I don't know what everyone likes to add the most? Anyway, I like to add sour shoots the most, whether it is Guilin rice noodles or snail powder, or old friend powder, every time will add extra sour shoots, today teach everyone a simple way to pickle sour shoots at home, make sure you can definitely learn!
1. The bottle jar of pickled bamboo shoots should be washed clean, it is best to be a special jar for pickled bamboo shoots, which cannot be dipped in oil, can be washed with boiling water, and then exposed to the sun to remove bacteria, and thoroughly dry after backup.
2. Pick fresh bamboo shoots, with spring shoots or winter shoots can be, if it is a small jar of pickling, cut into silk, if it is a large vat of pickling from the top cut into two halves or four halves, cut well after soaking in warm water for 2-3 hours for backup. Remember to strictly control the oil during the process.
3. Boil a large pot of water, turn off the heat after boiling to cool, it is best to use well water, no well water can use tap water, can not use pure water, pure water has no active substances, is not conducive to the fermentation of sour shoots.
4. Put the bamboo shoots into the jar, pour in the boiling water to cool, seal well, generally 3 days will have a sour taste, you can choose the right acidity according to your taste, if you save well, if you keep it properly without touching the oil, you can put it for about 1 year.
That's how to pickle sour shoots!
Lijiang village snail powder