The newly dug bamboo shoots need to remove the old roots, peel off the skin on the surface of the bamboo shoots, wash them in a basin, then take them out and drain them, and then blanch them so that they can be eaten. If left untreated, bamboo shoots will easily taste sour.

If bamboo shoots are not just dug out, they need to be soaked in clear water. This method is especially suitable for dried bamboo shoots. The astringency and bitterness of bamboo shoots can be removed by boiling water. Spring bamboo shoots can also be put into a pot and steamed at high temperature. After steaming, the shell of the spring bamboo shoots should be removed, washed with clear water, and then steamed in the pot, so that the astringency of the spring bamboo shoots will also be weakened.

You can also choose to pickle the spring bamboo shoots with edible salt, which can also remove the bitterness and astringency of the spring bamboo shoots. Remove the shell of the collected fresh spring bamboo shoots and put them in a pot and add edible salt to mix well. Generally speaking, curing for five or six hours is enough.

Preservation method of bamboo shoots

1, salt water storage method: put the whole winter bamboo shoot in a pickle jar (or pond) and soak it in concentrated salt water, which can be stored for about 2 months, and the quality of bamboo shoot meat and the color of bamboo shoot shell will not change, so it must be soaked in clear water for desalination when eating.

2. Sealed storage method: Take clean winter bamboo shoots and put them into an altar or jar, then cover them with two layers of plastic films and tie them tightly to prevent air from entering. Or take an airtight plastic bag, pack winter bamboo shoots, tie the bag mouth tightly, and put it in a cool and ventilated place. Winter bamboo shoots can be stored for 20~30 days by this method.