"Winter bamboo shoots drunk"(zhe cai jiu zui dong sun )

"Winter bamboo shoots drunk"

Introduction:

"Drunken winter bamboo shoots" has a long history in Jiangsu and Zhejiang, which has a history of thousands of years. In the spring and Autumn period, bamboo shoots were soaked in wine in order to keep them fresh for a long time. Later, it was found that when they were eaten, they were simply seasoned, and their taste was very delicious. Therefore, they were deeply loved by people in the south of the Yangtze River and have been handed down to the present day. "Winter bamboo shoots drunk" is a very simple dish. Traditionally, it only uses rice wine, salt and sugar. Later, it was improved. In some places, some lees were put in to improve the taste. In other places, wine was added into the brine to make the bamboo shoots taste more distinctive. Today, this dish is made by salting. It tastes mellow and delicious. The specific method is as follows. "

Production steps:

Step 1: cut the bamboo shoots into small fan-shaped pieces.

Step 2: then cut the bamboo shoots into small pieces with blades.

Step 3: blanch in boiling water.

The fourth step: scalding and seasoning, first add a little salt and mix well.

Step 5: add sugar and mix well.

Step 6: sprinkle a little MSG and mix well.

Step 7: pour in the rice wine and mix well.

Step 8: drop a few drops of sesame oil.

Step 9: mix the bamboo shoots well, cover them with plastic film and marinate them in the refrigerator for 24 hours.

Step 10: when eating, you can make different shapes at will, such as fan shape, fish shape or stack.

Materials required:

Winter bamboo shoots: 250g

High rice wine: 15g

Salt: 3 G

Sugar: 15g

MSG: 1g

Sesame oil: appropriate amount

Note: this dish features white color, strong wine, fresh crisp, salty and sweet taste. Warm tips: 1. Choose fresh winter or spring bamboo shoots. 2. Pickled rice wine is sold in supermarkets, and the price is very low. 3. You can also use the pickled winter bamboo shoots to roast the chicken with bamboo shoots. You don't need soy sauce, just the soup of pickled bamboo shoots. It tastes very good. It's called "stewed chicken with drunk bamboo shoots". This kind of Zhejiang dish "drunken winter bamboo shoots" is ready. It's very simple to make. It tastes fresh and delicious. It's a good side dish for drinking. For your reference!

Production difficulty: simple

Process: salting

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zhe Cai Jiu Zui Dong Sun