Accessories: 5 dried peppers, 60 grams of rock sugar, salt 1 spoon, and proper amount of white vinegar.

The practice of pickling bamboo shoots

1. Peel fresh bamboo shoots, wash them, blanch them and soak them in cold water for one night. Change the water several times in the middle to remove the astringency of bamboo shoots.

2. Take out the soaked bamboo shoots and squeeze out the water for later use.

3. Prepare a small bag of pickled peppers.

4. Prepare a clean oil-free and water-free container, and dry the fresh bamboo shoots that have been squeezed with oil.

5. Add a small bag of pickled peppers, 60 grams of rock sugar and 5 dried peppers (pickled peppers should be poured in with pickled pepper water).

6. Add a spoonful of salt.

7. Add half a bottle of white vinegar.

8, sealed, marinated for 24 hours, and stored in the refrigerator.

9. When eating, use clean, oil-free and water-free chopsticks to pick up a little.