How to deal with fresh winter bamboo shoots

In people's impression, there are fewer vegetables in winter. In fact, there are some seasonal dishes in winter, and winter bamboo shoots are one of them. Winter bamboo shoots can be used with many ingredients to make dishes. Its crisp taste is loved by many people. Although winter bamboo shoots are very delicious, unprocessed winter bamboo shoots have a bitter taste. Therefore, the winter bamboo shoots need to be processed before making them.

How to peel winter bamboo shoots

1. First, cut off the tail of the winter bamboo shoots with a knife, then place the bamboo shoots head upwards, cut from the head downwards with a knife, and then peel off the bamboo shoot skin with your hands.

2. For larger winter bamboo shoots, you need to place them on the ground first, cut the shell with a knife, and then break them open at that line, so that you can easily remove the shell. For small bamboo shoots, twist the tip a few times to loosen the top, then divide the tip into two halves and roll one half with your fingers or chopsticks, continuing to roll it outwards until the shell falls off, and do the same with the other half.

How to remove the astringency of winter bamboo shoots

1. For dried bamboo shoots, there are generally two processes for removing the bitterness. One is to soak them in clean water first (the soaking time is relatively long), which reduces the cooking time and saves firewood and labor. Then put them in a pot and boil them in clean water for about half an hour, pick them out and soak them in clean water. Change the water every three or four hours. If you are in a hurry to eat them, change the water every two hours. Generally, soaking for one or two days can completely remove the bitterness. The specific soaking time depends on the variety of bamboo shoots. Another method is to put the dried bamboo shoots directly into the pot and boil them until they are completely soft. Generally, the water needs to be boiled for one or two hours. Then pick them out and soak them in clean water. Changing the water is the same as the previous process.

2. For fresh bamboo shoots, peel and slice them, put them in a pot and boil them for about 15 minutes. Take them out and soak them in clean water. Change the water every three or four hours. Thin bamboo shoots can usually be eaten in about a day, while thicker bamboo shoots may take two days to completely remove the odor.

3. If you are too lazy to boil it, there is another lazy way, which is pickling. Marinate the cut fresh bamboo shoots or soaked dried bamboo shoots with salt for about 4 hours. If conditions permit, it is best to use coarse salt. After salting, pour out the brine, then rinse with clean water, and soak with clean water again. Change the water every three or four hours. It can usually be eaten in about a day.

4. You can also use white vinegar or white wine to marinate to remove the bitterness. Soak the soaked bamboo shoots or fresh bamboo shoots in white wine or white vinegar. Use more white wine or white vinegar, just enough to slightly cover the bamboo shoots. To save cost, you can add water to the white wine or white vinegar. Soak for about 4 hours, then take out and rinse with clean water, and finally soak in clean water again. Remember to change the water every three or four hours. Generally, it can be eaten after soaking for one day.

5. If there is a stream with unpolluted water near your home, in order to save the trouble of changing water and to speed up the removal of odor, you can put the boiled or pickled bamboo shoots in a basket, and then soak them in the fast-flowing stream. Generally, they can be eaten after soaking for half a day to a day.

6. The bamboo shoots used to make sour bamboo shoots do not need to be treated to remove the bitterness. When the sour bamboo shoots are made, the bitterness is also removed. Therefore, if you like sour bamboo shoots, you can also use the sour bamboo shoot principle to remove the bitterness of bamboo shoots. Find a jar that has been strictly oil-controlled and washed with boiling water or exposed to the sun, put the cut fresh bamboo shoots into the jar, add a layer of bamboo shoots and sprinkle a layer of salt, then pour boiled water into the jar, seal the mouth of the jar, place it in a warm, dry and ventilated place, and let it sit for a week before eating. If the weather is cold, it may take about two weeks.