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Can winter bamboo shoots be eaten raw? What are the benefits of eating raw winter bamboo shoots?
Winter bamboo shoots are also a kind of bamboo shoots. Many vegetables can be eaten raw, and the effect is quite good. Then the question is, can winter bamboo shoots be eaten raw? What are the benefits of eating raw winter bamboo shoots? Let's introduce it below!

Can winter bamboo shoots be eaten raw?

Winter bamboo shoots contain more calcium oxalate, so it is best not to eat them raw.

It is best to blanch vegetables with water before eating (put them in boiling water and take them out).

There are many ways to eat winter bamboo shoots, both vegetarian and vegetarian. Because it contains asparagine, it is more delicious to cook with all kinds of meat.

1, bamboo shoots are tender and crisp, suitable for frying with meat.

2, bamboo shoots are thin, soft and smooth, suitable for steaming with meat.

3, bamboo shoots are sweet and thick, suitable for stewing with meat.

Besides, be careful when eating. Because winter bamboo shoots contain oxalic acid, which is easy to combine with calcium to form calcium oxalate, they must be boiled with light salt water for 5- 10 minutes before eating to remove most oxalic acid and astringency.

Can bamboo shoots be refrigerated in the refrigerator?

Fresh bamboo shoots with skin (preferably with roots) can be stored in the refrigerator, but they must not be wet and must be dried. Fresh-keeping bag, put salty bamboo shoots for half a month to 20 days, you can put them in food bags and tie them tightly. Even if it is put outside, it is not easy to break. Of course, it is best to put it in the refrigerator. If it's like a flat-pointed bamboo shoot in Zhejiang, it should be fine for a summer.

How to make winter bamboo shoots? Braised winter bamboo shoots in oil.

1. Remove the old roots and skins from the winter bamboo shoots and cut them into inches.

2. Put it in a boiling water pot, add salt and blanch it for seven or eight minutes to remove astringency and excessive calcium oxalate (that is, white material in bamboo shoots), remove it and drain it for later use.

3. Heat another pot, add a little oil, saute ginger slices, saute bamboo shoots until the surface is slightly burnt, then add rock sugar, soy sauce and soy sauce and stir well;

4. Add half a bowl of water to the pot, cover the pot and simmer for 5 minutes, continue to stir fry and drain the juice.

Braised winter bamboo shoots with mushrooms

1, good mushrooms are washed and cut into strips;

2. Peel the winter bamboo shoots, cut them into hob blocks, put them in a boiling water pot and blanch them with salt;

3. Wash the bean sprouts, blanch them with boiling water, then pour them with cold water and spread them on the plate;

4. Heat the wok and pour the oil. Stir-fry shredded ginger and mushrooms first, then add winter bamboo shoots, add soy sauce, salt and a little sugar;

5. Add boiled water without vegetables. When the soup is almost dry, it can be served on a plate with bean sprouts.