How to make salted bamboo shoots, how to eat salted bamboo shoots

1. Raw materials and boiling.

Usually pickled bamboo shoots are best to choose the fresh bamboo shoots picked up on the same day, after removing the shell and roots, put water in the pot to boil, put the bamboo shoots into the pot to boil, boil the bamboo shoots in the pot, cook must use high heat, not too short when cooking, to cook the bamboo shoots thoroughly.

2. Cooling of bamboo shoots.

The best way is to put the boiled bamboo shoots directly into cold water to cool down, at this time we must pay attention to protect the tips of the bamboo shoots, and the spring shoots need to use bamboo cuttings to collude with the inner section.

3. Sterilization. Usually pickled bamboo shoots, sterilization is also an important step, after the bamboo shoots are cooled down, they should be taken out and put into a special fungicide, such as sodium hypochlorite and bleaching powder solution are common fungicides, bamboo shoots should be soaked in the fungicide for more than half an hour, and after soaking, they can no longer be in contact with raw water.

4. Pickling of bamboo shoots.

Put the sterilized bamboo shoots into the tank, to a layer of salt and a layer of bamboo shoots back and forth, and finally inject water, directly pickled, the bamboo shoots should be all submerged in salt water, and finally the cylinder is sealed, after a period of time the bamboo shoots inside can be pickled, take them out and dry them after it is our common dried bamboo shoots, you can cook according to your own needs when eating.

1) Materials. Appropriate amount of spring bamboo shoots, appropriate amount of pork tenderloin, appropriate amount of seasoning salt, a little chicken essence, an appropriate amount of green onion, a little garlic, a little cooking wine, a little light soy sauce, a little sesame oil, a little sugar, a little pepper, an appropriate amount of rice wine, and an appropriate amount of tempeh.

b) Practice. 1. Fresh spring bamboo shoots, peel the skin and cut into shreds;

2. Shred the tenderloin, and use light soy sauce, sugar, cooking wine, pepper and rice wine to taste;

3. Heat oil in a pan and stir-fry minced garlic and tempeh;

4. Add the loin and stir-fry for 2 minutes;

5. Add shredded bamboo shoots and red peppers, stir-fry over high heat for 5 minutes;

6. Add salt, sesame oil, chicken essence to taste, sprinkle some chives and eat.

There are many ways to eat salted bamboo shoots, let's take a look at the steps of soy sauce salted bamboo shoots:

Ingredients: 1000 grams of salted bamboo shoots in a bag, 200 grams of soybean soy sauce, 50 grams of rock sugar, 10 grams of dried chili peppers, 5 grams of Sichuan peppercorns, one star anise, 5 grams of tangerine peel, 50 grams of water.

Step 1: Remove the old roots of the bamboo shoots, cut them into slices about centimeters thick, and bring them to a boil in a pot under cold water.

Step 2: 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.

Step 3: Find a bamboo plaque and put it outside to dry in the sun on a sunny day, basically it can be harvested after shrinking like this in two days (two large bamboo shoots are dried so much at the end).

Step 4: 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.

Step 5: Stir from time to time to prevent the bottom from sticking. When the soy sauce is boiled until it hangs on the spoon, it can have a certain viscosity.

Step 6: Prepare a container, put the bamboo shoots in, and pour the boiled soy sauce while it is hot.

At this time, the bamboo shoots can frantically absorb the juice of the soy sauce, and the flavor will gradually become thicker. Sealed in the refrigerator, generally 1 week can be eaten.

Bamboo shoots can also be dried directly without cooking, and the latter practice is the same. But this kind of soy sauce and salted bamboo shoots must be cooked when eating. When I was a child, I put it on top of rice and steamed it together like a steamed umeboshi dish. The taste is crispier and fresher than cooked soy sauce bamboo shoots.

If there is no drying condition, you can put it in the room to dry it slowly, or you can put it in the oven to dry it at low temperature. It's just that the dried bamboo shoots made in this way don't taste as good as natural drying.

It is better to use more rock sugar, because soy sauce is very salty, and it is all about rock sugar to balance the taste. Chili peppercorns can be placed selectively, but star anise and tangerine peel must be there.

Generally speaking, salted bamboo shoots in soy sauce taste best after soaking for a month. When eating, use clean and oil-free chopsticks to pick it up, and put it in the refrigerator to keep it for more than half a year.

The best way to eat salted bamboo shoots with soy sauce is fried rice. Cut it into small cubes as a side dish, put it in the pot with rice, and then drizzle it with soy sauce with some pickled bamboo shoots and stir-fry well.

Ingredients: Ingredients.

100g of salted bamboo shoots

Tofu 300g auxiliary oil.

Appropriate steps. 1.Prepare salted bamboo shoots, wash them and cut them short.

2.One piece of lactone tofu set aside.

3.Remove from the pan and fry the tofu.

