bamboo shoots
1500g
condiments
Pickled salt
Proper amount
rice-rinsing water
500 ml
step
1. First, clean the 2-liter pickle bottle and drain it for later use.
2. As shown in the figure, put the bamboo shoots in two-thirds of the bamboo shoots and cut off the shoot tips.
3. As shown in the figure, cut the remaining 2/3 parts longitudinally with a knife until the bamboo shoots are all meat. This is convenient for peeling bamboo shoots. Then cut off the old skin and tough parts of the bamboo shoots. Then make the tender part into thick strips 4~5 cm square.
4. Put the cut bamboo shoots into a drained pickle bottle.
5. Prepare salted salt.
6. Pour the rice washing water into the pickle bottle, and the injection amount is only 1.5cm gap height between the surface of the pickle bottle and the bottle mouth.
7. Add salted salt. The dosage is about 4 grams per 500 grams of bamboo shoots. It should not be too thick, otherwise the salt content in the soaking water is too high, which is not conducive to the growth of lactic acid bacteria and will not turn sour.
8. Cover the bottle cap, tighten the seal and put it out of direct sunlight for about 20 days, then you can eat it.
skill
1. Kimchi bottle is not an ordinary jar. It has a one-way exhaust valve, so that the gas produced by fermentation in the bottle is naturally discharged outside the bottle, and it cannot be pickled in ordinary bottles to avoid bursting.
Question 2: How to make homemade sour bamboo shoots? The best ingredients are detailed.
2500g fresh bamboo shoots
Tanks 1
Mineral water 2000 ml
Unknown taste
pickling process
It will take a few days.
Simple difficulties
Making steps of homemade sour bamboo shoots
1
Preparation materials: fresh bamboo shoots, mineral water and jars.
2
Cut the bamboo shoots with a knife, wash them with clear water, drop some water and put them in a jar.
three
Put the lid on and add water to the jar.
four
After fifteen days, wash your hands with detergent, open the lid and take out the sour bamboo shoots. (Take as much as you eat)
Question 3: How to make sour bamboo shoots taste better? Dai people in Yunnan have the custom of eating sour bamboo shoots. There are two reasons for this habit. First, the Dai people live in a hot climate, and eating acid can prevent heatstroke and relieve fever, so most of the dishes of the Dai family are sour. Second, the Dai people live in the subtropical humid climate zone, and bamboo forests can be seen everywhere.
It is endless. So every household should pickle sour bamboo shoots. What is pickled without pepper is white, and what is pickled with pepper is deep red.
Sour bamboo shoots are called "Nuosong" in Dai language. It is a kind of bamboo shoots that Dai people like most, and there are many of them.
Sour bamboo shoots should be used as raw materials for cooking. This kind of sour bamboo shoot, which is deeply loved by the Dai people, is said to have been discovered by the ancients unintentionally. Long ago, people only used bamboo jars and pipes to hold food. At that time, A Dai Mi Long (aunt) often went up the mountain to dig bamboo shoots. One day, she dug a pick.
Then cut the fresh bamboo shoots that you didn't eat that day into shredded bamboo shoots and put them in several bamboo tubes, and take out a tube to cook every day. Later, Mi Long chose something else.
I didn't eat at that time.
After a few days, a sour smell floated out of the bamboo tube with silk. Mi Long thought the bamboo shoots were broken, but when he poured them out, they were still as white as before, only with a strong sour taste. On the same day, Milon cooked a pot of soup with shredded bamboo shoots, which smelled sour and tasted it. I had no idea that this sour bamboo shoot soup was so delicious. Since then, Mi Long has been continuously processing sour bamboo shoots to eat. Later, many people learned to process sour bamboo shoots, which gradually became popular bamboo shoots.
Yunnan Dai sour bamboo shoots have been packaged out of the province.
Every year
In that season, after a spring rain, it was a little girl of Dai nationality who carried a bamboo basket to pick and cut.
Good season for bamboo shoots. They cut the collected bamboo shoots into filaments, floated them in clear water, fished them up and put them in a clean crock, pressed them hard, sealed them and ate them for ten and a half months. You can't get oil by pickling. Salt and pepper sour bamboo shoots can be eaten raw, and sour bamboo shoots without ingredients can only be eaten after cooking. After a week, the shredded bamboo shoots in the jar naturally turn sour and can be used for cooking. This kind of sour bamboo shoots will not go bad if stored for more than ten months. If the sour bamboo shoots are cooked and dried in the sun, they will become "waxy oil" (dried sour bamboo shoots) that can be preserved for a long time. When making soup with waxy oil, just grab a handful of waxy oil and put it in a bowl, add some salt,
Then brew it with boiling water like tea, and you can serve it. Therefore, sour bamboo shoots are not only condiments, but also a unique dish with fresh, sour, tender and crisp taste. No matter what dish is put with sour bamboo shoots, it will taste bad.
