The concrete method of curing bamboo shoots:
1. First, peel the fresh bamboo shoots, clean them and cut them into long strips for later use;
2. Pour a proper amount of water into the pot, and then put the cut bamboo shoots, pepper, garlic, salt and rice vinegar into the pot and cook for about 10 to 15 minutes to make the bamboo shoots fully tasty;
3. Finally, put the boiled bamboo shoots in a can and refrigerate them for a period of time before eating them, so that the bamboo shoots are pickled.
If you pickle bamboo shoots, you can also choose bamboo shoots about the same size, cut off the fibrous roots, wash the sediment, drain for 2 hours, and then marinate in the tank. Sprinkle a layer of salt on the bottom of the jar first, then the next layer of vegetables, then sprinkle some salt water, sprinkle a layer of salt, and so on. When sprinkling salt, be sure to pay attention to whether the salt is less and more, and finally add a layer of salt. Turn the jar the next day, then turn it every 2 days 1 time. After about 20 days of pickling, add sodium benzoate, keep the salt water and cover the vegetables tightly, and finally marinate for another 20 days.