How does bamboo shoots work?

Is bamboo shoot fried and is it bitter to eat?

Can eat, but the content of oxalic acid becomes more, does not affect the consumption.

When bamboo shoots emerge from the ground, they will harden and become fibrosis. The most important reason is the large increase in oxalic acid and black uric acid. Oxalic acid will increase two or three times after bamboo shoots are excavated. These sudden increase in oxalic acid is the biggest culprit in making bamboo shoots bitter and thick.

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How do bamboo shoots do not suffer

1, bamboo shoots to be boiled for a long time, tear open, use cold blisters, often change the water, soak for two to three days there is a little bitter, do not want to take more than two days to soak, we must always change the water.

2, fresh bamboo shoots, first boiled with boiling water for a few minutes, with cold water on the water, eat when drowning, and then fry meat, or do Griddle. In general, bamboo shoots must be boiled first, then rinsed with water for one day, sliced ​​or silked, boiled with water, and fried with fat, and put in the right amount of sugar.

3, just cut down then cut into pieces, then put another day or half a day, in the middle to change the water 2 to 3 times. Pick up the water and put it in the pan. Boil it for a few minutes. If it's still hard, then put it in the cold water for a few hours.

Bamboo shoot cooking tips

1. Bamboo shoots are suitable for frying, burning, mixing, braising, and also making ingredients or stuffing.

2. Bamboo shoots are found all year round, but only spring bamboo shoots and bamboo shoots taste best. Whether it's cold, sauté or soup when cooking.

3, are fresh and fresh fragrance. Before eating, use boiling water to remove oxalic acid from the shoots.

4. Bamboo shoots can be eaten fresh or processed into dried products or canned food.

5, near the tip of the bamboo shoots should be cut along the place, the lower section should be cross-cutting, so that when cooking is not only easy to rotten, but also easier to tasty.

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