1, quick soaking method of dried bamboo shoots: firstly, soak dried bamboo shoots in clear water. Generally, the dried bamboo shoots are soaked in clean water one night in advance, so that the bamboo shoots (alkaline substances contained in bamboo shoots) attached to the surface of the dried bamboo shoots can be fully absorbed, dissolved and cleaned. Pay attention to changing the water every 6-8 hours. In hot summer, be sure to seal the plastic wrap and put it in the refrigerator.

2. Then cook in the pressure cooker. Put the soaked dried bamboo shoots into a pressure cooker, add water until the water content in the soaked dried bamboo shoots is more than 2cm, then reduce the fire to the pressure cooker and press for 40 minutes.

3. Finally, wring out the water. Generally, the soaked dried bamboo shoots should be rinsed with cold water for 3-5 times, and then the water in the dried bamboo shoots can be used for cooking. Of course, if you have beer at home, you can take a little beer and rub the dried bamboo shoots, and then rinse them with clear water, so that the dried bamboo shoots will taste more fragrant, crisp and tender, and more like fresh bamboo shoots.

4. Generally, 500 grams of dried bamboo shoots can reach 2500-3000 grams, and the good quality can reach 3500-4500 grams. There are two kinds of dried bamboo shoots, one is fine dried bamboo shoots, which are directly cut into sections after soaking. Another kind of large-scale dried bamboo shoots, soaked and cut into 2-3 inch long sections, and then cut into silk.