Pickling method for soaking bamboo shoots

The pickling method of soaked bamboo shoots is as follows:

1. Select fresh bamboo shoots, peel them with a knife and take them out. Then wash it and control the moisture.

2. Cut the dried bamboo shoots into pieces or strips, or cut them into shreds for later use.

Boil a pot of boiling water and let it cool.

Prepare a sealed jar, clean it in advance, and dry it in the sun to ensure that there is not a drop of raw water in it.

5. Put the cut bamboo shoots into a sealed jar and add cold water at the same time. Water can't pass bamboo shoots.

6. Cover and marinate for 1-2 months, and then open the lid and eat.