1, the blanching time of winter bamboo shoots does not need to be too long, usually about 5-8 minutes. If the time is too long, it will cause the bamboo shoots to lose their fresh and tender taste. Soak in cold water after blanching, so as to ensure the fresh and tender taste of bamboo shoots.

2, winter bamboo shoots know from the name, it is a seasonal ingredient, generally listed in large quantities in winter. The taste of winter bamboo shoots is fresh and refreshing, and many people like it very much. Winter bamboo shoots need to be blanched before eating, so that they can taste better.

If the winter bamboo shoots are blanched, it is best to use the hot water in the pot. Generally, vegetables are blanched with boiled water, and meat is blanched with cold water. The purpose of blanching winter bamboo shoots is to remove oxalic acid, and the reason why hot water is used is to prevent bamboo shoots from getting old and reducing their taste when cooked in the pot for too long.