Accessories
Pickling salt
Appropriate amount
Rice water
500ml
Steps
1. Clean the 2-liter Lock Pickle bottle first, drain the water and set aside.
2. As shown in the picture, place {bamboo shoots at 2/3 of the bamboo shoots and cut off the tips.
3. As shown in the picture, use a knife to cut the remaining 2/3 lengthwise to the meat of the bamboo shoots. This makes it easier to peel off the bamboo shoot shells. Then cut off the old skin and tough parts of the bamboo shoots. Then cut the tender part into thick strips 4 to 5 cm square.
4. Put the cut bamboo shoots into a drained pickle bottle.
5. Prepare pickling salt.
6. Pour the rice water into the kimchi bottle so that there is only a gap of 1.5 cm between the water surface of the kimchi bottle and the mouth of the bottle.
7. Add pickling salt. The added amount is approximately 4 grams per 500 grams of bamboo shoots. It should not be too thick, otherwise the salt content of the soaking water will be too high, which will not be conducive to the growth of lactic acid bacteria and prevent the bamboo shoots from becoming sour.
8. Cap the bottle and tighten it to seal, place it in a place away from direct sunlight for about 20 days, and then it is ready to eat.
Tips
1. The kimchi bottle is not an ordinary wide-mouth bottle. It has a one-way exhaust valve to allow the gas generated by fermentation in the bottle to be naturally discharged out of the bottle. , cannot be pickled in ordinary bottles to avoid bursting.
Question 2: How to make homemade sour bamboo shoots with the most delicious ingredients details
2500g fresh bamboo shoots
1 jar
2000ml mineral water
Unknown taste
Pickling process
It takes several days
Easy difficulty
How to make homemade sour bamboo shoots Step
1
Materials to prepare: fresh bamboo shoots, mineral water, jar.
2
Cut the bamboo shoots with a knife, wash them with water, drop a drop of water and put them into a jar.
3
Close the lid and add water to the side of the jar.
4
After fifteen days, wash your hands with dish soap, open the lid, and take out the chunks of sour bamboo shoots. (Take as much as you like)
Question 3: How to make sour bamboo shoots more delicious? The Dai people in Yunnan have the custom of eating sour bamboo shoots. There are two reasons for this habit. First, the climate where the Dai people live is hot, and eating acid can prevent heatstroke and relieve fever. Therefore, most of the Dai dishes have a sour taste. Second, the area where the Dai people live has a subtropical hot and humid climate, and bamboo forests can be seen everywhere.
There is an inexhaustible supply. Therefore, every household must pickle sour bamboo shoots. The one that is pickled without chili is snow white, and the one that is pickled with chili is dark red.
Sour bamboo shoots are called "Nuosong" in Dai language. It is the favorite bamboo shoot dish of the Dai people. Many
dishes use sour bamboo shoots as raw materials for cooking. This sour bamboo shoot, which is very popular among the Dai people, is said to have been discovered accidentally by the ancients. A long time ago, the only utensils for storing food were bamboo pots and tubes. At that time, there was a Dai woman named Milong who often went up the mountain to dig bamboo shoots. One day, she dug up a pick. She cut the fresh bamboo shoots that she had not eaten that day into shreds and put them into several bamboo tubes. She took one tube out for cooking every day. Later, Milong picked other
and did not eat it for a while.
After a few days, a sour smell came out of the bamboo tube containing the silk. Milong thought the bamboo shoots were broken, but when he poured it out, he found that the bamboo shoots were still as white as before, but had a strong sour smell. On the same day, Milong cooked a pot of soup with the sour bamboo shoots to taste the taste. Little did they know that this sour bamboo shoot soup is so delicious. From then on, Milong continued to process sour bamboo shoots for consumption. Later, many people learned to process sour bamboo shoots, and sour bamboo shoots gradually became a popular bamboo shoot.
