The first: you can cut into thin slices, then boil a pot of hot water, pour into the bamboo shoots that have been cut into thin slices to soak, until the water is cool, drain and fish out, ice refrigerator. You can cook soup or fried chili, garlic, edamame.

The second: first cut into thin slices, soak in tap water for about a day (there will be sour, choking taste), and then drained and fished out, to be fried before washing again, the sour taste is not so heavy, fried chili peppers, garlic, salsa tea, a very good dish.

The third: shelled bamboo shoots depending on the size of the branch, cut into four equal parts, into the pot of water flooded bamboo shoots, water rolled into a small fire for about an hour out of the water (the color of the soup is yellow, said the bamboo shoots are very bitter, the color of the soup is lighter, bamboo shoots are not too bitter), soaked to half-cold, drained and picked up, you can make bamboo shoots for the salad, but also can be the base of the soup broth cooking soup. As for what to do if they become bitter? I heard from my elders that bamboo shoots should be processed as soon as they are harvested, but if they are not processed immediately, the bottom of the bamboo shoots should be soaked in water to prevent them from becoming bitter and aggravated by fibrosis. But to be delicious or the first time to deal with the difference, but the bamboo shoot flavor is not so heavy.