, let it stand and rinse thoroughly with water. This method is particularly suitable for treating the tips of bamboo shoots, and the effect is better when combined with subsequent blanching. Damaged bamboo shoots should not be used to avoid excessive salt infiltration that affects the flavor.

5. Huangjiu Cooking

Adding Huangjiu during cooking can convert astringent substances through esterification reaction. When stir frying, pour 15 milliliters of yellow wine along the edge of the pot, and add 50 milliliters to stew with the soup when cooking dishes. Alcohol evaporation will take away some odors and produce aromatic substances. This method has a significant effect on bitter bamboo shoots, but it is recommended to reduce alcohol consumption in dishes for children and pregnant women.

It is recommended to cook the processed bamboo shoots as soon as possible and store them in refrigeration for no more than 2 days. When stewing with meat, a small amount of vinegar can be added to help soften the fiber. When making cold dishes, sesame oil can be mixed well to form a protective film. People with spleen and stomach deficiency and cold should control their food intake, and patients with stones should extend the blanching time to more than 30 minutes. Choose bamboo shoots with tight joints and fresh incisions. Varieties with red dots at the bottom usually have a lighter astringency. Different varieties of bamboo shoots require adjustment of processing time, and winter bamboo shoots require more thorough de astringency treatment than spring bamboo shoots.