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How to pickle bamboo shoots, delicious and lasting?
Green bamboo shoots1200g, salt 40g.

working methods

1. Shell the bamboo shoots, cut off the thicker parts and slice them for later use.

2. Take a conditioning basin, put bamboo shoots and clear water in the method of 1, soak for about 10 hour, and then take out the bamboo shoots.

3. Take another conditioning basin, put it in warm water (the amount of water exceeds that of bamboo shoots), then put it in the bamboo shoots of method 2 for soaking 12 hours, take out the bamboo shoots and drain the water.

4. Sprinkle a little salt (extra weight) on method 3 and mix well, then press it with a heavy object for about 2 days to let the bamboo shoots come out of the water.

5. Add salt to the bamboo shoots in step 4, mix well, take a glass bottle, put the treated bamboo shoots evenly in the bottle and flatten them. They can be eaten in about 3 days and kept in bottles for about 65,438+0 years.