First, choose bamboo shoots skillfully.

1. Dense nodes: The shorter the node spacing of fresh bamboo shoots, the thicker and more tender the bamboo shoots.

2. The shell should be big: bamboo shoots with big shells and small shells have high meat yield after shelling. As long as the nails can be pinched in, the bigger the shell, the better.

3. The shell should be yellow: the yellow shell of bamboo shoots indicates that the meat is tender. Pay attention to distinguish whether bamboo shoots have a layer of yellow mud when buying.

4. Meat should be white: white bamboo shoots are the best, followed by yellow bamboo shoots and green bamboo shoots.

5. The skin should be red: the red skin at the root of bamboo shoots is the best, followed by dark red.

6. Strange shape: Skew, bent and grotesque fresh bamboo shoots are squeezed out from cracks or hard yellow mud, which tastes particularly good.

7. No moth-eaten: bamboo shoots have loose shells, hollow roots and scars on the roots, which are moth-eaten bamboo shoots.

Second, the skill of choosing winter bamboo shoots skillfully.

Winter bamboo shoots are the tender buds of bamboo. When purchasing, you should choose the one with yellow skin and white meat, fresh and tender, slightly fluffy, small at both ends and large in the middle, and no damage.