Needed. Fresh bamboo shoots contain a lot of oxalic acid, so it is necessary to blanch them in boiling water for 3 to 5 minutes before frying to break down the oxalic acid in the fresh bamboo shoots. After blanching, bamboo shoots can be soaked in cold water again, which can make them more crispy and crisp, and soak them for half an hour, and if there are ice cubes, the result is better. You can also use lightly salted water to cook bamboo shoots for 8 to 10 minutes, which can also remove the bitter flavor of bamboo shoots. Bamboo shoots have a variety of nutrients that can help digestion and absorption, but people with a weak stomach are not recommended to eat more.

Bamboo shoots contain dietary fiber, a variety of vitamins and minerals, can remove heat, promote gastrointestinal peristalsis, help digestion and absorption of food, but cold, gastrointestinal bad people are recommended to eat a small amount of, easy to cause gastrointestinal discomfort.

Steps of bamboo shoots over water:

1, first of all, the bamboo shoots all two halves, that is, from the root of the central axis of the knife, cut to the tip of the central axis of the bamboo shoots cut into two halves, after the bamboo shoots from the cut surface to see a layer of a layer of bamboo shoots, the left hand to hold the root, the right hand grabbed the cut side of the side of the downward pulling, a moment will be able to peel all the bamboo shoots off the clothes, and then use a knife to remove the bamboo joints and the roots of the hard skin and hard to remove the heel.

2, pour cold water in the pot, after the water boils, cut the bamboo shoots into several sections, put them into the water to blanch, and then cook for 5 minutes, about 6 mature, you can take out, after it becomes cool, you can cut the silk, after the treatment of bamboo shoots have no astringent flavor, taste better.