What is the recipe for pickled pepper bamboo shoots?

Bamboo shoots are a very delicious and nutritious food, and there are many ways to cook them. Most families eat them by stir-frying them directly or adding some to hot pot, but after a while, you will definitely get tired of it. It doesn’t matter. If you really like bamboo shoots but don’t want to use the usual method to prepare them, I will teach you a more distinctive method - pickled bamboo shoots.

1. Pickled pepper bamboo shoots recipe 1

Make your own pickled pepper bamboo shoots, which are brightly colored, delicious and hygienic, and can whet your appetite in the summer.

1. Ingredients

Bamboo shoots (500g), pickled peppers (150g), pickled pepper water

(50g), 4 cloves of garlic, half a scallion, a little ginger, 3 small red peppers, a little pepper soup, a little white wine, a little white sugar, a little salt, a little white vinegar, and 1 bowl of cold boiled water.

2. Production method

01. Wash the bamboo shoots, slice them, put them into boiling water, and add a small spoonful of salt. After blanching for about 1 minute, remove them and drain.

02. After processing the garlic, smash it with a knife, chop the red pepper, and cut the onion and ginger into small slices.

03. Put the drained bamboo shoots into a suitable bowl, add all the ingredients and mix well.

04. Put the mixed pickled pepper bamboo shoots into a clean, oil-free sealed container, and then refrigerate it in the refrigerator for about one night, and it can be eaten the next day.

2. Pickled pepper bamboo shoots recipe 2

1. Ingredients

Fresh bamboo shoots (or dried white bamboo shoots) and pickled peppers. Ingredients: salt, sugar, oil, star anise, water, and marinade packet.

2. Production method

01. Boil pickled pepper water: Add 10-15 pickled peppers, star anise, salt, sugar, oil, star anise, water, and marinade bag into the pot and cook until done, then let it cool;

02. Wash the bamboo shoots, cut them into slices, simmer them in boiling water for one minute, remove them and drain;

03. Put the drained bamboo shoots into the cooled pickled pepper water and soak for 90 minutes. Any unfinished food can be refrigerated.

3. Pickled pepper bamboo shoots recipe 3

1. Ingredients

300 grams of bamboo shoots, 100 grams of pickled peppers (wild peppers), 50 ml of pickled pepper water, 3 cloves of garlic, 1/2 scallion, 3 slices of ginger, 3 small red peppers, 1 tablespoon of Sichuan peppercorns, 2 star anise, 1 tablespoon of white wine, 1 tablespoon of sugar, salt, 2 tablespoons of white vinegar, and 1 cup of cold boiled water.

2. Production method

01. Wash and slice the bamboo shoots, put them into boiling water, add 1 teaspoon of salt and blanch for half a minute, then remove and drain;

02. Peel and wash the garlic, then chop it. Slice the onion and ginger, and chop the red pepper.

03. Drain the bamboo shoots and put them into a large bowl. Add all the other ingredients and mix well.

04. Pour the mixed pickled pepper bamboo shoots into a clean, oil-free sealed container, refrigerate overnight to allow the flavor to absorb, and then you can eat it.

4. Tips

1. When blanching bamboo shoots, the time should not be too long, otherwise they will become soft and lose their original crisp taste.

2. This cold dish is very suitable for the hot summer. It is a good choice whether it is served with porridge or rice, or as a side dish with wine.

3. The prepared pickled pepper bamboo shoots can be kept in the refrigerator for about a week. Use clean chopsticks to pick them out before eating.