1, you love Guangxi sour bamboo shoots, have you ever known how to make them? When pickling, the process is actually very simple. Let me tell you specifically how to make authentic pickled bamboo shoots in Guangxi! According to my method, sour bamboo shoots will not go bad for several years, and they will not bloom when soaked in water. Just take one or two pieces for cooking. They are sour and appetizing, which is very suitable for people with poor appetite in summer.
2. When buying bamboo shoots, try to choose tender bamboo shoots. If the bamboo shoots are too old, the pickled bamboo shoots will be difficult to chew. Tender bamboo shoots are more suitable for making sour bamboo shoots. If you don't know how to buy tender bamboo shoots, peel them by hand. If the skin is easy to peel off, it proves that the bamboo shoots are fresh and tender. When you buy bamboo shoots home, you should peel off all the skins of the bamboo shoots, leaving the tender parts of the bamboo shoots.
After the bamboo shoots are treated, we need to scrape them off completely with a scraper. In the process of preparing bamboo shoots, don't let them touch oily things during the whole process. Once bamboo shoots come into contact with oil, they are particularly easy to bloom during pickling. Then we need to prepare a glass jar, wash the glass jar several times, put some detergent if there is oil in it, and wash it several times to make sure there is no oil in the jar.
After washing the glass jar, put it aside and dry the water inside. Then we will cut the prepared bamboo shoots into small pieces. When cutting bamboo shoots, if the roots of bamboo shoots are too old, we must cut them all off, leaving only the tender parts of bamboo shoots. Try to cut the bamboo shoots into small pieces, which will make them more delicious and take longer to pickle. Rinse the cut bamboo shoots, put them aside to dry, and then add all the bamboo shoots into the prepared glass jar.
5. Finally, add enough mountain spring water, purified water or cold boiled water into the glass jar, cover it, and then add a circle of clean water to the outer ring of the cover to seal and pickle the bamboo shoots. In hot weather like summer, it can be pickled for about 20 days. When pickling sour bamboo shoots, if you find that the water near the tank is gone, you should replenish it in time, otherwise the sour bamboo shoots will bloom easily. The sour bamboo shoots pickled in this way are fragrant, smelly and crisp, which is especially delicious.
Pickling sour bamboo shoots in Guangxi is so simple, have you learned it? When pickling sour bamboo shoots, the longer the pickling time, the better the taste, but it must be noted that the pickling should be kept in a sealed environment, otherwise it is easy to deteriorate. Pickled sour bamboo shoots can be used to make sour bamboo shoots fish, fried spinach with sour bamboo shoots, fried potato leaves with sour bamboo shoots, snail powder and other foods, all of which are very good foods.