Do winter bamboo shoots need to be blanched, and why should winter bamboo shoots be blanched

Winter bamboo shoots roast meatWinter bamboo shoots need to be watered, so that the taste is better.

Ingredients. 500g of winter bamboo shoots, 500g of pork belly, 5g of green onion, 2g of ginger, 10 peppercorns, 1 star anise.

Seasoning. 3 grams of salt, 3 grams of rock sugar, appropriate amount of chicken powder, 5 ml of light soy sauce, 1 ml of dark soy sauce, appropriate amount of blended oil, appropriate amount of Huadiao wine.

Method. 1.Cut the pork belly into square pieces.

2.Sliced bamboo shoots.

3.Boil the pork belly in a pot of cold water to remove the foam, rinse and drain.

4.Boil the bamboo shoots in a pot of boiling water for 7 minutes and drain.

5.Heat oil in a hot pan and stir-fry the pork belly to remove the meat oil, then remove the pork belly.

6.Add an appropriate amount of rock sugar.

7.Boil until honey-colored.

8.Add the pork belly.

9.Add an appropriate amount of light soy sauce and dark soy sauce, Huadiao wine, and green onions.

10.Add the ginger slices.

11.Add peppercorns and star anise.

12.Add the bamboo shoots and stir-fry a few times, then add hot water slightly higher than the ingredients, bring to a boil over high heat, turn to low heat and simmer for 1 hour.

13.Finally, reduce the juice over high heat, add an appropriate amount of salt and chicken powder before cooking.

No, the winter bamboo shoots are already watery (please give it to you if you think it's useful, thank you).

Winter bamboo shoots need to be blanched when cooking, bamboo shoots contain more oxalic acid, you need to blanch water to remove these oxalic acid, otherwise too much oxalic acid is not good for health Fresh bamboo shoots contain a lot of oxalic acid, which will affect the body's absorption of calcium, so fresh bamboo shoots should not be fried after cutting, blanched with boiling water for 3 minutes before stir-frying, so that most of the oxalic acid in the fresh bamboo shoots will be decomposed, which will not only not affect the absorption of calcium, but also remove the astringency, improve the taste, and fry until cooked during the frying process of bamboo shoots, and further decompose oxalic acid.

The efficacy and function of winter bamboo shoots

1. Winter bamboo shoots are a delicious ingredient that has a good effect of opening the diaphragm and eliminating phlegm, which is very good for helping us all to promote digestion, and is also very good for the health of our human stomach.

2. In addition, winter bamboo shoots also have a very good appetizing and spleen-strengthening effect, especially for our friends with a bad spleen and stomach, proper consumption of some winter bamboo shoots can effectively prevent and alleviate some spleen and stomach diseases. Proper consumption of some winter bamboo shoots can play a good role in appetizing, promoting digestion and enhancing appetite, and can be used for many gastrointestinal diseases.

3. In fact, winter bamboo shoots also have a very good effect of wide chest and diaphragm, intestinal defecation, winter bamboo shoots are sweet and cold, promote gastrointestinal peristalsis, reduce intestinal pressure, and help us all prevent constipation and prevent bowel cancer.

4. Of course, eating more winter bamboo shoots in our lives is also very good for helping you enhance your body's immunity. Winter bamboo shoots are rich in plant protein, vitamins and trace elements, which can help us enhance our body's ability to resist diseases and effectively prevent the occurrence of some diseases.

The reason why bamboo shoots should be blanched is to remove oxalic acid, too much oxalic acid will have adverse effects on health, and there are a lot of oxalic acid substances in it, which will affect the absorption of calcium, so it must be blanched before doing it.

2How long to blanch bamboo shoots.

Generally, bamboo shoots need to be blanched in boiling water for three minutes, of course, you can also blanch for a longer time, grasp it yourself, after blanching, you can decompose the oxalic acid components in it well, and in the process of frying bamboo shoots, you must also fry them.

3 What are the benefits of eating bamboo shoots.

1. Improve memory.

Bamboo shoots contain tyrosine protein crystals, which exist in the skin and incisions, and are a white powdery substance, which plays a very important role in the body, which can make the brain's ability to resist stress stronger, make the body's ability to resist pressure better, and also make the potential of the brain better played, memory can be improved, and people can become smarter.

2. Improve constipation.

Bamboo shoots are very rich in fiber, which can enhance the amount of stool, promote bowel movement, and discharge harmful substances in the intestines together, so as to promote the smooth effect of stool, improve constipation, and prevent colorectal cancer.

3. Protect the heart.

Bamboo shoots are very rich in potassium, which can protect the heart and allow the body to effectively discharge excess sodium, which can prevent high blood pressure and have a good effect on high blood sugar and high blood lipids.

