Roasting bamboo shoots requires blanching. Fresh bamboo shoots contain a lot of oxalic acid, which needs to be blanched with boiling water for 3 to 5 minutes before frying, so that the oxalic acid in fresh bamboo shoots can be decomposed. Blanched bamboo shoots can be soaked in cold water again to make them more crisp and refreshing. Or cook bamboo shoots with light salt water for 8 to 10 minutes to remove the bitterness of bamboo shoots. Bamboo shoots contain a variety of nutrients, which are helpful for digestion and absorption, but people with bad stomach should not eat more.