How to make pickled bamboo shoots

Everyone is very familiar with the dish of pickled bamboo shoots. It is cool and delicious, and it tastes very good. Eating it occasionally in a restaurant is really unforgettable. The main ingredients are green bamboo shoots, salt, sugar, etc., and the ingredients are also easy to prepare. This dish is not difficult to prepare. If you learn how to make it, it is economical and affordable, and can be used as a side dish for porridge. Let’s take a look at the homely method of pickled bamboo shoots.

Process: pickled Taste: salty and fresh

Difficulty: Beginner Preparation time: 5 minutes Cooking time: less than 60 minutes

Main ingredients: Green bamboo shoots: one

Accessories: Salt: appropriate amount Soy sauce: 50g Sugar: 50g Bay leaf: one piece Peppercorns: one teaspoon Nine-processed tangerine peel: one small piece

Detailed steps:

1. Prepare a bamboo shoot

2. Peel and wash, cut into small strips

3. Put the green bamboo shoots into a bowl and sprinkle a little salt on them to marinate for a while. Don’t use too much salt, otherwise it will be too salty.

4. Stir it and see the water coming out. Do not pour out the water.

5. Take out the bamboo shoots and place them on a wire rack in a ventilated place to dry.

6. Put the pickled water, 50 ml soy sauce, 50 grams of sugar, a bay leaf, a small spoonful of peppercorns, and a small piece of dried tangerine peel into the pot.

7. Let it cool after boiling.

8. Let the bamboo shoots dry until they shrink a little.

9. Put the bamboo shoots into a clean bottle, add the sauce, and refrigerate for half a day before eating.

A few points worth noting:

1. Avoid oil and raw water during the whole process. I have mentioned this many times in the article. The kimchi jar, the cutting board, the pot for boiling salt water, and even the chopsticks used to eat the kimchi after it is made must be clean and oil-free. Otherwise, it is easy for bacteria to grow and mold to grow, which will ruin the whole jar of kimchi.

2. The surface moisture of the vegetables must be dried before putting them into the jar.

3. Adding a little white wine can increase the flavor of the dish and also play a role in preservation.

4. The water around the kimchi jar lid is used for sealing. It is best to change it every two or three days to avoid bacterial growth.

5. The kimchi jar should be placed in a cool place

6. The radish can be eaten after being soaked for two days. It is crispy and tasty. The cowpea needs to be soaked for a while. Hehe, I'll wait.

7. Finally, I would like to say that the longer the vegetables are soaked, the more sour they will taste. Therefore, do not soak too much at one time.