Edit on how to make sour bamboo shoots

The season for pickling sour bamboo shoots is in the spring. When the bamboo shoots emerge and grow about 30 cm high, you can cut them off by the roots and peel off the bamboo shoots. Shell, cut into pieces or shredded or sliced ??bamboo shoots, put in a clay pot, pour water over the surface, sprinkle with appropriate amount of salt, put in a cool place for a month, the sour taste will come out, and you can eat it as you like. Sour bamboo shoots can be eaten alone or cooked with other fish and vegetables. Their delicious taste is praised by all eaters. [1]

How to make Nanxiong sour bamboo shoots

The season for pickling sour bamboo shoots is in spring and autumn. When the bamboo shoots sprout and grow about 30 centimeters high, they can be harvested. Cut off the roots, peel off the shell, cut into slices, take the "Bujiang" well water (well water that does not see the sun in the early morning), hide it in a jar with the bamboo shoots, marinate for about 10 days, and then it is ready to eat.

How to prepare sour bamboo shoots in Hunan

After peeling and washing the bamboo shoots, boil a pot of water, put the bamboo shoots in, cook for about ten minutes, turn off the heat, and soak in the water. With. Can be eaten on the same day. If you can’t finish it, change the water once a day. If the water is not changed, the bamboo shoots will slowly become sour.

Stir-fried Sour Bamboo Shoots with Pot Pork

Choose a nice piece of pork belly, boil the water, add ginger slices and cooking wine, put the pork belly in and cook for 20 minutes, take it out and rinse with cold water. Once cool, cut into thin slices and set aside. Add green pepper, garlic sprouts (or sour bamboo shoots, white pepper), add wine, soy sauce, sugar, stir-fry evenly.

Production Tips Editor

Various ways to eat (special dishes)

Various ways to eat (special dishes) (20 photos)

< p>Peel the bamboo shoots. If you want them to turn sour quickly, cut them into thin slices and soak them directly in clean water. The water will cover the bamboo shoots. If there is sunlight, put them in the sun (this is also to speed up the sourness). If there are a lot of bamboo shoots and they need to be stored for a long time, remove the shells, put them into one piece or cut them into two pieces, soak them in a jar and cover them (with cold water), and they will gradually become sour in the future if they are not bad. , the longer the water in the tank is, the better. You can put new bamboo shoots directly in the future (note: no need to touch oil anyway, this is a sure thing). In the summer, my family often cooks it. I think sour food. , sour bamboo shoots are the easiest to make. There is no need to change the water when making sour bamboo shoots.

There is no need to add white wine during the brewing process, but the container must be scalded with boiling water in advance and placed in a container. Sterilize by exposure to the sun, seal the kimchi jar tightly, and eat after half a month.

1. Remove the shells of the bamboo shoots, cut them into shreds, and set aside.

2. Take a cooking pot. Add method 1, then add salt and mix well, marinate for about 15 minutes, then rub it with your hands and squeeze out excess water.

3. Take a glass jar, put method 2 into it and press it tightly. It takes about 15 days to seal the bottle cap.