It's just that people divide bamboo shoots into winter bamboo shoots and spring bamboo shoots according to the different time. Most of the teeth of winter bamboo shoots began to develop into bamboo shoots in late summer and early autumn, and grew slowly in the cold season. Except for some of them who died for some reason, they were unearthed around the Qingming Festival the following year. In early winter, the bamboo shoots are fat, the bamboo shoots are yellow and covered with fluff, which is called winter bamboo shoots. Some winter bamboo shoots that grow from shallow whips begin to break ground and show their tips in winter, which can be excavated and eaten.
During the low temperature period in winter, bamboo shoots are dormant, and when the temperature rises in spring, they continue to grow and come out, which is called bamboo shoots. Bamboo shoots grow slowly and for a long time in the underground stage, and some bamboo species span two years. From late summer to early autumn, some fat lateral buds on the strong bamboo whip began to germinate and differentiate into bamboo shoots.
Storage methods of winter bamboo shoots:
Stove fire cooking storage method: the dug winter bamboo shoots are buried in the fire with shells (the bamboo shoots are soft and have no hard feeling when pinched by hands). Take it out after simmering, put it in a cool and humid place and discharge it vertically. When eating, remove its shell, cut it into thin slices, and rinse it with water to remove the bitterness. The winter bamboo shoots preserved by this method can be stored for 35-45 days.
Steaming method: remove the shell of the selected winter bamboo shoots and wash them, then cut the big winter bamboo shoots in half, cook them in a steaming rack or a clear water pot until they are 5% ripe, take them out and spread them in bamboo baskets for ventilation, which can keep them fresh for 10- 15 days. This method is suitable for damaged winter bamboo shoots or winter bamboo shoots eaten in a short time.