1, sand storage: put the unshelled bamboo shoots on the sand, then cover them with wet sand and put them in a cool and ventilated place. Dig it out when eating, and pay attention to wet sand when burying it, not dry sand.

2. Sealed storage: put the unshelled bamboo shoots into an altar or jar, and sprinkle a little water to seal them. Pay attention to the water content of the sealing mouth should not be too low, which is easy to seal loosely.

3. Frozen storage: wrap the peeled bamboo shoots in fresh-keeping bags and put them in the refrigerator for refrigeration. Can be preserved for a long time and eaten for a long time.

4. Dehydration and preservation: peel and wash small bamboo shoots, cut them into pieces or strips, sprinkle salt to dry, or soak them in salt water. Be careful not to put too much salt, otherwise it will affect the taste of bamboo shoots.

5. Newspaper binding: Bundle the small bamboo shoots tightly so that the two ends of the bamboo shoots can't be exposed, put them in a cardboard box and cover them with newspaper. However, this kind of storage time is short, and it needs to be eaten in about 10 days, otherwise the bamboo shoots will lose water and go bad easily.

6. Blanching for preservation: shell the small bamboo shoots, blanch them in boiling water for about two minutes, pick them up and put them in a sealed bag, then pour a certain amount of water, seal them and put them in the refrigerator for preservation.