Why bamboo shoots are astringent It is because there is oxalic acid that needs to be soaked in water to remove oxalic acid. Bamboo shoots are grasses. Perennial plants are also called bamboo shoots, bamboo shoots, and bamboo shoots. There are many kinds of bamboo shoots, which can be divided into winter bamboo shoots picked in winter, spring bamboo shoots picked in the spring, and whipping bamboo shoots picked in the summer according to the season. Among them, the quality of bamboo shoots was the best, followed by spring bamboo shoots, and bamboo shoots were the worst. Bamboo shoots are rich in nutritive value. It is rich in protein, eggs, fat, vitamin C, vitamin B, vitamin B2, as well as phosphorus, magnesium and other trace elements and amino acids, which are very beneficial to the human body. How bamboo shoots go astringent Bamboo shoots have three methods; The first one: first slice fresh bamboo shoots and then fry for a while with boiled water for about 6 or 7 minutes. Then remove the bamboo shoots and open cold water (remember changing the water every day). When it's time to eat, When you fish it out, you can cook it like you like. There is no astringency. The second one is to use water to dip it, you can remove some of the astringency, and there are more oils when it is done, and less oil will be astringent. The third kind: The bamboo shoots are soaked in light salt water to astringent. How do bamboo shoots do not Shibuya 1. The bamboo shoots are best peeled and burned so that they can keep the bamboo shoots fresh. When we need to cook, we first peel the bamboo shoots and wash them. 2. If there is no special requirement on the shape of the bamboo shoots, it is recommended to slice the bamboo shoots. The common practice is to slice and cut the slices and place them in a slightly larger container. 3. Here we need to use our magic weapon except for astringent hemp, rice wine, (I don't know what the principle is, but as long as I make bamboo shoots with rice wine for 5 minutes, there will be no astringency.) We use the right amount of rice wine Stir the bamboo shoots so that all bamboo shoots are well-mixed. Stir well for 5 minutes and stir twice or midway. 4. Filter the bamboo shoots with a colander, because both astringency and hemp are in the wine, so do not filter it out. 5. I saw online that the method of cooking with salt for 5 minutes, in fact, this method is also not correct, can not completely remove the astringency, but also destroy the savory taste and nutritional value of bamboo shoots Mushrooms Xi'an complex bio-tech CO.,LTD. , https://www.complexpowder.com