How to fry sour bamboo shoots in Guangxi is delicious, and what is delicious to fry sour bamboo shoo

Sour bamboo shoots, in Guangdong, Yunnan, Hunan, Guangxi and other places have the habit of making sour bamboo shoots, the season of pickling sour bamboo shoots is in spring and autumn, when the bamboo shoots come out, when the bamboo shoots are grown, when they grow about 30 cm high, they can be cut down by the roots, peel off the bamboo shoot shell, cut into bamboo shoots or bamboo shoot slices, put them in a clay pot, sprinkle with salt, put them on the side of the fire pond, bake for a few days, the sour taste is out, you can take it with food.

Hunan sour bamboo shoot preparation method: 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 fire, 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.

Yunnan sour bamboo shoot production method: the season of pickled sour bamboo shoots in spring and autumn, when the bamboo shoots come out, grow about 30 cm high, you can cut down the roots, peel off the bamboo shoot shell, cut into bamboo shoots or bamboo shoots, put it in a clay pot, sprinkle with salt, put it on the side of the fire pond, bake for a few days, the sour taste is out, you can eat and take it at will.

Sour bamboo shoots can be eaten alone, or boiled with other fish and vegetables, and their taste is delicious, and all those who eat them are praised.

Guangxi sour bamboo shoot preparation method:

First of all, the plates, jars and jars used to soak sour bamboo shoots should be strictly controlled oil, and it is best to remove bacteria through sun exposure, but they should be thoroughly cooled after exposure before they can be used.

2.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.

3.After buying the bamboo shoots, cut a circle at the top, and then make a vertical knife, and soon the bamboo shoots can be completely peeled off to reveal the bamboo shoots inside.

4.Cut the bamboo shoots directly into the desired size, and the knife and plate of the cut should be strictly controlled with oil.

5.Place the cut bamboo shoots in a container that can be sealed.

6.Pour in cool boiling water, seal well, and wait a few days to eat natural sour bamboo shoots.

The following is a detailed introduction to the delicious stir-fried beef with sour bamboo shoots:

Ingredients: 250 grams of beef, 100 grams of sour bamboo shoots.

Excipients: 1 small piece of ginger, 1 small dish of chili oil, 4 shallots, 50 grams of peanut oil, 1 teaspoon of salt, appropriate amount of starch, 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of cooking wine, 3 drops of Sichuan pepper oil, 2 tablespoons of soy sauce.

Specific steps: 1. Prepare ingredients: 250 grams of beef leg meat, 100 grams of sour bamboo shoots, 4 chives, 1 small piece of ginger, 1 small dish of chili oil.

2. Cut the beef into thin slices, add an appropriate amount of starch, cooking wine, salt, soy sauce, oyster sauce, 3 drops of Sichuan pepper oil, mix well and marinate for 20 minutes for later use; Slice the ginger and chop the chives into pieces for later use.

3. Heat and add an appropriate amount of peanut oil.

4. After the oil is heated, add the marinated beef and stir-fry until it changes color.

5. Then add sour bamboo shoots and chili oil and stir-fry in turn.

6. After stir-frying well, add the chives and stir-fry a few times.

7. Finished product drawing:

The following is a detailed introduction to the delicious fried pork slices with sour bamboo shoots:

Ingredients: 312 grams of sour bamboo shoots, 238 grams of semi-fat lean pork.

Excipients: 2 slices of ginger, 1 teaspoon of salt, 1 teaspoon of sugar, appropriate amount of lard, appropriate amount of green onion, 1 teaspoon of starch.

Specific steps: 1. Rinse and slice the sour bamboo shoots, and cut the pork fat and lean separately. Cut the green onion into sections, and shoot the ginger slices into ginger puree.

2. The lard used to fry sour bamboo shoots is the fat meat that is bought back from the semi-fat and lean to fry the oil, and the fat is put in after the pot is heated and the oil is fried. If there is too much oil, you can put the oil up and leave it for stir-frying, leaving some oil in the pan.

3. Then put the lean meat down and stir-fry.

4. Then add the sour bamboo shoots and ginger paste and stir-fry for a while.

5. Then add an appropriate amount of starch water, a teaspoon of salt and a teaspoon of sugar. Cook until the soup is thick.

6. Sprinkle with chopped green onions, stir-fry the chopped green onions into the sour bamboo shoots, then turn off the heat and you're done. A very appetizing dish.

7. Finished product.

Ingredients: 200 grams of sour bamboo shoots, 200 grams of pig intestine.

Excipients: appropriate amount of oil, teaspoon salt, 1 teaspoon sugar, 1 teaspoon light soy sauce, teaspoon braised soy sauce, teaspoon cooking wine, 1 teaspoon oyster sauce, 5 chili peppers, 15 grams of ginger, 25 grams of green garlic, 20 grams of parsley, 15 grams of garlic.

