Here's how to marinate sour bamboo shoots::
Material:
Bamboo shoots: to taste. Salt: to taste.
Sugar: To taste.
Vinegar: to taste. Ginger: to taste.
Steps:
1. Prepare the materials: wash the bamboo shoots, remove the outer layer of hard skin, and cut them into thin slices or blocks for later use. Thinly slice the ginger and set aside.
2. Pickled bamboo shoots: Put the cut bamboo shoots into a container and add an appropriate amount of salt, sugar and vinegar. In general, the ratio of salt to sugar is 1:1, and the amount of vinegar is adjusted according to personal taste. Then add the ginger slices and stir the bamboo shoots evenly with your hands to marinate.
3. Place and pickle: seal the pickled bamboo shoots and place them in a cool and ventilated place for 3-4 hours to let the bamboo shoots fully absorb the flavor. During this period, you can stir once to ensure that each piece of bamboo shoots can be marinated evenly.
4. Stir-fry or eat: The pickled sour bamboo shoots can be eaten directly or used to cook dishes. If you want to stir-fry, you can stir-fry the pickled bamboo shoots evenly and add other ingredients to cook together.
Tips: 1. The marinating time of bamboo shoots can be adjusted according to personal taste, if you like a more sour and crispy texture, you can marinate for a little longer.
2. The ratio of salt and sugar can be adjusted according to personal taste, and if you like a sweet taste, you can increase the amount of sugar.
3. The type of vinegar can be selected according to personal preference, white vinegar, rice vinegar or fruit vinegar can be used.
4. The pickled sour bamboo shoots should be sealed and preserved, and can be placed in the refrigerator to prolong the storage time.
5. When stir-frying sour bamboo shoots, you can add an appropriate amount of seasonings, such as soy sauce, minced garlic, etc., according to your personal taste, to increase the flavor.
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