The method is as follows:

1. Soak in water for 24 hours. Put the dried bamboo shoots into a basin of clean water and soak them for about 24 hours. If they are to be eaten for dinner the next day, soak them the night before and change the water 1-2 times.

2. Boil. Put the dried bamboo shoots that have been soaked for 24 hours into a pot of cold water, add 1 teaspoon of sugar and bring to a boil. Pay attention and take them out immediately if they become soft. Use chopsticks to poke the still hard dried bamboo shoots and cook for a few minutes. The thickest part of the dried bamboo shoots can be poked with chopsticks.

3. Take out the boiled dried bamboo shoots, soak them in cold water 3-5 times and wring them out. Then you can proceed to the important step of making the dried bamboo shoots taste like fresh bamboo shoots - drying the dried bamboo shoots. After cooking, rub it with a small amount of beer to make the dried bamboo shoots fragrant, crisp and tender, and taste like fresh bamboo shoots.

The method for quickly soaking dried bamboo shoots is as follows:

1. High-pressure soaking method. Wash the dried bamboo shoots and put them into a pressure cooker or rice cooker. Add enough water to cover the bamboo shoots. Simmer for about 20 minutes until soft. Remove and tear into shreds or cut into thin slices and soak in a basin of clean water at room temperature for more than 3 hours. You can then eat and cook as you go;

2. Baking soda stewing method. Put the dried bamboo shoots into a basin, add enough hot water to cover the bamboo shoots, add a spoonful of baking soda and mix well, cover and simmer for about 1 hour, then remove into slices or shreds, put it into the pot and cook for 10 minutes, take it out Wash and ready to cook.

It is recommended to use the high-pressure soaking method. Although the high-pressure soaking method takes several hours to cook, the baking soda stewing method only takes more than an hour to cook, but the high-pressure soaking method does not add any additives in the whole process. Regardless of any condiments and additives, soaked bamboo shoots can maintain their original sweet taste.

Although the baking soda soaking method is faster, baking soda itself has a bitter taste. The soaked bamboo shoots must be thoroughly boiled out of the bitter water and washed before cooking. The taste is not as crisp as the high-pressure soaking method. The taste is not as sweet as its sweetness, so the former is recommended. The baking soda soaking method is relatively only suitable for urgent cooking situations. You can choose what you need.