Fresh winter bamboo shoots, if you can't finish them in a short time, remember to keep them fresh. Because winter bamboo shoots are at room temperature, bamboo shoots lose most of their moisture and taste worse. Steaming can be stored for about 7~ 15 days, which is convenient for friends who eat winter bamboo shoots in a short time.

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Specific practice: Peel off the shell of fresh winter bamboo shoots, cut them in half, put them in a steamer, steam them on high fire for 10 minute, and then put them in a cool and ventilated place for about a week. You can also put it in a fresh-keeping bag and put it in the refrigerator, which can be extended to about 15 days.

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Second, the cooking method

Cooking method is suitable for long-term preservation, and there are two specific methods: the first is boiling in water, and the second is boiling in salt water.

The advantage of boiling water is that it does not change the original flavor of winter bamboo shoots, and the production method is also very simple. Cut the fresh shelled winter bamboo shoots into pieces, then put them into a pot, add appropriate amount of water, cook for about 15 minutes, then take them out to cool, and then put them into fresh-keeping bags. They can be kept in the refrigerator for half a year.

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Cooking with salt water can keep winter bamboo shoots from going bad for a year. Because salt is also a natural preservative, winter bamboo shoots will not be too salty as long as the amount of salt is controlled in the production process. The production method is also very simple. Put peeled and sliced winter bamboo shoots in concentrated brine, boil for 30 minutes, then cool them, and then put them in clean and oil-free glassware with brine and bamboo shoots, which can be sealed for one year without deterioration.