Classic way to pickle crispy bamboo shoots?
Practice 1:
Peel the bamboo shoots. You can also buy peeled bamboo shoots. Peel the fresh bamboo shoots and cut them into strips, the length of which can be adjusted according to the bottle of pickles
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Pickling. Put the cut bamboo shoots into a pot with chili peppers, garlic, salt, and rice vinegar and cook for 10-15 minutes to fully flavor the bamboo shoots. You can add more chili and peppers if you like it spicy
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3
Cool. Place in the refrigerator for a while before serving for a crisper texture
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Method 2:
Ingredients
Green bamboo shoots 1200g, 40g salt
Practice
1. Remove the shells of the bamboo shoots, trim off the thicker parts, and cut them into thin slices.
2. Place the bamboo shoots from recipe 1 in a mixing bowl and add water to cover the slices, soak for about 10 hours, then pull out the slices.
3. In a separate bowl, add lukewarm water to cover the bamboo shoots and soak for 12 hours, then drain the bamboo shoots.
4. Sprinkle a pinch of salt (extra) on top of the bamboo shoots and mix well, then press the bamboo shoots with a heavy object for about 2 days to let the water out of the bamboo shoots.
5. Add the salt to the bamboo shoots in recipe 4 and mix well. Take a glass bottle and put the bamboo shoots evenly into the bottle and flatten them out, then you can eat them in about 3 days, and they can be stored in the bottle for about 1 year.
Which part of bamboo shoots is better to eat?
Bamboo shoots, due to the different freshness of each part, can be eaten in different grades. In China, it has been regarded as the "treasure of vegetables" since ancient times. Bamboo shoots are a traditional dish in China, flavorful and crispy, with a long history of consumption and cultivation.
The bottom of the bamboo shoots meat white, and bamboo shoots sparse part of the root, relatively old, suitable for cooking, steaming, simmering, and with pork, chicken, etc. together with soup, absorbing the essence of the broth, taste fat.
The center part of the bamboo shoots is tightly knit and tender yellow in color, which is crispy and suitable for slicing or shredding, and can be used for stir-frying shredded pork, bacon, or as an ingredient in dishes.
The best part is the tip of the bamboo shoots, which is the freshest, and can be used for scrambled eggs, sweet and fresh, or as an ingredient in meatballs and stuffing. The correct way to handle the bamboo shoots is to cut them in half lengthwise, so that you can easily peel off all the outer skin. Then, just remove the roots that have rough fibers.