How to taste bamboo shoots, how to pickle sweet and sour bamboo shoots

Ingredients: Timed sweet vinegar, big meat ginger, eggs, pig's feet, the amount is determined according to personal food preferences, and you can put more if you like to eat. A pot-bellied clay pot.

Raw material preparation: 1. Vinegar: Haitian or Zhimeizhai (a place near the junction of Zhongshan Road and Beijing Road in Guangzhou) should be used.

The sweetness of the sea and the sky is a little sour to the beauty of the house. It is recommended to use both so that it is neither sour nor too sweet. Be sure to use sweet vinegar 2, ginger:

It is best to use meat ginger. If you are not afraid of spicy, choose older ginger. Peel, wash, cut into thick slices, gently pat with the back of a knife to loosen the fibers for more flavor, and then dry the water.

**On the wok, put a small amount of oil in the pot, add ginger, drop a small amount of salt, fry dry after the water is out, and then drop a small amount of salt, and then fry dry after the water is out. Then serve. 3. Eggs:

Raw eggs under cold water, boiled until nine ripe, remove and peel. 4. Pig's feet: remove hair, cut into pieces, fly water, and then wash and dry.

**On the wok, this time you don't need to put oil, put the pig's feet, add salt and fry slightly, remove the oil. Production steps; 1. Put the prepared vinegar and the prepared ginger into the clay pot, uncover the lid of the clay pot (to prevent the water on the lid from entering the pot) after boiling, let it cool naturally and then cover the clay pot lid, put the clay pot in a corner, and soak it for a month. Make sure the vinegar is to cover the contents.

2. After a month, put the clay pot back on the heat and boil, then put the peeled eggs into the boil, and then open the lid of the clay pot (to prevent water from entering the pot), let it cool naturally and then cover it back into the clay pot, put the clay pot in a corner, and soak it for another month. Make sure the vinegar is to cover the contents. 3. Two days before you want to eat pork knuckle ginger vinegar, put the clay pot on the heat and boil, and then put the prepared pork knuckle into the pot and try the taste (if the vinegar is too sour, add some brown sugar or Haitian vinegar, and if it is too sweet, add some soy bean Meizhai vinegar).

Let it cool naturally before returning to the clay pot, making sure the vinegar covers the contents. You can eat it after two days The content is so delicious that the juice can be used for rice or noodles Note: 1. The longer the soaking time, the better the taste of eggs and ginger.

If you don't feel enough after eating, you can recycle the feeding. Anyway, you can add the pork knuckles two days before eating. 2. If you accidentally get water in the clay pot and grow mold, carefully dispose of the mold with a spoon, and then re-boil and store it cool.

3. If there is a layer of oil on the vinegar because there is too much oil in the pig's feet, you can beat the oil out and eat the noodles!! It's complicated, but it's a delicious dish! Beauty, both men and women.

You can also order this dish when you go to the restaurant, and if you are interested, you can try it first.

Just blanch it in boiling water.

Material: summer bamboo.

1000 grams of bamboo shoots, 10 grams of chili powder

Excipients: 20 grams of salt, 10 grams of oil.

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1. First of all, you must pick this kind of bamboo shoots with big roots to buy, although they are big but you can't buy too old, pinch the roots with your hands, and you can pinch them.

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2. After peeling off the shell of the bamboo shoots, rinse them with tap water, divide them into sections, and then cut them into shreds.

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3. After cutting, put it directly into the glass bottle. Remember: knives, cutting boards, basins, etc., all these utensils must be cleaned before use, and they should not be stained with a little oil, otherwise they will fail!

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4. Add tap water directly, if there is well water is the best! Now you can eat it after about 3 days of soaking this summer.

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5. The sour bamboo shoots that have been soaked should be picked out with clean and oil-free chopsticks, rinsed with tap water to squeeze out the water.

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6. Put the sour bamboo shoots into the pot and fry to dry the water.

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7. Put oil and chili powder in the pot, pour the sour bamboo shoots into the pot, add salt, light soy sauce, and stir well.

Tips

The choice of water is very important, it is best to use mountain spring water, if the tap water needs to be boiled and cooled.

Pickled sour bamboo shoots, I personally think that it is better to use mountain spring water, and if there is no mountain spring water, you can also use pure water instead.

Pickling method of bamboo shoots:

1. When buying bamboo shoots, try to choose a little tender, if the bamboo shoots are too old, then the soaked sour bamboo shoots will be difficult to chew, the more tender the bamboo shoots, the more suitable for making sour bamboo shoots. If you don't know how to buy tender bamboo shoots, you can peel the skin of the bamboo shoot by hand, and if the skin is easy to peel, it proves that the bamboo shoot is very tender and fresh. When you buy bamboo shoots at home, you should peel off all the outer skin of the bamboo shoots, leaving the most tender part of the bamboo shoots.

2. After processing, the bamboo shoots have soil at the roots, and we need to scrape it with a spatula to completely remove it. In the process of preparing bamboo shoots, the bamboo shoots should not be allowed to come into contact with oily things during the whole process, and once the bamboo shoots come into contact with the oil, they are particularly easy to produce flowers when pickled.

