Fresh bamboo shoots need to be blanched.

If we don't blanch the bamboo shoots, then it will cause us to absorb a kind of oxalic acid. Bamboo shoots contain more oxalic acid, you need to blanch to remove these oxalic acid, to be blanched in boiling water for 3 minutes before burning and frying, so that most of the oxalic acid in the fresh bamboo shoots decomposition, so that not only does not affect the absorption of calcium, but also remove astringent flavor, improve the texture, and in the process of frying bamboo shoots fried until cooked, further oxalic acid decomposition.

Bamboo shoots blanching, you can put some salt inside, salt has a certain bactericidal effect, blanching time to put some, not only can sterilize, but also brighten, flavor, make the bamboo shoots taste better. So bamboo shoots blanching, you can put into the pot blanching, and then put some salt, so you can make bamboo shoots eat more delicious, popular.

Maintenance method of fresh bamboo shoots

Sand storage method: take the used wooden box or cardboard box, the bottom of the 7-10 centimeters of wet sand, in order not to stick to the hand for the right degree. Selected intact asparagus, bamboo shoots tip up arranged in the box, the wet sand poured into the shoot body gap and patted solid, covered with wet sand 7-10 cm above, playing tight compaction. When the box volume is large, it can also be discharged at multiple levels, and placed in a low-humidity, dark, lightless and windless place. This method can be stored 30-50 days.

Sealing method: take the pottery altar or plastic film bag, choose the good asparagus bag into the altar or bag, tighten the altar mouth or bag mouth, or plastic film sealing, to reduce the bamboo shoots water evaporation, bamboo shoots respiratory carbon dioxide can be naturally oxygen, inhibit bamboo shoots respiratory strength to achieve the effect of preservation of freshness. This method can be stored 30-50 days.