Accessories: wild pepper 100g.

Seasoning: 2 teaspoons of salt, half onion, 3 slices of ginger, 2 grains of star anise, 3 slices of pepper 1 tablespoon, 3 cloves of garlic, 3 pieces of red pepper, 2 tablespoons of white wine 1 tablespoon, 2 tablespoons of white vinegar and water 1 cup of water.

Exercise:

Wash bamboo shoots, slice them, put them into boiling water, blanch them with 1 teaspoon salt for half a minute, take them out and drain them; Peel garlic, wash and chop, slice onion and ginger, and chop pepper; Put the drained bamboo shoots into a large bowl, and pour all other ingredients and mix well; After mixing well, pour the pickled bamboo shoots into a clean and oil-free sealed container and put them in the refrigerator for one night to taste.

Practice of Pickled Pepper Bamboo Shoots 2:

1. Wash the spring bamboo shoots, cut them into pieces, put them in boiling water, blanch them with 1 tablespoon salt for 30 seconds, then take them out and control the moisture.

2. Put the dried bamboo shoots into a sea bowl, and pour in all other raw materials for mixing.

3. Peel, wash and chop garlic. Slice scallion and ginger, and chop red pepper.

4. Pour the mixed pickled bamboo shoots into a clean and oil-free sealed container, and put them in the refrigerator for one night to season, so that they can be eaten.

Cooking method

1. In the case of scalding bamboo shoots, the time should not be too long, otherwise it will soften and lose its original crispy taste.

2, this cold salad is very suitable for hot summer, whether it is porridge or rice, or as a cold salad with wine, it is a very good choice.

3, do a good job of pickled bamboo shoots can be stored in the refrigerator for a week, you can take clean wooden chopsticks before each use.