Cold Spring Bamboo Shoots

Overview

Spring bamboo shoots are full of flavor and can be divided into sections to make delicious bamboo shoots. The lower, slightly harder part can be stewed and eaten, which is chewy and tasty; the middle part can be stir-fried; and the tender bamboo shoot tips on the upper part can be eaten cold. Although spring bamboo shoots are delicious, they contain a lot of oxalic acid, so they must be boiled for about 10 minutes before formal cooking. This can remove more oxalic acid and not feel astringent when eaten.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• dinner with friends
• spring recipes
• lunch
• green garlic
• homemade spicy tempeh
• light soy sauce
• rice vinegar
• spring bamboo shoots
• white sugar
• salt

Ingredients

Steps

1. 1 Peel off the outer skin of spring bamboo shoots, wash them, cut off the tips and use them, and save the middle and lower parts for other uses

   

2. 2 Cut into pieces according to the grain, and try not to cut the tender skin on top into pieces

   

3. 3 Boil water in a pot, add a small spoonful of salt, put the spring bamboo shoots into the water and boil for 10 minutes

   

4. 4 Take it out and put it into a basin of cold water to cool down and remove astringency

   

5. 5 A small handful of green garlic, washed and drained

   

6. 6 A small handful of green garlic, washed and drained

   

7. 7 Remove the bamboo shoots, drain the water, put them into the basin with the green garlic segments, add seasonings according to taste, and mix well