How to make pickled bamboo shoots, and what is the production method of pickled bamboo shoots?

Bamboo shoots believe that everyone will often eat fresh and tender bamboo shoots in life, fried in the pot is not only very refreshing, but also makes people feel particularly delicious is also a natural vegetable, for high blood pressure, heat clearing and detoxification, has a very good effect, let's learn about the practice of soaking bamboo shoots.

Pork ribs, fresh bamboo shoots, bamboo clams, shrimp, fish fillet, 1 handful of chopped green onion, celery beads, shredded ginger, salt, white pepper, shallots.

Method. 1.Prepare a pot of water to roll down the pork ribs, after boiling, pick up the miscellaneous bubbles and turn to medium heat, and cook the fresh bamboo shoots for about 40 minutes to form the soup base of fresh bamboo shoots and pork ribs.

2.Add bamboo clams, shrimp, fish slices and shredded ginger to the soup base of fresh bamboo shoots and pork ribs (pick up and set aside when blanched), and add a little salt to the soup to taste.

3.Take a bowl and put in the boiled white rice, spread all kinds of seafood and sprinkle some chopped green onions, celery beads, and crispy shallots, and then pour it on the hot soup with fresh bamboo shoots.

Tips. Feel free to sprinkle pepper, sesame oil or chili pepper before serving.

Spicy and sour, very flavorful, refreshing and very oily, very suitable for ** people.

Material. Small spring shoots, small half bottle of pickled pepper (with juice), 1 teaspoon of white vinegar.

Method. 1. Remove the bamboo shoots, pinch off the old ones, cut them in two, boil them in boiling water for five minutes, remove them, and let them cool.

2. Soak a small half bottle of pickled pepper (with juice) and a small spoon of white vinegar (it is best to refrigerate overnight).

In the above article, the method of soaking bamboo shoots is very simple, and it can be used as a condiment in life, especially by many young friends.

Homemade pickled pepper fresh bamboo shoots, the taste is very good.

Ingredients: 3 fresh bamboo shoots.

Excipients: appropriate amount of salt, a little pickled pepper.

The practice of self-pickled sour bamboo shoots:

1. Prepare bamboo shoots.

2. Peel off the outer skin.

3. Cut into slices (pay attention to the hands and tools should not be stained with oil when cutting).

4. Soak in water for half a day. And change the water a few times.

5. Then put it into the jar, add salt, tap water and an appropriate amount of pickled pepper (the salt water must be relatively salty, the jar should be cleaned in advance, and the oil should not be sticky). After soaking for about 20 days, it will be very sour.

6. Finished products.

1. Prepare ingredients: fresh bamboo shoots, dried chilies, ginger, Sichuan pepper, garlic, grass fruits. 2. Remove the shells and wash the fresh bamboo shoots, boil them in water for 5-10 minutes, remove from the pot, rinse them in water for a day, and set aside.

3. Boil water in a pot, add dry pepper, Sichuan pepper, and an appropriate amount of salt, and add ginger, garlic, and grass fruit after the water cools. 4. After the bamboo shoots are initially processed, put them into the prepared water. 5. Add a little salt and liquor, and let it go for a week before eating.

1. Prepare ingredients: fresh bamboo shoots, dried chilies, ginger, Sichuan pepper, garlic, grass fruits.

2. Remove the shells and wash the fresh bamboo shoots, boil them in water for 5-10 minutes, remove from the pot, rinse them in water for a day, and set aside.

3. Boil water in a pot, add dry pepper, Sichuan pepper, and an appropriate amount of salt, and add ginger, garlic, and grass fruit after the water cools.

4. After the bamboo shoots are initially processed, put them into the prepared water.

5. Add a little salt and liquor, and let it go for a week before eating.

Answer step 1: Peel off the skin of the bamboo shoots, prepare 100 grams of wild pepper, 20 grams of millet spicy, and 75 grams of salt; Step 2: Open the water in the pot and boil the bamboo shoots for 1 minute until 8 mature, remove them and let them cool naturally; Step 3, add two-thirds of cold boiled water or purified water to a waterless and oil-free glass bottle, put in millet spicy, pickled wild pepper, rock sugar, salt (25 grams of salt in 1 kg of water), a little high liquor, cool bamboo shoots, and seal and store for 2 days.

The method of making pickled bamboo shoots is as follows:

Ingredients: 500g bamboo shoots.

Excipients: appropriate amount of salt, appropriate amount of sour soup.

1. Peel off the outer skin of the bamboo shoots, scrape off the outer coat with a knife to connect the protruding parts, so that the taste will be better, clean up all the bamboo shoots in turn, and rinse them with water to wash off the remaining mud and other impurities, and set aside.

2. Divide all the bamboo shoots into two from top to bottom, prepare a large pot, put the bamboo shoots under cold water, increase the firewood, blanch the water, stir with a shovel after the water is boiled, let the bamboo shoots be fully heated, and blanch for about 5 minutes.

3. Blanch the bamboo shoots out and put them into the drain, drain the water, and then add the sour soup made in advance to the cleaned earthen jar, and put the bamboo shoots into the jar.

