First cut the bamboo shoots in the middle with a knife, and then peel off the shells. Peel off a layer of bamboo shoots and cut off the roots that are too old. Then cut the bamboo shoot meat into two parts from the middle, and then cut the two parts into four parts until the thinnest one. Smaller ones are easier to dry. Boil a pot of boiling water, add a little salt to the water, then put the cut bamboo shoots down for five minutes, then take them out and put them in a basket to control the water. Finally put it in the sun to dry, or put it on the balcony to dry. If you are in a hurry to eat, or the weather is bad, put it in the oven or dry it with charcoal.

When we make dried bamboo shoots, we usually peel the fresh bamboo shoots dug from the mountains that day and remove the old roots. Then burn it with salt for a few minutes. (In this way, the bamboo shoots are dehydrated quickly, the astringency is effectively removed, and the crispness of fresh bamboo shoots is eliminated, and it is not easy to break when dried. )

In our family, dried bamboo shoots are rarely dried after being dehydrated with salt water (drying is certainly possible, but it takes a long time), and more are dried with charcoal, so we changed our own drying room. The drying grid made of bamboo can be dried by arranging dehydrated bamboo shoots layer by layer.

Dig bamboo shoots, go back to the mountain, wash them, cut them in half, put water in the pot, put the cut bamboo shoots in the pot for a long time, then take out a piece of heavy things to dry the water, and then take them out to bask in the sun for a few days in sunny days, and then bake them.

I have eaten the best dried bamboo shoots. In my opinion. It wasn't cooked by an outside chef. But bamboo shoots grown in my hometown. After the bamboo shoots are pointed, dig them out with tools. Wash, peel and shred. Dry. Marinate with salt, pepper and seasoning. The taste can be according to your own requirements. That kind of delicious food is really unforgettable for a lifetime. I suggest that you can try it if you have the conditions. I'm a winemaker. This question is beyond my answer, but I did eat the best dried bamboo shoots, whether cooked by my hometown or relatives.

Production methods, each kind of dried bamboo shoots will be slightly different, but most of them can be used in the following aspects:

1, digging bamboo shoots: when digging bamboo shoots, you should peel the shells and remove the roots at the same time, and then send them to the bamboo shoots.

2. Cut bamboo shoots: after fresh bamboo shoots are delivered, wash them, pile them on the mat, and then scrape off the roots with the back of a knife. The brighter the better.

3, boiled bamboo shoots: the wok should be boiled and washed with cooking oil. Then add water to boil, add fresh bamboo shoots, the fresh bamboo shoots in the pot must be fortified, covered and cooked for 2-3 hours with high fire.

4. Drift bamboo shoots: Put three bamboo shoots in the bucket beside the stove, and the clear water in the bucket will continuously flow into the pot. Then fork out the bamboo shoots cooked in the pot and put them in the middle bucket. Immediately after bleaching, pick up the bamboo shoots one by one, and stab them directly to the head with an iron bar from the tip of the bamboo shoots, so that the bamboo shoots can be pierced and the hot air inside can be released, and then the water will be squeezed out from this hole. Let it cool overnight. Bamboo shoots must be thoroughly cooled, otherwise they will be heated and squeezed, and the dried bamboo shoots will easily ferment and rot.

5. Slicing or squeezing: manually slicing the cooled bamboo shoots according to the thickness of 3-5cm, then spreading them out immediately and naturally drying them for 5 suns; First tidy up the extrusion fence, put it on the extrusion bridge or skid, and pad the fence with wooden boards. Use clean big leaf thatch or bamboo skin as the bottom of the board, and then put the cool bamboo shoots in.