1. The thick skin on the outside of fresh bamboo shoots needs to be peeled off. If peeling off layer by layer is very laborious, simply rinse the fresh bamboo shoots with water to remove the dust and soil, and use a knife to directly remove the fresh bamboo shoots. Cut the top of the bamboo shoot downward vertically, so that you can see the outer skin of the bamboo shoot from the cut surface, and then peel the bamboo shoot skin off easily. The hard skin and hard heels at the roots need to be cut off with a knife.

2. Bamboo shoots cannot be eaten directly. The oxalate and astringency in the bamboo shoots must be soaked in water to prevent hydrogen cyanide poisoning. Throw the bamboo shoots into the water, add a little salt, cook on high heat, wait for the water to boil and cook for 5 minutes, then take the bamboo shoots out, cut them into shreds after they cool down.

3. The cooked fresh bamboo shoots should be cooked in cold water for a period of time before eating. In addition, they need to be blanched before eating, because the bamboo shoots are easy to dry. Then they can be used for stir-frying, such as stir-fried bacon with fresh bamboo shoots. Very delicious.