Why do fresh bamboo shoots taste a little bitter?

This is because fresh bamboo shoots have not been treated. There is a substance in tender bamboo shoots that needs to be removed before cooking, otherwise it will hurt the stomach.

Removal method:

Slice tender bamboo shoots, put them in water, cook for 2 minutes, and filter.

Fried bacon with tender bamboo shoots: raw materials: 200 grams of winter bamboo shoots and 500 grams of bacon. Seasoning: 20g of onion, 50g of dried pepper, 50g of garlic and 20g of ginger. Wash the bacon, put it in a pot, add some water, cook until it is fished out, put it in the bacon skin and cut it with chopsticks. Cut the winter bamboo shoots from the old roots, cut them off and cut them in half. Then cut them into thin slices. Cut onion, shred dried Chili, peel garlic and slice ginger. Put the pan on the fire (no need to put oil), add the bacon and stir-fry until the oil comes out. Add ginger, garlic and dried pepper and stir well. Add winter bamboo shoots and stir-fry for about 2 minutes. Add onion and stir well.

Spring bamboo shoots are perennial evergreen herbs, and the edible parts are primary, tender and fat, short and strong buds or whips. Bamboo originated in China, with many kinds, strong adaptability and wide distribution. The underground stems of Phyllostachys pubescens, Phyllostachys pubescens and other scattered bamboo species are deeply buried in the soil, and bamboo whips and bamboo shoots are protected by the soil layer, so they are not easy to suffer from freezing injury in winter, and the bamboo shoots are mainly produced in spring. Bamboo shoots can be found all year round, but only bamboo shoots and winter bamboo shoots taste the best. Introduction of bamboo shoots