Yunnan’s Dai sour bamboo shoots have now been packaged out of the province
Every year
at this time of year, after a spring rain, it is the Dai Xiaobushao (little girl) It’s a good time to pick bamboo shoots with a bamboo basket on your back. They cut the harvested bamboo shoots into thin strips, rinsed them in clean water, picked them up, put them into a clean earthen jar, pressed them tightly, sealed them, and left them for ten and a half months before eating. Do not use oil during pickling. The sour bamboo shoots pickled with chili pepper and salt can be eaten raw, while the sour bamboo shoots without ingredients must be cooked before they can be eaten. After a week, the shredded bamboo shoots in the altar will naturally become sour and can be used to cook dishes. This kind of sour bamboo shoots will not go bad even after being stored for more than ten months. If the sour bamboo shoots are cooked and dried, they become "nuoyou" (dried sour bamboo shoots) that can be stored for a long time. When making soup with "Nuoyou", you only need to grab a handful of "Nuoyou" and put it in a bowl, add some salt and
, then brew it with boiling water like making tea, and then it is ready to serve. . Therefore, sour bamboo shoots are not only a condiment, but also a unique dish with fresh, sour, tender and crisp taste. No matter what dish, adding sour bamboo shoots will change the original flavor.
There are many dishes cooked with sour bamboo shoots. The more famous ones are boiled fish with sour bamboo shoots, boiled pork ribs with sour bamboo shoots, boiled eel with sour bamboo shoots, boiled pressed snails with sour bamboo shoots, boiled beef with sour bamboo shoots, and boiled sour bamboo shoots. Animal meat, sour bamboo shoots, boiled beef ganba, etc. For the cooking methods of these boiled dishes, see "Green Leaf Steamed Buns and Special Boiled Products". In addition to being used as a raw material for special cooking, it can also be used to cook fried meat with unique flavor.
Livestock and animal meat can be used as raw materials for cooking sour bamboo shoots and fried meat. Before cooking and frying, wash and chop the fried animal meat and animal meat; rinse the sour bamboo shoots with water, squeeze them dry, and chop them separately; wash the green pepper, ginger, garlic, etc.
Mince. After the main ingredients, ingredients and
are all prepared, pour oil into the pot, first add minced ginger,
and green chili pepper and stir-fry with a little salt until the aroma overflows, then add
< p> Stir-fry over high heat until five is cooked, then add the sour bamboo shoots and stir-fry (or stir-fry the meat until eight is cooked, take it out of the pan, add oil again andFry the sour bamboo shoots until cooked, and then stir-fry with the meat at the same time Add to the pot and stir-fry) until the meat and sour bamboo shoots are cooked, add MSG, stir evenly, and serve.
Question 4: How to make sour bamboo shoots and how to make them delicious. Bamboo shoots are available all year round, but only spring bamboo shoots and winter bamboo shoots have the best taste. Whether it is served cold, stir-fried or boiled in soup, it is tender and fragrant and is one of people's favorite dishes. Here’s how to make sour bamboo shoots. Sour bamboo shoots are a snack recipe, the main raw material is bamboo shoots; the process is pickling, and the preparation is simple; if you make it according to this recipe, whether it is a success or a temporary failure, China Eat Network Recipe Directory welcomes your comments on this recipe, and you are also welcome to share it Oh your experience.
Raw materials for sour bamboo shoots: bamboo shoots
Ingredients for sour bamboo shoots: mineral water
How to make sour bamboo shoots:
1. Go to the vegetable market Buy fresh bamboo shoots, preferably fruit bamboo shoots, or sweet bamboo shoots that you usually eat (if you don’t know, ask the lady who sells bamboo shoots), and also buy a sour jar, glass is also acceptable. I once used a mineral water bottle to pickle it successfully. I made a bottle and it tasted pretty good.
2. Wash the purchased bamboo shoots and cut them into pieces. (You can also cut it into small strips that you usually eat, which is more convenient when cooking)
3. Soak the cut bamboo shoots in water for two to three hours. (Just use tap water, the water temperature should not exceed 20°C)
4. Boil a pot of boiling water, let it cool and set aside. (If there is well water, there is no need to boil it)
5. Put the soaked bamboo shoots into the jar, add cool boiled water, and seal. (Put the jar in a cool place. It is best to place the glass jar in a cool place with backlight, otherwise the bamboo shoots will change color easily)
Warm reminders from China Eat Network:
1. Be sure to pay attention during the pickling process. The bamboo shoots, water, jar and your hands should not touch the oil.
