1. Soak dried bamboo shoots in warm water. Soak the dried bamboo shoots that need to be cooked in warm water for one to two days, then continue to cook them in the pot for about two hours, and then put them into cold water and soak them for two or three days. During the soaking period, the water must be changed frequently, otherwise the dried bamboo shoots may deteriorate and become sour in the water. In this case, the soaked dried bamboo shoots cannot be used for cooking. Generally, if the dried bamboo shoots are sufficiently soaked, 500 grams of dried bamboo shoots can be soaked into 2500-3000 grams of dried bamboo shoots, and the ones with better quality can even reach 3500-4500 grams. Note that when soaking, do not drop the rice grains into the water, otherwise the bamboo shoots will turn black.

2. Boil the dried bamboo shoots in boiling water for about a quarter of an hour, then cut them into 3~5 mm long strips with a knife, and then soak them in clean water. In this case, only After soaking for about 24 hours, it can be cooked later.

3. Soak the dried bamboo shoots in warm water for a few hours. When the dried bamboo shoots become a little soft, put them in a pot and cook for about half an hour, then cut them into pieces. The required shape is then soaked in water. At this time, it generally only needs to be soaked for about 12 hours before the subsequent cooking can continue.

4. Soak the dried bamboo shoots in hot water, remember to change the water every day. When changing the water, put the dried bamboo shoots together with the container into the pot and bring to a boil. In this case, it is less likely to go bad. Generally, it can be cut after soaking in this way for three days. At this time, cut the dried bamboo shoots into slices and continue soaking them for about two days.