How to stir fry bamboo shoots? They taste delicious

When stir frying bamboo shoots, it is recommended to blanch them first to remove astringency, and pair them with meat or mushroom ingredients for a more delicious taste. The key steps include quick blanching, stir frying over high heat, and seasoning before installation. Bamboo shoots contain oxalic acid and tannins, which can cause astringency when stir fried directly. Fresh bamboo shoots need to be peeled and sliced thinly or rolled into pieces. Boil them in cold water for 3 minutes and remove them to keep them crispy and reduce bitterness. Heat the iron pot until smoke comes out, then pour in oil. First, add garlic slices and dried chili until fragrant, then add bacon slices and stir fry to remove oil. Finally, add bamboo shoots and stir fry over high heat for 1 minute. Drizzle soy sauce, oyster sauce, and a little white sugar to enhance the freshness, sprinkle with scallions and stir well before serving. If winter bamboo shoots are used, they can be paired with shiitake mushrooms. Spring bamboo shoots are suitable for stir frying with snow vegetables, and it is better to stew bamboo shoots with pork belly.

Frozen bamboo shoots can be blanched directly without thawing, while bagged boiled bamboo shoots should be rinsed off for sourness. Bamboo shoots need to be blanched for an additional 5 minutes, while Lei bamboo shoots can retain some of their coating to enhance their texture. insufficient oil temperature can cause bamboo shoots to absorb oil and become greasy. It is recommended to use high smoke peanut oil or tea oil. Drizzle a little vinegar on the edge of the pot before serving to neutralize the astringency, and add half a spoonful of lard to enhance the aroma. Diabetes patients should reduce the amount of sugar, gout patients should not eat bamboo shoot tip part. Fresh bamboo shoots contain a high amount of crude fiber, and those with weak gastrointestinal function should control their consumption. It is recommended to pair with colorful peppers or tomatoes rich in vitamin C to promote iron absorption and avoid consuming high calcium foods that can affect mineral absorption. Bamboo shoots that have not been peeled during storage can be wrapped in a damp cloth and refrigerated for 3 days. Bamboo shoots that have been blanched can be packaged and frozen for 1 month. When stir frying, pay attention to observing the color changes of bamboo shoots. If they turn yellow, it means they have been burnt. Maintaining a slightly yellow and white color is the best heat. The oxalic acid content of different varieties of bamboo shoots varies greatly, and bamboo shoots require longer blanching time than green bamboo shoots.