2. It can be eaten after one month.
3. The area near the tip of the bamboo shoots should be cut along the way, and the lower part should be cut crosswise. In this way, it will not only be easier to ripen when cooked, but also easier to taste.
Question 5: How to make sour bamboo shoots, how to make sour bamboo shoots at home, how to make fried meat with sour bamboo shoots
1. Green and red peppers, shred the sour bamboo shoots, and marinate the lean meat into shreds Marinate the meat for 10 minutes
2. Put a tablespoon of oil in the pot, add the lean meat and fry until it changes color, remove and set aside
3. The remaining oil , add ginger and minced garlic and sauté until fragrant
4. Stir-fry shredded green and red peppers and sour bamboo shoots until cooked through
5. Add in fried shredded pork and stir-fry Evenly
6. Add a little chicken essence and stir-fry evenly before serving.
Cooking Tips
Rinse the sour bamboo shoots first and then cut them into shreds. It already has a salty taste when pickled, so there is no need to add any more salt.
Question 6: How to make spicy sour bamboo shoots? How to make chili sauce to make it delicious? Stir-fried pork belly with sour bamboo shoots:
Ingredients: 100 grams of sour bamboo shoots, 500 grams of cooked pork belly (how to wash and cook pork belly)
Ingredients: 5 grams of salt, light soy sauce 5g, 5g sugar, 5g dark soy sauce, 10g minced garlic, 5-6 chilli padi
Method:
1. Carefully take out the sour bamboo shoots and wash them ,slice.
2. Put oil in the pot, add the minced garlic and chilli padi and sauté until fragrant. Add the sour bamboo shoots and add salt and stir-fry until fragrant.
3. Pour in the pork belly, stir-fry, add light soy sauce and dark soy sauce sugar, and simmer over low heat for two minutes.
4. Stir well over high heat and cook quickly.
Boiled Chicken with Sour Bamboo Shoots
Method:
1. Rinse the sour bamboo shoots with water to remove the sour smell, then put it into the pot and cook it thoroughly, then put the prepared Put the chicken into the pot and cook together until the chicken is cooked through.
2. Then put the chili, ginger, green onion and other condiments into the oil pan and stir-fry, then pour the sour bamboo shoots and chicken soup into the pot and return it to the pot, and it is ready to eat.
3. It tastes hot and sour, has a unique taste and has an appetizing effect.
How to make chili sesame sauce
Cuisines and functions: Braised pickles to delay aging Recipe for black hair Recipe to nourish the body and nourish the body Recipe craft: Sauce
Ingredients for making chili sesame sauce :
Ingredients: 5000 grams of sesame seeds
Seasonings: 1000 grams of salt, 300 grams of chili (red, sharp, dry), 300 grams of vegetable oil
Method:
1. First fry and grind the raw sesame seeds, roast and grind the peppers into powder, then fry the peppers with raw oil.
2. Add water and salt to a boil, then add sesame seeds and stir-fry over medium heat for 5 minutes.
Cuisines and functions: braised pickles to delay aging, Uofa recipe to replenish deficiency and health, recipes: Sauce
Vietnamese chili sauce
3 red peppers, 5 heads of garlic, 1 tablespoon of soybeans, 4 tablespoons of water, 1/2 teaspoon of salt, 1 tablespoon of sugar
Method: Put all the ingredients into a food processor and stir evenly
Usage: Prepared in various dipping sauces or added to dishes
Ingredients for making Jeollabuk-do chili sauce:
Ingredients: 2500 grams of rice, 2500 grams of soybeans , 2500 grams of glutinous rice
Accessories: 4000 grams of soybean flour,
Seasonings: 7 grams of chili powder, 5000 grams of soy sauce
Method:
1. Make rice into powder. Wash and cook the soybeans.
2. Layer the rice flour and boiled soybeans on the steamer and steam until cooked.
3. Put the rice noodles and soybeans removed from the steamer into a stone mortar and pound them into a paste. Then make it into a fist-sized bun-shaped lump, make a hole in the middle, and place it in a fly- and insect-free and well-ventilated room. After about a month, the fermentation will be almost complete.
