Crispy Bamboo Shoot Salad

1. Cut off the tip of the green bamboo shoot, make a slit on the side, wash it clean. Add 2 cups of water to the outer pot of a rice cooker and steam the bamboo shoot. 2. Let it cool, seal it, and refrigerate for at least 2 hours. Before eating, peel off the outer shell, trim the tough outer fibers, and slice against the grain for better texture. Serve with salad. Done!✅