Sour bamboo shoots pickled production methods are as follows:

Sour bamboo shoots cut into pieces, the vegetable plate can not have a little oil, and then put into the container, add rice water over the shoots, with two packets of vinegar pressure, cover up, usually 3 to 5 days can be eaten.

Ingredients:

Small bamboo shoots 500g, salt moderate, MSG a little heart

Pickling method home:

1, fresh small bamboo shoots shelling, and then cleaned

2, will be cleaned small bamboo shoots, put into a pot to cook;

3, cooked small bamboo shoots fish out, cooled. Add an appropriate amount of salt, marinate for a period of time:

4, take a clean glass bottle, put the treated small bamboo shoots into the bottle and flatten;

5, marinate for about 3 days can be eaten.

Brief introduction:

Sour bamboo shoots is the traditional Nanxiong seasoning good, add a small amount of sour bamboo shoots in the dishes, its flavor is rich and long. Cool summer days, leftovers add a little bamboo shoot juice, leftovers although the night without rancid flavor. Most families in urban and rural areas have a jar of sour bamboo shoots. Achang people like to eat sour food, mainly sour bamboo shoots, sour vegetables, sour meat, which is a major feature of Achang food culture.

Source of stink:

Sour bamboo shoots will stink is the flavor of the fermentation process. Sour bamboo shoots do not have to add white wine in the soaking process, but the container must be scalded with boiling water beforehand, and reverse buckle in the sun exposure sterilization, kimchi altar water sealed tightly, half a month to eat. Speaking of which, pickled bamboo shoots are also considered to be some of the historical precipitation of things. Ming Gu Chiau in the "Croucher Yu record" recorded a paragraph on Hainan Island produced sour bamboo shoots of the text: "Sour bamboo shoots as big as arms, picked to the boiling soup soak out the bitter water, cast cold well water immersed for two or three days, take out the strands, such as silk, vinegar boiled can be eaten. Good thing people carry into the middle of the state, into a rare thing ...... "In addition, and Guangxi mountains and rivers connected to Vietnam are also addicted to eat sour bamboo shoots, produced a kind of mountain yellow skin edamame pickled bamboo shoots.?

Methods of cooking:

First of all, clean the original soaking good sour bamboo shoots, repeatedly wash a few times, wash off the stink, and then fried, hot pan into the oil, oil temperature rises, put these chili peppers and garlic popping, and then into the sour bamboo shoots stir fry evenly, and finally into the appropriate amount of salt, chicken essence, sugar seasoning, stir fry evenly can be out of the pot, so that the stir-fried Sour bamboo shoots, sour, crispy, flavor is not heavy, can be used to eat rice noodles, do hot and sour fish, sour beef and other side dishes.

Tips:

1, the glass bottle must be free of water and oil, so that the sour bamboo shoots will be preserved for a longer period of time;

2, pickled sour bamboo shoots can be preserved for about 6 months.