Generally speaking, bamboo shoots that don't smell fishy will have bitter taste and taste bad. They need to be blanched when cooking. Bamboo shoots contain more oxalic acid, so it is necessary to remove these oxalic acids by blanching, which will affect the absorption of calcium by human body. Therefore, fresh bamboo shoots should not be cut into pieces and fried, but should be boiled in boiling water for 3 minutes before frying, so that most of the oxalic acid in fresh bamboo shoots can be decomposed, which will not only affect the absorption of calcium.

In addition, when cutting bamboo shoots, you should also pay attention to the place near the tip of bamboo shoots, and the lower part should be cut horizontally, so that cooking is not only easy to cook, but also easier to taste. But eating too many bamboo shoots is easy to induce asthma, allergic rhinitis, dermatitis and other diseases, so no matter how delicious things are, you can't be greedy.