1, before cooking roti bamboo, we will soak the roti bamboo, some people think that soaked roti bamboo does not need to blanch, while some people think that it needs to be blanched. In fact, it is best to blanch rotting bamboo before cooking, because rotting bamboo in the sun or processing process may have bacteria, blanching can play a role in sterilization.

2, at the same time, when we soak the bamboo, if the time is not enough or soaked in the wrong way, the bamboo is likely to be just the surface soft, but the inside is still hard, if the direct cold or fried food, the taste is not good. Blanching can make the texture of bean curd a little softer and more chewy to eat.