1, soak in clear water for 24 hours. Put the dried bamboo shoots in a clear water basin and soak them for about 24 hours. If you eat them for dinner the next day, just soak them the night before, and change the water 1-2 times in the middle.

2, boiled. Put the dried bamboo shoots soaked for 24 hours into a cold water pot, add 1 tsp of white sugar and boil. Pay attention to the observation, take them out as soon as they are soft, poke the hard dried bamboo shoots with chopsticks and cook them for a few minutes. The thickest part of the dried bamboo shoots can be poked with chopsticks.

3. Take out the boiled dried bamboo shoots, soak them in cold water for 3-5 times, and then wring them out, and then you can carry out the important step of making the dried bamboo shoots taste like fresh bamboo shoots-after the dried bamboo shoots are made, knead them with a small amount of beer, which can make the dried bamboo shoots fragrant, crisp and tender, and taste like fresh bamboo shoots.

The quick soaking and softening method of dried bamboo shoots is as follows:

1, high pressure immersion method. Clean the dried bamboo shoots, put them in a pressure cooker or rice cooker, add enough clear water to keep the bamboo shoots intact, stew and cook for about 20 minutes until they are soft, take them out, shred or slice them, soak them in a clear water basin at room temperature for more than 3 hours, and then cook them as you eat.

2, baking soda simmering method. Put the dried bamboo shoots into a pot, add enough hot water to soak the bamboo shoots, add a spoonful of baking soda, mix well, cover with soaking 1 hour or so, then take out the slices or shreds, put them in a pot, cook for 10 minute, take them out and wash them to cook.

It is suggested that the high-pressure soaking method is better. Although the high-pressure soaking method takes several hours to cook, and the baking soda stewing method only takes 1 more hours to cook, the high-pressure soaking method does not add any seasonings and additives, and the soaked bamboo shoots can maintain their original sweet taste.

Although the baking soda soaking method is faster, the baking soda itself has a bitter taste. After soaking, the bamboo shoots must be thoroughly boiled and washed before cooking. The taste is not as crisp as that of the high-pressure soaking method, and the taste is not as sweet as it is. Therefore, the former is recommended. The baking soda soaking method is relatively only suitable for operation in urgent need of cooking, and each needs its own needs.