How to make salted bamboo shoots delicious, how to eat bamboo shoots pickled with salt

Shred the bamboo shoots for later use, shred the tenderloin, add cornstarch cooking wine and stir well. Heat the pot and put cold oil, stir-fry the shredded meat in the hot oil, add a little salt, and put it out of the pot for later use. Put the oil in the pan again, add the bamboo shoots, green onions, ginger and garlic shreds and stir-fry together, and add a little light soy sauce or soy sauce.

Add shredded meat and stir-fry out of the pan. <

The practice of stir-frying meat with pickled bamboo shoots:

1. Shred the bamboo shoots for later use, shred the tenderloin, add cornstarch cooking wine and stir well.

2. Heat the pot and put cold oil, heat the oil and stir-fry the shredded meat, add a little salt, and put it out of the pot for later use.

3. Put oil in the pot again, add bamboo shoots, green onions, ginger and garlic shreds and stir-fry together, and add a little light soy sauce or soy sauce.

4. Add shredded meat and stir-fry out of the pan.

1. Ingredients: 1000 grams of bagged salted bamboo shoots, 200 grams of soybean soy sauce, 50 grams of rock sugar, 10 grams of dried chili pepper, 5 grams of Sichuan pepper, 1 star anise, 5 grams of tangerine peel, 50 grams of water.

2. Remove the old roots of the bamboo shoots, cut them into slices about centimeters thick, and bring to a boil in a pot under cold water.

3. Keep the heat and continue to cook for 5 minutes, completely remove the oxalic acid contained in the bamboo shoots, and cook the bamboo shoots thoroughly.

4. Find a bamboo plaque and put it outside to dry in the sun on a sunny day, and basically it can be collected after shrinking in two days.

5. Put all the ingredients in the pot, bring to a boil over high heat, then turn to low heat and boil for 5 minutes to bring out the flavor of the spices.

6. Stir from time to time to prevent the bottom from being mushy. When the soy sauce is boiled until it hangs on the spoon, it can have a certain viscosity.

7. Prepare a container, put the bamboo shoots in, and then pour the boiled soy sauce while it is hot.

A homely practice of salted bamboo shoots.

1. Ingredients: fresh bamboo shoots, salt, white sugar, chicken essence, light soy sauce, cooking wine, cinnamon.

2. Peel the fresh bamboo shoots into the pot, add an appropriate amount of water and all the seasonings.

3. Bring to a boil over high heat, simmer over medium heat for more than 40 minutes, and then turn to low heat and cook for as long as possible.

4. Remove from the pot. When the weather is hot, you need to return the salted bamboo shoots to the pot every 1-2 days, and boil them for about half an hour after boiling, which makes the salted bamboo shoots softer, more cooked and more flavorful while disinfection and sterilization.

1. Ingredients: 250 grams of bacon meat, 250 grams of pork, 500 grams of bamboo shoots.

2. Seasoning: 15 grams of salt, 20 grams of monosodium glutamate, 5 grams of green onions, 5 grams of ginger, 25 grams of cooking wine.

3. Method: Wash the salted meat and fresh meat, cut it into pieces, put it in a pot, add water to boil, pour it out, and wash it again.

4. Wash the bamboo shoots and cut them into pieces.

5. Put the pot into the water again, add the salted meat, fresh meat, green onion, ginger, salt, rice wine and boil, skim off the foam, cover and cook until the meat is crispy.

6. Put in the bamboo shoots and cook, then pick out the ginger and shallots, add monosodium glutamate and stir well.