Pickling method 1

1. When curing winter bamboo shoots, 500 grams of fresh winter bamboo shoots can be prepared, with proper amount of edible salt, monosodium glutamate and water.

2. After the prepared winter bamboo shoots are shelled, wash them with clear water, cut them from the middle with a knife, and then put a proper amount of clear water in the pot. After boiling, put the cut winter bamboo shoots into the pot and cook them.

3. After the winter bamboo shoots are cooked, take them out and drain them. After cooling, put it into a basin, then add the prepared edible salt, stir and marinate.

4. After 2 to 3 hours, take out the preserved winter bamboo shoots, put them in a container and compact them with heavy objects. In another 24 hours, winter bamboo shoots can be tasted. At this time, take it out, cut it into pieces, add sesame oil and monosodium glutamate, season and mix well. They are delicious, especially delicious.

Pickling method 2

1. When the winter bamboo shoots were pickled, a proper amount of rice wine was not added. The specific materials are 500g of winter bamboo shoots, 30g of high-alcohol rice wine, edible salt and sugar. In addition, monosodium glutamate and sesame oil should also be prepared.

2. After the winter bamboo shoots are shelled, they are washed with clear water and then cut into fan-shaped pieces with a knife. Then cut each small piece of winter bamboo shoots into connected leaves with a knife.

3. Put the water into the pot and heat it. After boiling, blanch the bamboo shoots in the pot. Take it out to cool after burning. Then put it into the pot, add the prepared edible salt and sugar and mix well. Then pour in rice wine and marinate for 24 hours.

4. Take out the pickled bamboo shoots, put them on a plate, drip sesame oil, and serve them. Not only can you taste the aroma of rice wine, but also the fresh fragrance of bamboo shoots, and the taste is particularly good.