.
There are many dishes made with sour bamboo shoots, such as fish, ribs, eels, beef, animal meat, beef jerky and so on. For the cooking methods of these boiled products, see "Steamed Green Leaves and Special Boiled Products". Besides being used as the raw material of special boiled products, it can also be used to cook fried meat with unique flavor.
Sour bamboo shoots, animal meat and animal meat can be used as raw materials for cooking fried meat. Before cooking, wash and chop the fried animal meat; Wash sour bamboo shoots with clear water, squeeze dry and cut into sections respectively; Green pepper, ginger, garlic, etc
Wash and cut into powder. Main materials, ingredients and
After the preparation is completed, pour the oil into the pot, first Jiang Mo,
Add a little salt to the green pepper and stir-fry until the fragrance overflows. increase
Stir-fry the meat until it is medium-cooked, then add the sour bamboo shoots and stir-fry it together (or stir-fry the meat until it is medium-cooked, take it out of the pan and add oil before mixing).
Stir-fry sour bamboo shoots until the meat and sour bamboo shoots are cooked, add monosodium glutamate and stir well. Serve.
Question 4: How to make sour bamboo shoots? Bamboo shoots are available all year round, but only bamboo shoots and winter bamboo shoots taste the best. When cooking, whether it is cold salad, stir-fry or soup, it is delicious and one of people's favorite dishes. The following introduces the practice of sour bamboo shoots. Sour bamboo shoots belong to snack recipes, and the main raw material is bamboo shoots; The process is pickling, and the production is simple; If you follow this recipe, whether you are successful or temporarily failed, you are welcome to express your views on this recipe and share your experience.
Raw material of sour bamboo shoots: bamboo shoots.
Ingredients of sour bamboo shoots: mineral water
The practice of sour bamboo shoots:
1. Go to the vegetable market to buy fresh bamboo shoots, preferably fruit bamboo shoots, sweet bamboo shoots you usually eat (if you don't know, ask the aunt who sells bamboo shoots), and also buy acid jars or glass ones. I once successfully marinated a bottle with a mineral water bottle, and it tasted good.
2. Wash the bought bamboo shoots and cut them into pieces. (you can also cut it into small strips that you usually eat, which is more convenient for cooking. )
3. Soak the cut bamboo shoots in clear water for two to three hours. Tap water is fine, and the water temperature should not exceed 20℃. )
4. Boil a pot of boiling water and let it cool for later use. If there is well water, don't boil it. )
5. Put the soaked bamboo shoots into the jar, add cold water and seal. Put the jar in the shade and the glass jar in the back of it, otherwise the bamboo shoots will change color easily. )
China eat net tips:
1. During the pickling process, bamboo shoots, water, jars and your hands should not be stained with oil.
2, you can open the altar to eat in a month.
3, the place near the tip of the bamboo shoot should be cut along, and the lower part should be cross-cut, which is not only easy to cook, but also easier to taste.
Question 5: How to cook sour bamboo shoots and stir-fry meat at home?
1. Shred green pepper, sour bamboo shoots and lean meat, and marinate with cured meat 10 minute.
2. Put a tablespoon of oil in the pot. 3 When cooked, add lean meat and stir-fry until it changes color. Take it out and put it aside.
3. Add ginger and garlic to the remaining oil and stir-fry.
4. Stir-fry shredded green and red peppers and shredded sour bamboo shoots until they are broken.
5. Add the fried shredded pork and stir well.
6. Add a little chicken essence before cooking and mix well.
Cooking tips
Wash the sour bamboo shoots and shred them. It's salty when it's pickled, so no salt is needed.
Question 6: How to make spicy sour bamboo shoots? How to make Chili sauce delicious? Sauté ed pork belly with sour bamboo shoots;
Ingredients: sour bamboo shoots 100g, cooked pork belly 500g (the method of washing and cooking pork belly).
Ingredients: 5g salt, 5g soy sauce, 5g sugar, 5g soy sauce, garlic 10g, and 5-6 peppers.
