The crispy and tasty bamboo shoots, how can they be too hot and sour to spend? Bamboo shoots are crisp and tasty, nutritious and appetizing, and are a delicacy that can be eaten all year round. Although bamboo shoots and winter bamboo shoots and spring bamboo shoots are the most famous, but to just say eat taste, but also to eat the fall bamboo shoots. The autumn bamboo shoots are less meat but tender, whether it is fried or cold to eat is very good. When it comes to eating bamboo shoots, the most important point is to blanch, many newcomers to do the first time to eat bamboo shoots do not know why to blanch, blanching with cold water or hot water, how to do bamboo shoots can be crisp and tasty, then today for you to answer one by one.
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Bamboo shoots correct blanching steps are as follows: 1, bamboo shoots to remove the outer skin and wash, large cut in half. Bamboo shoots must be removed from the outer skin and then cooked, because bamboo shoots skin has a high oxalic acid and bittersweet, cooked together bamboo shoots eat taste too bitter, but also very numb mouth, larger need to be cut to facilitate the back of the blanching; 2, the water opened under the bamboo shoots, add a spoonful of salt blanching for 5 minutes. Bamboo shoots blanching must be hot water in the pot with a spoonful of salt blanching, because cold water in the pot bamboo shoots, although the bitter taste of numbness in addition to, but the flavor and crisp texture is also in addition to the loss, while adding salt to avoid bamboo shoots to avoid cooking and increase the bottom of the flavor;
3, fish out of the bamboo shoots, soaked in cold water for 3-4 hours can be. Bamboo shoots to retain the flavor and remove the bitter and numbness, the most important thing is to blanch and soak in cold water, soak with room temperature tap water can be torn into strips to soak to taste better, halfway through the need for 1 hour to change the water, soak the bamboo shoots, and then ate after the sweet and fragrant, no matter whether it's fried or cold to eat a good taste.
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Bamboo shoots blanching is generally hot water in the pot, but also need to distinguish according to the size and hardness of bamboo shoots: 1, if the bamboo shoots are smaller and more tender, be sure to blanch in hot water. Because the fresh small bamboo shoots itself is soft and easy to cook, if you also use cold water blanching, bamboo shoots are easy to cook rotten, flavor and texture will be cold water for a long time blanching and loss; 2, if the bamboo shoots are larger and harder, it is recommended to use cold water blanching. If it is winter bamboo shoots or spring bamboo shoots that kind of relatively large bamboo shoots, because even if the skin is also hard meat, at this time if the hot water blanching pot, bamboo shoots, but it is difficult to quickly cook through the internal bamboo shoots, bamboo shoots inside the bitter and hemp flavor but difficult to cook out, it is recommended to cut into slices and then use cold water, cold water heating itself is slower, cut into slices of bamboo shoots can be a better oozing out of the bitter flavoring pigment and oxalic acid in the process, so as to do! The final result is tender and flavorful bamboo shoots.
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(1) bamboo shoots generally no matter how fresh and tender to blanch once, the main reason is that bamboo shoots contain more oxalic acid not blanched can not be easily removed, and oxalic acid will have a direct impact on the body's absorption of calcium, eat also more astringent mouth. (2) bamboo shoots blanching time is controllable, generally the smaller the bamboo shoots blanching time can be appropriately shortened by 2 minutes, the larger it is recommended to cut in half, blanching full 5 minutes for the best. (3) Although the bamboo shoots are nutritious and crisp, but children and the elderly are not suitable for eating more, because its intake of too much will lead to the body's calcium absorption is impeded, affecting the children to grow taller and osteoporosis in the elderly, generally do not eat more than 2 times a week