Picked after the Qingming Festival, when the weather is very high, and the physical vitality of the bamboo shoots is also at its peak. This means that the body cells are very fertile, so if they are not used properly, they will deteriorate very easily. At the moment, you can use ultra-low-temperature freezing method, first of all, clean the bamboo shoots neatly, and then use a plastic bag to put on the seal, and then put into the 0 degree premise of freezing. Cut the bamboo shoots into small pieces after processing and soak them in cool water for a period of time.

After that, add a certain amount of salt according to the ratio, and cook it over moderate heat until the salt is dissolved, then you can turn off the heat. Afterwards, the bamboo shoots will be thoroughly soaked in lightly salted water and sealed, in which case they can be stored for 2 months or so, and the quality and color of the bamboo shoots will be retained to the fullest extent. In winter, the bamboo shoots grow and develop slowly, and do not move the soil, so it is more difficult to find, so the production is a little low, and of course, the price is also very high. Spring bamboo shoots, on the other hand, come out of the cocoon and grow on the surface of the soil, which is very easy to be discovered by others, and is good for harvesting, and the production volume is high.

Since the price of spring bamboo shoots is several times higher than that of hairy bamboo shoots, the price of spring bamboo shoots is higher than that of hairy bamboo shoots. However, the taste of spring bamboo shoots is very delicious and it is loved by the people, but only spring bamboo shoots are hairy food, so people should not eat too much of it. The bamboo shoots are made into sour bamboo shoots. I believe that everyone has eaten sour bamboo shoots, and the production of sour bamboo shoots actually preserves the taste of spring bamboo shoots, and even more crisp than fresh bamboo shoots, but the taste is not as good as the fresh ones. But as the specific origin of sour bamboo shoots Guangxi Province, very good spring bamboo shoots pickled into sour bamboo shoots stored, so that it is not easy to deteriorate, winter eating hot pot must be ordered sour bamboo shoots.

Sun dried bamboo shoots. This dried bamboo shoots is different from the dried bamboo shoots with many flavors, without adding all the seasonings, and immediately sun-drying the spring bamboo shoots into dried bamboo shoots. Unlike dried bamboo shoots, dried bamboo shoots have almost zero moisture and must be dried thoroughly before they can be stored for a long period of time without deterioration, and if they are not dried, they are very susceptible to mold growth. Dried bamboo shoots need to be soaked in tap water before they can be cooked. My favorite is to make braised pork with dried spring bamboo shoots, which is really uninteresting to eat.