The method of making homemade pickled bamboo shoots

Health benefits

Bamboo shoots: in harmony with the stomach

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Soy sauce: nourishes blood, protects teeth, and protects bones

Ingredients and materials

1 bamboo shoot

2 medium-sized tomatoes

Three green and three red peppers from Erjingtiao

5 slices of ginger

5 cloves of garlic

1 scallion

Oil 150ml

3 teaspoons of salt

2 teaspoons soy sauce

Half a teaspoon of chicken powder

The method of making homemade pickled bamboo shoots

1.1 fresh bamboo shoots weigh about 1200 grams.

2. Peel off the bamboo shoot shell, cut it vertically, and cut it in half from the middle.

3. Cut the bamboo shoots horizontally into slices about 3mm wide, and then cut the slices into strips (as shown in the picture). Attention: This step is crucial! Before cutting bamboo shoots, it is necessary to prepare a clean container free of oil and salt, and submerge the cut bamboo shoots with clean water. The water level must be about 1 centimeter higher than the amount of water in the bamboo shoots. In summer, place the soaked bamboo shoots in a well ventilated, cool, and backlit place at room temperature for at least 24 hours. If you want a more sour taste, you can extend it to about 32 hours.

4. As shown in the picture, I like sour bamboo shoots with a slightly sour taste, so I marinated them for 36 hours. Prepare the following ingredients: shredded ginger, minced garlic with a knife, and diced scallions.

5. First, wash the pickled bamboo shoots with clean water 2 to 3 times, squeeze out the water with both hands, and set aside for later use.

6.Before cutting the chili peppers, it is recommended that you wear gloves first, otherwise it will be too spicy! If you have a cooking machine at home, the next three steps can be ignored. Cut the chili into small circles first.

7. Cut the chili peppers into small pieces with a knife.

8.Peel the tomatoes and cut them into small cubes. If you have a food processor at home, it is also possible to peel the tomatoes first and then mix them with chili peppers in the processor to make a sauce.

9. Cut the chili powder and marinate it with 1.5 teaspoons of salt for about 10 minutes before setting it aside.

10. Heat a wok and add about 100ml of oil. First, add shredded ginger, then garlic, and stir fry over low to medium heat until fragrant.

11. Add chili flakes and continue stir frying over low heat for about 1 minute.

12. Add diced tomatoes and continue stir frying over low heat.

13.Stir fry until the tomatoes in the pan almost turn into tomato sauce, then add 1 teaspoon of soy sauce and stir fry a few times.

14.After stir frying, transfer the spicy eggplant sauce to a plate and set aside for later use. This spicy eggplant sauce mixed with noodles and rice has an excellent taste.

15. Do not wash the pot, add about 50ml of oil and heat it over low heat.

16. Put in the squeezed bamboo shoots and stir fry over medium high heat until the shoots are slightly dry and yellowish.

17. Add the previously stir fried chili sauce, continue to stir fry evenly over low heat, add 1 teaspoon of soy sauce, and finally add 1.5 teaspoons of salt and half a teaspoon of chicken powder to stir fry evenly.

18. Place on a plate, sprinkle a few pieces of scallion, and finish the product.

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