Pickled vegetable with spring bamboo shoots(chun sun xian cai )

Pickled vegetable with spring bamboo shoots

Introduction:

"Pickled spring bamboo shoots with meat flavor - a small dish reserved by Grandma's family. A few days ago, I chatted with my friend editor Zhong in Hangzhou. She asked me what I brought my son back to school. I said I brought" crisp bamboo shoots in red oil ". I bought it. My son loves it very much. When it comes to bamboo shoots, editor Zhong recommended her grandmother's best preserved dish - pickled bamboo shoots. It is said that every spring the old man makes a large pot full of pickled bamboo shoots, which everyone in the family likes to eat. Editor Zhong gave me a detailed introduction to this small dish. I couldn't help itching. I made it myself. It's really grandma's specialty. The bamboo shoots made in this way have the flavor of meat. There is no meat flavor added in the production process. It tastes crisp, tender and slightly sweet. I also like this flavor very much. I'll introduce it to you today. The method of making this dish reminds me of the smoked fish in the north. The general procedure is similar. It is fried first and then soaked in sauce. "

Production steps:

Step 1: 1. Prepare the spring shoots.

Step 2: 2. Peel off the bamboo shoots and cut off the old roots with a knife.

Step 3: 3. Cut the bamboo shoots into 3 mm pieces.

Step 4: 4. Add water to the pot and 1 teaspoon salt.

Step 5: 5. Put in the cut bamboo shoots.

Step 6: 6. Boil for 3-5 minutes.

Step 7: 7. After controlling the water content of the bamboo shoots, use kitchen paper to absorb the water on the surface.

Step 8: 8. Fry the bamboo shoots in a 50% hot oil pan.

Step 9: 9. Fry the bamboo shoots until they are slightly curled and bent.

Step 10: 10, all ingredients are ready, chives knot, ginger slices, fruit with a knife crack.

Step 11: 11. Put all ingredients into a small pot.

Step 12: 12. Add proper amount of water and put it on the stove. Bring to a boil over high heat and turn to low heat for 10 minutes.

Step 13: 13. Pour the sauce directly on the fried bamboo shoots.

Step 14: soak for 3-5 days.

Materials required:

Spring bamboo shoots: 1, about 730g

Soy sauce: 40g

Sugar: 30g

Star anise: 1

Caokuo: 1

Cinnamon: 2G

Chives: 15g

Pepper: 1 teaspoon

Monosodium glutamate: 1 / 4

Ginger: 10g

Salt: 2 teaspoons

Note: key: 1, bamboo shoots containing oxalic acid will have astringent taste, oxalic acid dissolved in water, so the cut bamboo shoots should be blanched first. 2. The cooking paper absorbs the water from the surface of bamboo shoots, so the oil is not easy to splash when frying. 3. The prepared bamboo shoots and pickles should be stored in the refrigerator or sealed jar.

Production difficulty: simple

Process: salting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Chun Sun Xian Cai