1, steaming method. Shell and wash the selected winter bamboo shoots, then cut the big winter bamboo shoots in half, put them in a steaming rack or a clear water pot and cook until they are 5% ripe. After taking them out, they are laid in a bamboo basket for ventilation, which can keep fresh for 10- 15 days. This method is suitable for damaged winter bamboo shoots or winter bamboo shoots eaten in a short time.

2. Stove fire storage method. Bury the dug winter bamboo shoots in the fire, connect the shells together, and simmer (the bamboo shoots are soft and have no hard feeling when pinched by hand). Take it out after simmering, put it in a cool and humid place, and discharge it vertically. When eating, remove its shell, cut it into thin slices, and rinse it with water to remove the bitterness. The winter bamboo shoots preserved in this way can be preserved for 35-45 days.

3. Sealing method. Take clean winter bamboo shoots and put them in an altar or jar, then cover them with two layers of plastic films and tie them tightly to make it difficult for air to enter; Or take an airtight plastic bag, wrap the winter bamboo shoots, tie the bag tightly and put them in a cool and ventilated place. Winter bamboo shoots can be stored for 20-30 days in this way.

4. Salt water leaching method. The whole winter bamboo shoots can be preserved for about 2 months by soaking them in concentrated brine in a pickle jar (or pond), and the meat quality and shell color of the bamboo shoots will not change. When eating, be sure to soak it in clear water for desalination.

5, boiled and preserved. For shelled bamboo shoots, they can also be preserved in water, which can be divided into boiled and salted water boiled. The method of boiling with clear water is to boil the cut bamboo shoots with clear water for half an hour, then take them out and rinse them with clear water, put them into fresh-keeping bags, put them in the refrigerator for quick-freezing preservation, or dry them or collect them, and soak them in clear water when eating. The method of cooking with salt water is to cook the cut bamboo shoots with concentrated salt water for half an hour, and then let them stand and cool. After cooling, pour the bamboo shoots and salt water into the container, find a big stone and other heavy objects to hold the bamboo shoots down, and then seal them. In this way, bamboo shoots can be preserved for about a year, and they can be soaked in water when they are eaten until they have no bitterness.