Soak bamboo shoots in cool water after blanching.

Bamboo shoots after blanching into soaking in cool water, will make its taste become better, some bamboo shoots will be very bitter, remember to blanch it into cold water after soaking for a few hours, halfway through the water a few times, so you can greatly reduce the bitter taste.

Bamboo shoots contain a lot of oxalic acid, which is not easy to be digested by the human body, and after blanching, it can be very good to remove oxalic acid, not only eating will not have a bitter taste, but also particularly easy to absorb, so this point we must grasp.

Bamboo shoots blanching correct practice should be hot water, because bamboo shoots are particularly tender, if cold water in the pot, cooking time is longer, it is easy to destroy its tender taste, and hot water can quickly blanch it, quickly out of the pot, bamboo shoots will be very good taste.

Cooking tips:

1, bamboo shoots are generally no matter how tender to blanch once, the main reason is that bamboo shoots contain more oxalic acid can not be easily removed by blanching, and oxalic acid will have a direct impact on the body to the absorption of calcium, eat also more astringent mouth.

2, bamboo shoots blanching time is controllable, generally the smaller the bamboo shoots blanching time can be appropriately shortened by 2 minutes, the larger it is recommended to cut half cut, blanching full 5 minutes is better.

3, bamboo shoots, although nutritional crisp, but children and the elderly are not suitable for more food.