After buying the winter bamboo shoots home, you should first remove the shell and wash it, leaving the most tender shell. Then perm. Many people like to slice and blanch winter bamboo shoots. Actually, it's not good to do so. First, nutrition is easy to lose. Second, bamboo shoots will be cooked in a short time, and then fried in a pot, which will become soft. The first thing to remember in blanching is to cut it into large pieces or cut it into four pieces in half. After boiling, put it in the pot and blanch it. Such blanching will neither lose nutrition nor cook bamboo shoots.

The second thing to remember when blanching is to add a spoonful of salt immediately after adding winter bamboo shoots. The main purpose of adding salt is to sweeten winter bamboo shoots. Many ingredients in life will be sweet with a little salt. Winter bamboo shoots are one of them, and so are white radishes. Especially when stewing soup, as long as a little salt is added, winter bamboo shoots will become more crisp and sweet, and so will radish.

In addition to increasing the sweet and crisp taste of winter bamboo shoots, it is also important to remove the bitterness. If only salt is added to the water, there will be no bitterness. At this time, it is necessary to add some other things to effectively remove the bitterness. Adding a handful of rice after adding salt is the best auxiliary material to remove bitterness and astringency. Rice itself has a strong adsorption force, so it will naturally absorb the bitter taste of winter bamboo shoots after adding rice. Stir-fry the water before cutting it. No matter how fried, it will be sweet and crisp.