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 stewing method: put the dried bamboo shoots into a pot, add enough hot water to keep the bamboo shoots intact, add a spoonful of baking soda, mix well, cover with baking soda for about 1 hour, then take out the slices or shreds, put them in a pot and cook for 10 minute, then take them out and wash them.

Cooking tips of "soaked and dried bamboo shoots";

1, it is suggested that the dried bamboo shoots should be soaked for more than one day, and the method of stewing at high pressure for 20 minutes and then slicing and soaking for one night is adopted. Not only can the bamboo shoots be soaked in white and big, but the fried bamboo shoots taste very sweet and tender, which is loved by the elderly and children.

2. If you are in a hurry to cook dried bamboo shoots and have to use the second method, then it is recommended to add a spoonful of sugar to stew together when you finally cut them, so that the cooked bamboo shoots can come back with some sweetness, and the fried ones will not taste bad after washing.

Reference to the above content? Baidu encyclopedia-dried bamboo shoots