1, raw materials and cooking water

When pickling bamboo shoots usually the best choice of the day to harvest back to the fresh bamboo shoots, remove them from the shells and roots after the pot of water boiled, the bamboo shoots into the pot to cook, cooking must be used with a high fire, cooking time can not be too short to cook the bamboo shoots cook cook through.

2, bamboo shoots cooling

Bamboo shoots in the boiled after taking out the cooling process, the best way is to cook the bamboo shoots straight into the cold water to cool down, this time must pay attention to the protection of bamboo shoot tips, and spring bamboo shoots need to be skewered with a bamboo stick through the inner section.

3, sterilization

When pickling bamboo shoots, sterilization is also an important step, the bamboo shoots cooled down after the bamboo shoots to take it out into the special fungicide, such as sodium hypochlorite and bleach solution are common fungicide, bamboo shoots into the fungicide to soak for more than half an hour soak well after the take out of the can not be in contact with the raw water again.

4, bamboo shoots pickling

After the sterilization of bamboo shoots into the tank, a layer of salt a layer of bamboo shoots back and forth staggered, and finally injected into the water, direct pickling, bamboo shoots to be all submerged in salt water, and finally sealed up the tank, after a while inside the bamboo shoots can be pickled, to take them out on the drying is our common dried bamboo shoots, and phase of food can be eaten according to their own needs to go! The specific cooking.