1, pickling sour bamboo shoots season in the spring, when the bamboo shoots, grow out about 30 centimeters high, you can cut down the roots, peel off the bamboo shoots, cut into pieces or cut into bamboo shoots or bamboo shoots, put in a clay pot, water over the surface, sprinkled with an appropriate amount of salt, placed in a cool place for a month in the right, the sour taste that is, you can eat as you take. Sour bamboo shoots can be eaten alone, can also be cooked with other fish, vegetables, its flavor is delicious, all eaters do not praise.

2, Nanxiong sour bamboo shoots method

Pickled sour bamboo shoots in the spring and fall seasons, when the bamboo shoots issued shoots, grew about 30 centimeters high, can be rooted and cut down, peeled off the shells, sliced into pieces, and take "not see the sky," the well water (the well water in the early morning not see the sun's rays), and bamboo shoots are hidden together into the tank, pickling for about 10 days, can be eaten. You can eat it.

3, Hunan sour bamboo shoots method

bamboo shoots shelled and washed, boil a pot of water, cast bamboo shoots into which, cook for about ten minutes, turn off the fire, soaking in the water. It can be eaten on the same day. If you can't finish it, change the water once a day. If you don't change the water, the bamboo shoots will slowly become sour.