How to soak sour bamboo shoots, how to make sour bamboo shoots?

1. Put the rice washing water in an oil-free pot and bring to a boil, let cool for later use. 2. Cut the bamboo shoots to remove the old parts and peel off the bamboo shoots. 3. Cut off the old skin of the pimples on the surface of the lower part of the bamboo shoots and slice the bamboo shoots.

4. Put water in a pot and boil, put the bamboo shoots in and cook for a while to remove their astringency. 5. Drain it out and put it in a sealed container, pour in the cool rice washing water, and put a little salt.

The simplest method of sour bamboo shoots in the countryside, dew pulls bamboo shoots home to soak sour bamboo shoots, which must be delicious every year, and it is delicious.

Peel the bamboo shoots, if you want to become sour quickly, cut them into thin slices and soak them directly in clean water, the water is not over the bamboo shoots, and if there is a sun, put them in the sun (this is also to speed up the souring. If there are a lot of bamboo shoots and need to be put for a long time, after removing the bamboo shoot shell, put it whole or cut into two pieces and put it in the jar to soak and cover it OK (cold water), and it will gradually become sour in the future! If it is not bad, the water in the tank is as long as possible, and you can directly put new bamboo shoots in the future

No matter what, you don't have to touch the oil, that's true). In the summer, I often make it at home, and I think sour foods are the easiest to make! There is no need to change the water to make sour bamboo shoots.

There is no need to add liquor in the process of sour bamboo shoots, but the container must be scalded with boiling water in advance, and the reverse buckle is exposed to the sun to sterilize, and the saliva of the kimchi jar is tightly sealed, and it can be eaten in half a month.

<> method of soaking fresh bamboo shoots into sour bamboo shoots:

1. Ingredients: 500 grams of bamboo shoots, 4 tablespoons of light soy sauce, 2 tablespoons of cooking wine, appropriate amount of garlic, 1 chili pepper, 4 tablespoons of balsamic vinegar, appropriate amount of sesame oil, 2 tablespoons of sugar.

2. Peel the shell of the bamboo shoots, cut off the old parts and wash them clean.

3. Add water to the pot to cover the bamboo shoots, put some salt, and drain the water to cool after cooking.

4. After tearing the bamboo shoots, put them in a container, put the seasoning in the bowl and stir evenly, pour them into the container, and add water to cover all the bamboo shoots.

Ingredients: 1000 grams of bamboo shoots, 200 grams of salt, 50 grams of chili pepper, 20 grams of ginger slices, 1000 grams of water.

1. Boil water in a pot, after the water boils, add the bamboo shoots with the shells removed and blanch.

2. Then cut the bamboo shoots into quarters.

3. Bring water to a boil in a pot, add the chopped bamboo shoots, and cook for 4 minutes.

4. Wash the millet peppers.

5. Cut the pickled pepper into sections, and cut the millet pepper into sections.

6. Put the cut pickled pepper and millet pepper into a basin, add an appropriate amount of white vinegar and salt to make the sauce, as shown in the figure below.

7. Pour the juice into the bamboo shoots, seal and marinate for half a month, and the finished product is shown in the figure below.

How to buy bamboo shoots.

Look at the shape: choose a relatively short and stout one, the bamboo shoots are horn-shaped, and there is more meat if there is a curvature.

Second, look at the bamboo shoot shell: the shell should be complete and close to the bamboo shoot meat, and the color should be brown and yellow, and green should be secondary. The shell of the bamboo shoots should be a little hard, and if it is too soft, it means that the excavation time is too long and not fresh enough.

Three look at the roots: the color on the edge of the roots, white is the best grade, yellow is second, and green is inferior. The "mole" at the root is bright red in color, and the bamboo shoots are bright red and tender, and the dark red or dark purple bamboo shoots are older.

Fourth, look at the cross-section: use your fingernails to lightly pick the cross-section of the bamboo shoots, and the flesh of the bamboo shoots that can be easily picked out of the small pits is relatively tender.

How to make sour bamboo shoots, how to soak sour bamboo shoots.

After peeling, washing, and cutting the bamboo shoots, blanch them with hair water, soak them in rice water, and add an appropriate amount of starch (preferably glutinous rice flour.) Flour is secondary), to allow air circulation, cover the mouth of the altar with a white cloth, salt for 4 days to 1 week and then eat (the longest should not exceed 3 weeks). Vacuum-sealed 4° refrigeration can keep fresh for half a year.

The method of soaking sour bamboo shoots is very simple, first take a jar that can be sealed and washed and dried; Then boil the cold water, let it cool (you can use cold water directly), put the bamboo shoots in a jar, flood the bamboo shoots with cold water, seal it, and put it for a month or two. Remember that all objects and water should not touch oil during this process!

