The method is to soak in warm water 1 day or so. You can also put it in hot water, soak the dried bamboo shoots until soft, cut them into uniform shapes, and then stew them over high fire. Soak dried bamboo shoots in warm water until soft, and you can continue to soak them when the water is cold. Change the water regularly to prevent the dried bamboo shoots from deteriorating. Fresh bamboo shoots are suitable for frying, while soaked bamboo shoots are more suitable for stewing soup, which can be stewed with ribs, hens and old ducks.
Soaking dried bamboo shoots has four steps:
First, soak in water. Soak in clear water for about 12 hours until the bamboo shoots become soft.
Second, cook in the pot. Boil in clear water for about an hour and a half, or in pressure cooker for about 25 minutes, then turn off the fire and stew 15 minutes.
Third, remove the old skin. There is an old skin at the root of the square bamboo shoot, which can't be chewed until it is removed, so tear off the skin. You can pick up one end with a bamboo stick and peel off the bamboo shoots.
Fourth, soak again. Bamboo shoots can be soaked in clear water or rice soup for about 2 hours to remove odor and be easy to store.