1. A large green bamboo shoot is cut into strips, and the top bar is as thick as 2-3 cm long, which is too thin and uncomfortable.
2. Put 2 teaspoons of sugar.
3. Mix well and marinate first.
4. Put the green bamboo shoots mixed with sugar in the draining basket and let the water out (15 minutes), and then start the ingredients.
5. Use 4 tablespoons of sushi vinegar.
6. Add 1 teaspoon of salt.
7. Pile the tip of 1 teaspoon of sugar and stir.
8. Put the drained green bamboo shoots in a container.
9. Pour in the adjusted juice, mix well, and set aside.
10. Cut the garlic into minced garlic (I patted it into larger ones, and the ones that don’t eat garlic are easy to open).
11. Shred the dried chili. You can cut more if you like spicy.
12. Pile the minced garlic on the mixed green bamboo shoots (note that the garlic cannot be sprinkled, it will not be easy to pour the oil).
13. Put pepper and pepper powder on the piled garlic.
14. Pile the chopped chili shreds and heat the oil when it is ready.
15. Heat 2 tablespoons of oil with a super small stainless steel measuring device, put a bamboo chopsticks down and bubbling, about 1 minute (I use an electric stove, it may not take so long for an open flame).
16. The oil is ready, the wonderful is coming, carefully carry a small pot of oil, no one within 10 kilometers, pour the boiling oil on the piled rice material, it makes a stab, and the fragrance is not to mention beautiful Up.
17. Hurry up and simmer, don't let the fragrance run away.
18. Everyone is ready, put on the plate, and serve. We will eliminate as much as we promise to do, and there will never be a drop left.
Tips:When mixing cold dishes, I always like to use sugar instead of salt to make water. The dishes made with sugar taste better than those made with salt. They are very refreshing and crunchy. I don't remember which chef I learned from.
As for vinegar, I don’t like to use white vinegar, because I always find it too industrial. I like to use sushi vinegar. I have already adjusted the sushi vinegar and add a little more. You can also use glutinous rice vinegar (the ratio of sweet and sour is 1 tablespoon of vinegar and 1 teaspoon of sugar)
This is my first recipe, I hope my friends like it^_^
