Bamboo shoots need to be blanched, if we do not blanch bamboo shoots, then it will lead us to absorb a kind of oxalic acid, this substance is very unfavorable to the health of our body. Bamboo shoots contain more oxalic acid, you need to blanch the water to remove these oxalic acid, otherwise too much oxalic acid on the health of the body is unfavorable fresh bamboo shoots contain a large amount of oxalic acid, which affects the human body on the absorption of calcium.

So don't cut the fresh bamboo shoots on the fried, to blanch with boiling water for 3 minutes before burning fried, so that most of the oxalic acid in the fresh bamboo shoots decomposition, so that not only does not affect the absorption of calcium, but also remove astringent flavor, improve the taste, and in the process of frying bamboo shoots fried to cooked, further oxalic acid decomposition.

Expanded

The cizhu varieties are grown in Guangdong, Guangxi, Fujian, Taiwan, Guizhou, Yunnan, hemp bamboo, grown in Guangdong, Guangxi, Fujian, Taiwan, Zhejiang, green bamboo, grown in Guangdong, Guangxi, hammered bamboo and big-headed sweet bamboo.

The cizhu that grows in Guangxi, Hunan, Hubei, Guizhou, Sichuan and Yunnan, and the Liangshan cizhu that grows in Guangxi, Guizhou and Sichuan.

The species of bamboo are Urtica thunbergii which grows in Guangdong, Guangxi, Fujian, and Taiwan, and Chekiang bamboo which grows in Guangdong, Guangxi, Sichuan and Guizhou .

Baidu Encyclopedia - Bamboo Shoots