About 5 minutes.

Bamboo shoots are tender, fresh and delicious ingredients, but in the composition of bamboo shoots contains a large amount of oxalic acid, oxalic acid into the intestinal tract, and calcium and magnesium elements will react to generate a complex that can not be absorbed and utilized by the stomach and intestines, in order to avoid this, bamboo shoots in the cooking before blanching, which will be better absorbed the nutrient elements of the ingredients themselves, moreover, bamboo shoots blanched after the texture will be more fresh, eat will be more delicious.