Method 1: soak in cold water for 24 hours and change water 1-2 times. Method 2: soak in warm water for 12 hours and change water 1-2 times. Method 3: Boil the dried bamboo shoots with boiling water once, and then soak them until they become soft. Method 4: soak the dried bamboo shoots in warm water until they are soft, then cook for half an hour, and then soak until they are soft. Dry bamboo shoot dry bamboo shoot, commonly known as salt shoot, is a product made of wild small bamboo shoots through manual screening, cooking and air drying, with salt as the only preservative.
Dried bamboo shoots are processed by traditional methods, and the original bamboo shoots are selected and graded → Cut end & rarr; Shelling & rarr; Slitting & rarr; Boiled → Drying or sun drying → Inspection → Finished products.
There are eighty or ninety kinds of bamboo shoots, which are generally divided into spring shoots, winter shoots, whip shoots and dried shoots. They have the characteristics of high protein, low fat, low starch and multi fiber, and contain 16 kinds of amino acids and other nutrients. （GanZhuSunZenYangPaoFaZuiHao）