Bamboo shoots need to be blanched.

The reason why bamboo shoots need to be blanched is to remove the oxalic acid material, fresh bamboo shoots must not be cut immediately after frying, must be put into boiling water before frying blanching, so that some of the oxalic acid decomposition, but also able to remove the feeling of astringency, which can make the taste become better.

General bamboo shoots blanching need to be put into boiling water inside blanching three minutes, of course, can also blanch longer time, their own grasp of the time, blanching remember to add half a spoonful of salt, can be a greater extent to promote the evaporation of the bitter flavor of the bamboo shoots, blanching remember to put in a cold basin of water to soak a little bit, which will make the spring bamboo shoots of the texture of the fresh and more pure. When stir-frying bamboo shoots, also be sure to stir-fry them until they are cooked through, so that the oxalic acid can be broken down more quickly.

Correct way to handle fresh bamboo shoots

Want to correctly handle fresh bamboo shoots, then you should first bamboo shoots cut in half, from the center of the root of the knife cut in half, you will see a layer of bamboo shoots, with the left hand to hold down the root of the right hand grabbed the side of the downward pull, a bamboo shoots can be very quickly peeled out of the clothes, then the hard root and the hard root of the bamboo shoots. Then you remove the hard root as well as the hard skin.

Bamboo shoots cooked with rice water, prepare a pot of boiling water, put the rice water, as well as bamboo shoots with shells, and simmer for about 10 minutes, then turn off the heat, simmering until cool, the role of the bitter taste can become light, the reason is that the rice water can bring out the sweetness of the bamboo shoots, so that the bitterness is reduced, of course, if you don't have the rice water, you can also use fresh water.