Cut the sour bamboo shoots into pieces, and there should be no oil on the cutting board. Then put it into a container, add rice washing water to cover the bamboo shoots, press it with two packs of vinegar, and cover it. Usually you can eat it in 3 to 5 days.

Composition:

Small bamboo shoots 500g, salt, monosodium glutamate and a little heart.

Pickling method is very common:

1, fresh bamboo shoots are shelled and cleaned.

2. Cook the washed bamboo shoots in a pot;

3. Take out the cooked bamboo shoots, let them cool, add appropriate amount of salt and marinate for a period of time;

4. Take a clean glass bottle, put the processed bamboo shoots in the bottle and flatten them;

5, pickled for about 3 days can be eaten.

Introduction:

Sour bamboo shoots are the traditional seasoning of Nanxiong, and a small amount of sour bamboo shoots is added to the dishes, which has a strong and lasting taste. In the hot summer, add a little bamboo shoot juice to the leftovers, although the leftovers will become stale after the night. Most families in urban and rural areas have sour bamboo shoots jars. Achang people like to eat sour food, mainly sour bamboo shoots, sauerkraut and sour meat, which is a major feature of Achang people's food culture. ?

Odor source:

Sour bamboo shoots stink, which is the taste of fermentation. There is no need to add liquor in the pickling process of sour bamboo shoots, but the container must be scalded with boiling water in advance and exposed to sunlight for sterilization. The pickle jar is well sealed and can be eaten in half a month. Speaking of it, sour bamboo shoots are also something that has been precipitated by history. Gu Xiu, an Amin, recorded a sour bamboo shoot from Hainan Island in "The Remnants of Sea Tea": "Picked sour bamboo shoots are as big as arms, soak them in boiling soup for two or three days, take them out and cook them in vinegar. In addition, Vietnam, which is connected with mountains and rivers in Guangxi, is also addicted to sour bamboo shoots, producing a kind of pickled bamboo shoots with yellow skin and black beans. ?

Cooking method:

Wash the original soaked sour bamboo shoots, wash them several times, wash off the smell, and then fry them. When the oil temperature rises, add these peppers and garlic and stir-fry, then add sour bamboo shoots and stir-fry. Finally, add the right amount of salt, chicken essence and sugar to taste, stir-fry evenly and take out the pot. Fried sour bamboo shoots are sour, crisp and tasteless, and can be used to eat rice noodles and make hot and sour.

Tips:

1, glass bottles must be water-free and oil-free, so that sour bamboo shoots can be preserved for a long time;

2. Pickled sour bamboo shoots can be preserved for about 6 months.