At this time, fresh bamboo shoots are a dish on many people's table, but many people don't know how to deal with bamboo shoots. Is it poisonous if bamboo shoots are not blanched? Spring is a good season to eat bamboo shoots, so we must learn how to make bamboo shoots.
Is it poisonous if bamboo shoots are not blanched.
Because fresh bamboo shoots contain a lot of oxalic acid, which will affect the absorption of calcium by human body, do not stir fry fresh bamboo shoots after cutting. Blanch them with boiling water for 3 minutes before stir frying to decompose most oxalic acid in fresh bamboo shoots. This will not only not affect the absorption of calcium, but also remove astringency and improve the taste. Moreover, stir fry bamboo shoots until they are well cooked during the stir frying process to further decompose oxalic acid.
How long does it take to soak the bamboo shoots? Fresh bamboo shoots don't need to be soaked. Dry bamboo shoots can be soaked for an hour. Bamboo shoots should be soaked in water at the bottom to prevent bitterness and fibrosis. If you don't soak in water, you will be exposed to toxic substances (hydrogen cyanide). If you take it for a long time, it will cause damage to the human body. Soak for more than ten minutes.
Material Science
150 grams of bamboo shoots, 100 grams of minced pork, 2 mushrooms, 150 grams of rice, 15 grams of shredded ginger, a proper amount of celery, 500 grams of water, a little salt
practice
1. Blanch bamboo shoots, remove shell and shred; blanch minced pork in boiling water until the minced meat floats; shred mushrooms and set aside.
2. Put the rice, water, shredded ginger and the materials of method 1 into the soup pot and boil until boiling. Turn the heat down and continue to cook until slightly thick. Then add salt to taste.
Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2 and C. Each 100g fresh bamboo shoot contained 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus and 0.1mg of iron. The contents of multi vitamins and carotene were more than twice as high as those of Chinese cabbage; Bamboo shoots are superior in protein, including lysine, tryptophan, threonine, phenylalanine, glutamic acid and cystine, which play an important role in the process of protein metabolism and maintain protein configuration.
How to make bamboo shoots is simple and delicious. The bamboo shoots can be dug, shelled and sliced to make soup. It's non-toxic. What you mean by soaking is canned or barreled bamboo shoots, not fresh ones. Due to the high yield of bamboo shoots in the areas where bamboo shoots are produced, the fresh bamboo shoots will be damaged in a few days and will not be used for storage. Therefore, there are many kinds of treatment methods. The drying method mentioned above is a common practice. After boiling in hot water and drying in strong light, it is called dried bamboo shoots. It can be stored for a long time and soaked in warm water for several hours when needed; It can also be sliced and stored in special cans (barrels) to isolate the air. When eating, it can be taken out and soaked for a while.