Because winter bamboo shoots contain a lot of oxalic acid, it will not only affect the body's absorption of calcium, but also taste a little astringent, and oxalic acid can be dissolved in water, and 60% of oxalic acid can be removed after hot water, so that the boiled winter bamboo shoots are not easy to astringent. Winter bamboo shoots can be blanched for about 3 minutes before frying.
Winter bamboo shoots can be fried raw and stewed in soup, which is delicious and crisp. When eating, it is best to boil it with clear water and soak it in cold water for half a day, which can remove the bitterness and taste better.
Extended data:
Winter bamboo shoots are known as "golden clothes and white jade, a must among vegetables". Every January and February is a good time to eat winter bamboo shoots.
Compared with spring bamboo shoots and summer bamboo shoots, winter bamboo shoots have the best quality and the highest nutrition. It is rich in carotene, vitamin B 1, B2, vitamin C and other nutrients. There are at least16-18 different amino acids in protein.
Eating winter bamboo shoots can help digestion and excretion, reduce weight and prevent colorectal cancer. It also has a certain dietotherapy effect on coronary heart disease, hypertension and diabetes. There are many ways to eat winter bamboo shoots, both vegetarian and vegetarian. Because it contains asparagine, it will be more delicious when cooked with various meats.
Baidu Encyclopedia-Winter Bamboo Shoots