Question 1: How to make salted bamboo shoots. Ingredients: 100g bacon, 100g pork belly, 100g spring bamboo shoots. Seasoning: 4g salt, 2g MSG, 5g green onion, 5g ginger, 10g rice wine. Method: 1. Wash the spring bamboo shoots and cut into hob pieces; 2. Wash the bacon and cut into small cubes with a skin surface of 1.5 cm square; 3. Wash the pork belly and set aside; 4. Wash the pot and add 4 bowls of water. , after boiling over high heat, add bacon, fresh meat, green onions and ginger, after boiling, switch to low heat and simmer for about 1 hour until crispy, add MSG and mix well.

Question 2: How to salt fresh bamboo shoots into pickled salted bamboo shoots (1) Raw materials: Harvesting: dig up fresh bamboo shoots on the same day and peel off the shells. In winter and spring bamboo shoots, be sure to keep the roots (i.e. bamboo shoots). flower), protect the tip of the tail, and remove the aging part.

(2) Boiling: Put the prepared bamboo shoots into a boiling pot and cook with plenty of water and strong firepower. The cooking time should be divided according to the size of the bamboo shoots until they are thoroughly cooked. As a rule, the bamboo shoots collected on the same day must be cooked.

(3) Cooling: Pick up the bamboo shoots immediately after cooking, put them into clean water to cool, and peel off all the tender shells of the bamboo shoot tips. Pay attention to protecting the bamboo shoot tips. Use bamboo inserts to connect the inner joints of the spring bamboo shoots.

(4) Sterilization: In order to prevent the reproduction of miscellaneous bacteria, take out the cooled bamboo shoots and put them into a bactericide. The commonly used bactericide is sodium hypochlorite or bleaching powder solution. Soak for 15 to 30 minutes to sterilize. Do not let the sterilized bamboo shoots come into contact with raw water to avoid infection by miscellaneous bacteria and cause rot.

(5) Pickling: For the first time pickling 100 kilograms of fresh bamboo shoots, use 25 kilograms of salt. First put a layer of bottom salt in the jar or pool, then layer the bamboo shoots one layer at a time and add salt one layer at a time. Add more salt layer by layer until the top layer is covered with 2 cm thick salt. Add pressure and marinate for 7 days before doing the next step. Marinate twice. For the second pickling, add 100 kilograms of bamboo shoots and 20 kilograms of salt for the first pickling. Turn the bamboo shoots stacked on top of the first pickled bamboo shoots upside down on the bottom layer. Also stack one layer of bamboo shoots and one layer of salt. The amount of salt increases layer by layer. , put more salt on the upper layer, and then pour the first salted brine (used after filtering) into the pool to cover the bamboo shoots. If the salt water is not enough, it needs to be replenished with cold salt water, and then the pressure is added (lighter than the first time). Bamboo shoots in the pond should be sealed and not exposed to the water to prevent them from rotting. Marinate for 15 to 20 days. When applying pressure, be careful not to crack the bamboo shoots.

(6) Medication usage: During the first and second pickling process, the pH value must be tested every two or three days. It is required to maintain the pH value below 3 to 3.5. If the pH value exceeds If it is above 3.5, add chemicals (a mixture of 60% sodium metaphosphate, 35% citric acid, and 5% alum). "

(7) Circulation of salt water and chemicals: In the first and second pickling, the bamboo shoots must be able to fully absorb salt and chemicals. The up and down circulation of salt water and chemicals ensures that the bamboo shoots are healthy. Quality is the key. Therefore, insert one or two thick bamboos in the middle of the tank, and drill some small holes around the lower end of the bamboo tube so that the water can be drawn from the upper part of the bamboo tube and poured back into the pool for recycling. Ingredients: fresh. 10 kilograms of tender, non-rotten Jerusalem artichokes, 1.5 kilograms of 15-degree Baume salt water, 10 grams of sodium benzene potassium

Pickled bamboo shoots 2

Choose fresh. The Jerusalem artichoke cubes are uniform in shape, cut off the fibrous roots, wash away the sediment, drain the water for 2 hours, then put a layer of salt on the bottom of the jar, then add a layer of vegetables, sprinkle some salt water, and then sprinkle a layer of salt, layer by layer. , add less salt and add a layer of salt at the end. Turn the jar on the second day, and then every 2 days. After marinating for 20 days, add sodium benzoate, add salt water to cover the vegetables, cover tightly, and marinate for another 20 days. Serve.

Question 3: Use homemade edible acid and seal the bamboo shoots in an earthen jar to pickle them in salt water. Don’t be surprised if the taste is different. p>

Question 4: How to make bamboo shoots and how to store them? The method of making bamboo shoots is as follows:

Method 1.

Boil a large pot of water, add appropriate amount of salt, and Bamboo shoots can be cut whole or in half, put them inside, and cook them over high heat for about 10 minutes until the bamboo shoots are almost soft, then take them out and run them through cold water, set them aside to drain, and then put them in a crisper. , put it in the refrigerator to refrigerate, so that the fresh bamboo shoots can be preserved for a longer period of time.

Method 2: If you want to preserve fresh bamboo shoots for a longer time, you can also do this, that is, bury the bamboo shoots with their shells in the soil. If you preserve them in this way, you can store at least half of them. If you have a small garden at home, you can try it.

Method 3: You can also dry it in the sun, make it into dried bamboo shoots and then store it. This way, the storage time will be longer. The specific method is to boil the fresh bamboo shoots in white water first, and then boil them. Slice and dry in the sun or directly in the oven. If it is an oven operation, it will take about 1 hour in an environment of 150 degrees.