4. Break the fermented soybean paste into pieces the size of chestnut shells, dry them in the sun for 2-3 days, dry them and pound them into flour, shred them and then dry them in the sun. , remove odor. Sauce: This sauce is best made from the middle of the winter lunar month to the middle of the twelfth lunar month in the domestic calendar. Boil a handful of soy flour into a paste. Rinse with cold water and leave overnight. Wash two handfuls of glutinous rice, soak it in water overnight, then put it into a stone mortar and pound it into powder.
Put the glutinous rice flour, soy milk and evenly mixed soy sauce powder together in a large basin. Add chili powder while pounding, and mix in soy sauce. The four-packed altar is placed in the sun and beaten firmly with wooden sticks.
5. Chili sauce needs to be stored for 6 months before it can be fully matured for consumption. If it is to be stored for a long time, it is best to sprinkle some refined salt on the traces of movement after each use.
Foods that conflict with each other
Rice: Meng Shen of the Tang Dynasty: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with cocklebur, which will cause heartache."
Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry in nature and helps fire, so it should be avoided by those who are not moderately cold and have diarrhea."
How to make chili sauce
1. Wash the mature red peppers with clean water and dry them, then place them on a clean and oil-free chopping board and chop them into fine pieces. The finer the better.
2. Chop the pepper finely and put the minced pepper into a large basin, and mix the ingredients according to the proportion of 0.5 kg of pepper, 200 g of garlic kernels, 50 g of salt, and 50-100 g of Sanhua wine.
3. Chop the garlic, put it together with the minced chili pepper, salt and Sanhua wine, and stir evenly. Let it dry in the sun for 1-2 days to make it naturally sauce, and then put it into a clean glass J. Add a small amount of Sanhua wine to the sauce surface and cover tightly. In sunny weather, you can open the J cover to bask in the sun. Do not stir to avoid acidic taste. Usually, place the processed sauce in a ventilated and sunny place, so that you can make fragrant and high-quality chili sauce. ...>>
Question 7: How to make small sour bamboo shoots, how to make delicious small sour bamboo shoots, the main ingredients of small sour bamboo shoots
Small bamboo shoots
< p> Appropriate amountPickled peppers
Half a pack
White vinegar
Half a bottle
Accessories
Rock sugar
Appropriate amount
Steps
1. Peel and clean the small bamboo shoots
2. Cut into diagonal slices< /p>
3. Add water to cover the bamboo shoots in a pot and bring to a boil
4. After boiling for two minutes, remove and rinse under the faucet
5. Dry the water Bottle and sprinkle an appropriate amount of dried chili pepper
6. Add rock sugar and a small spoonful of salt, and then add a layer of pickled peppers and bamboo shoots. If you can’t eat it too spicy, you don’t have to add it
7. Add vinegar to cover the bamboo shoots, soak for half a month and the rock sugar will dissolve before eating
Question 8: How to soak sour bamboo shoots. Introduction to sour bamboo shoots:
I have always liked Guangxi. The sour bamboo shoots~ Guilin rice noodles are sour and the texture is a bit crispy. I was obsessed with it~ I used to ask for an extra portion of sour bamboo shoots when I went to eat rice noodles. Another time I bought a pound of it directly from a rice noodle store and took it home. Haha, I learned about it. The method is very simple. I happen to be obsessed with pickling recently, and I still have a sealed jar from IKEA that I don’t use, so I’ll use it quickly
Ingredients and seasonings for soaking sour bamboo shoots:
500g fresh bamboo shoots 1000g tap water
Teach you the home-made method of soaking sour bamboo shoots and how to make delicious sour bamboo shoots
1. Peel the fresh bamboo shoots, wash them, and dry the surface moisture. The sealed jar is also washed and dried
2. Put the bamboo shoots in the sealed jar, then fill it with tap water that has been boiled and cooled naturally
3. Seal it well and wait for two weeks. It will be sour naturally
Tips for home-cooked food:
You can cut the bamboo shoots as needed, but do not touch them with oil during the whole process, otherwise they will deteriorate
Question 9: How to brew sour bamboo shoots, and which bamboo shoots are best to choose? 1. Prepare tools (including:
Raw materials (peppers, beans, bamboo shoots),
Tools for dressing: earthen jars, glass jars. (My mother suggests that it is best to use earthenware jars. The jars are sold nearby. If not, you can use glass jars, but they are easy to break. And the taste made from earthen jars is better than other containers.) Plastic and iron jars are not hygienic and will produce oxidation and antioxidant.
