Hunan sour bamboo shoots practice: after peeling and washing the bamboo shoots, boil a pot of water, throw the bamboo shoots in, cook for about ten minutes, turn off the fire, and soak them in water. You can eat it the same day. If you can't finish eating, change the water once a day. If you don't change the water, the bamboo shoots will turn sour slowly.
Production method of Yunnan sour bamboo shoots: The pickling season of sour bamboo shoots is in spring and autumn. When the bamboo shoots grow to a height of about 30 cm, the bamboo shoots can be cut off by roots, peeled, cut into shreds or slices, put into a clay pot, sprinkled with salt, and placed next to a fire pit for several days. When bamboo shoots are sour, they can be eaten with food.
Sour bamboo shoots can be eaten alone or cooked with other fish and vegetables. They are delicious, and everyone who eats them praises them.
Guangxi sour bamboo shoot method:
First of all, the pots and pans used for soaking sour bamboo shoots should strictly control the amount of oil. It is best to expose them to the sun to remove bacteria, but they should be thoroughly cooled before use.
If you need 1000 classic recipes, 1000 snacks and 500 sauces, you can get them automatically by following our official WeChat account.
2. Boil a pot of water, turn off the fire after boiling and cool naturally. It is best to use natural well water as water, not pure water, which has no active substances and cannot be used. Tap water can be used, but it must be boiled and cooled.
3. Draw a circle at the top of the bought bamboo shoots, and then draw a knife vertically, and the bamboo shoots inside will be completely peeled off soon.
4. Cut the bamboo shoots directly into the desired size, and strictly control the oil amount of the cutting knife and board.
5. Put the cut bamboo shoots in a sealed container.
6. Pour in cold water, seal it, and wait for a few days to eat natural sour bamboo shoots.