Exercise:
1. Carefully take out the sour bamboo shoots, wash them and slice them.
2. Put oil in the pot, saute garlic and pepper in the pot, pour sour bamboo shoots and add salt to stir fry.
3. Then pour pork belly, stir fry, add soy sauce and soy sauce sugar, and simmer for two minutes.
4. The fire can be extinguished quickly.
Sour bamboo shoots roast chicken
Exercise:
1. Rinse the sour bamboo shoots with water, remove the sour taste, then put them in a pot and cook them thoroughly, then put the prepared chicken in the pot and cook them together until the chicken is cooked.
2. Then put pepper, ginger, onion and other seasonings into the oil pan and stir fry, then pour the sour bamboo shoot chicken soup into the pot and return to the pot, and serve.
3. Its taste is sour, spicy, fresh, unique and appetizing.
Practice of Chili sesame sauce
Cooking and efficacy: pickles anti-aging diet, black hair diet, nourishing diet, and healthy diet: sauce.
Making materials of Chili sesame paste:
Ingredients: 5000 grams of sesame.
Seasoning: salt1000g, pepper (dried red pepper) 300g, vegetable oil 300g.
Exercise:
1. First, stir-fry raw sesame seeds, dry peppers and grind them into powder, and then stir-fry them with raw oil.
2. Add water, bring the salt to a boil, add sesame seeds and stir fry for 5 minutes.
Cooking and efficacy: pickles anti-aging diet, black hair diet, nourishing diet, and healthy diet: sauce.
Vietnamese Chili sauce
3 red peppers, 5 garlic, yellow watercress 1 tbsp, 4 tbsps of water, 2 tbsps of salt 1 tbsp of sugar1tbsp.
Practice: put all the materials into the food conditioner and stir well.
Usage: It can be mixed with various dipping sauces or added to dishes for cooking.
Making materials of Jeollabuk-do Chili sauce;
Ingredients: 2500g of rice, 2500g of soybean and 2500g of glutinous rice.
Accessories: 4000 grams of bean powder,
Seasoning: 7 grams of Chili powder and 5000 grams of soy sauce.
Exercise:
1. Make rice into powder. Wash and cook soybeans.
2. Put the rice noodles and cooked soybeans in layers and steam them in a steamer.
3. Put the rice flour and soybeans taken out of the steamer into a mortar for mashing cakes and mash them into mud. Then make a fist-sized steamed bread, pound a hole in the middle and put it in a well-ventilated room without flies and insects. After about a month, it's almost fermented.
4. Break the fermented paste into chestnut shell-sized pieces, dry them in the sun for 2-3 days, mash them into powder, finely shred them and dry them in the sun to remove the peculiar smell. Sauce: This kind of sauce is best made at home in the middle of the winter solstice and the twelfth month. Boil a handful of bean flour into a paste. Rinse with cold water and leave overnight. Second, wash the glutinous rice, soak it in water overnight, and then pound it into powder in a stone mortar. Third, put glutinous rice flour, soybean milk and mixed sauce powder together in a large basin, pound in Chili powder and add soy sauce. Put the four jars in the sun and tamp them with wooden sticks.
5. Chili sauce should be preserved for 6 months before it can be completely cooked and eaten. If it is to be preserved for a long time, it is best to sprinkle some refined salt on the traces after each use.
Grams of food stage
Rice: Don? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."
The practice of Chili sauce
1. Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. The finer the better.
2. Chop the pepper, put the pepper powder into a large pot, and mix the ingredients according to the ratio of 0.5 kg of pepper, 200 g of garlic, 50 g of salt and 50- 100 g of Sanhua wine.
3. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well. Put it in the sun 1-2 to make it naturally sauce, and then put it in a clean glass. J. Add a small amount of Sanhua wine to the sauce surface and cover the J mouth tightly. On sunny days, you can open the J cover to bask in the sun, and avoid stirring to avoid sour taste. Usually put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce. ...& gt& gt
Question 7: How to make small sour bamboo shoots delicious? Small sour bamboo shoots are home-cooked ingredients.
Small bamboo shoots
Proper amount
Pickled pepper
Banbao
white vinegar
Half a bottle
condiments
crystal sugar
Proper amount
step
1. Peel and wash small bamboo shoots.
Cut into inclined slices
3. Add water to the pot and cook the bamboo shoots.
4. After boiling for two minutes, pick it up and rinse it under the tap.
5. Dry the water, bottle it, and sprinkle some dried peppers.
6. Add rock sugar and a spoonful of salt, and then add a layer of pickled peppers and bamboo shoots. You can't eat anything too spicy, so you don't need to add it.
