Specific steps are as follows:

1, first of all, the hard shell of bamboo shoots peeled off, the root as long as the nails can not be inserted into the hard to be removed, the remaining bamboo shoots core is the most tender.

2, the bamboo shoots core cut in half, and rinsed under the tap, but also always pay attention to the spring bamboo shoots core can not be mixed with black hair or has been spoiled color.

3, pot of boiling water, add 2 to 3 spoons of salt, boiling bamboo shoots thrown into the boiling water blanching 15 to 20 minutes, not to mention, cooking bamboo shoots when the version of the overflowing aroma is very provocative, full of fragrant smell of the smoke cooker to make a person in a happy mood, cooking good water control and fished out of the cool water, and then dry to the state of the wet feel.

4, the last cooked spring bamboo shoots with plastic bags or glass box storage seal, if 3 ~ 5 days to eat, directly in the freezer chilled preservation can be, if you can not eat directly frozen, can be saved for 3 ~ 5 weeks, so not afraid of the natural aging of the spring bamboo shoots, the last can only be thrown away and wasted.