The storage method of bamboo shoots is as follows:

How to store winter bamboo shoots

Bamboo shoots and other fresh agricultural products can easily lose moisture if not stored properly, so they are juicy and delicious. Bamboo shoots become shriveled and old and will lose their flavor when cooked in dishes. Here are some bamboo shoots methods for easy storage and preservation, you can choose: Method 1.

Sand: Take scrap wood (red box is OK) or worn iron (wooden) bucket, spread wet sand on the bottom 2-3 Inch thick, complete upturned shoots are arranged in a bucket and wet sand, then another part of the stick is almost beaten into solid, wet sand bury the sunken 2-3 inches, then box (bucket) in a dark, well-ventilated place. With this method, store for 30 - 50 days. It lasts for more than two months, and the bamboo shoots are better preserved.

Method 2.

Sealed storage method: Take a bottle with a rim or a finished terracotta pot or jar, and tie the undamaged bamboo buds and leaves into a double-layer plastic film covering the mouth. , or take an airtight plastic bag and shoot the bamboo strips tightly after loading. This method also works around 20-30 days.

Method 3.

Steaming method: Wash and peel the winter bamboo shoots, cut into half and a large section, put in a steamer to steam or put in a basin of water, cook until it has passed five times. Pick up the six ripe ones, spread them in a basket, and hang them in a ventilated place. They can be kept fresh for 1-2 weeks. This method is suitable for preserving damaged winter bamboo shoots or bamboo shoots that are to be eaten in the near future.

Question 5: How to make delicious salted bamboo shoots. Illustration: Soak the pickled bamboo shoots in water until soft, wash and shred them; cut a small piece of pork belly into dices; wash and shred the red pepper; wash the green onions. Cut into sections;

Pour water into the pot. After the water boils, add diced pork belly, pickled bamboo shoots, add soy sauce, cooking wine, a small amount of sugar and MSG, simmer over low heat for about 3 hours, then drain. Drain the water, take out the pork belly, and put the pickled bamboo shoots into a bowl;

Put a little water in the pot, put the remaining pork belly into the pot, add soy sauce, cooking wine, ginger, green onion and a little Sugar, cook over low heat for 2 hours, take out and cut into thin slices, place on the pickled bamboo shoots, add the remaining soup to thicken with starch and pour on the pickled bamboo shoots.

Question 6: How to pickle small bamboo shoots at home Pickle bamboo shoots

Fresh bamboo shoots can be pickled.

Ingredients: 500g spring bamboo shoots.

Seasoning: appropriate amount of salt and appropriate amount of MSG.

How to pickle bamboo shoots

1. Peel the spring bamboo shoots and wash them.

2. Wash the spring bamboo shoots, cut them in half, and cook them in a pot.

3. Take out the cooked bamboo shoots, let them cool, and then marinate them with an appropriate amount of salt.

4. Put it in a container and compact it, marinate for about a day, take it out, slice it, mix it with sesame oil and add an appropriate amount of MSG, it will be delicious.

Question 7: How to make salted dried bamboo shoots? First, soak them in hot water to swell. If they are already crispy, you can do it. If they are not crispy, cook them a little. Then add salt and then add Some seasonings, the most important thing is to add oil. It is best to use sesame oil, but you can also use peanut oil. You can also add some coriander at the end, according to your own taste. Question 8: How to make delicious salted bamboo shoots? Fried shredded pork

Ingredients:

250g pork tenderloin

150g bamboo shoots

50g fungus

1 egg white

A few green onions

5 grams of dried chili

1 clove of garlic, diced

10 grams of ginger Foods that are incompatible with each other

5 grams of sesame oil

2 grams of salt

10 grams of Shaoxing wine

1 gram of MSG that is incompatible with foods

15 grams of soy sauce

5 grams of water starch

500 grams of vegetable oil

Recipe Method:

1. Cut the pork loin into shreds, add 30 grams of water, egg white, Shaoxing wine, 0.5 grams of salt, and wet corn flour and mix evenly

2. Cut the bamboo shoots Shred the bamboo shoots, blanch them in a pot of boiling water, drain them and set aside for later use; (I used a pressure cooker to press the dried bamboo shoots for 20 minutes, then wash them and cut them into shreds. Add one star anise, brown sugar and soy sauce into the hot oil pan. Simmer in advance and set aside later)

3. Put the vegetable oil in the pot and heat it until it is 50% hot. Add the shredded meat to the pot. When the shredded meat turns white, immediately pour it into a colander to drain the oil.

4. Mix soy sauce, water, salt, water starch and monosodium glutamate into a sauce

5. In the remaining oil in the original pot, add minced ginger, garlic, dried chili, bamboo shoots and fungus. Stir-fry, add shredded pork and sauce, stir-fry for a few times, pour sesame oil, put on a plate, sprinkle with green onions and serve

Question 9: How are salted dried bamboo shoots made? The method is as follows:

1. Materials

1000 grams of bamboo shoots, 100 grams of salt

2. Method

1. Buy the bamboo shoots Start peeling the bamboo shoots when you get home. Take a kitchen knife and cut a slit in the bamboo shoots, which will make it easier to peel the bamboo shoots.

2. Cut the bamboo shoots into four halves. When cooking the bamboo shoots, add one layer of bamboo shoots and one layer of salt. Because the bamboo shoots are in direct contact with the pot, they are easy to burn. Make the fire a little lower and stir more appropriately. Boil for a while and the water will come out and become soft. , take it out of the pot and dry it in the sun.

3. After four hours of drying in the sun, it is already a little dry. Add a layer of salt and compact the bamboo shoots one layer at a time. Just make your own dried salted bamboo shoots.