How can you keep pickled pepper shoots for a year?

Pickled pepper shoots method.

1.First of all, we clean the bamboo shoots we bought, put them in a pot and blanch them, and give a little salt while blanching, which can effectively remove the bitter taste in the bamboo shoots. After the water boils, cook for about 5 minutes, and cook until the bamboo shoots are slightly soft.

2.Blanched bamboo shoots are quickly washed with cool water, drained and set aside. It can be left to dry in a ventilated place for a while, or you can use kitchen paper to dry the water.

3.Put the dried bamboo shoots into a waterless and oil-free fresh-keeping box, prepare a bag of pickled peppers, pour them into the fresh-keeping box and soak them, because this pickled pepper itself is salty, so you don't need to give salt alone, you can give a little white vinegar, and then a little bit of sugar to improve the freshness, and the little friends who like to eat spicy can have a little millet spicy at home.

4.The prepared bamboo shoots are put in the refrigerator and refrigerated for a day, the taste is better, sour, hot and refreshing, nutritious and delicious pickled pepper shoots are ready, and those who like it can try it. Because I usually buy the kind of vacuum-packed generation of bamboo shoots outside, it is only two or three bamboo shoots, and it costs three or four yuan, right?

Do it yourself at home clean and hygienic.

1. Prepare ingredients: bamboo shoots, wild pepper, salt, ginger, star anise, Sichuan pepper, garlic, red pepper, white wine, white vinegar, green onion.

2. Wash the bamboo shoots, slice them, put them in boiling water, add 1 tablespoon of salt and blanch them for half a minute, then remove and drain the water.

3. Peel, wash and chop the garlic, slice the green onion and ginger, and chop the red pepper.

4. Put the drained bamboo shoot slices in a large bowl, pour in all the other seasonings and mix well.

5. Pour the mixed pickled pepper and bamboo shoots into a clean and oil-free closed container, put them in the refrigerator and refrigerate them overnight to taste, and then they can be eaten.

Ingredients: 500 grams of fresh bamboo shoots, 1 bag of pickled peppers.

Excipients: 5 dried chili peppers, 60 grams of rock sugar, 1 tablespoon of salt, appropriate amount of white vinegar.

Preparation of pickled pepper bamboo shoots.

1. Peel the fresh bamboo shoots, clean them, blanch them and soak them in cold water overnight, and change the water several times to remove the astringency in the bamboo shoots.

2. Take out the soaked bamboo shoots and squeeze out the water for later use.

3. Prepare a small bag of pickled peppers.

4. Prepare a clean oil-free and water-free container, and put the fresh bamboo shoots that have been squeezed out of the water into it.

5. Add a small bag of pickled peppers, 60 grams of rock sugar and 5 dried chili peppers (the pickled peppers should be poured into it together with the pickled pepper water).

6. Add a spoonful of salt.

7. Add half a bottle of white vinegar.

8. Seal well, marinate for 24 hours, and put the prepared pickled pepper shoots in the refrigerator for refrigeration.

9. When eating, use clean oil-free and water-free chopsticks to take a little out.

Ingredients: 1000g bamboo shoots, 300g pickled pepper, appropriate amount of white vinegar, appropriate amount of millet pepper.

1. Boil water in a pot, after the water boils, add the bamboo shoots with the shells removed and blanch.

2. Then cut the bamboo shoots into quarters.

3. Bring water to a boil in a pot, add the chopped bamboo shoots, and cook for 4 minutes.

4. Wash the millet peppers.

5. Cut the pickled pepper into sections, and cut the millet pepper into sections.

6. Put the pickled pepper and millet pepper cut into the basin, add an appropriate amount of white vinegar and salt to make the sauce.

7. Pour the juice into the bamboo shoots, seal and marinate for half a month.

Fresh bamboo shoots to make pickled pepper shoots need to prepare ingredients: bamboo shoots, pickled peppers, white vinegar, millet peppers. There are a total of five steps, and the following is the detailed operation of making pickled pepper shoots from fresh bamboo shoots:

Step 1: Blanch.

After the water in the pot is boiling, put it in and take it into the bamboo shoots with the shells removed and blanch.

Step 2: Boil the bamboo shoots.

Cut the bamboo shoots into quarters. Bring water to a boil in a pot, add the chopped bamboo shoots and cook for 4 minutes.

Step 3: Cut the pickled pepper into sections.

Wash the millet pepper and cut the pickled pepper and millet pepper into sections.

Step 4: Mix the juice.

Put the chopped pickled pepper and millet pepper into a basin, add an appropriate amount of white vinegar and salt to make the sauce.

Step 5: Seal and marinate.

Pour the juice into the bamboo shoots, seal and marinate for half a month.