1, steaming method: remove the shell of the selected asparagus and wash it, then cut the large asparagus into two halves, put it on the steaming rack or in a pot of water and cook it until it is 5 mature, take it out and put it spread in a bamboo basket to ventilate the air, and it can be kept fresh for 10-15 days. This method is suitable for broken asparagus or a short time to eat asparagus.

2, stove fire simmering storage method: dig back to the asparagus, buried in the shell into the fire simmering (hand pinch bamboo shoots soft and no hardness). After simmering take out, put into a cool and damp place vertical discharge good, when eaten to its shell, cut into thin slices, with water bleaching in addition to the bitter taste can be. With this method of preserving asparagus, can be stored fresh 35-45 days.

3, sealing method: take clean asparagus into the altar or tank, and then use two layers of plastic film to cover and tighten, so that the air is not easy to enter; or take a plastic bag without air leakage, loaded with asparagus, tighten the mouth of the bag, and put it in a cool and ventilated place. With this method of preserving asparagus, can be stored fresh 20-30 days.

4, salt water immersion method: the asparagus whole plant placed in the pickle jar (or pool), impregnated with concentrated salt water, can be stored for about 2 months, the quality of bamboo shoots and bamboo shoots shells do not change the quality of color. When consumed, it must be desalted by soaking in water.

5, boiled preservation

For bamboo shoots that have been shelled, can also be boiled preservation, and is divided into two kinds of boiled water and brine boiled.

The method of boiling water is to cut the bamboo shoots with water to boil for half an hour, and then fish up the water rinse, and then in a plastic bag, put into the refrigerator frozen preservation, you can also dry or dry collection, eat when the water can be soaked.

Salt water cooking method is to cut the bamboo shoots with thick salt water boiling for half an hour, and then leave to cool, after cooling the bamboo shoots and salt water together into a container, find a large stone or something heavy to press the bamboo shoots, do not let the bamboo shoots exposed to the surface of the water, and then seal the mouth, this way you can bamboo shoots to save a year or so, when consumed when removed from the water soak to no bitter taste can be.