How to fry the large intestine with sour bamboo shoots:

1. Prepare the ingredients and change all the knives for later use.

2. Heat the pot, add oil, and stir-fry the ginger and garlic.

3. Stir-fry in the large intestine, remember to make the heat larger, and let the large intestine stir-fry in the pot.

4. Dip the cooking wine along the edge of the pot to enhance the flavor and remove the fishiness, and then put it out for later use.

5. Stir-fry the garlic sprouts, parsley and red pepper in the pot.

6. Put in the large intestine and crispy sour bamboo shoots.

7. Add an appropriate amount of salt, sugar, light soy sauce, braised soy sauce, and oyster sauce (if you feel that the sourness is insufficient, you can add rice vinegar appropriately to enhance the taste).

8. Finally, put the garlic sprouts into the pot.

9. Stir-fry evenly over high heat to get out of the pot.

10. Stir-fry the large intestine with sour bamboo shoots.

Stir-fried pork belly with sour bamboo shoots is delicious, and the following describes the method:

Ingredients: 200 grams of sour bamboo shoots, 100 grams of pork belly, 1 spoonful of oil, 1 pinch of salt, 2 red peppers, 1 pinch of minced ginger.

Steps: 1. Finely chop the ginger and red pepper.

2. Cut the lean meat and fatty meat separately, and cut the sour bamboo shoots into minced ones for later use.

3. Heat the oil pan and stir-fry the minced ginger until fragrant.

4. Pour in the ginger and red pepper powder and stir-fry until fragrant.

5. Pour in the diced fatty meat and stir-fry the fat.

6. Pour in the lean ginger and diced sour bamboo shoots and stir-fry together.

7. Stir-fry until the minced meat changes color.

8. Pour in an appropriate amount of light soy sauce, sprinkle in salt, and stir-fry evenly.

9. Sprinkle in chopped green onion before cooking.

Stir-fried duck offal with sour bamboo shoots is delicious, and the specific production steps are as follows:

Ingredients: 3 duck gizzards, 3 duck hearts, 1 duck liver, 2 sour bamboo shoots, 3 cloves of garlic, 2 slices of ginger, 2 dried chilies, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of braised soy sauce, appropriate amount of cooking wine.

1. Wash the duck gizzards and duck hearts and duck livers and cut them into thin slices.

2. Soak the sour bamboo shoots.

3. Wash the sour bamboo shoots several times to remove the salt on the surface, and then slice them.

4. Finely chop the garlic, ginger and dried chilies.

5. Heat the pot, pour in an appropriate amount of oil, pour in the duck offal and stir-fry.

6. Then pour in the sour bamboo shoots and stir-fry a few times.

7. Pour in ginger, garlic and chili peppers and stir-fry for a while.

8. Pour in an appropriate amount of cooking wine, salt, and a small half bowl of water, and simmer for four or five minutes. Sour bamboo shoots are salty, don't add too much salt.

9. Open the lid, add some soy sauce and mix well, then reduce the juice.

10. When the juice is almost collected, put it on a plate.

The method of making sour bamboo shoots is to take the bamboo shoots and cut them into shreds, put them in clean water and rinse them, scoop them up and put them into a clean jar, press them hard, seal them, and put them for ten days and a half before they can be eaten. Do not get oil in the marinade. Sour bamboo shoots with chili peppers and salted peppers can be eaten raw, and sour bamboo shoots without ingredients can only be eaten after cooking.

Sour bamboo shoots are not only a condiment, but also a dish with a unique taste, which is fresh, sour, tender and crispy. No matter what dish you put in sour bamboo shoots, it will change the original flavor, which is wonderful. Sour bamboo shoots are boiled meat, and the fatty meat is not greasy at all.

It can also cook fish, beef, chicken, vegetables, etc.

Sour bamboo shoots are not only delicious and delicious, but also good for the body, the Dai family said: often eat sour bamboo shoots can **.

First of all, you must use the pot to dry the sour bamboo shoots, that is, do not put oil and salt at the beginning, the step of eating sour bamboo shoots is very important, and then you can cook, fried snails are also delicious, and boiled hot and sour fish is also delicious!

Sour bamboo shoots can be fried with pork belly, and the preparation is as follows:

Ingredients: sour bamboo shoots (one-third), pork belly (1 small piece) Accessories: red pepper (1 root), green onion (2 pieces).

Steps: 1. Wash the sour bamboo shoots and cut them into strips, cut the pork belly into thin slices, cut the green onion into sections, and cut the red pepper into shreds for later use;

2. Pour oil into a hot pan, and then put the pork belly into the frying oil;

3. Fry the pork belly, add the white sections of green onions and red pepper and stir-fry until fragrant;

4. Add the sour bamboo shoots and continue to stir-fry;

5. Finally, put the chopped green onion, seasoning, and remove from the pot.

Stir-fried beef with sour bamboo shoots:

Ingredients: 500 grams of sour bamboo shoots, 150 grams of beef.

