Spring bamboo shoots need to be blanched.

Fresh spring bamboo shoots will have oxalic acid on them and have a bitter taste, if you don't blanch them and fry or cook them directly, then the oxalic acid will irritate the stomach and intestines after it enters the human body, affecting the health of the body.

And the bitter flavor will also affect the taste of the dishes. Therefore, spring bamboo shoots should be blanched in water before preparation, so that eating is delicious and healthy, therefore, spring bamboo shoots should be blanched before eating.

Spring bamboo shoots need to blanch method:

1, cold water in the pot can be better to remove astringent Because the astringent substance of the spring bamboo shoots does not just exist on the surface, the spring bamboo shoots internal astringent taste is also obvious, so if it is hot water in the pot to cook, the surface of the bamboo shoots into the pot will be immediately after the stereotypes of the hardened, resulting in the internal astringent taste and can not blanch blanching, so the taste is still very astringent. The first thing you need to do is to get a good deal on the price of the product, and you'll be able to get a good deal.

2, cold water in the pot can be more thorough removal of oxalic acid because oxalic acid itself is accompanied by the growth of asparagus and together with the distribution of asparagus meat, so the oxalic acid within the asparagus should be evenly distributed inside and outside, so if it is hot water in the pot of asparagus can only be removed from the surface of the oxalic acid, can not be completely removed from the interior of the oxalic acid, eat will still be at risk, and the cold water in the pot from the inside to the outside of the heat penetration, so the oxalic acid can be removed more thoroughly, and cold water in the pot from the heat penetration, so it can be removed more thoroughly. The oxalic acid can be removed more thoroughly.

3, hot water in the pot will destroy the taste and nutrition because hot water in the pot is heated too quickly, the spring bamboo shoots in the pot will be cooked immediately to the stereotypes, resulting in the back of not only astringent and oxalic acid is difficult to remove, in the taste will be hard and difficult to stir fry, cooking is difficult to stir fry faster, affecting the finished product texture and taste, and instantaneous contact with high temperature of spring bamboo shoots nutrients are also prone to denaturation, resulting in the final nutritional reduction.