Pickled pepper and sour bamboo shoots

Main ingredients

500g fresh bamboo shoots, 1 small bag of pickled pepper

60g rock sugar, 5 dried peppers

Half a bottle of white vinegar and 1 spoon of salt

How to make pickled pepper and sour bamboo shoots

1. Peel the fresh bamboo shoots, clean them, blanch them and put them in water Soak in cold water overnight! Change the water several times during the process to remove the astringent smell in the bamboo shoots! (I prepare a lot of bamboo shoots every year when they are on the market in large quantities, process them and store them in the refrigerator!)

2. Take out the soaked bamboo shoots and squeeze out the water and set aside!

3. Prepare a small bag of pickled peppers! (Available in supermarkets!)

4. Prepare a clean oil-free and water-free container and put the fresh bamboo shoots that have been squeezed out of water into it!

5. Add a small bag of pickled peppers, 60 grams of rock sugar and 5 dried chili peppers! (Pour in the pickled peppers together with the pickled pepper water!)

6. Add a spoonful of salt!

7. Add half a bottle of white vinegar! (You don’t need too much white vinegar, just enough to cover the bamboo shoots!)

8. Seal it tightly and marinate it for 24 hours. Wait until the rock sugar inside is completely melted and you can eat it!

9. Store the prepared pickled pepper and sour bamboo shoots in the refrigerator!

10. When eating, use clean, oil-free and water-free chopsticks to take out a little bit! (After eating the sour bamboo shoots inside, you can continue to put the processed bamboo shoots in for pickling!)

11.?Picture of the finished product