Tips for soaking dried bamboo shoots

1. Clean the prepared dried bamboo shoots, then put the bamboo shoots into the pressure cooker or rice cooker, add an appropriate amount of water to the pot, and the water can cover the bamboo shoots; After adding water, cover the pot and simmer for about 20 minutes.

2. Put the dried bamboo shoots into the basin, add an appropriate amount of boiling water to the basin, add a spoonful of baking soda, stir well with chopsticks, then cover it with a lid and soak it for about an hour.

As a traditional ingredient, pickled bamboo shoots are nutritious and delicious, and are widely used in Chinese dishes. Especially in spring, the listing of pickled bamboo shoots has become one of people's favorite dishes. So, how do you make delicious bamboo shoots at home?

Here's how to make bamboo shoots at home.

Preparation of materials. Before making pickled bamboo shoots, you need to prepare enough ingredients, including fresh asparagus, salt, white vinegar, sugar, star anise, cinnamon, Sichuan peppercorns, etc. When choosing asparagus, you should choose one that is fresher, bright green in color and harder in texture.

Soak in water treatment. Put fresh asparagus in clean water and wash it first. Then break the asparagus, remove the old roots and dead leaves, cut the bamboo shoots into small pieces of about 5-6 cm, and set aside.

Then take a large bowl, add plenty of water and an appropriate amount of salt, and soak the asparagus in the bowl for 20-30 minutes to allow it to fully absorb the salt. During the process of soaking in water, it is necessary to pay attention to the fact that the time of soaking in water should not be too long, so as not to make the asparagus too salty.

Pickled. Scoop up the soaked asparagus, rinse it with water, and then put the asparagus in a clean glass bottle. Add white vinegar, an appropriate amount of sugar, star anise, cinnamon, pepper and other spices to the asparagus jar, seal the bottle cap and gently shake it evenly and stir.

If you like to eat heavy pickled bamboo shoots, you can add more salt and sugar, and if you like to eat spicy bamboo shoots, you can add an appropriate amount of chili pepper and ginger.

Refrigeration. Seal the bottle of the prepared bamboo shoots and store them in the refrigerator, which generally takes 7-10 days to fully penetrate the flavor of the bamboo shoots. The temperature in the refrigerator should be controlled between 0-5, too high or too low will affect the taste and quality of the bamboo shoots.

Serving Advice. Pickled bamboo shoots are a low-calorie, high-fiber nutritious ingredient that is mostly used to cook cold and hot dishes. When cooking bamboo shoots, you can mix and match them according to your personal preference.

For example, you can make a coleslaw with pickled bamboo shoots and chicken, or you can cook a variety of dishes such as scrambled eggs with ham and asparagus. In addition, due to the rich nutrition of the bamboo shoots, people who are obese or have a history of high blood pressure and diabetes can eat bamboo shoots in moderation.

Tips: In the process of making bamboo shoots, it is necessary to pay attention to hygiene and quality shelf. When using a glass bottle to make bamboo shoots, blanch the bottle with boiling water and then dry it before putting in the bamboo shoots.

The asparagus should be dried and free of liquid. During the production process, avoid using separate cups or basins and other utensils to avoid cross-infection and contamination of the bamboo shoots. Mountain Old".

1. Raw materials and boiling, it is best to choose 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, cook must use high heat when cooking, not too short when cooking, and orange finches cook the bamboo shoots thoroughly;

2. Cooling of bamboo shoots, take out the bamboo shoots for cooling treatment after cooking, put the boiled bamboo shoots into cold water to cool down, pay attention to protect the bamboo shoots of the bamboo shoots, and the spring shoots need to use bamboo cuttings to collude the inner section;

3. Sterilization, take out the bamboo shoots after cooling down and put them into the special fungicide, soak the bamboo shoots in the fungicide for more than half an hour, and take them out after soaking and can no longer contact the raw water;

4. Put the sterilized bamboo shoots into the tank, staggered back and forth with a layer of salt and a layer of bamboo shoots, and finally inject clean water, pickle directly, and the bamboo shoots should be submerged in salt water, and finally seal the cylinder.

1. Raw materials and boiling, when pickling bamboo shoots, it is best to choose fresh bamboo shoots picked up on the same day, after removing the shell and roots, put water in the pot to boil, Kuan Lao Bu put the bamboo shoots into the pot to cook, when cooking, you must use high heat, not too short when cooking, and cook the bamboo shoots thoroughly;

Containing jujube 2, the cooling of bamboo shoots, the bamboo shoots are taken out for cooling after cooking, and the boiled bamboo shoots are put into cold water to cool down, paying attention to protecting the tips of bamboo shoots, while spring bamboo shoots need to be used to collude with bamboo cuttings;

3. Sterilization, take out the bamboo shoots after cooling down and put them into the special fungicide, soak the bamboo shoots in the fungicide for more than half an hour, and take them out after soaking and can no longer contact the raw water;

4. Put the sterilized bamboo shoots into the tank, a layer of salt and a layer of bamboo shoots back and forth, and finally inject clean water, pickle directly, the bamboo shoots should be submerged in salt water, and finally the cylinder is sealed.