1. Put the whole winter bamboo shoots into a fresh-keeping bag and tie the bag tightly. This method can be stored for more than a month.

2. Find a box, spread 2-3 inches of slightly moist yellow sand on the bottom of the box, and place fresh and intact winter bamboo shoots with their tips facing up. Finally, bury it with yellow sand and place the box in a cool and ventilated place. Suitable for storing many winter bamboo shoots together.

3. Peel and wash the winter bamboo shoots, cut them in half, put them in boiling water and cook until they are 5 mature, take them out and put them in a bamboo basket to dry. They can be eaten as dried bamboo shoots.

4. Soak winter bamboo shoots in concentrated salt water and can be stored for about two months. It is worth noting that salt must be washed before consumption.

5. In addition, you can also rub a little salt on the bamboo shoots and then put them in the refrigerator.

6. Put the freshly dug winter bamboo shoots back into the fire and simmer them over low heat with the shells on (simmer until they are not hard). After stewing, take it out and place the cooked winter bamboo shoots in a cool, moist place. When eating, peel off the shell, cut into thin slices, and wash away the bitterness with water. This method can be stored for 35-45 days.