Salted Bamboo Shoots

Name: Salted Bamboo Shoots
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 730g spring bamboo shoots; 40 g Soy sauce made from yellow soybeans; 30 g white sugar; 1 piece Star anise; 1 piece Tsaoko; 2 g Cinnamon; 15 g Scallion; 1 tsp Sichuan pepper; 1/4 MSG; 10 g Ginger; 2 tsp Salt

Spring bamboo shoot slices are boiled, dried, and flash-fried until their edges curl, concentrating a wonderfully nutty, earthy flavor into every tender piece.

0 minNewEasy Pickled & Preserved Pickle Savory

Instructions

1
Prepare the spring bamboo shoots.
2
Peel off the bamboo shoot husk and cut off the tough root with a knife.
3
Cut the spring bamboo shoots into slices about 3 millimeters thick at the rear end.
4
Add water to the pot, and put in 1 teaspoon of salt.
5
Add the sliced bamboo shoots.
6
Cook for 3-5 minutes after the water boils.
7
After taking out the bamboo shoots, control the water and use kitchen paper to absorb the surface moisture.
8
Put the bamboo shoot slices into a pan of oil heated to 50% hot and fry.
9
Fry until the bamboo shoot slices start to curl slightly, then take them out.
10
Prepare all the ingredients, tie the green onions into knots, slice the ginger, and crush the tsaoko with a knife.
11
Put all the ingredients into a small pot.
12
Add an appropriate amount of water, put it on the stove, bring it to a boil over high heat, then reduce to low heat and cook for 10 minutes.
13
Pour the cooked seasoning sauce directly over the fried bamboo shoots.
14
Soak for 3-5 days before eating.