Why are fresh bamboo shoots bitter? Can they eat?

1 Why do fresh bamboo shoots suffer? We often use the idiom "like mushrooms after rain" to describe the appearance of a large number of things. From this idiom, we know that bamboo shoots grow at an alarming rate. Generally, there are growth points at the ends of branches and leaves of vegetables, while each node of bamboo shoots has growth points, which are fast growing and easy to rot. Once bamboo shoots emerge from the ground, they will continue to harden and fibrosis. The main reason is the large increase of oxalic acid and black uric acid. At present, according to research, oxalic acid will increase two to three times the day after bamboo shoots are dug up. These sharply increased oxalic acid is the biggest culprit to make bamboo shoots bitter and thick!

Bamboo shoots are bitter. Can you eat them? Newly bought bamboo shoots usually have a bitter taste. Can eat! ! As long as the skin is removed, it is best to cut it into pieces and put it in a basin, soak it in clear water for a day or two, and remember to change the water frequently! If you are in a hurry to eat, boil the water before cooking, put the bamboo shoots in and cook for a while, then take them out, rinse them and cook them ... both methods can squeeze out the bitterness. Before cooking, don't put anything in the pot. Stir-fry bamboo shoots to dry some steam. After that, it will be delicious with other accessories!

3 how to choose bamboo shoots that are not bitter? There are two kinds of bamboo shoots, one is called sweet bamboo shoots and the other is bitter bamboo shoots. I usually buy them, or the big supermarkets sell sweet bamboo shoots. Some vendors often sell bitter bamboo shoots as sweet ones. Because dry goods are hard to distinguish. People who don't understand will be fooled. In fact, bitter bamboo shoots can also be eaten. Generally, it will be dried in the sun and used to pickle kimchi instead of cooking or frying it directly.

How to cook rice bran enzyme of bamboo shoots without bitterness will help to soften bamboo shoots and dissolve oxalic acid. The amount of oxalic acid is less, and bamboo shoots will become much sweeter! In addition, rice bran starch factor will be wrapped on the surface of bamboo shoots to prevent bamboo shoots from oxidation. After the protection of rice bran, bamboo shoots look tender and delicious! Don't forget not to shoot bamboo shoots with boiling water!

If you want to use a more convenient method, you can steam bamboo shoots in a rice cooker. It is convenient to put two cups in the outer pot and no water in the inner pot.