How to make pickled bamboo shoots, do you have to cook to make pickled bamboo shoots

Hello, I will introduce you to three home-style bamboo shoots!

The first is the stir-fried mountain treasures. The raw materials are pickled bamboo shoots, enoki mushrooms, and fungus. Slice the bamboo shoots and make the fungus good, after the oil pot is heated for 8, put the green onion and ginger shreds in the fryer, stir-fry the fragrance, pour in the bamboo shoots, fungus, enoki mushroom, stir-fry, add salt, soy sauce, pepper noodles, continue to stir-fry until 9 mature, add cooking wine and monosodium glutamate to get out of the pot.

It's a vegetarian dish, but the taste of the mountain is absolutely good

The second is stir-fried meat with bamboo shoots. Slice the tenderloin and slice the bamboo shoots. After the oil pan is heated for 8, stir-fry the tenderloin until it is broken, soak the bamboo shoots, and then add soy sauce, vinegar, peppercorn noodles, green onion and ginger shreds. Stir-fry until 8 mature, then add cooking wine and monosodium glutamate to get out of the pot.

The third is to peel bamboo shoots by hand. After the bamboo shoots are ready, serve on a plate. In a small bowl, add the horseradish and vinegar. When eating, peel off the skin of the bamboo shoots, take the bamboo shoots and dip the meat in the horseradish. That's called a fresh

There are several ways to eat, but I won't introduce them, typing is too tiring, and there is no reward

I hope mine can help you, if there is anything you don't understand, you can m me, it is my pleasure to help you! I wish you every success in enjoying your meal!! ~

Preservation: Due to the production reasons, there is generally no sealed packaging for dried bamboo shoots. Using the packaging at the time of purchase, it can generally be stored for half a year.

If you can store it sealed, it can achieve more than a year without mildew at a specific dryness. But this bamboo shoot is a "new thing", that is, after the new bamboo shoots come out every year, the bamboo shoots of the previous year will be black, soft, and lack fragrance if they are boiled and eaten. Therefore, it is recommended that you eat it all the time that year.

Last year's bamboo shoots, don't let go of this year's autumn is good. Friends in the city don't have a long time to boil, you can soak it once and store it in the freezer compartment of the refrigerator, and eat it as you go.

Soak and boil: soak in warm or cold water for 20 minutes, put it in a large pot (such as aluminum pot, iron pot, casserole, etc.), add water to completely submerge the bamboo shoots, cover (can not add a high-pressure lid), add salt, put it on a fierce fire and cook for 30 minutes, when all the bamboo shoots are swollen, take the pot and rinse it with water. Add salt and white wine, cook without cover, and rise for 30 minutes.

Pour it into a basin and scrub it (the water is not yellow) and cook as you like.

Description: Salt is added for desulfurization at high temperatures. The purpose of adding wine is to soften the bamboo shoots, so you can only do this with the slightly older sections. The bamboo shoots processed by this method can guarantee the characteristics and taste of Foshan bamboo shoots.

YesFresh bamboo shoots are shelled and washed, and boiled in water for 5-10 minutes.

Soak bamboo shoots. <>

Fresh bamboo shoots, soaked to make a flavor, crisp and sweet and sour, is a delicious dish to drink.

Ingredients: 500g fresh bamboo shoots

Dried chili pepper 10g

A pinch of peppercorns.

Ginger a pinch Garlic 3--5 pcs.

2 grass fruits.

The practice of soaking bamboo shoots.

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

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Boiling water, put in, dried pepper, Sichuan pepper, appropriate amount of salt, wait for the water to cool and then add ginger, garlic, grass fruit.

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After the bamboo shoots are initially processed, they are placed in the prepared water.

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Add a little salt, salt, and white wine on your head, and you can eat it after leaving it for a week.

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No, you don't. Bamboo shoots only need to be blanched with water and washed several times before cooking, which will help remove the bitter taste of bamboo shoots. When the bamboo shoots are preserved, they are marinated and placed in a ventilated and dry place.

Or seal it and place it in the refrigerator for refrigeration, but don't keep it for too long, otherwise the moisture inside will be lost, which will affect the taste.

Soaked bamboo shoots can be boiled in boiling water and removed for later use, do not get wet with raw water. You can also soak it directly in salt water, put some high liquor, and pay attention to the bamboo shoots to sink in the salt water, so that it will not be bad.

Bamboo shoots should be boiled in water in advance, which can remove the bitter taste in the bamboo shoots and then use them to fry will be very fragrant.

How long do bamboo shoots need to be soaked before eating?

The method of soaking bamboo shoots is as follows:Ingredients: bamboo shoots, pickled peppers, glass bottles, pots, salt, sugar, white vinegar, water.

1. Pickled bamboo shoots are a home-cooked pickled dish, so prepare the required ingredients first.

2. Blanch the washed bamboo shoots in boiling water, then drain the silver and cut it into sections.

3. Put pickled peppers and bamboo shoots into a container, sprinkle with salt, sugar and white vinegar, which is the juice for making pickled bamboo shoots.

4. Then pour in pickled pepper water and cool white boil, be sure to submerge the bamboo shoots, so that the bamboo shoots will be soaked better. Then seal it well and leave it in a cool place for a while, about a week or so.

5. The prepared soaked bamboo shoots, sour and spicy, can be eaten directly on a plate.

The materials to be prepared are bamboo shoots, dried peppers, Sichuan peppercorns, ginger, garlic, and grass to prepare fruits, and the correct method is as follows:

1. Remove the shell of the bamboo shoots, destroy them and wash them for later use.

2. Put dried pepper and Sichuan pepper in boiling water, and add ginger, garlic and grass fruit after the water cools.

3. After the initial processing of the bamboo shoots, put them into the prepared water.

4. In this way, after sealing and soaking for a week, it can be eaten.

It is more delicious to soak bamboo shoots with pickled peppers, and the specific methods are as follows:

Ingredients Tools: bamboo shoots, pickled peppers, salt, sugar, white vinegar, containers.

1. Wash the bamboo shoots, remove the dust on them, and place them neatly.

2. Blanch the washed bamboo shoots like boiling water, then remove and drain the water and cut them into sections.

3. Prepare the pickled peppers, put them in a container, sprinkle with salt, sugar and white vinegar, which is the juice for making pickled bamboo shoots.

4. Put in the bamboo shoots, then pour in the pickled pepper water and cool white boil, be sure to submerge the bamboo shoots, so that the bamboo shoots will be soaked better. Then seal it and put the empty manuscript in a cool place for a period of time, about a week or so.

5. After the placement is over, you can open the seal, and a fragrant soaked bamboo shoot is ready.

The ingredients needed to soak bamboo shoots are: fresh bamboo shoots, appropriate amount of Sichuan pepper, appropriate amount of ginger, dried chili, grass fruit, garlic, edible salt, and white wine to prepare the bent ridge. Here's how:

1. Remove the shell of the fresh bamboo shoots that have just been dug up, then wash them, boil them in boiling water for 6 to 10 minutes, and then rinse them in cold water for a whole day, and then they can be used for imitation seepage.

2. Pour boiling water into a plastic bucket for soaking bamboo shoots, then add an appropriate amount of Sichuan pepper, dried chili pepper and edible salt, and wait until the water is cool and then add an appropriate amount of ginger, grass fruit and garlic.

3. After the bamboo shoots are initially processed, they are put into the configured plastic bucket.

4. Finally, add a little edible salt and liquor, cover the bottle and leave it for a week or so to eat.

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.

1. Raw materials and boiling, pickled bamboo shoots are best to choose fresh bamboo shoots picked back 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, 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 be used to collude with 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.