Should fried winter bamboo shoots be blanched first? Tell you the correct way, so that the fried winter bamboo shoots are crispy, tender, refreshing and delicious

This is because winter bamboo shoots contain a lot of oxalic acid and crude fiber, and there will be an astringency when fried or stewed directly, so it is necessary to blanch winter bamboo shoots before cooking, which is for sure, winter bamboo shoots contain more oxalic acid, oxalic acid will affect the body's absorption of calcium, and oxalic acid can effectively reduce after blanching, and can also remove astringency, and it will taste healthier and the taste will be more crisp;

Blanching winter bamboo shoots is also particular, cold water pot or hot water pot? Should I add something to the pot? How long does it take to blanch? The first thing to pay attention to is to blanch the winter bamboo shoots in a pot under cold water, it is not recommended to boil in hot water, because hot water in the pot, the surface of the winter bamboo shoots will be set immediately after they are put in, resulting in no way to reduce the oxalic acid in the winter bamboo shoots because of blanching, blanching in the pot under cold water can make the winter bamboo shoots slowly heated, and the oxalic acid will be eaten more thoroughly, so it is not meaningful to blanch the pot in hot water, and the taste will still be astringent. This is the same as blanching meat in a pot under cold water to force blood water to the greatest extent;

You can also add a spoonful of salt to the cold water pot after the winter bamboo shoots are boiled, the second step should be noted that the winter bamboo shoots sliced in the cold water pot are boiled for about 3-5 minutes after the water is boiled, so that most of the oxalic acid can be reduced, and the winter bamboo shoots cooked for 3-5 minutes will not be overcooked, in the state of 7 minutes of cooking, it is easier to taste when stir-frying, friends who like it can try it!

【Stir-fried sausage with bamboo shoots】

【Ingredients】Winter bamboo shoots, sausages, garlic leaves, garlic, millet spicy;

1. Peel off the shell of the winter bamboo shoots you buy home, cut a knife from the side from bottom to top from shallow to deep, and then twist it, the skin will be peeled off, cut off the harder part at the bottom, and clean it again after processing;

2. Cut the cleaned winter bamboo shoots in half, cut them horizontally into slices, and change them to vertical cutting when they are about to reach the tip of the bamboo shoots, so that the winter bamboo shoots cut out are more neat;

3. Blanch the cut bamboo shoots first, pot under cold water, add a little salt and white vinegar, boil the water and cook for 5 minutes, so that the bitterness and astringency can be just removed, and it is more fresh and sweet and refreshing.

4. Prepare other ingredients when blanching, generally fried winter bamboo shoots can be fried with bacon or pork belly, or with sausage, the prepared sausage is cut obliquely into slices, the white part of the garlic leaves and onions is scattered, cut obliquely into segments, garlic slices, millet spicy cut into circles;

5. Heat the pot, add cooking oil, the oil temperature is 5 into the heat, add the millet spicy and garlic slices, stir-fry to bring out the fragrance, add the sausage, and continue to stir-fry;

6. Stir-fry until the sausage changes color, slightly curls, then add the bamboo shoots and garlic white, stir-fry a little, because the bamboo shoots have been basically cooked, so you don't need to fry for too long, add a little cooking wine, sugar to improve freshness, light soy sauce, there is no need to add salt here, the sausage has a salty taste, and add light soy sauce;

7. Finally, add garlic leaves, stir-fry evenly and it will be out of the pot;

8. Fresh and tender sausage and winter bamboo shoots without astringency are ready;

Winter bamboo shoots summary:

Whether it is winter bamboo shoots or spring bamboo shoots, it is recommended to blanch the water before cooking, pot under cold water, boil the water and then boil for 3-5 minutes, according to the thickness of the bamboo shoots to determine the time, especially in families with children, the oxalic acid content in the winter bamboo shoots without blanching is too high, and it will affect the body's calcium absorption after eating;