4. Prevent hangovers.

Bamboo shoots contain a lot of water, which can increase the frequency of urination and make urination more smooth, for people who often drink alcohol, eating some bamboo shoots in moderation can also make alcohol excrete faster and prevent hangovers.

5、**。Bamboo shoots can also ferment food, absorb fat, and help digestion, which is a very good food choice for people who want to.

1. Do winter bamboo shoots need to be blanched?

Blanching is usually recommended.

Winter bamboo shoots contain an ingredient called oxalic acid, which reacts with proteins and minerals to form complexes that are not easily digested by the body, increasing the digestive burden, which is not conducive to nutrient absorption, and it will be astringent to eat, and oxalic acid will be soluble in water, so it is more appropriate to blanch winter bamboo shoots in boiling water before cooking.

2. How long do winter bamboo shoots take to blanch?

1-3 minutes.

Blanching winter bamboo shoots is the same as blanching other ingredients, that is, after the water boils, put the winter bamboo shoots into the water over the water, and then remove them after the color of the winter bamboo shoots begins to change, and then process and cook, the blanching time is subject to personal cooking habits, generally no more than 3 minutes, so as not to cook the winter bamboo shoots.

Do you need to blanch 3 bags of winter bamboo shoots?

Do not blanch, but need to be washed.

Bagged winter bamboo shoots are generally simply processed, such winter bamboo shoots are washed in clean water, then drained to cook, and then put into a pot with side dishes for stir-frying.

Tips: If it's pickled bamboo shoots, it's better to soak them in water to lighten the pickled taste.

My point of view is: never drain the water. Whether you're stewing soup, simmering in oil, or stir-frying, don't boil the water. The bamboo shoots are very delicate, as long as they are boiled, the oxalic acid is boiled, and the umami is also boiled. It tastes the same as chewing wax, so what's the use?

Many people take bamboo shoots into the water, mainly for three reasons:

First: there is more oxalic acid and high purine. Eating it is not good for the body.

This is understandable, but first of all, it is your own body, high blood uric acid, or a history of gout. So the opportunity to taste the umami of bamboo shoots was lost. But why should most of us be afraid that a small bite of bamboo shoots can cause such a big reaction?

You don't eat it every day, you just eat it as a small bite, don't you?

The second point: fear of astringency, fear of numbness, fear of bitterness.

Let's talk about being afraid of bitterness first, so don't eat bitter bamboo shoots. But if you are more unlucky to buy bitter bamboo shoots that are not bitter bamboo shoots, then there is no way, you can only float there with clear water, change the water every two hours, and you may be able to eat it for two days.

As for the fear of astringency, fear of numbness. These can be removed completely with a hot scald. You don't have to bother with it at all.

The third point: bamboo shoots are hair and are afraid of poison.

I can't complain about this point of view. This idea is still widely circulated, and there are many places where it is said. It is related to traditional Chinese medicine, which believes that eating bamboo shoots will cause back sores. The bamboo shoots are still very poisonous, and they eat too much and wear their intestines.

I don't understand whether Chinese medicine is broad or not, and whether it is profound or not. But it won't be so mysterious. I'm afraid I can eat less, and it's okay not to eat. On the one hand, he was afraid of wolves and tigers, and he was frightened; While salivating and can't control your mouth, you can't walk when you see the braised bamboo shoots in oil, so what are you afraid of?

Here's a brief look at how I handled it.

Quite simply, it's drenching. And only stir-fried ones need to be drizzled, and they don't need to be stewed.

Here's how:

Cut the bamboo shoots into thin slices and put them in a container. Pour in the boiling water slowly, stirring constantly, and when the water has submerged the bamboo shoots, strain it.

Pour the boiling water into the container again. For the first time, because the bamboo shoots are cold, the water temperature drops quickly. The second time you pour it, it will slowly foam, continue to stir at this time, and when the water has submerged the bamboo shoots, filter it again.

At this time, the temperature of the bamboo shoots is already very high, and the water is poured for the third time. Then immediately after filtering, rinse with cold water. At this time, you fry it in the pot again, is it still astringent? Absolutely not, and the umami of bamboo shoots is especially there.

The reason why winter bamboo shoots should be blanched is to remove oxalic acid, too much oxalic acid will have an adverse effect on health, and there are a lot of oxalic acid substances in it, which will affect the absorption of calcium, so it must be blanched before doing it. Generally, winter bamboo shoots need to be blanched in boiling water for three minutes, of course, you can also blanch for a longer time, grasp it yourself, after blanching the water, you can decompose the oxalic acid components in it well, and in the process of frying winter bamboo shoots, you must also fry them.

When stir-frying winter bamboo shoots, do you want to blanch them first?

