Fresh bamboo shoots are shelled and boiled in cold water for about two minutes. Take it out to control the surface moisture, bag it and put it in the freezer, and it can be stored for about 5 days.

It can also be preserved with plastic wrap, and bamboo shoots can be covered with a thick plastic wrap. If there is no plastic wrap, clean food bags can be used instead, which can lock the moisture in bamboo shoots, and even after refrigeration, the taste of bamboo shoots will be very fresh. Fresh bamboo shoots taste fresh and tender, but bamboo shoots are a kind of food that grows old when the wind blows. If fresh bamboo shoots are stored directly in the refrigerator, the water and fiber of bamboo shoots will lose quickly, and they will not be fresh and tender after eating for a long time, so it is difficult to chew.

Growing environment of bamboo shoots

The underground stems of Phyllostachys pubescens, Phyllostachys pubescens and other scattered bamboo species are buried deeply, and bamboo whips and bamboo shoots are protected by soil layer, which is not easy to freeze in winter. The shoot emergence period is mainly in spring, while the underground stems of Dendrocalamus latiflorus, Phyllostachys pubescens and other clustered bamboo species are shallow, and bamboo shoots are often exposed on the surface, which is easy to be frozen in winter, and the shoot emergence period is mainly in summer and autumn.

Bamboo is native to the tropics and subtropics, and it likes temperature and is afraid of cold. It is mainly distributed in areas with annual rainfall of1000 ~ 2000 mm. The optimum temperature for bamboo growth is 16- 17℃, below 30℃ in summer and around 4℃ in winter. The annual average temperature requirement of Dendrocalamus latiflorus and Phyllostachys pubescens is 18-20℃, and the monthly average temperature requirement is 10℃, so they flourish in bamboo forests in southern China.