What does it mean not to eat 1 spring bamboo shoot?

Spring is the season of flowering and bamboo shoots, and now it's time for bamboo shoots to go on the market. In the north, supermarkets are also full of bamboo shoots for sale. As the saying goes, "It tastes like bamboo shoots." People who can eat can tell at a glance. As a seasonal vegetable in spring, bamboo shoots have the title of "king of vegetables", which is not only delicious, but also proved to have high nutritional value. In fact, bamboo shoots are rich in nutrients such as protein, amino acids, unsaturated fatty acids, dietary fiber, various minerals and vitamins. Helps to promote metabolism, expel toxins, and enhance physical fitness. There's no harm in taking a few bites while it's fresh.

Remember "Don't eat 3, don't put 1" when eating bamboo shoots, and don't eat casually. Many people don't know that although bamboo shoots are fresh and nutritious, the more you eat, the better, and not everyone is suitable for eating. In addition, properly handle bamboo shoots before cooking, so as to be healthy and safe. It's the season to eat bamboo shoots. Remember "Don't eat 3, don't put 1". If you are familiar with eating, you will feel more at ease. Come and have a look!

If you don't burn or eat bamboo shoots before cooking, they will taste bitter, largely because bamboo shoots contain a lot of oxalic acid. If oxalic acid is not removed before cooking, it will combine with calcium in our body to form calcium oxalate, which will affect our body's absorption of calcium. Carelessly ingesting a large amount of oxalic acid, long-term accumulation may lead to stones in the body.

The correct way to heat water is to peel the bamboo shoots in boiling water, heat them in boiling water, and then stir them with chopsticks for 5-8 minutes, which will help to make the heat even. It should be noted that it takes a long time to heat bamboo shoots. When bamboo shoots are completely heated, most oxalic acid can be completely removed. After heating, bamboo shoots can be taken out and soaked in cold water to restore the crisp and soft taste.

The temperature rises in spring, but it changes frequently, sometimes cold and sometimes hot. Both inside and outside our bodies are in a sensitive period. Pay attention to protect the stomach when eating. Bamboo shoots contain a lot of dietary fiber, which is not easy to digest. It is best not to eat in large quantities at one time. In addition, bamboo shoots should not be eaten with cold food, but should stimulate the stomach to avoid causing gastrointestinal diseases.

Spring is a season of frequent allergies, and bamboo shoots are common hair products, which are easy to cause allergic diseases for some people who are weak and allergic. Therefore, the elderly, children, pregnant women and some people with allergies should eat less or not eat bamboo shoots under the condition of ensuring good health. 1: Don't put tofu when cooking bamboo shoots. Bamboo shoots contain a lot of oxalic acid, which likes calcium very much. When it meets calcium, it will attract each other and react chemically to form calcium oxalate. Tofu is a common bean product in our calcium-rich life, so don't cook it with tofu or eat calcium-rich materials with bamboo shoots. So as not to affect the absorption efficiency of calcium.

How to remove the bitterness and astringency of bamboo shoots? Bamboo shoots are brittle and not suitable for long-term high-temperature cooking. Otherwise, the original fresh taste may be greatly lost. Therefore, the practice of bamboo shoots is mostly simple, and the most common is frying or frying. But any way of eating should know how to deal with it before eating. Otherwise, it will be bitter and tasteless. So I'll share three ways to help you get rid of grudges.

1. blanch bamboo shoots with alkali, peel them, cut them into sizes you like, and wash them with water. Boil water in a pot, add 1 spoon of edible alkali or soda, stir until dissolved, add bamboo shoots, heat for 5-8 minutes, take out cold water, and use edible alkali and soda to help remove bitter substances from bamboo shoots.

2. Soaking method of Taomi water Taomi water also has many uses in our life. It mostly uses the alkalinity of rice washing water, which is rich in trace elements and starch, and can decompose bitter substances in bamboo shoots. Soaking peeled and sliced bamboo shoots in rice washing water for about 4 hours and then heating can remove bitterness and astringency more thoroughly.

3. High-temperature oil-passing restaurants usually use the method of oil-passing. You can pour oil on the heated bamboo shoots again, and then cook the following dishes, which will be fried at high temperature to remove the bitterness.