Speaking of sour shoots, for Guangxi people, it is a very common food, but it is not familiar to many foreigners. But when it comes to fragrant and smelly snail powder, there should be few people in the country who don't understand it.
Sour shoots are one of the most important ingredients in snail powder. In snail powder, the role of sour shoots is to provide both "sour" and "smelly" flavors. Snail powder without sour shoots can be said to be snail powder without soul.
In fact, not only snail powder, Guangxi people's love for sour shoots can be said to be vivid:
Put some sour shoots when frying a sweet potato leaf, and the bland vegetarian dish can also make people addicted;
Make a fish head tofu soup, first use sour bamboo shoots to boil the bottom of the pot, and then boil with the fish head, the soup can freshly remove eyebrows;
Or when frying snails with sour shoots, stir-fry together, delicious snail meat and sour shoots are simply a perfect match, eating sour, spicy and crisp is good but not addictive;
Stir-fried beef with sour shoots, fried sour shoots with chili peppers... When it comes to these dishes with sour shoots, they can't help but be mouth-watering.
Sour shoots are really a versatile ingredient, but meat can be used to make soup, and any way you cook it is delicious.
Every year in July, it is the time when fresh bamboo shoots come to market in large numbers. Every time at this time, our family will use it to pickle sour shoots.
Pickled sour shoots, the pickling method is right, not only the taste is delicious, but also put for a year or two will not be bad. Do it once a year, you can have sour and appetizing sour shoots to eat all year round, think about it and feel happy.
Interested friends can look down, the specific methods and precautions for pickling sour shoots are listed one by one. You can collect it and watch it slowly!
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Fresh bamboo shoots (hemp bamboo shoots)
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vial
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1: After peeling off the outer skin of the fresh bamboo shoots with a knife, only the white bamboo shoot meat inside is retained. The skin of the bamboo shoots is relatively hard, so be careful when operating. You can also ask the stall owner to help you when you buy, which saves a lot of trouble.
2, after peeling off the skin, the bamboo shoot meat does not need to be rinsed, directly placed on the cutting board, with a knife cut into thin slices or large pieces, this can be determined according to personal preferences. The difference is that the thin slices take less time to marinate, while the larger ones need to be pickled for a longer time.
Tips: When cutting bamboo shoot meat, remember that everything that comes into contact with the bamboo shoot meat should be kept clean and oil-free, including hands, glass bottles, cutting boards, and knives.
3, the glass bottle is cleaned in advance, to ensure that there is no oil at all. Put all the cut bamboo shoot meat into a glass bottle, and then add pure water or cold boiled water that can not pass the bamboo shoot meat, then close the lid and seal it, and leave it in a cool place for about half a month, until the pickled bamboo shoots float out a sour flavor.
Tips: To pickle sour shoots, you only need to put water to marinate, you don't need to put anything else, including white wine or salt, all of which are not needed. But this water is very exquisite, do not use tap water and not pure enough well water. It is best to use filtered pure and mineral water, or water that boils tap water and then lets it cold.
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1, bamboo shoots pickled and sour, usually when you want to take sour shoots, you must use dry and oil-free chopsticks or clips to clip, so that the remaining sour shoots will not deteriorate and rot.
2, the longer the sour shoots are pickled, the more sour it will be, which is normal. In addition to water, the pickled sour shoots do not put any additives, and they eat the most authentic taste of the sour shoots.
3, if the pickled sour shoots are eaten, do not pour out the acid in the glass bottle. Take it and continue to put fresh bamboo shoot meat down to marinate, and if the amount of water is not enough, add some pure water. Marinating new bamboo shoots with this sour water will greatly shorten the pickling time of sour shoots, about a week, and it is more fragrant than the first pickled sour shoots.
The above is the method and tips of making sour shoots shared by Xiaolu Mama, if you have more suggestions and different views, welcome to leave a message in the comment area.
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