Accessories: 5 dried peppers, 60 grams of rock sugar, salt 1 spoon, and proper amount of white vinegar.
The practice of pickled pickled bamboo shoots
1 Peel fresh bamboo shoots, clean them, blanch them and soak them in cold water for one night, and change the water several times in the middle to remove the astringency in the bamboo shoots.
2. Take out the soaked bamboo shoots and squeeze out the water for later use.
3. Prepare a small bag of pickled peppers.
4. Prepare a clean oil-free and water-free container, and put the fresh bamboo shoots that have been squeezed dry.
5. Add a small bag of pickled peppers, 60 grams of rock sugar and 5 dried peppers (pickled peppers should be poured in with pickled pepper water).
6. Add a spoonful of salt.
7. Add half a bottle of white vinegar.
8, sealed, marinated for 24 hours, and preserved in the refrigerator.
9. When eating, take a little out with clean oil-free and water-free chopsticks.