Blanching winter bamboo shoots can remove astringency. Because fresh winter bamboo shoots generally have an obvious astringency, this taste cannot be removed without blanching, and it is very astringent and unpalatable if fried directly, so blanching is very necessary.

Answer: Hello, this is because winter bamboo shoots contain a lot of oxalic acid, which will not only affect the body's absorption of calcium, but also taste a little astringent, and oxalic acid can be dissolved in water, after a little hot water, you can remove 60% of oxalic acid, so that blanched winter bamboo shoots are not easy to astringent.

Blanching can remove astringency. Because fresh winter bamboo shoots generally have an obvious astringency, this taste cannot be removed without blanching, and it is very astringent and unpalatable if fried directly, so blanching is very necessary.

Blanching removes oxalic acid. Because winter bamboo shoots contain more oxalic acid, and oxalic acid intake in the body will lead to a decrease in calcium absorption rate, affecting the body's calcium supplementation, and blanching can remove oxalic acid, so eating winter bamboo shoots needs to be blanched;

It is because winter bamboo shoots contain a lot of oxalic acid, which will affect the body's absorption of calcium, and it will taste a little astringent.

To remove astringency, there is less food for people with bad stomach, cold bamboo shoots, menstruation and pregnant women.

1. How to store winter bamboo shoots after blanching.

Peel off the shells of the fresh bamboo shoots and cook them in a pot. Spread the cooked bamboo shoots in a bamboo basket and hang them in a ventilated place for 7 to 15 days. The cooked bamboo shoots can also be dried on the kang, cooled to room temperature, sealed in a fresh-keeping bag, and refrigerated under the condition of -18, which can be stored for a long time; When eating, take out the sealed and refrigerated bamboo shoots, thaw them naturally, and then put them in boiling water to make them, and change them twice a day to boil water for 5 days before they can be used to cook dishes.

2. Other preservation methods for bamboo shoots.

1.Sand storage preservation method Take waste wooden boxes or cardboard boxes, and pave about 10 cm of clean and wet yellow sand at the bottom of the circle, and the water content of yellow sand is 60% 70%, which is not sticky. Select intact winter bamboo shoots, arrange them in the box with the tips of the bamboo shoots facing up, pour the good sand of the wet mountain into the void of the bamboo shoots and shoot them firmly, cover the top with wet sand and cover the tips of the bamboo shoots, press them tightly, and cover the sand with L layers of plastic film.

If the box is large, it can also be discharged in multiple layers. Store the box in a cool, ventilated place for 30 to 50 days and up to 2 to 3 months. Note:

During the storage process, the pile should be checked regularly, and those found to be mildew and deterioration should be removed in time.

1. A pot under cold water can better remove astringency. Because the astringent substance of winter bamboo shoots does not only exist on the surface, but also has obvious astringency inside, so if it is boiled in hot water, the surface of winter bamboo shoots will be set and hardened immediately after entering the pot, resulting in the internal astringency can no longer be blanched, so the taste will still be very astringent;

2. The pot under cold water can remove oxalic acid more thoroughly. Because oxalic acid itself is also distributed in the flesh of winter bamboo shoots with the growth of winter bamboo shoots, the oxalic acid in winter bamboo shoots should be evenly distributed inside and outside, so if it is a hot water pot, winter bamboo shoots can only remove the oxalic acid on the surface, and cannot completely remove the internal oxalic acid, and there will still be risks when eating, while the cold water pot can be slowly heated and infiltrated from the inside out, so the oxalic acid can be removed more thoroughly;

3. Hot water in the pot will destroy the taste and nutrition. Because the hot water is heated too quickly, the winter bamboo shoots will be boiled to the shape immediately after being put into the pot, resulting in not only the astringency and oxalic acid that are difficult to remove later, but also hard and difficult to fry in the taste, and it is difficult to fry faster in cooking, which affects the taste and taste of the finished product, and the nutrients of the winter bamboo shoots that are instantly exposed to high temperature are also easy to denature, resulting in the final nutrition reduction.

Fresh bamboo shoots are generally recommended to be blanched before cooking.

Because winter bamboo shoots contain a lot of oxalic acid, it will not only affect the body's absorption of calcium, but also taste a little astringent, and oxalic acid can be dissolved in water, and 60% of oxalic acid can be removed after hot water, so that blanched winter bamboo shoots are not easy to astringent. Winter bamboo shoots can be blanched for about 3 minutes before stir-frying.

Winter bamboo shoots can be stir-fried raw or stewed in soup, and their taste is delicious and crispy. When eating, it is best to boil in water and soak in cold water for half a day to remove the bitterness and astringency, and the taste is better.

Blanch the bamboo shoots in cold water, add a little salt to the cold water, boil the water for another 10 minutes to remove some oxalic acid.