晒笋干

江南三月，毛笋上市了。我家从市场上买回一大袋毛笋，准备晒笋干。

In March of Jiangnan, bamboo shoots went on sale. My family bought a big bag of bamboo shoots from the market and prepared to dry them.

只见毛笋粗粗的，壮壮的，嫩黄的笋芽，灰黄色的笋壳。剥掉笋壳，露出了白嫩的笋肉。再削去须根，洗去笋老头上的山黄泥，就可以切片了。

Only the thick, strong, tender yellow shoots and grayish yellow shells are seen. Peel off the shell of the bamboo shoot and show the tender meat. Then cut off the fibrous roots and wash away the Shanhuang mud from the old man of bamboo shoots, and you can slice them.

切笋片很有讲究。为了易于晒干，心须切得薄薄的，老头还必须横着切，嫩头可以直着切，每片的大小最好不超过3厘米。

The slicing of bamboo shoots is very exquisite. In order to be easy to dry, the heart must be cut thin, the old man must also cut crosswise, the young head can be cut straight, and the size of each piece should not exceed 3cm.

接着是煮笋。一般用一个特大的锅来煮。先在锅中加入适量的水，再倒入笋和适量的干菜，在锅里煮熟为止。

Then there are boiled bamboo shoots. It is usually cooked in a large pot. First add some water to the pot, then add some bamboo shoots and some dried vegetables, and cook until cooked.

最后是晒笋。把煮熟的笋摊晒在大竹扁上，在太阳下还要及时的翻晒，一般两个大太阳晒下来，笋和菜就都晒干了。就可以装入坛子，待日后放汤食用。

Finally, sun dried bamboo shoots. Put the cooked bamboo shoots on the bamboo flat, and turn them in time in the sun. Generally, the two suns will dry the bamboo shoots and vegetables. You can put it in the jar and put it into the soup later.