4.Turn over and continue frying.

5.Add the salted bamboo shoots.

6.Add a little water and cook for a while.

7.Remove from pan and serve.

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.

Ingredients: 100g of winter bamboo shoots (peeled), 100g of bacon, 20g of red pepper, 50g of garlic sprouts, 10g of ginger

Seasoning: 2g salt, 3g chicken essence, 5g steamed fish soy sauce, 3g dark soy sauce, 3g sesame oil cooking process.

Step 1 Slice the salted pork, remove the winter bamboo shoots and slice them, cut the garlic sprouts, slice the red pepper, and slice the ginger.

Step 2 Blanch the bacon and drain, blanch the bamboo shoots in the original pot for about 2 minutes.

Step 3 Put a little oil in the pot, add the salted pork slices, stir-fry the oil until fragrant, add ginger, garlic and red pepper and stir-fry until fragrant.

Step 4 Stir-fry the bamboo shoots slightly, quickly add salt, chicken essence, steamed fish soy sauce, turn over twice, pour sesame oil and stir evenly, and remove from the pot.

1. Prepare two spring bamboo shoots, one piece of bacon, two or three peppers, and a few cloves of garlic.

2. Blanch the spring bamboo shoots after the water is boiled. Generally, bamboo shoots will have an astringent taste, and oxalic acid can be removed by blanching, reducing most of the astringency. Tips: Vegetables are generally blanched with boiling water, which is the opposite of meat, because to keep vegetables crisp and tender, blanching time should not be too long.

3. Boil the bacon in water to remove the dust and salt on the surface of the bacon. It also makes the bacon a little softer and not too chewy.

4. The boiled bacon is cleaned several times with water and set into slices, this kind of fat and thin bacon is the best to eat, not greasy, full of flavor.

5. Heat the pan with cold oil, first stir-fry the pepper, ginger and garlic over medium-low heat until fragrant.

6. Add the bacon and stir-fry until the bacon is a little oily.

7. Add spring bamboo shoots, stir-fry over high heat, add a little cooking wine, a little light soy sauce to taste, generally bacon is relatively salty, no need to add salt. Then add boiling water, cover and simmer.

8. Cook until the bacon becomes soft and the spring bamboo shoots are ripe, you can put them on a plate and eat them.

It's another warm homesickness. It is a perfect blend of the flavor of bacon fermented over time and the fragrance of bamboo shoots. The bacon is not greasy, thin and does not stuff the teeth, and when you chew, you seem to see the firewood burned when you were a child beating in front of your eyes.

The smoky flavor of the bacon is quickly cooked over high heat and permeates the entire dish. The bamboo shoots bring the freshness and tenderness of the whole spring, combined with the meaty flavor of bacon, and the aroma is overflowing when you bite into it. With heart, with heat, with time, delicious natural brewing.

Soak the bamboo shoots in clean water, tear them vertically from the middle and wash them, blanch them in a pot of boiling water for a while, and drain the water. 2. Cut the blanched bamboo shoots into cubes. 3. Wash the bacon and cut into cubes.

Main ingredients: 250 grams of bacon meat, 250 grams of pork (fat and lean), 500 grams of bamboo shoots Seasoning: 25 grams of cooking wine, 5 grams of ginger, 5 grams of green onions, 15 grams of salt, 20 grams of monosodium glutamate.

How to make:1Wash the bacon and fresh meat, cut it into pieces, put it in a pot, add water to boil, pour it out, and wash it again;

2.Wash the bamboo shoots and cut them into cubes;

3.Re-put water in the pot, add salted meat, fresh meat, green onions, ginger, salt, bring the rice wine to a boil, skim off the foam, cover and cook until the meat is crispy;

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

Wash the bamboo shoots and cut the hob pieces, pour oil into the pot, pour the washed but small pieces of salted meat into the high heat, stir-fry, pour in the bamboo shoots and continue to stir-fry, add an appropriate amount of water, cover the pot and burn, after the fire boils, turn to low heat and continue to burn, and you can get out of the pot after a few minutes of low heat.

Cuisine and efficacy: Shanghai cuisine.

Taste: Salty umami.

Process: Pickled.

Ingredients for roasting bacon with bamboo shoots:

Ingredients: 250 grams of bacon meat, 250 grams of pork (fat and lean), 500 grams of bamboo shoots Seasoning: 25 grams of cooking wine, 5 grams of ginger, 5 grams of green onions, 15 grams of salt, 20 grams of monosodium glutamate Bamboo shoots roasted salted meat Characteristics:

The soup is thick and mellow, and the flavor is attractive.

Teach you how to make bamboo shoots and bacon, and how to make bamboo shoots and baconed meat to be delicious1Wash the bacon and fresh meat, cut it into pieces, put it in a pot, add water to boil, pour it out, and wash it again;

2.Wash the bamboo shoots and cut them into cubes;

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

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