Proces fresh bamboo shoots:

Step 1, rinse the impurities such as soil attached to the surface with clear water;

Step 2: Trim the old roots and tips at the bottom slightly, so that fresh Phyllostachys praecox bamboo shoots can be put in a domestic wok, and it is best to leave the bamboo shoots fresh.

Step 3, boil over high fire until the water boils for 2-3 minutes, and continue to boil for 2-3 minutes after turning over;

Step 4, quickly pick it up and put it in clear water in Liang Yu for 2 minutes, and start peeling the skin from the bottom to the tip;

Step 5, soak the peeled bamboo shoots in cold water, and process 3 kg of shelled bamboo shoots to obtain 1.5-2 kg of boiled peeled bamboo shoots (depending on the degree of willingness to remove the bottom). What is eaten within 1 day need not be put in the refrigerator. It is best to keep it fresh in the refrigerator overnight, and it is best to eat it within 2-3 days. If it needs long-term preservation, please put it in the refrigerator (it can be stored for 1 year, and it can be fried after thawing).