Ingredients: oil, salt, sugar, soy sauce, soybean flour, shredded ginger, garlic chili paste.

Method: 1. Slice the sour bamboo shoots, dry the water for later use, and set aside the ginger shreds.

2. Add oil to the pot and add an appropriate amount of garlic chili sauce.

3. Add the sour bamboo shoots with dried water and stir-fry the sour bamboo shoots.

4. Add an appropriate amount of water, stir-fry, and add an appropriate amount of salt, sugar, soy sauce, and stir-fry evenly.

5. Set aside the sour bamboo shoots.

6. Remove the beef slices from the freezer that have been marinated in an appropriate amount of oil, salt, jelly bean flour, soy sauce for 30 minutes in advance.

7. Add oil to the pan, add shredded ginger and beef, and stir-fry for a while.

8. Add an appropriate amount of soybean flour slurry, pour the sour bamboo shoots into the pot and stir-fry for a while.

You can make fried clams with sour bamboo shoots in the following ways:Ingredients: 500 grams of razor clams, half a sour bamboo shoot, a red pepper, ginger, appropriate amount of garlic, 3 shallots.

Steps: 1. Wash and set aside.

2. Cut the bamboo shoots into strips.

3. Add shallots, garlic and ginger to the pot and stir-fry until fragrant.

4. Stir-fry the sour bamboo shoots until fragrant.

5. Add razor clams and fry until they are all open, add salt and monosodium glutamate, and stir-fry evenly with an appropriate amount of sugar.

6. Add green onion and stir-fry evenly.

7. Done. <>

8. Very tasty.

Prepare an appropriate amount of Dai sour bamboo shoots, soak the fungus, blanch it, and then pick it up for later use. 1 tablespoon oil stir-fry the bamboo shoots. Add fungus and salt, stir-fry evenly and you can get out of the pot. <

1. Prepare an appropriate amount of Dai-flavored sour bamboo shoots, and soak the fungus well.

2. Blanch the fungus, then pick it up for later use.

Stir-fry the sour bamboo shoots with a tablespoon of oil.

4. Add fungus and salt, stir-fry evenly and then you can get out of the pot.

Cut fresh bamboo shoots into thin slices, put them in glass or plastic bottles, fill the bottles with cold boiled water or rice washing water, and leave them for about a month. After taking it out, change the knife to talk about teasing and cutting into shreds, stir-fry in the pan without adding oil until the water is dry, and the pepper and garlic are finely chopped. Push the bamboo shoots aside, add peanut oil, add chili pepper and garlic and stir-fry for a while, add salt, oyster sauce and soy sauce to taste and stir-fry evenly.

1. Cut fresh bamboo shoots into larger slices, put them in glass bottles or plastic bottles, pour cold boiled water or rice washing water into the bottle, and leave them for about a month.

<>3. Push the bamboo shoots aside, add peanut oil, add chili pepper and garlic and stir-fry for a while, add salt, oyster sauce and soy sauce to season and stir-fry evenly.

1. Cut off the old part of the bamboo shoots, peel off the bamboo shoots, and shred the bamboo shoots.

2. After the bamboo shoots are processed, add raw water or filtered water, submerge the bamboo shoots, and press something on them to ensure that the bamboo shoots are all under the water surface.

3. After 24 hours of sourness, pour out the water in which the bamboo shoots are soaked and add salt.

4. After the salt is stirred evenly, the water will come out again, press the bamboo shoots tightly, and leave them at room temperature for 24 hours.

5. What is delicious to stir-fry sour bamboo shoots?

1) Ingredients: minced meat, sour bamboo shoots, millet spicy, ginger, garlic, salt, monosodium glutamate.

2) Method: After peeling the garlic, pat and chop into minced garlic, and chop the ginger into minced pieces. After the millet spicy is cleaned, cut into minced pieces, and cut the sour bamboo shoots into small pieces.

Put an appropriate amount of oil in the wok, heat it, and pour the minced meat into the pan and stir-fry. Then add millet spicy, ginger and garlic and stir-fry a few times. Finally, pour the sour bamboo shoots into the pot and stir well, add an appropriate amount of salt and monosodium glutamate to taste.

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.

The method of making punching and judging pickled pepper sour 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, squeeze out the water and set aside for reuse.

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.

Stir-fried chicken gizzard with sour bamboo shoots.

The first step is to prepare chicken gizzards, sour bamboo shoots, chopped peppers, green onions, ginger and garlic, flour and cooking wine.

The second step is to wash the chicken gizzard directly, cut it in half, put it in water, add salt and flour and soak it for 15 minutes.

In the third step, slice the sour bamboo shoots, shred the ginger, slice the garlic, and slice the chicken gizzards.