1. Method 1:
(1) Harvesting: Dig fresh bamboo shoots on the same day and peel off the shells. Pay attention to retaining the root points (i.e. bamboo shoots) of winter and spring bamboo shoots and protecting them. At the tip of the tail, remove the aging part.
(2) Boiling: Put the prepared bamboo shoots into a boiling pot and cook. There should be more water and strong firepower. The cooking time should be divided according to the size of the bamboo shoots until they are thoroughly cooked. As a rule, the bamboo shoots collected on the same day must be cooked.
(3) Cooling: Pick up the bamboo shoots immediately after cooking, put them into clean water to cool, and peel off all the tender shells of the bamboo shoot tips. Pay attention to protecting the bamboo shoot tips. Use bamboo inserts to connect the inner joints of the spring bamboo shoots.
(4) Sterilization: In order to prevent the reproduction of miscellaneous bacteria, take out the cooled bamboo shoots and put them into a bactericide. The commonly used bactericide is sodium hypochlorite or bleaching powder solution. Soak for 15 to 30 minutes to sterilize. Do not let the sterilized bamboo shoots come into contact with raw water to avoid infection by miscellaneous bacteria and cause rot.
(5) Pickling: For the first time pickling 100 kilograms of fresh bamboo shoots, use 25 kilograms of salt. First put a layer of bottom salt in the jar or pool, then layer the bamboo shoots one layer at a time and add salt one layer at a time. Add more salt layer by layer until the top layer is covered with 2 cm thick salt. Add pressure and marinate for 7 days before doing the next step. Marinate twice.
2. Method 2:
(1) Peel fresh spring bamboo shoots.
(2) Wash and put into the pot, add spices and salt, bring to a boil and simmer through.
(3) Of course let it cool.
(4) Hands-on rear-entry plate, served immediately.
3. Method 3:
(1) Peel and wash the spring bamboo shoots, cut into inch sections and then cut into thin strips.
(2) Add as much cold water as the bamboo shoots, add salt after boiling, and cook over medium heat for 50 minutes.
(3) Take it out and let it cool, then stir in the sesame oil.