How to make 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.

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.

Super simple pickled bamboo shoots.

Sour bamboo shoots are the special food of Guangxi, Nanning's old friend noodles, Liuzhou's snail noodles, Guilin's Guilin rice noodles are indispensable for sour bamboo shoots to enhance the fragrance, no sour bamboo shoots of the old friend powder and snail noodles are soulless