How to pickle sour bamboo shoots:

1, four large moso bamboo, only the harder part.

2, first sliced, then cut into thick julienne strips and drained.

3, take a clean bucket, basin can also, pour salt and bamboo shoots, the amount of salt as long as almost every bamboo shoots can be stained on the line, not too salty!

4, has been rubbing bamboo shoots, rubbing out the water open, and then poured into a clean waterless and oil-free container, pressed firmly, with a jar.

5, the lid must be covered tightly, marinated for about 1 month, do not open in the middle! Just put it in a cool place!

6, bamboo shoots pickled state is the flavor is more impulsive, to be boiled with water to go bitter to leave a sour taste.

Bamboo shoots fried beef practice:

1, since the bubble without adding a bag of bamboo shoots, washed and drained.

2, do not put oil in the pot of bamboo shoots moisture fried dry sheng out standby.

3, side dishes cut up and standby, beef cut up with peanut oil and a little bit of cornstarch marinade (too much cornstarch fried out of the dish will be sticky)

4, hot pan cool oil, garlic rice chili pepper and ginger and beef together with the pan frying flavor put a little soy sauce sautéed.

5, the fried dry moisture of the pickled bamboo shoots poured into the pot and fried together with salt, (feel the acid can be put a little sugar) oyster sauce garlic shoots continue to stir-fry until the beef and garlic shoots broken put chicken stir-fry out of the pot.