needed fresh bamboo shoots do need to blanch it, bamboo shoots contain more oxalic acid, need to blanch it to remove these oxalic acid, otherwise too much oxalic acid on the health of the body is not good

Fresh bamboo shoots contain a large amount of oxalic acid, which affects the human body on the absorption of calcium, so fresh bamboo shoots should not be cut and fried, to be fried before the burning of boiling water blanch for three minutes, so that fresh bamboo shoots in the majority of oxalic acid decomposition, so not only will not affect the absorption of calcium, but also remove astringent flavor and improve taste, and in the process of fried to cooked through the process of fried in the bamboo shoots. Most of the oxalic acid decomposition, so that not only does not affect the absorption of calcium, but also remove astringent flavor, improve the taste, and in the bamboo shoots in the process of frying to cook, further oxalic acid decomposition.

Additionally, it is important to pay attention to the cutting of bamboo shoots, close to the tip of the bamboo shoots should be cut smoothly, and the lower part of the bamboo shoots should be cut horizontally, so that cooking is not only easy to be cooked and rotten, but also easy to be flavored.

How to deal with fresh bamboo shoots

Generally, without the treatment of bamboo shoots will have a bitter taste, it is difficult to enter, so, how to deal with fresh bamboo shoots, in order to be delicious? Specific fresh bamboo shoots processing method, see the following explanation.

1, excise bamboo shoots: 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, bamboo shoots cut into two halves, from the cut surface to see a layer of bamboo shoots layer, the left hand to hold the root, the right hand grabbed the cut side of the downward pull, all of them can be all of the bamboo shoots peeled off, and then use a knife to the bamboo joints and roots of the hard skin and hard to heel off.

2, hot water steaming: make hot water in the pot, when the water boils, cut the bamboo shoots into several sections, put them into the water to blanch, after the water boils, then boil for 5 minutes, about 6 mature, you can take out, when it becomes cool, you can cut the silk, after the treatment of bamboo shoots have no astringent flavor.

Alternatively, you can boil bamboo shoots in lightly salted water for 8 to 10 minutes, which also removes the bitter and astringent flavor of bamboo shoots.