Ingredients: 5,000g clean bamboo shoots, cooking wine 150g, Chili noodles 150g, 250g salt, 25g star anise and a little cinnamon.
Preparation: according to the size of dried bamboo shoots, cut the dried bamboo shoots into two or four pieces with a knife, and the smaller one can be left uncut. Then, cook the bamboo shoots with salt water, and then add star anise, cinnamon and cooking wine. Boil for about 0.5 hours, remove the foam, pour the soup and bamboo shoots into the basin, and cool thoroughly.
Practice: Take a pickle jar, pour in cool raw materials, add Chili noodles, and pay attention to the soup. Cover the jar mouth, and it can be eaten after 1 week, and the knife can be changed as needed when eating.
Key operation points:
1, it is best to choose the kind of jar that can be sealed with water. Sealing is one of the keys to the success of curing bamboo shoots. In addition, the water along the altar should always be replaced with clear water, and the altar should be cleaned casually. This will last longer.
2, the production process can not bring raw water into the altar, nor can it be stained with oil, otherwise it is easy to break.
3. Use special chopsticks without oil and water when eating.
4. Kimchi doesn't taste good at first. You can also add a cup of old soup to the altar, which will have a higher success rate and better taste, because the lactic acid bacteria in the old soup can accelerate the maturity of new water.