Spring Bamboo Shoots and Pickles

Name: Spring Bamboo Shoots and Pickles
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece about 730g Spring bamboo shoots; 40g Soy sauce; 30g Sugar; 1 piece star anise; 1 piece Tsaoko; 2g Cinnamon; 15g Chives; 1 teaspoon pepper; 1/4 MSG; 10g ginger; 2 teaspoons salt

by Butterfly-sl

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Meaty spring bamboo shoots and pickles---preserved side dishes of grandma’s

A few days ago, I chatted with editor Zhong from Hangzhou, my friend, and she asked me what to bring for my son back to school. I said that I brought "red oil crispy bamboo shoots". I bought it and my son loves it very much. Speaking of bamboo shoots, editor Zhong recommended to me one of her grandmother's special preserved dishes---spiced bamboo shoots. It is said that the old man makes a big pot every spring, and everyone in the family likes to eat it. Editor Zhong gave me a detailed introduction to the recipe for this side dish. I couldn't help but itch. I did it myself. It's really a specialty of my grandmother. The bamboo shoots made this way have a meaty fragrance. No meat or fish is added during the production process. It tastes crisp, tender and slightly sweet. I also like this taste very much. I will introduce it to you today.
The preparation method of this dish reminds me of the smoked fish in the north. The general procedure is similar. It is fried first and then soaked in sauce. "

Spring Bamboo Shoots and Pickles

1. 1. Prepare spring bamboo shoots.

2. 2. Peel off the bamboo shoots and cut off the old roots with a knife.

3. 3. Cut the spring bamboo shoots into slices with the back end about 3 mm.

4. 4. Add water to the pot and add 1 teaspoon of salt.

5. 5. Put in the cut bamboo shoots.

6. 6. Cook for 3-5 minutes after boiling.

7. 7. Use kitchen paper to absorb the moisture on the surface of the bamboo shoot slices taken out to control the water.

8. 8. Fry the bamboo shoots in a 50% hot oil pan.

9. 9. Fry until the bamboo shoots are slightly rolled and bent.

10. 10. All the ingredients are ready, the chives are knotted, the ginger is sliced, and the grass fruit is cracked with a knife.

11. 11. Put all the ingredients in a small pot.

12. 12. Add an appropriate amount of water and put it on the stove to bring it to a boil and turn to a low heat for 10 minutes.

13. 13. Pour the cooked sauce directly on the fried bamboo shoots.

14. 14. Soak for 3-5 days and then eat.

Tips:
The essential:

1. Bamboo shoots contain oxalic acid and have astringent taste. Oxalic acid is soluble in water, so the cut bamboo shoots should be blanched first.

2. The kitchen paper absorbs the moisture on the surface of the bamboo shoots, so the oil will not splash easily during frying.

3. The prepared bamboo shoots and pickles should be stored in the refrigerator or sealed jar.