Method 1: Soak in cold water for 24 hours, change water 1-2 times halfway. Method 2: Soak in warm water for 12 hours, changing water 1-2 times. Method 3: Cook the dried bamboo shoots once in boiling water, then soak them until they become soft. Method 4: Soak dried bamboo shoots in lukewarm water until somewhat soft and then cook them in a pot for half an hour, then soak them until soft.

Dried bamboo shoots

Dried bamboo shoots, commonly known as salt shoots, are products made from small wild shoots that have been artificially sifted, steamed, air-dried, and made with salt as the only preservative.

Dried bamboo shoots are all processed using traditional methods, the original bamboo shoots selected and graded cut ends shelling and cutting strips boiled and dried or sun-dried to test the finished product.

There are eighty or ninety types of bamboo shoots, generally divided into spring bamboo shoots, winter bamboo shoots, whip shoots and dried bamboo shoots, with high protein, low fat, low starch, multi-fiber and other characteristics, containing 16 kinds of amino acids and other nutrients.