2, sweet bamboo shoots in cooking before the general need to blanch, because raw sweet bamboo shoots contain oxalic acid and cyanogenic glycosides and other substances, if excessive intake of oxalic acid, it will affect the human body on the absorption of calcium, and blanching can be removed after eating more safe and secure, to eat up the texture of the taste is not astringent flavor.

3, sweet bamboo shoots after blanching can not be immediately fried to eat, need to be put into cool water over again, because just after the boiling water after cooking bamboo shoots, after the cold stimulation will become more crisp, which is mainly the use of the principle of expansion and contraction of the principle of sweet bamboo shoots can improve the taste.