1, the bamboo shoots steamed or boiled in cold water until half-cooked, cooled and immersed in cold water, the water should be no more than bamboo shoots, eat when you take out to eat on the line. It is best to eat them within 2~3 days, otherwise the taste of the bamboo shoots will be affected.

2, refrigerated storage. Yellow mud bamboo shoots do not wash do not dip in water, bamboo shoots shell surface of the mud do not get rid of oh, that is a natural preservative. Even with the shell with bamboo shoots complete into a plastic bag, remember to root inward, squeeze out the air after the mouth tied tightly, put into the refrigerator freezer, can be saved for about 2 weeks.

3. Freezing. Boil a pot of salted water (about 1L of water to put 2 ceramic spoons of salt ratio), the bamboo shoots sliced and cooked, then drain, and then use kitchen paper to absorb, according to the amount of each meal into a plastic bag, squeeze out the excess air, sealed and then tightly tied, and put it into the refrigerator freezer storage (that is, it can be frozen into a pile of ice in the layer). Frozen fresh bamboo shoots will last about a year in a minus 18-degree refrigerator; if they're normally frozen, they'll last about a month.