material

400g of bamboo shoots

Crystal sugar 10g

20 grams of salt

White vinegar15ml

3 dried red peppers

Two fragrant leaves

The practice of peeling bamboo shoots by hand

Wash the surface with fresh bamboo shoots and peel off the oldest shells.

Split segment

Boil a pot of boiling water, add salt (about 5g), put the processed bamboo shoots into the pot, cook for about 3 minutes, and take them out.

Take a large pot, put the blanched bamboo shoots into it, and add clear water slightly wider than the bamboo shoots.

Add crystal sugar, salt (about 15g), white vinegar, dried red pepper and fragrant leaves and bring to a boil.

Turn to low heat and cook for 20 minutes. Turn off the fire and let the bamboo shoots soak in the juice overnight.

skill

1. The second step is to remove the astringency of the bamboo shoots themselves. Do not omit this step, so as not to affect the taste.

2. Don't eat cooked bamboo shoots right away. Soak them in soup for a long time before you taste them. It will taste better if you put it in the refrigerator for the night.