How to make bamboo shoots, will you not eat it has a sour taste?

Braised bamboo shoots and mushrooms in oilCategory: Lu cuisine Process: Braised Taste:

Salty and sweet Eat: Chinese food|Dinner Taste: Crisp winter bamboo shoots, soft mushrooms, yellow and black, bright color, salty, fresh and sweet.

Ingredients for braised bamboo shoots in oil Ingredients: 300 grams of winter bamboo shoots 200 grams of shiitake mushrooms (fresh) Seasoning: 20 grams of vegetable oil 3 grams of Sichuan pepper 5 grams of green onions 5 grams of ginger 3 grams of salt 2 grams of monosodium glutamate 5 grams of white sugar Braised bamboo shoots mushroom method 1

Winter bamboo shoots cut into long slices 2Cut off the stems of the shiitake mushrooms and blanch them in boiling water 3Heat the pot with oil, put in the peppercorns, fry the fragrance, take out the peppercorns, do not take out the peppercorns, and cook the winter bamboo shoots 500 grams of winter bamboo shoots Accessories:

Pork (lean) 50 grams Mustard 25 grams Seasoning: 1 gram of monosodium glutamate 4 grams of salt 50 grams of Jiang rice wine 25 grams of sesame oil 150 grams of lard (refined) Dry stir-fried winter bamboo shoots method 1Wash the bamboo shoots, drain the water, and cut them into strips 4 cm long and 1 cm wide

Wash and chop the lean pork and set asideWash the mustard, chop and set aside. 4Put the frying spoon on the fire, burn the lard until it is 60% hot, put in the winter bamboo shoots and fry them until they are light yellow, pour in the colander and drain the remaining oil 5

Leave the bottom oil in the original spoon, put in the minced meat, stir-fry with the winter bamboo shoots, then put in the mustard, and stir-fry until the skin of the winter bamboo shoots is wrinkled Red oil lettuce shredded method.

Ingredients for making red bead quail eggs and hostel shoots Ingredients: 500 grams of carrots 300 grams of quail eggs 200 grams of corn shoots (canned) Seasoning: 25 grams of salt 5 grams of monosodium glutamate 15 grams of cooking wine 5 grams of pepper 5 grams of ginger 20 grams of green onions 45 grams of lard (refined) 4 grams of starch (corn) 4 grams of red beads quail eggs and jade shoots Method 1

Wash and peel the carrots, cut them into 2 cm long segments, cut them into abacus beads, blanch them in boiling water, and then soak them in water to cool 2Cook the quail eggs and peel them, cutting the large end into 3The jade shoots choose the same length as the spare 4

Peel and wash the green onions, cut into sections, mix fresh asparagus with pepper oil, and practice 1Put the peppercorns in a hot oil pan and fry the pepper oil for later use.

2.Peel off the skin of fresh asparagus, cut it into pieces and simmer in vegetarian stock (100g).

3.Heat the pan and add oil, burst the asparagus thoroughly, add an appropriate amount of vegetarian stock (100g) and peppercorn oil, and pour on the glass and serve on the plate.

4.Chop the cooked carrots and sprinkle them on top of the asparagus and garnish with carrot flowers.

Here are the ones for you first.

Soak in water the day beforehand. Take it out when you use it.

The reason why sour bamboo shoots will smell is that sour bamboo shoots will ferment during the brewing process, and the smell will be produced during the fermentation process.

After fermentation, aerobic bacteria and anaerobic bacteria cooperate, and the sugars and proteins in the fresh bamboo shoots are fermented and converted into various amino acids, organic acids, aldehydes, alcohols and other substances.

The content of cysteine and tryptophan in the original fresh bamboo shoots decreased, which was converted into other substances, and cysteine became the metabolite of acid bamboo shoots: hydrogen sulfide, which is an odor substance present in the fart. Hydrogen sulfide is described in chemistry books as the smell of rotten eggs, which is the signature smell of Guangxi sour bamboo shoots.

Precautions for storage of sour bamboo shoots

It should be noted that sour bamboo shoots can be sealed in the refrigerator for storage. If it is a sour bamboo shoot that is sealed and preserved, there is no problem with keeping it for a year, but if it is a sour bamboo shoot that has been exposed to air, it is recommended to eat it within a week, otherwise it will easily deteriorate.

Sour bamboo shoots can be said to be the soul of snail noodles, Guangxi people love to eat sour bamboo shoots, this food is not only snail noodles, but also stir-fried vegetables. Generally speaking, sour bamboo shoots can be stored for a long time if they are not exposed to air, and can be stored for up to a year.

The above content refers to Encyclopedia - Sour Bamboo Shoots.

It is normal for fresh bamboo shoots to have a sour taste.

Fresh bamboo shoots contain more oxalic acid, and there will be obvious sour and astringent taste when eating, you can soak fresh bamboo shoots in water before eating, so that you can effectively remove this sour and astringent taste.

Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Each 100g of fresh bamboo shoots contains dry matter, protein, carbohydrates, cellulose, fat, calcium, phosphorus, 56mg, iron, multivitamins and carotene, which is more than twice as high as that of Chinese cabbage.

Because the pickling process of sour bamboo shoots needs to maintain a certain humidity and temperature, it creates conditions for the reproduction of microorganisms. If the curing environment is not up to standard or the strict hygiene requirements are not met, there will be an overgrowth of bad bacteria and microorganisms, and even spoilage, resulting in unpleasant odors.

