1 Cut off bamboo shoots: firstly, cut all the bamboo shoots in half, that is, cut them from the central axis of the root to the central axis of the tip. After the bamboo shoots are cut in half, you can see layers of bamboo shoots from the cut surface. Hold the root with your left hand and pull it down with your right hand, so that all the bamboo shoots can be peeled off at once, and then remove the hard skin and heel of the bamboo joints and roots with a knife.

2, hot water cooking: make hot water in the pot, after the water is boiled, cut the bamboo shoots into several sections, blanch them in water, cook for 5 minutes after the water is boiled, about 6 mature, you can take them out, and after cooling, you can shred them. The treated bamboo shoots have no astringency.

3. If it is a bamboo shoot, you can peel it layer by layer, but it will be slower and the skin will be harder. Generally, all bamboo shoots are cut in half (from the central axis of the root to the central axis of the tip);

4. After two halves, you can see layers of bamboo shoots from the cut surface. Hold the root with your left hand, and pull it down with your right hand on one side of the cut surface. You can peel off all the bamboo shoots at once, and then use a knife to remove the hard skin and heel of the bamboo joints and roots, and it will be sorted out.

5. The correct treatment method of fresh winter bamboo shoots is to cut the bamboo shoots in half longitudinally, peel off all the leaves, remove the roots, then cut them into thin slices and cook them in light salt water for 8 ~10 minutes, so as to remove most oxalate and astringency and avoid hydrogen cyanide poisoning.