Because bamboo shoots contain oxalic acid, if they are eaten raw without blanching, they will be bitter and the nutrients will not be easily absorbed by the human body.

Bamboo shoots are extremely nutritious plants, mainly containing water, carbohydrates, dietary fiber, protein, fat, vitamin C, vitamin B, potassium, calcium, sodium, magnesium, iron, manganese, phosphorus, selenium and other nutrients, as well as oxalic acid.

The method of blanching bamboo shoots:

1. Peel the bamboo shoots. After peeling, we can wash the bamboo shoots first and then cut them in the middle with a knife.

2, prepare a pot, and then add the right amount of water in the pot.

3. After the water boils, put the bamboo shoots into the pot, then add some edible salt and wait for the water to boil.

4. Cook for about 10 minutes, and you can fish out the bamboo shoots.

5. After blanching, soak the bamboo shoots with clear water.