2. Rinse the raw materials under clean water, then put them on the balcony or an open place to drain the water (don’t dry them in the sun, just drain the water), and then put them in Clean the jar you bought and dry it in the sun for disinfection after cleaning. If it is an earthen jar, rub some ginger on the walls of the jar).
3. Cut the raw materials (if you want to marinate and cut them, throw them in whole)
4. Put the raw materials into the container, and try to stack them as densely as possible.
5. Add water (must be boiled water, because raw water cannot be soaked in acid)
6. Add condiments (appropriate amount of salt, just moderate, absolutely not Too salty, which will affect the taste of the dish. I consulted my mother and said that a little sugar can also be added. I will ask her later for the reason)
7. Seal (usually my mother uses a plastic bag) For sealing, you cut a circle slightly larger than the mouth of your jar, and then tie it with tendon hoops, or cut a piece of hard cardboard to cover the mouth)
Then close the lid of the jar and put it on. Fill the chute outside.
8. Storage (usually just place it in a place where it is not exposed to direct sunlight. The temperature does not matter. There is no need to talk about the temperature. Generally, you can open the altar in about 1 month. If it is not ideal, just Keep putting it for a while)
9. Put the table on the table (eat as much as you want)
Note: After asking, it is best to use a jar with a circle around the mouth of the sour jar (that One circle is filled with water after the lid is closed. The jar is well-sealed and is less likely to lose smell and air.
The jar is more delicious than those made with ordinary ingredients. It is now the most commonly used in Guilin households.
I hope it will be helpful to you. It may be a bit similar to the above friends. You can refer to it.
I wish you good luck!
Question 10: How to make sour bamboo shoots? Can you please explain in detail? The method of making sour bamboo shoots is to cut the bamboo shoots into shreds, rinse them in clean water, pick them up, put them into a clean jar, press them tightly, seal them, and leave them for ten minutes. It can be eaten in half a month. Do not use any oil during pickling. The sour bamboo shoots marinated in chili pepper and salt can be eaten raw. The sour bamboo shoots without ingredients must be cooked. They are not only a condiment, but also a unique dish. The dishes are fresh, sour, tender and crisp. Adding sour bamboo shoots to any dish will change the original flavor. It is wonderful to cook meat with sour bamboo shoots, and it can also cook fish, beef, chicken, etc. Green vegetables, etc. Sour bamboo shoots are not only delicious, but also good for the body. Dai people say that eating sour bamboo shoots can help you lose weight.
