1. Prepare a green bamboo shoot, peel it, wash it and cut it into small strips; Put the green bamboo shoots into the pot, sprinkle a little salt for a while, not too much salt, otherwise it will be too salty; Stir until you see the salt water, and don't pour it out; Take out the green bamboo shoots, put them on the grid and dry them in a ventilated place; Put the marinated water, 50 ml of soy sauce and 50 g of sugar into a pot, add a fragrant leaf, a teaspoon of pepper and a small piece of nine-dried tangerine peel, boil and let it cool for later use, and dry the green bamboo shoots until they shrink. Put the green bamboo shoots in a clean bottle, pour in the sauce, and put them in the refrigerator for half a day to eat;

2. Take 65438 green bamboo shoots +0 cucumber +0 cucumber, 65438 chopped pepper +00 teaspoons, 2 teaspoons of salt and monosodium glutamate 10g. Clean green bamboo shoots and cucumber, cutting into rhombic blocks, salting out water, cleaning green bamboo shoots and cucumber strips, controlling water, adding 10 spoon of chopped pepper, packaging, and refrigerating.

3. Prepare 12 green bamboo shoots, 3 red peppers, 6 garlic cloves, 30g salt and 30g soy sauce. Peel the green bamboo shoots, wash them, cut them into thick sections, and marinate them with appropriate amount of salt. The amount of salt is slightly more than that used for cooking, not too salty. After pickling for half an hour, pour out the water and let it dry in the sun for about 2 days until it is 70% dry. After drying, prepare clean glass bottles without water and oil. Clean red pepper, cut into dices, peel and chop garlic cloves, and put them in a glass bottle with green bamboo shoots to seal. You can eat it in three days at the earliest.