Sour bamboo shoots pickling season in the spring, when the bamboo shoots, grow about 30 centimeters high, you can cut down the roots, peel off the bamboo shoots shells, cut into pieces or cut into bamboo shoots or bamboo shoots, put in a clay pot, water over the surface, sprinkled with an appropriate amount of salt, placed in a cool place for a month in the right, the sour taste that is, then you can eat as you take. Sour bamboo shoots can be eaten alone, can also be cooked with other fish, vegetables, its flavor is delicious, all eaters do not praise. [1]

Nanxiong sour bamboo shoots system

Sour bamboo shoots pickling season in spring and fall, when the bamboo shoots shoots, grow about 30 centimeters high, it can be cut down with the roots, peeled off the shells, sliced into pieces, take the "do not see the sky," the well water (the well water in the early morning not see the sun's rays), and bamboo shoots are hidden into the tank, pickling for about 10 days. The food will be ready to eat.

Hunan sour bamboo shoots system

Shelled bamboo shoots, wash, boil a pot of water, cast bamboo shoots into which, boil for about ten minutes, turn off the fire, soaking in the water. It can be eaten on the same day. If you can't finish it, change the water once a day. If you don't change the water, the bamboo shoots will slowly turn sour.

Pot Meat Stir-Fry Sour Bamboo Shoots

Choose a piece of beautiful pork, boil water with ginger and cooking wine, put the pork into the boil for 20 minutes, fish out, rinse with cold water, cool and then cut thin slices of spare. Add green peppers, garlic seedlings (or pickled bamboo shoots, white pepper), add wine, soy sauce, sugar, stir-fry well.

Making TipsEdit

Various ways to eat (specialties)

Various ways to eat (specialties)(20 pictures)

Peel the bamboo shoots, if you want to make them sour faster, cut them into thin slices and put them directly into clean water to soak, with the water not touching the bamboo shoots, and then put them into the sun if there is sunshine (which is also to speed up the sourness. If you have a lot of bamboo shoots and need to keep them for a long time, remove the shells of the bamboo shoots and put them in a jar to soak or cut them into two pieces and cover them up (with cold water), and they will gradually turn sour later on. If it's not bad, the longer the water in the jar, the better, and then you can put new bamboo shoots directly, (Note: no matter what, do not touch the oil this is a definite memory). In summer, my family often do, I think the acid food, sour bamboo shoots is the easiest to do. You don't need to change the water to do the sour bamboo shoots.

Sour bamboo shoots do not have to add white wine in the process of soaking, but the container must be scalded with boiling water beforehand, and counterclockwise in the sun sterilization, kimchi altar water sealing tight, half a month can be eaten.

1. The hemp bamboo shoots to shell, shredded, standby.

2. Take a mixing bowl, put method 1 into it, then add salt and mix well, marinate for about 15 minutes, then rub with your hands and squeeze out the excess water.

3. Take a glass jar, put Method 2 into it, press it tightly, and seal the lid for about 15 days.