Save Small Bamboo Shoots
by Qianqian_DOkzbcaviraI
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the small bamboo shoots.
2. Remove the skin.
3. Boil an appropriate amount of water, add a little salt and let cool for later use.
4. Take another pot and boil a pot of soaking water (eye soaking water refers to when the water is ready to boil before it bubbles. Do not use water that has already been boiled, or it will not be crispy after being blanched and preserved).
5. After the small bamboo shoots are shelled, blanch them in the eye-bath.
6. Blanch for two minutes, then fish out immediately.
7. Drain the water and let cool.
8. Put it into the bottle (the bottle needs to be blanched with boiling water first).
9. Pour in the cold white boil that has not been used for the bamboo shoots (approximately 150 grams of cold boiled for a pound of bamboo shoots), and add a little salt (or not).
10. After sealing, put it in the refrigerator and freeze it for storage. Keeping it cool and boiled in the bottle keeps the original moisture of the bamboo shoots, as well as a crisp and delicious taste. The bamboo shoots treated in this way can be eaten for one or two years without any problem.