7. Add vinegar to bamboo shoots, soak rock sugar for half a month and dissolve.
Question 8: Introduction of how to soak sour bamboo shoots;
I've always liked the sour bamboo shoots in Guangxi ~ Guilin rice noodles are sour and crisp. I was once obsessed ~ I used to ask for an extra sour bamboo shoot when I went to eat rice noodles, and once I bought a catty from a rice noodle shop and went home. Haha, I got to know it. The method is very simple, and I just got hooked on pickling recently. There was another sealed can from IKEA that was useless, so I quickly used it.
Ingredients and seasonings for pickled bamboo shoots;
Fresh bamboo shoots 500g tap water1000g
Teach you how to make pickled bamboo shoots and how to make them delicious.
1. Fresh bamboo shoots are shelled, washed and dried. Sealed cans should also be cleaned and dried.
2. Put the bamboo shoots in a sealed jar, and then fill it with boiled and naturally cooled tap water.
Third, sealing, natural acid after two weeks.
Tips for home cooking:
You can cut bamboo shoots as needed. Do not oil the whole process, otherwise it will deteriorate.
Question 9: How to brew sour bamboo shoots? What kind of bamboo shoots are the best? 1. Preparation tools (including:
Raw materials (pepper, beans, bamboo shoots),
Dressing tools: crock, glass jar. My mother suggested using a crock, which is sold nearby. If not, you can use a glass jar, but it is fragile. Moreover, the taste of crock is better than other containers. ) Plastics and iron are unsanitary, which will produce oxidation and oxidation resistance.
2. Wash the raw materials under clean water, then put them on the balcony or open place to drain the water (don't dry the raw materials, just drain the water), and then clean the bought jars. After cleaning, dry and disinfect. If it's an earthenware pot, put some ginger on the wall.
3. Cut the raw materials (if you want to pickle them later, cut them and throw them all in)
4. Put the raw materials in the container as densely as possible.
5. Drain the water (it must be boiled water, because raw water cannot be soaked in acid)
6. Add seasoning (just add the right amount of salt, just moderate, don't be too salty, it will affect the taste of the jar. I consulted my mother and said I could add some sugar. I'll ask her later.)
7. seal (usually my mother seals it with a fresh-keeping bag. You cut a circle slightly larger than the mouth of your jar, and then tie it with beef tendon, or cut a hard-shell cardboard to seal the lid. )
Then cover the jar and add water to the chute outside.
8. Storage (generally, just put it in a place out of direct sunlight. The temperature is not what it is called. There is no need to talk about temperature. Generally 1 month or so, the altar can be opened. If it is not ideal, continue to wear it)
9. Set the table (eat to your heart's content)
Note: By the way, it is best to use a jar with a ring at the jar mouth (the ring is covered and water is added, and the jar mouth is well sealed, so that it is not easy to lose flavor and gas.
It tastes better than ordinary materials, and it is most commonly used in Guilin families now.
I hope it helps you, and it may be a little similar to the friends above. You can refer to it
Good luck!
Question 10: How are sour bamboo shoots made? Please be more specific. The method of making sour bamboo shoots is to take clean bamboo shoots, shred them, bleach them with clear water, pick them up and put them in a clean jar, press them hard, seal them and leave them for ten and a half months to eat. You can't get oil by pickling. Salt and pepper sour bamboo shoots can be eaten raw, and sour bamboo shoots without ingredients can only be eaten after cooking. Sour bamboo shoots are not only condiments, but also a unique dish with fresh, sour, tender and crisp taste. No matter what kind of dish is put with sour bamboo shoots, it will change the original flavor and be wonderful. Sour bamboo shoots cook the meat, fat but not greasy. You can also cook fish, beef, chicken, vegetables and so on. Sour bamboo shoots are not only delicious, but also beneficial to health. Dai people say that eating sour bamboo shoots often can reduce weight.
