Reading guide: Do you want to blanch spring bamboo shoots? Learn a trick, no matter how you do it, bamboo shoots are not bitter, tender and juicy
In spring, when everything recovers and the earth warms up, it is a good time to taste fresh spring shoots. Spring bamboo shoots, with their unique sweetness and crisp taste, are deeply loved by diners. However, in the process of processing spring bamboo shoots, many people will encounter a common question: do spring bamboo shoots need to be blanched?
In fact, with a simple trick, no matter how you cook it, spring bamboo shoots can maintain their original deliciousness, not bitter, crisp and refreshing, but also tender and juicy.
First of all, we need to understand why spring bamboo shoots have a bitter taste. The bitterness in spring bamboo shoots is mainly derived from oxalic acid, which is a naturally occurring organic acid that can be found in many plants. Oxalic acid is not easily absorbed in the human body, and excessive intake may cause a certain burden to the human body. Therefore, before eating spring bamboo shoots, we need to remove the oxalic acid in them through some methods to ensure the taste and safety of spring bamboo shoots.
Blanching is an effective way to remove oxalic acid. Blanching water can not only remove oxalic acid from spring shoots, but also make the taste of spring shoots more crisp and tender. However, blanching is not as simple as boiling spring shoots in boiling water, and there are some details that need to be paid attention to.
First of all, choose fresh spring shoots. Fresh spring shoots are bright in color, the bamboo shoot shell is tight, and there are no insect eyes and cracks. When buying, you can gently press the tip of the bamboo shoots, if you feel that the bamboo shoots are firm, it means that the spring bamboo shoots are relatively fresh.
Next, there is the pre-treatment of spring shoots. After washing the bamboo shoots, gently tap the bamboo shoot shell with the back of a knife to loosen it, and then peel off the bamboo shoot shell with your hands. After peeling off the bamboo shoot shell, cut the spring bamboo shoot into segments, and then gently pat the bamboo shoot segment with the back of the knife, which is conducive to the discharge of oxalic acid.
Then, it's time for the crucial blanching step. Add enough water to the pot, bring to a boil over high heat, and add the processed spring shoots. Note that the blanching time should not be too long, generally controlled at about 3-5 minutes. Blanching for too long will cause spring shoots to lose their original crisp and tender taste. At the same time, in order to keep the color of spring bamboo shoots bright, you can add a little salt and cooking oil when blanching.
After blanching, remove the spring shoots and rinse them with cold water to remove the foam and aftertaste on the surface. At this time, most of the oxalic acid has been removed, and the taste has become more crisp and tender.
Next, it's time to choose the cooking method according to your personal preference. Whether it is cold salad, stir-fried or stewed soup, spring bamboo shoots can show their unique deliciousness.
For example, salad is a refreshing and delicious appetizer. Cut the blanched spring shoots into thin strips, add an appropriate amount of minced garlic, chili oil, vinegar, salt and sugar, mix well and serve. This dish is both appetizing and relieving.
Stir-fried spring bamboo shoots is a home-cooked dish. You can choose to pair it with lean meat, shrimp and other ingredients to stir-fry it for a mellow taste. During the stir-frying process, you can add some ginger slices, green onions, etc. to enhance the flavor and make the dish more delicious and delicious.
And the spring bamboo shoot stew is a nutritious delicacy. Stewing spring bamboo shoots with pork ribs, chicken, and other ingredients not only retains the delicious taste of spring bamboo shoots, but also makes the soup more mellow. During the stewing process, you can add some wolfberries, red dates, etc. to increase the nutritional value of the soup.
In addition to the above common cooking methods, spring bamboo shoots can also be used to make a variety of dim sum and fillings. For example, spring rolls and steamed buns made with spring bamboo shoots are delicious and nutritious, and are loved by people.
In short, after mastering the crucial step of blanching, spring bamboo shoots can retain their original delicious taste and nutritional value, no matter what cooking method is used. While enjoying the delicacies of spring bamboo shoots, we also need to pay attention to moderate consumption and avoid excessive intake of oxalic acid.
Finally, I would like to say that food is not only a pleasure to satisfy the taste buds, but also a kind of life attitude and cultural inheritance. In the process of tasting spring bamboo shoots, we can not only feel the gift of nature, but also experience the joy of cooking and the charm of culture. Therefore, let's cherish every dish and feel the beauty and deep meaning of it with our hearts!
In this season of spring, let's taste the deliciousness of spring bamboo shoots together! Whether it is cold salad, stir-fried food or stewed soup, spring bamboo shoots can bring us a feast for our taste buds. After mastering the small skill of blanching, we can enjoy the crisp, refreshing and fresh taste brought by spring bamboo shoots. Let's feel the breath of spring and the beauty of life in the world of food;