2. The pickling process of sour bamboo shoots is relatively simple. The raw materials needed are fresh bamboo shoots, pickled peppers, rock sugar, dried peppers and white vinegar.
3. Peel and wash fresh bamboo shoots, pour appropriate amount of water to boil, and blanch the treated bamboo shoots in blanching water for about five minutes.
4. Then soak the blanched bamboo shoots in cold water for one night. If possible, it is best to change the water several times.
The purpose of changing more water is to better remove the bitterness of bamboo shoots, and then take out the soaked bamboo shoots and drain them for later use.
6. Prepare a clean container without water and oil, put the processed bamboo shoots in it, then put all the spices such as rock sugar, dried peppers and white vinegar in it, seal it, marinate it for about a day, and you can eat it.
It should be noted that this kind of pickled bamboo shoots can be stored in the refrigerator, because it contains a lot of vinegar, which is easy to deteriorate in high temperature environment.
8. What's more, pickling can't be oiled. If it is stained with oil, it will affect the taste and shorten the storage time.