Spring bamboo shoots can be blanched and soaked in salted water for 5-10 minutes before eating.

Before making spring bamboo shoots, it is best to blanch them in boiling water for about 1-2 minutes, or even longer, to soften the coarse fiber and aid digestion. This can remove the astringent flavor of spring bamboo shoots, eat more refreshing, but also allows 70% of the loss of oxalic acid. Oxalic acid tends to form calcium oxalate with calcium in the body, which can be deposited in the body, leading to stones and also aggravating the condition of stone patients.

If you use bamboo shoots slices, bamboo shoots diced stir-fry, you should blanch bamboo shoots with boiling water first, and then stir-fry with other foods. This can be high-temperature decomposition of most of the oxalic acid to reduce the drawbacks, but also can make the dishes without astringency, taste more fresh. At the same time, try not to eat bamboo shoots and sea fish with food, to avoid triggering skin diseases.

Nutritional value of spring bamboo shoots

Spring bamboo shoots taste light and tender, nutritious, contains sufficient water, vegetable protein, fat, sugar, a large number of carotene and vitamins B, C and E, as well as calcium, phosphorus, iron, and other essential nutrients and trace elements, which contains high content of fiber, amino acids.

Spring bamboo shoots is not only a good vegetable or medicine, Chinese medicine clinical research found that spring bamboo shoots taste sweet and cold, with nine orifices, blood, phlegm and saliva, digestion and bloating and other effects.

Spring bamboo shoots bamboo shoots body fat, delicious and refreshing, nutritious, meat can be vegetarian. Different practices, the flavor is also different, fried, stewed, boiled, simmered all into a good meal.

The above content refers to the people's network - spring bamboo shoots the most delicious? Eat spring bamboo shoots to keep in mind the precautions