The fresh bamboo shoot usually has a bitter taste. Some are quite faint while others might be quite strong. If you can find fresh bamboo shoots, you need to follow the steps and make sure they are prepared appropriately.
After taking the selected fresh bamboo shoots home, the next steps are crucial. First peel off the outer shell of the fresh bamboo shoots, starting from the root, peeling off layer by layer until the fresh and tender bamboo shoot meat is exposed. During the peeling process, care should be taken to avoid damaging the bamboo shoot meat. After peeling the shells, use a knife to cut off the older part of the roots of the bamboo shoots. Generally, just cut off the bottom 2-3 cm. Then cut the fresh bamboo shoots into suitable shapes. According to different cooking needs, you can cut them into slices, shreds or cubes. After cutting, the critical step of blanching is required. Add an appropriate amount of water to the pot, bring to a boil over high heat and add the cut fresh bamboo shoots. The blanching time depends on the variety and size of the bamboo shoots, usually 2-5 minutes. The purpose of blanching is to remove the oxalic acid and astringency in fresh bamboo shoots to make them taste more delicious. During the blanching process, you can add a little salt and a few drops of cooking oil to make the bamboo shoots more green. After blanching, take out the bamboo shoots and soak them in cold water immediately. This step can further maintain the crisp and tender texture of the bamboo shoots and prevent them from discoloration. After soaking for a period of time, remove and drain the water, and you are ready to cook.