1, bamboo shoots need to be blanched before eating, blanched taste better, and more nutritious.

2, spring bamboo shoots contain a lot of oxalic acid and crude fiber, direct consumption of bitter taste, and blanching can remove the astringent taste of spring bamboo shoots, so that the taste is more fragrant and tender, but also reduce the content of oxalic acid, oxalic acid can react with calcium to form indigestible calcium oxalate, long-term, not only increase the burden on the intestines and stomach, but also may lead to stones, therefore, spring bamboo shoots should be blanched and then eat.