How to make pickled green bamboo shoots

Everyone is very familiar with the dish of pickled green bamboo shoots. It is refreshing and delicious, and it tastes very delicious. It is an occasional meal in restaurants. It's so evocative. The main ingredients are green bamboo shoots, salt, sugar, etc., and the ingredients are also easy to prepare. This dish is not difficult to make. If you learn how to make it, it is economical and affordable, and you can make it as a side dish for drinking porridge. Let’s learn about the home-made method of pickling green bamboo shoots.

Technology: Pickling Taste: Salty and umami

Difficulty: Novice attempt Preparation time: 5 minutes Cooking time: less than 60 minutes

Ingredients: Green bamboo shoots: One

Accessories: salt: appropriate amount of light soy sauce: 50 grams of sugar: 50 grams of bay leaves: a piece of Chinese pepper: a small spoonful of dried tangerine peel: a small piece

Detailed steps:

1. Prepare a green bamboo shoot

2. Peel, wash and cut into small strips

3. Put the green bamboo shoots into a basin and sprinkle in a few Marinate with salt for a while. Don’t use too much salt, otherwise it will be too salty

4. Stir it until you see the marinated water. Do not throw away the marinated water

5 , take out the green bamboo shoots and place them on a wire rack, and put them in a ventilated place to dry

6. Put the pickled water, 50 ml of light soy sauce, 50 grams of sugar into the pot, and add one slice Fragrant leaves, a small spoonful of Sichuan peppercorns, a small piece of tangerine peel

7. Bring to a boil and let cool for later use

8. Let the green bamboo shoots dry until they shrink a little

9. Put the green bamboo shoots into a clean bottle, pour in the sauce, put it in the refrigerator and keep it for half a day before eating

A few points worth noting:

1 , Avoid oil and raw water throughout the process. As mentioned many times in this article, kimchi jars, cutting boards for cutting vegetables, pots for boiling salt water, including chopsticks for eating kimchi after it is made, must be clean and oil-free, otherwise bacteria will easily develop. If mildew spots grow, a jar of vegetables will be ruined

2. Vegetables must be air-dried on the surface before being put into the jar

3. Adding a little white wine in an appropriate amount can increase the flavor of the vegetables. Fragrance, and can also play an antiseptic role

4. The water around the kimchi jar lid serves as a seal. It is best to change it every two or three days to avoid the growth of bacteria

5. The kimchi jar should be placed in a cool place

6. The radish can be eaten after soaking it for two days. It is crunchy and very flavorful. The cowpea needs to be soaked again. Hehe, I will wait for it

7. One last word, because the longer the vegetables are soaked, the taste will become more and more sour, so don’t soak too much at one time, and adjust according to your own consumption