The blanching of bamboo shoots is mainly to remove oxalic acid and its bitterness from the surface of bamboo shoots. You can take it out with a little boiling. Don't cook for too long, or you will directly cook the bamboo shoots, so that if you cook again, it will not be so crisp and the taste will be greatly affected. Scalding time should be well controlled. Blanched bamboo shoots need to be soaked in cold water for a while, and cooked bamboo shoots will taste better.
Oxalic acid contained in winter bamboo shoots is not a necessary ingredient for human body. If a large amount of oxalic acid is ingested, the calcium absorption rate will decrease. Oxalic acid is soluble in water, and 60% of oxalic acid can be removed after passing through hot water.
Plant characteristics
Bamboo shoots are perennial evergreen herbs. Generally, they are peeled off after harvest, and then they eat their nascent, tender, fat and short buds. Bamboo shoots grow the most where Phyllostachys pubescens or Phyllostachys pubescens grows. Bamboo shoots unearthed after the spring are known as "the king of vegetables" and "the eight treasures in the mountains" because of their fat body, white as jade, tender meat and delicious taste.
Bamboo shoots can be found all year round, but only bamboo shoots and winter bamboo shoots taste the best. When cooking, whether it is cold, fried or boiled, they are all delicious and are one of people's favorite foods. Bamboo shoots are light, tender and nutritious, and are rich in plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially cellulose.