How to pickle bamboo shoots to taste good?

Spring bamboo shoots are perennial evergreen herbs, and the edible parts are primary, tender and fat, short and strong buds or whips. Then do you know how to pickle bamboo shoots? The following is what I have compiled about how to pickle bamboo shoots. Welcome to browse.

How to pickle bamboo shoots? 1 component:

10 kg is fresh and tender and does not rot.

Salt 1.5 kg, Pomet salt 1.5 kg, sodium phenylpotassium 1.0 g. ..

Exercise:

1. Choose fresh Jerusalem artichoke with uniform shape, cut off fibrous roots, wash the precipitate, drain it for 2 hours, and then put it in a jar for pickling.

2. Sprinkle a layer of salt on the bottom of the tank first, then the next layer of vegetables, sprinkle some salt water, sprinkle a layer of salt, and the salt is getting less and less, and finally add a layer of salt.

3. Turn the jar the next day, then turn it 1 time every two days, marinate for 20 days, add sodium phenylpotassium, and cover it with salt water.

4. Marinate for another 20 days.

How to pickle bamboo shoots? Materials: 3000 grams of fresh bamboo shoots, 50 grams of ginger, two ends of garlic, appropriate amount of edible salt and appropriate amount of boiled water.

1. To pickle bamboo shoots at home, you need to prepare 3000 grams of fresh bamboo shoots, 50 grams of ginger and two garlic. You should prepare some food, salt and boiled water.

2. Shell the prepared fresh bamboo shoots, wash them with clear water, and then cut into pieces. Boil hot water in the pot, boil it, blanch the cut bamboo shoots in boiling water for five minutes, and then drain the water for later use.

3. Wash the prepared ginger, cut it into shredded ginger, peel the garlic, pat it with a knife, put it in a clean container with shredded ginger, blanch the bamboo shoots and put it in the container.

4. Pour boiling water into the container, and the amount of water should not exceed the bamboo shoots inside. Finally, add the prepared edible salt and mix well with clean chopsticks. Seal the container for pickling bamboo shoots with plastic wrap, and then put it in a dry and cool place for three to five days. The bamboo shoots in it can be eaten. You can take it out and add sesame oil if you want to eat it.

How to pickle bamboo shoots? Material: fresh bamboo shoots 500g, salt and monosodium glutamate.

Exercise:

1, fresh bamboo shoots are shelled and washed;

2. Wash the bamboo shoots, cut them in half and cook them in a pot.

3. Take out the cooked bamboo shoots, let them cool, and marinate them with proper amount of salt;

4. Take a glass bottle, put the processed bamboo shoots evenly into the bottle and flatten them. They can be eaten in about 3 days and kept in bottles for about 65,438+0 years.

How to pickle bamboo shoots? Material:1200g of spring bamboo shoots, 40g of salt, a little pepper, a little aniseed and a little fragrant leaves.

Exercise:

1, shell bitter bamboo shoots, cut off thick parts and slice for later use. It can also be used directly for pickling without slicing.

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, and then take out the bamboo shoots to drain the water.

4. Sprinkle a little salt (except 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, pepper, pepper, aniseed and fragrant leaves to the bamboo shoots of method 4, mix well, take a glass bottle, put the processed 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.