2. Because there is a lot of oxalic acid in winter bamboo shoots, it will not only affect the absorption of calcium by human body, but also taste a little astringent. Oxalic acid can be dissolved in water, and 6% of oxalic acid can be removed after hot water, so it is not easy to astringent for blanched winter bamboo shoots. Winter bamboo shoots can be blanched for about 3 minutes before frying.
3. Winter bamboo shoots can be fried raw and stewed in soup, which is delicious and crisp. When eating, it is best to boil it with clear water and soak it in cold water for half a day, which can remove the bitterness and taste better.