Pickled bamboo shoots, no salt or vinegar, no need to cook or dry, you can eat them in 7 days, and they will not be bad for 2 years
Sour bamboo shoots, should belong to the special food, everyone listens to the most should be in the snail noodles, spring is coming, spring bamboo shoots are on the market in large quantities, of course, you can also get it without spending a penny, then you have to dig it yourself, although it takes effort, but there is a sense of achievement!
The bamboo shoots, known as the "Eight Treasures of the Mountain", have extremely high nutritional value, rich in vitamin A, dietary fiber, minerals, etc., and often eat them with good effects. In addition, the taste is crisp, tender and fragrant, and it is extremely delicious, and it can not only be fried directly, but also pickled into sour bamboo shoots.
When it comes to pickling things, many people are afraid of trouble, especially pickled bamboo shoots, which are particularly troublesome and have many steps in the eyes of many people. However, in fact, pickled bamboo shoots do not use salt or vinegar, do not need to cook or dry, my method is quite simple to operate, you can eat it in 7 days, and you are not afraid of it for 2 years.
【Pickled bamboo shoots】
Used: bamboo shoots, cool white open
1. Prepare some bamboo shoots, use spring shoots in spring, it is the most tender time, peel off the skin on the outside of spring shoots, as long as the hard part is removed, leaving only the most tender core.
2. After that, put it in the water, wash it, use cool boiled water when washing, or mineral water, don't use raw water, otherwise it will be easy to deteriorate with raw water. Once washed, drain it and place it on a clean cutting board and cut into small pieces.
3. Try to cut it smaller, so that it is easier to absorb the flavor when soaking, and it is also convenient to eat. Next, prepare a pickled jar, preferably transparent, handle it in advance, scald it with boiling water, and then dry it completely to ensure that it is water-free and oil-free.
4. Then put the cut bamboo shoots into it, and then you need to pour water into it, use mineral water or cool white water, of course, if there is mountain spring water, the effect is better, add enough water to it, you can not pass a part of the spring bamboo shoots, so that the spring bamboo shoots can be completely soaked in water.
5. Then seal the lid and put it in a cool place to marinate, and wait for about 7 days before you can open the lid. After opening, you can smell a sour smell coming from your nose, which means that it is right, it is quite delicious to take it out and fry it, remember not to eat it raw, it must be cooked.
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