1, will be used to pickle bamboo shoots container in the sun, boil a pot of water to cool naturally; 2, will be fresh bamboo shoots after washing clean cut into the right size, and then put into the container can be sealed; 3, to the container poured into the cooled boiling water, sealed and placed in a cool place to save, and wait for 7-10 days you can eat the natural sour bamboo shoots.

How to make pickled bamboo shoots

Sour bamboo shoots are a traditional flavoring of Guangxi, adding a small amount of sour bamboo shoots to the dishes, the flavor is rich and long. In the hot summer, add a little bamboo shoot juice to the leftovers, so that the leftovers will not be easy to change flavor in the summer. In Guangxi, most families in both urban and rural areas have a jar of sour bamboo shoots. Sour bamboo shoots are also common people like to eat sour food, mainly sour bamboo shoots, pickled vegetables, and old friends powder, snail powder, Guilin rice noodles, the "Guangxi three powder" is the characteristics of Guangxi sour bamboo shoots food culture.

The appropriate season for pickling sour bamboo shoots is in spring. When the bamboo shoots, grows about 30 centimeters high when you can cut down the roots, peel off the shells of the bamboo shoots and cut into pieces or cut into bamboo shoots, bamboo shoots; bamboo shoots in a clay pot, loaded with bamboo shoots drowned in cool water, sprinkled with the right amount of salt, placed in the shade for about a month. When the sour flavor of the bamboo shoots comes out, you can eat them as you like. Sour bamboo shoots can be eaten alone, but also with other fish, vegetables and cooked together to eat, its flavor is delicious.