Chinese Food
Pickled bamboo shoots
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Guangxi is famous for its sour bamboo shoots. I always miss my hometown's taste outside. Pickled bamboo shoots are easy to learn. They can stay for a long time. The pickled bamboo shoots are more sour
Cooking ingredients
Cooking Steps
Step1:No need to wash the bamboo shoots. Cut the big one in half. If the root is clay, wash it to dr
Step2:Boil a pot of boiling water. Put in the bamboo shoots. Cook for a minute or two. Turn off the heat. Then let it cool overnight
Step3:When it's cool, put the bamboo shoots into the pickle jar. Pour in the boiled water. Then cover the jar
Step4:Pour water on the edge. You can eat it in half a month
Cooking tips:If you don't have a pickle jar, you can soak it directly in a pot for cooking bamboo shoots. It's acid in a few days. You can eat it in the jar in half a month. There must be no oil in the pot. Otherwise it will be bad. There are skills in making delicious dishes.
