1, steaming method: clean the selected fresh winter bamboo shoots after shelling, cut the winter bamboo shoots in half for later use, add a proper amount of water into the pot, then steam the processed winter bamboo shoots in a steamer until they are half cooked, and then take them out for ventilation, which can generally be kept for half a month. This method is more suitable for some winter bamboo shoots that can be eaten in a short time.

2. Boiling preservation: add the chopped winter bamboo shoots into clear water and boil for half an hour, then take them out, rinse them with clear water and put them into fresh-keeping bags, then put them in the refrigerator for freezing preservation, or dry them in the sun and soak them in clear water again before use.

3, salt water storage method: first clean the whole winter bamboo shoots and put them in the pickle jar. Salting with salt water can be preserved for about two months, and the quality and skin color of winter bamboo shoots can remain unchanged, but it should be washed off with clear water before eating.

4. Storage method: After washing the winter bamboo shoots, put them into a storage container, then seal the container with a sealing film and store them in a cool and ventilated place. This method can be preserved for about a month.

5. Sand storage method: find a suitable wooden bucket or carton, then spread wet sand with the function of10cm, then arrange the tips of fresh bamboo shoots upward in the carton, then cover all the winter bamboo shoots with sand, and then store them in a cool and ventilated place. This storage method can be preserved for one or two months without deterioration.