2. Burying method: find large containers such as vats and vats, first spread a layer of wet sand with the thickness exceeding 10 cm on the bottom of the container, and then put the bamboo shoots of winter bamboo shoots vertically upward into the container. After stacking, cover the winter bamboo shoots with a layer of wet sand with a thickness less than 10 cm, then cover the container and seal it, and put it in a cool and ventilated place. This method can be preserved for about 2 months.
3. Salt water soaking: put the peeled bamboo shoots into a container that can be sealed (the winter bamboo shoots can be cut or not), stack a layer of winter bamboo shoots with a layer of salt or coarse salt, pour cold boiled water after stacking until the winter bamboo shoots exceed 10 cm, and then press the winter bamboo shoots with heavy objects such as stones to prevent the winter bamboo shoots from coming out of the water, and seal. This method can preserve winter bamboo shoots for more than one year. When you need to eat, you can take it out and rinse it with water for two days, or you can boil it in water and then wash it with water and fry it.
4. Boiling with salt water: Boil the cut winter bamboo shoots with concentrated salt water for half an hour, and then let them stand and cool. After cooling, pour it into a container with salt water, find a heavy object such as a big stone to hold the winter bamboo shoots down, and then seal them. In this way, winter bamboo shoots can be preserved for about one year. Soak in clear water when eating until there is no bitterness.
5. Boiling with clear water: Boil the cut winter bamboo shoots with clear water for half an hour, then pick them up and rinse them with clear water, put them into fresh-keeping bags, put them in the refrigerator for quick-freezing preservation, or dry them or collect them, and soak them in clear water when eating.