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How to make sour bamboo shoots
Bamboo shoots can be found 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.