1, salt water soaking: peel and wash the winter bamboo shoots, put them directly into the pickle jar, then mix the edible salt and clear water together to make concentrated salt water, pour them into the pickle jar and seal them for storage, which will keep the fresh winter bamboo shoots for a long time.

2, boiled preservation: cut fresh winter bamboo shoots into thick slices, then put them in clear water for half an hour before taking them out, rinse them with clear water, then put them in fresh-keeping bags and put them directly in the refrigerator for frozen preservation.

What are winter bamboo shoots?

Winter bamboo shoots are shoots developed from lateral buds of underground stems of Phyllostachys pubescens around beginning of winter. They are rich in protein, amino acids, vitamins, trace elements such as calcium, phosphorus and iron, and rich in cellulose.

In addition, be careful when eating. Because winter bamboo shoots contain oxalic acid, it is easy to combine with calcium to form calcium oxalate, so before eating, you must cook with light salt water for 5 to 10 minutes to remove most oxalic acid and astringency. There are many ways to eat winter bamboo shoots, both vegetarian and vegetarian. Because it contains asparagine, it will be more delicious when cooked with various meats.