Fried beef dishes with sour bamboo shoots are delicious, which is related to the characteristics of beef and mutton. They are fried with sour bamboo shoots and beef, and the dishes made are tender, smooth and sour. Processing technology of raw materials: beef is stripped of fascia, cut into slices with a knife, mixed with baking soda, refined salt, wet starch and clear water, poured into beef slices and marinated for 30 minutes. Slice sour bamboo shoots, and slice green peppers and red peppers after removing seeds and pedicels. Heat the wok, add peanut oil, remove the beef until it is cooked, leave a little oil in the wok, add minced garlic, sour bamboo shoots and green pepper slices, stir well, add a little fresh soup, add beef slices, thicken with wet starch, pour a little cooked oil and stir well. Cause: Sour bamboo shoots are made by soaking fresh bamboo shoots in clean well water and turning them into alcohol and acid. It is a unique vegetable in Zhuang area. Stir-fried beef with sour bamboo shoots is the most common dish among all kinds of sour bamboo shoots with unique flavor. Boiled fish head with sour bamboo shoots Ingredients: one big fish head, half a catty of sour bamboo shoots, garlic and Chili sauce. Pour sauce and garlic and ginger slices in the oil pan until fragrant. Then put the fish head pieces. Stir-fry the fish head a few times, then add the sour bamboo shoots, add the soy sauce, salt, sugar and water, then cover and cook for ten minutes. Boiled fish (chicken) with sour bamboo shoots is a famous dish of Dai people. Sour bamboo shoots are peeled and shredded from tender bamboo shoots unearthed in summer, and then pickled with salt and pepper. The way to cook fish (chicken) with sour bamboo shoots is to stir-fry the sour bamboo shoots in an oil pan for a while, add a proper amount of water to make soup, add the washed and cut fish (chicken) meat after the water boils, and cook. This dish is sour, delicious and appetizing. Braised eel with sour bamboo shoots is called "Kenuosong Saiyin" in Dai language. The main raw materials are fresh Monopterus albus and sour bamboo shoots; Cooking condiments include green pepper (Chili noodles are also acceptable), pepper, ginger, garlic, coriander, mint, Schizonepeta, citronella and so on. Before cooking, the Monopterus albus is slaughtered to remove impurities and bones; Rinse the sour bamboo shoots slightly and dry them; Wash the seasoning and cut into powder. When cooking, pour the oil into the pot and stir-fry the cosmetic powder, garlic paste, wild pepper and pepper. When the seasoning is fragrant, add the soup and sour bamboo shoots and cook first. When the sour bamboo shoots are eight ripe, eel, citronella, salt and monosodium glutamate are added. When the bamboo shoots are cooked, add mint and coriander. This dish, noodles Qing Xiang, eel is fresh and tender, slightly sour and slightly spicy, and sour bamboo shoots in soup are both sour and fresh, which is delicious. Fried meat with sour bamboo shoots is a very delicious dish. Sour bamboo shoots can fry many things. The key is how to deal with sour bamboo shoots. Sour bamboo shoots are generally soaked, wet and full of water. Cut into pieces first, and then soak in water. If it's fried bamboo shoots, fry them in a pot without oil and salt, then add oil and fry them with meat. Because sour bamboo shoots have a taste, adjust the taste inside the meat when cutting it, and reduce the salt after cooking to avoid salty meat.
Sour bamboo shoots of boiled snails raw materials: Dai sour bamboo shoots and fresh snail seasoning: Add sour bamboo shoots such as ginger, garlic, pepper, pepper, mint, citronella, etc., shred the fresh bamboo shoots and marinate them in a jar for a week, then you can eat sour bamboo shoots, which is pure in taste. Boiling snails with sour bamboo shoots and snail soup should be soaked in clear water for 2-3 days in advance, and the water should be changed constantly, so that snails can crawl in clear water and wash away the sludge. Then remove the cover of the snail one by one, knock off the tail of the snail, rinse it repeatedly with clear water, add citronella, rub the snail shell clean, and then cook. The cooking procedure is to stir-fry ginger, garlic, Zanthoxylum bungeanum and Zanthoxylum bungeanum until fragrant, then add snail and citronella, stir-fry until fragrant, add sour bamboo shoots and broth, and cook for 20 to 30 minutes. After the snail is cooked, add the washed mint and Schizonepeta and serve in a bowl. When eating, gently suck your lips at the screw mouth, and the snail meat will naturally enter. Boiled snails with sour bamboo shoots have a complete appearance, and the snail meat is fresh, fragrant and slightly sour, rich in calcium and protein, with rich nutrition and national characteristics. Fried beef dishes with sour bamboo shoots are delicious, which is related to the characteristics of beef and mutton. They are fried with sour bamboo shoots and beef, and the dishes made are tender, smooth and sour. ......& gt& gt