The spoilage of sour bamboo shoots is often a metabolite of microorganisms, and the odor produced is mainly related to the metabolites of bacteria and yeasts. One of the main metabolites is ammonia, which is often referred to as odorous gases, which also produces sulfur compounds and aromatic alcohols. In addition, if the vinegar and other seasonings used have not undergone strict hygiene standards, it may also cause the sour bamboo shoots to stink.

In addition, if sour bamboo shoots are stored for too long, they are also prone to spoilage and smell. Therefore, when you notice that sour bamboo shoots smell bad, you should stop eating them to avoid affecting your health.

A while ago, I was a little hungry for old friend noodles, and I couldn't eat them here in Beijing, so I had to buy a pack of Guangxi sour bamboo shoots online and make them myself. I posted a micro headline, and then a friend asked me that he had also bought sour bamboo shoots before, fried them himself, and found that the taste was very sour, and the taste was not crisp at all, soft, not very delicious, and different from what I ate outside, and then asked me if the sour bamboo shoots sent to him by the store were not very good. I asked him how he fried them, and he told me that he rinsed the sour bamboo shoots he bought with water and then cut them into slices and stir-fried them directly in oil.

Herein lies the problem. Many of the sour bamboo shoots we bought online have been soaked for a long time, so the sour taste is stronger and the taste is more rushing. The correct way should be to buy the sour bamboo shoots, wash them with water first, and then cut them into thin slices.

Let's not be in a hurry to fry in the pot, first blanch the sour bamboo shoots in water, then rinse them with water several times, filter the water, and then start frying.

The first is stir-fried chili with sour bamboo shoots.

This is the easiest way to eat, although it is simple, but I guess there are many friends in Guangxi who are drooling just by hearing these words, right? According to the method I just said, first stir-fry the sour bamboo shoots for later use. Then heat the oil in the pan, after the oil is hot, put the minced garlic and fry until fragrant, add the sour bamboo shoots and stir-fry, then come two spoons of Guangxi's garlic chili sauce, if not, you can also come two spoons of oil and spicy seeds, then add a little salt, light soy sauce to taste, and finally sprinkle in an appropriate amount of white sugar to enhance the flavor, you can get out of the pot.

Stir-fried sour bamboo shoots with chili peppers and a bowl of porridge are a perfect match.

The second type, old friend fans.

In 2007, Laoyou noodles were selected into the first batch of 26 intangible cultural heritage lists announced by Nanning, and they are the "four major rice noodles" in Guangxi along with snail noodles in Liuzhou, Guilin rice noodles in Guilin, and fried rice noodles in Wuzhou. Sour, spicy, salty and fragrant, it has the effect of driving away wind and cold, and awakening the taste. Here's how:

Season the lean meat with cooking wine, salt, sugar, light soy sauce, tender meat powder, and pepper, then heat the oil, add minced garlic, minced ginger, garlic chili sauce and tempeh to stir-fry until fragrant, and then put the marinated lean meat into the pot and fry until it changes color, and then you can put our sour bamboo shoots in and fry it (the sour bamboo shoots are best processed with the method I introduced above). After stir-frying the fragrance, add stock or water to boil, then put the rice noodles into the pot and boil them, and then put some lettuce or water spinach (you can also add your favorite vegetables), you can get out of the pot, sprinkle a handful of chopped green onions after the pot, and a bowl of sour and hot and refreshing old friend noodles is ready.

If the sour bamboo shoots are too sour, you can put a little sugar in them, because the sugar can neutralize the sourness, so that you will not feel particularly sour when eating the sour bamboo shoots, and you may feel very sweet and delicious.

If the sour bamboo shoots are too sour, you can add some salt to them, because table salt can offset the sour taste of some of the sour bamboo shoots, so they will not look so sour.

Soak in water for a few more days, or neutralize it with other spices, or put it in a pot and soak it in water for a few days after boiling.

Yes. But the smell of sour bamboo shoots is not that the ingredients are not fresh, but the unique taste of sour bamboo shoots, just like someone likes to eat stinky tofu. Sour bamboo shoots are a traditional seasoning product in Nanxiong, and a small amount of sour bamboo shoots are added to the disadvantages, and its flavor is rich and long.

On hot days, add a little bamboo shoot juice to the leftovers to make the leftovers taste good even if they are left overnight. Most dusty households in urban and rural areas are equipped with sour bamboo shoot tanks. The Achang people like to eat sour food, mainly sour bamboo shoots, sauerkraut, and sour meat, which is a major feature of the Achang food culture.

Yes. But the smell of sour bamboo shoots does not mean that the ingredients are not fresh, but the unique taste of Paixin sour bamboo shoots, just like someone likes to eat stinky tofu. Sour bamboo shoots are a traditional condiment in Nanxiong, and a small amount of sour bamboo shoots are added to the dish, and its flavor is rich and long.

On hot days, add a little bamboo shoot juice to the leftovers to make the leftovers taste good even if they are left overnight. Most households in urban and rural areas are equipped with sour bamboo shoot vats. The Achang people like to eat sour food, mainly sour bamboo shoots, sauerkraut, and sour meat, which is a major feature of the Achang food culture.

Sour food is an indispensable daily dish of the Achang people, and it is a common sour food that is sour bamboo shoots and pickled vegetables.