The fried beef with sour bamboo shoots has a delicious taste and involves the characteristics of beef and mutton. Beef is stir-fried, and the finished dish is tender and smooth, with a sweet and sour taste. The raw material production process: remove the fascia from the beef, cut it into thin horizontal strips with a knife, and mix baking soda, refined salt, wet starch, and water. Pour in the beef slices and marinate for 30 minutes. Cut the sour bamboo shoots into slices. Remove the seeds and stems of the green and red peppers and cut them into slices. Heat a wok, add peanut oil and heat. Put the beef into the wok until cooked, leaving oil in the wok. A little, add minced garlic, sour bamboo shoot slices, green and red pepper slices and stir-fry evenly, add a small amount of fresh soup, add beef slices, thicken with wet starch, pour a little cooked oil, stir-fry evenly and serve. Fresh bamboo shoots are soaked in clean well water and fermented to become sour. It is a vegetable unique to the Zhuang area. Stir-fried beef with sour bamboo shoots is the most common dish of boiled sour bamboo shoots. Fish head raw materials: one large fish head, half a pound of sour bamboo shoots, appropriate amount of garlic and chili sauce. Add the garlic and ginger slices to the pan and stir-fry until fragrant. Then add the fish head pieces and stir-fry for a few times before adding the sour bamboo shoots. , add appropriate amount of soy sauce, salt, sugar and water, then cover and cook for ten minutes. Sour bamboo shoots and fish (chicken) are a famous dish of the Dai people. Sour bamboo shoots are shelled from young bamboo shoots unearthed in the summer. Then cut into shreds, then add salt, chili pepper, etc. to marinate to make it sour. The method of cooking fish (chicken) with sour bamboo shoots is: first lightly fry the sour bamboo shoots in a pan for a while, add an appropriate amount of water to make soup, and then boil the water. Then add the washed and cut fish (chicken) meat, cook it and eat it. This dish is sour and delicious, and it is very appetizing. The boiled eel with sour bamboo shoots is called "Kenuosong Saiyin" in Dai language. The main raw materials are fresh eel and pickled bamboo shoots; the cooking condiments include green pepper (chili noodles are also acceptable), wild pepper, ginger, garlic, coriander, mint, nepeta, lemongrass, etc. The eel is slaughtered before cooking. Remove impurities and debone; rinse the sour bamboo shoots and pinch dry; wash and mince the seasonings.
When cooking, pour oil into the pot, stir-fry minced garlic, minced garlic, wild peppercorns and chili peppers. When the aroma comes out, add soup and sour bamboo shoots and cook first. When the sour bamboo shoots are 80% cooked, add eel, lemongrass knots, Add salt and MSG, and when the bamboo shoots are cooked and the eel is ready to eat, add mint and coriander, put it into a vegetable bowl, and serve it on the table. In this dish, the bowl of noodles is green and fragrant, the eel is tender and slightly sour, and the soup and bamboo shoots are sour and fresh, delicious. Stir-fried pork with sour bamboo shoots is a very delicious dish. Sour bamboo shoots can be stir-fried with many things. The key is how you handle the sour bamboo shoots. The sour bamboo shoots are usually soaked, so they are wet and contain a lot of water. First cut into slices, then soak in water. If you are frying bamboo shoots, fry the bamboo shoots in a pot without oil or salt to dry them out, then add oil and fry with the meat. Because the sour bamboo shoots already have a flavor, season the meat before cutting it, and add less salt after putting it in the pot to avoid the meat being bland and the bamboo shoots being salty.
Ingredients for boiled field snails with sour bamboo shoots: pickled sour bamboo shoots and fresh field snails from the Dai people. Seasonings: add ginger, garlic, wild pepper, chili, mint, lemongrass, etc. to make the sour bamboo shoots, and cut the fresh bamboo shoots into shreds. Stuff it into a jar and marinate for a week to make the bamboo shoots have a pure sour taste before use. The snails used to cook sour bamboo shoots and snail soup should be soaked in clean water for 2-3 days in advance, and the water should be changed continuously to allow the snails to crawl in the clean water and wash away the sludge. Then remove the caps of the snails one by one, knock off the tails, wash them repeatedly with clean water, add lemongrass and rub the snail shells to make the snail shells fresh and stain-free before they can be cooked. The cooking procedure is to first add oil and stir-fry the ginger, garlic, wild peppercorns, and chili until the aroma overflows, then add the snails and lemongrass and stir-fry until the aroma overflows, then add the sour bamboo shoots and broth and cook for 20 to 30 minutes until the snails are cooked. When the time comes, add washed mint and nepeta to a bowl and serve. When eating, aim your lips at the mouth of the conch and suck lightly, so that the conch meat will enter your mouth naturally. The snails cooked with sour bamboo shoots have a complete snail shape. The snail meat is fresh and slightly sour. It is rich in calcium and protein. It is rich in nutrition and full of ethnic characteristics. Stir-fried beef with sour bamboo shoots. The dish is delicious and fragrant. It involves beef and mutton. It is made of stir-fried sour bamboo shoots and beef. The finished dish is tender and smooth, with a sweet and sour taste. ......>>