Sour bamboo shoots are a popular condiment, especially in Guangxi, Guizhou and other places, and are often used to cook sour soup fish, hot and sour noodles and other delicacies. The taste of sour bamboo shoots is unique, both sour and crispy, and it is a favorite taste of many peopleSo, how do you make sour and crispy sour bamboo shoots? Here is a detailed introduction for you.
First of all, it is necessary to choose fresh bamboo shoots, preferably tender, so that the sour bamboo shoots will be more crisp and tender. Wash the selected bamboo shoots, cut them into appropriate sizes, and blanch them in boiling water to remove astringency and oxalic acid. After blanching, put the bamboo shoots in cold water to cool, drain and set aside.
Next is to make sour water. Pour the cooled boiling water into a clean jar, add salt and rice vinegar to taste, and stir well. Then place the processed shoots in the jar, making sure that all the shoots are completely soaked in sour water. Close the lid and place in a cool, ventilated place and wait a few days.
The key to making sour bamboo shoots is to master the time and temperature of fermentation. In general, the temperature is between 20 and 30 degrees Celsius, and the fermentation time depends on the weather conditions and the taste of the sour water. Generally speaking, the sour bamboo shoots can be taken out after the sour water has a distinct sour taste.
While waiting for fermentation, it is necessary to regularly check the taste and color of the sour water, and if there is any peculiar smell or discoloration, it needs to be dealt with promptly. At the same time, it is also necessary to pay attention to prevent bacterial contamination and ensure the cleanliness and hygiene of acid water.
When the bamboo shoots are fermented, they can be taken out of the jar, rinsed with water, and drained for later use. At this time, the sour bamboo shoots should be pale yellow or off-white, with a crisp and tender taste and a sour taste.
In addition to being eaten directly, sour bamboo shoots can also be used to cook a variety of dishes. For example, you can stir-fry sour bamboo shoots in meat, stew soup, boil hot pot, etc. During the cooking process, spices such as chili, ginger and garlic can be added in an appropriate amount according to personal taste to increase the texture and flavor.
In addition, there are some tips that can help make better sour bamboo shoots. For example, you can add some rock sugar or white vinegar during the production process, which can make the sour bamboo shoots more refreshing; You can also add some ingredients such as pork belly or pork trotters when cooking, which can make the sour bamboo shoots more flavorful.
In short, making sour and crispy sour bamboo shoots requires mastering certain skills and precautions. By using fresh bamboo shoots, controlling the fermentation time and temperature, and paying attention to hygiene, you can make delicious sour bamboo shoots. Whether eaten directly or used in a variety of dishes, sour bamboo shoots are a very popular ingredient. I hope these introductions are helpful to everyone and make delicious sour bamboo shoot dishes!
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Conclusion: I am Brother Kui, an authentic food lover, although not a professional gourmet, but willing to share your favorite food with you every day, if you like it, please give me a like, favorite, ** plus attention, thank you for reading again.