Then we need to prepare a glass jar, rinse the glass jar several times, if there is oil in it, put some dish soap, and wash it several times to ensure that there is no oil in the jar.

3. After the glass jar is washed, put it aside and dry the moisture inside. Then we have to cut the prepared bamboo shoots into small pieces, and when cutting the bamboo shoots, if the roots of the bamboo shoots are too old, we should cut them all off, leaving only the tender places of the bamboo shoots.

Try to cut the bamboo shoots into smaller pieces, so that they can be marinated more flavorfully and the time will be faster.

4. Rinse the cut bamboo shoots, put them aside to dry the water, and then add all the bamboo shoots to the prepared glass jar.

5. Finally, add enough mountain spring water, pure water or cool boiled water to the glass jar, and cover the lid, and then add a circle of water to the outer ring of the lid, and seal and marinate the bamboo shoots. On a hot day like summer, it can be marinated for about 20 days.

When the sour bamboo shoots are pickled, if you find that the water on the edge of the jar is gone, you should replenish it in time, otherwise the sour bamboo shoots are also easy to flower. If you pickle the sour bamboo shoots in this way, it will taste fragrant, smelly, and crispy, which is particularly delicious.

After mixing, the pickled pepper bamboo shoots are poured into a clean and oil-free closed container, put in the refrigerator and refrigerated overnight to taste, and then eaten, the bamboo shoots are put into the jar, poured into the cool boiled water, the water should completely submerge the grandson, about 5-10 cm higher than the bamboo shoots;Mo Feng Jar;Put it in a cool, dry and ventilated place after 15-20 days. Then put the bamboo shoots into a waterless and oil-free sealed jar, then add millet spicy, pickled pepper and ginger slices, pour in the vinegar juice after cooling, it is best to leave the bamboo shoots unchecked, cover and put in the refrigerator to refrigerate, and you can eat it after two days.

Bring a pot of water to a boil, turn off the heat and let it cool naturally. It is best to use cenote water for water, not pure water, which has no active substances and cannot be used. Tap water is acceptable, but be sure to boil it and let it cool.

After pouring the shell into boiling water, remove the sediment and remove half of the shell. 2.Put more oil in the pot, add ginger, garlic and chili peppers and stir-fry until fragrant, add broken star anise, bay leaves, cinnamon, white kom and sour bamboo shoots to continue to fry until fragrant, return the flower nails to the pot, add soy sauce and salt.

Put the garlic in the pot and fry until fragrant, add the sour and fry for 1 minute, then put the bamboo shoots, put it on medium heat and stir-fry for 5 minutes, add salt and chicken essence. After the beef is cleaned, cut the thin and uniform meat slices into the bowl, pour cooking wine, salt, light soy sauce, starch into the bowl and marinate for 20 minutes, the specific steps of homemade sour bamboo shoots are to peel and shred the bamboo shoots, soak them in clean water, pick them up and put them clean, press them tightly and seal them for ten days and half a month. If you want to eat it quickly, slice the bamboo shoots and marinate them; If you want to leave it for a longer time, cut the bamboo shoots into cubes.

The lid can be opened daily to check for acidity. Bamboo shoots are easy to deteriorate if they are exposed to the water, so remember to put more water in them.

The choice of bamboo shoots. Winter bamboo shoots are preferred, followed by spring bamboo shoots. Personally, I think that the taste of winter bamboo shoots is much better, and the soaked bamboo shoots are particularly crispy, tender and refreshing, but the cost of winter bamboo shoots is relatively high, after all, winter bamboo shoots are much more expensive than spring bamboo shoots. There are also several kinds of bamboo shoots that can also be used, as long as they are not bitter bamboo shoots.

When pickling sour bamboo shoots, be sure to spread it with a layer of sour bamboo shoots, a layer of salt, a layer of sour bamboo shoots, and a layer of salt, and then leave a gap in the seal to pour vinegar, so that the pickled sour bamboo shoots are very sour and crisp and delicious.

First of all, the sour bamboo shoots are cut, then some salt is put to filter the water, and finally it is marinated in green onions, ginger, garlic and white vinegar.

After peeling and washing the bamboo shoots, boil a pot of water, throw the bamboo shoots into it, boil for about ten minutes, turn off the heat, and soak in the water like this. Serve the same day. If you can't finish eating, change the water once a day. If you don't change the water, the bamboo shoots will slowly turn sour.

Ingredients: 2 bamboo shoots, appropriate amount of salt, appropriate amount of chili pepper.

1. The first step is to clean the bamboo shoots with clean water, as shown in the figure below.

2. Then use a kitchen knife to cut the washed bamboo shoots into slices and then cut them into shreds, as shown in the picture below.

3. After cutting, put it in a basin, wash it with water, and put it next to it for later use, as shown in the figure below.

Fourth, put in an appropriate amount of salt, stir the bamboo shoot shreds and salt evenly, and then put a mineral water bottle with lead to go inside, the tighter the better.

Fifth, then put it in a cool place for a week of knowing the gods, and after a week, the bamboo shoots have been pickled.