Hot and Sour Baby Bamboo Shoots

Name: Hot and Sour Baby Bamboo Shoots
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: a lot Baby bamboo shoot; 100g Xiaomi chili; 15 piece Garlic clove; 3 spoon Salt; 3 spoon white sugar; 80ml white vinegar

Baby bamboo shoots meet a sweet-sour brine charged with bird's-eye chilies, garlic, and white vinegar, layered into jars for a fiery, thirst-quenching side.

30 minNewMedium Cold Dishes Other Medium Spicy

Instructions

1
Remove the shell from the small bamboo shoots and wash them clean.
2
Boil and drain the water for later use.
3
Trim and wash the small chili peppers, peel and wash the garlic, and set aside.
4
Place the garlic and bird's eye chili bamboo shoots into the jar in three layers: bottom, middle, and top.
5
Prepare a clean basin and put 3 spoonfuls of salt in it.
6
Add 3 tablespoons of sugar.
7
Pour in the freshly boiled water and stir well until the sugar and salt are dissolved.
8
After the boiling water cools, pour in white vinegar and stir well.
9
Pour into the jar until the bamboo shoots are submerged, cover with a lid, and put it in the refrigerator to pickle for about 2-3 days. Once cooked, they can be served on a plate to eat.