1. If winter bamboo shoots are boiled in water, they will be cooked in about 10-15 minutes.

2. Winter bamboo shoots can be stir-fried raw or stewed in soup. They are delicious and crispy. When eating, it is best to boil it in clean water and soak it in cold water for half a day to remove the bitterness and make it taste better. This also removes the oxalic acid contained in winter bamboo shoots. Oxalic acid easily combines with calcium to form calcium oxalate, which affects your health. Boiling it in hot water can remove most of the oxalic acid.

3. Ingredients: 250g winter bamboo shoots, 200g bacon, 50g green garlic, 1 Chaotian pepper, 1 tablespoon Shaoxing rice wine, 1 teaspoon white sugar, 1 teaspoon dried tempeh, 1/2 teaspoon salt, 1 tablespoon light soy sauce , 1 tablespoon of oil.

4. Slice bacon. Peel off the shell of the winter bamboo shoots, cut off the old roots and cut into thin slices. Slice green garlic. Shred the chili pepper.

5. Boil the water in the pot over high heat, add the winter bamboo shoot slices and cook for 5 minutes, remove and drain.

6. Heat the oil in the wok over medium heat until it is 50% hot. Add the dried black beans and stir-fry until fragrant. Add the bacon and stir-fry until the fat part becomes translucent.

7. Add the cooked winter bamboo shoot slices to the wok, add Shaoxing rice wine and light soy sauce and stir-fry. Add sugar and salt, and finally add green garlic and chili and stir-fry evenly.