Generally, it is necessary to boil it in boiling water for a few minutes before taking it out and soaking it in cold water, so that the bamboo shoots are very sweet and crisp and have no bitter taste.

The homely practice of soaking sour bamboo shoots:

1. Peel the fresh bamboo shoots, wash them, and dry them on the surface. Sealed jars are also washed and dried.

2. Put the bamboo shoots in an airtight jar, then fill with boiling and naturally cooled tap water.

Third, seal well, and it will be naturally sour after two weeks.

Ingredients: 500 grams of fresh bamboo shoots, 1 bag of pickled peppers.

Excipients: 5 dried chili peppers, 60 grams of rock sugar, 1 tablespoon of salt, appropriate amount of white vinegar.

Preparation of pickled pepper bamboo shoots.

1. Peel the fresh bamboo shoots, clean them, blanch them and soak them in cold water overnight, and change the water several times to remove the astringency in the bamboo shoots.

2. Take out the soaked bamboo shoots and squeeze out the water for later use.

3. Prepare a small bag of pickled peppers.

4. Prepare a clean oil-free and water-free container, and put the fresh bamboo shoots that have been squeezed out of the water into it.

5. Add a small bag of pickled peppers, 60 grams of rock sugar and 5 dried chili peppers (the pickled peppers should be poured into it together with the pickled pepper water).

6. Add a spoonful of salt.

7. Add half a bottle of white vinegar.

8. Seal well, marinate for 24 hours, and put the prepared pickled pepper shoots in the refrigerator for refrigeration.

9. When eating, use clean oil-free and water-free chopsticks to take a little out.

1.The bottles and jars of pickled bamboo shoots should be cleaned, preferably a jar specially pickled with bamboo shoots, not stained with oil, you can wash it with boiling water, and then expose it to the sun to remove bacteria, and dry it thoroughly for later use.

2.Select fresh bamboo shoots, use spring bamboo shoots or winter bamboo shoots, if it is a small jar pickled, cut into shreds, if it is a large vat pickled, cut it into two halves or four halves from the top, and soak it in warm water for 2-3 hours after cutting. Remember to keep the oil under strict control during the process.

3.Boil a large pot of water, turn off the fire and cool after boiling, it is best to use well water, no well water can be used tap water, can not use pure water, pure water has no active substance, is not conducive to the fermentation of sour bamboo shoots.

4.Put the bamboo shoots into the jar, pour in the cool boiling water, seal well, generally 3 days will have a sour taste, you can choose the right acidity according to your own taste, if you keep it well, if you keep it properly without touching the oil, you can put it for about 1 year at most.

How to soak bamboo shoots in the world.

1.Preparation.

Before soaking sour bamboo shoots, you need to prepare an appropriate amount of bamboo shoot slag base, water, salt, white vinegar and pickling container. It is best to choose fresh, insect-free tea shoots or yam shoots, etc., and the water quality should also be clean.

2.Cleaning process.

Peel off the outer skin and top of the bamboo shoots and wash them. Soaking sour bamboo shoots uses the "white water bubble" method, so the bamboo shoots need to be soaked in water for 30 minutes, then boiled in water and stir-fried for 1 to 2 minutes, and then taken out and soaked in cold water to remove residual impurities and astringency.

3.Make the marinade.

Add 2:1 water and white vinegar to the marinating container to mix, add an appropriate amount of salt and sugar and stir well, and then add a few beams of ginger shreds, a few pieces of tofu skin and other accessories to increase the taste and flavor of sour bamboo shoots. The consistency and texture of the marinade can be adjusted according to individual tastes.

4.Start brewing.

Place the cleaned and treated bamboo shoots in a marinating container to ensure that the bamboo shoots are completely soaked in the marinade and that the bamboo shoots do not overlap each other. The marinating time can be adjusted according to the size and hardness of the bamboo shoots, generally about 5-10 days.

5.Precautions.

The time of soaking sour bamboo shoots should be well controlled, too long will easily cause the bamboo shoots to become soft and yellow, and the taste and quality will be affected. In addition, pickling containers should also pay attention to hygiene, and choose clean and odorless food boxes or glass bottles for pickling to avoid contaminating sour bamboo shoots.

6.How to use:

The soaked bamboo shoots can be eaten as is, or they can be cooked with other side dishes to add a sweet and sour taste. In addition, sour bamboo shoots can also be used as an accompaniment to snacks and shabu-shabu dishes.

7.Shelf life.

The soaked bamboo shoots can be stored in the refrigerator for a long time, but it is recommended to consume them within 3 months to ensure the taste and quality.

8.Summary.

Although the process of soaking sour bamboo shoots is simple, there are many details that need to be paid attention to, and to ensure the quality and taste of bamboo shoots, they need to be carefully cleaned, processed, pickled and preserved. Those who like to eat sauerkraut can try homemade sour bamboo shoots to let their taste buds feel a different taste and flavor.