For example, fried beef with sour bamboo shoots and fried pork intestines with sour bamboo shoots. Sour bamboo shoots and sliced meat, sour bamboo shoots and sliced fish soup, etc.
This is my favorite meal. Braised eggplant with sour bamboo shoots
300g sour bamboo shoots, eggplant, two green peppers with garlic, one soy sauce and one salt each.
Soak sour bamboo shoots in clear water for ten minutes, then wash and take them out for later use.
Wash eggplant, cut into long strips and soak in salt water for later use.
Add oil and a little salt to the hot pot, and stir-fry the eggplant when the oil temperature is high. Eggplant absorbs oil. When frying, pour water to prevent eggplant from burning. Stir-fry eggplant until it is 7 minutes cooked, and take it out of the pot for later use.
Heat another pot with high fire, stir-fry the sour bamboo shoots to get water, then stir-fry the minced garlic and green pepper with edible oil, and stir-fry the eggplant after the sour bamboo shoots are cooked.
Stir well with soy sauce, oyster sauce and a little water in a bowl, and then pour it on the eggplant sour bamboo shoots to make it tasty.
In this dish, eggplant has no taste of this province, while Gary sour bamboo shoots and peppers have become rich and delicious.
Sour bamboo shoots are delicious and simple!
Sour bamboo shoots, simple method, sour and crisp taste and appetizing. Let me share the common practice of sour bamboo shoots.
1. Select fresh bamboo shoots, peel off their shells, wash them and cut them into thin slices.
2. Pour the sliced bamboo shoots into a boiling water pot and cook until it is broken. Take it out and cool it with cold water. Take them out and drain them.
3. Put the drained bamboo shoots into a container, and add the salt water, a little white vinegar, a little salt and a little green pepper in the pickle jar.
4, sealed and soaked for 48 hours.
Sour bamboo shoots can be paired with snacks such as rice noodles and noodles, and can also be made into appetizers with beef, chicken and fish.
Juanzi will introduce you to a sour bamboo shoot, I hope you like it;
Sour bamboo shoots, clams, red peppers, garlic, onions, corn flour, ginger, oil, salt, chicken essence, soy sauce, soy sauce, sugar.
1; Slice the sour bamboo shoots and wash the clams for later use.
2; Pour some water into the pot and boil the clams.
3; Pick up the cooked clams and put the clam soup in a bowl for later use.
4; Shred red pepper and ginger, slice garlic and shred onion.
5; Pour the oil into the pot and stir-fry the ginger and garlic with low heat. Add sour bamboo shoots and stir fry.
6; Then pour in the cooked clams and red peppers, stir-fry over high heat, and pour in the clam soup.
7; Add salt, light soy sauce, a little sugar. Stir-fry the chicken essence until the juice is almost collected. Add onions.
8; Finally, pour in water starch and thicken it, and take it out of the pot and put it on the plate.
This is all for Juanzi. Please leave a message if you have any suggestions. You can also click to follow Juanzi media.
Sour bamboo shoots are appetizing and have been a traditional food in China for thousands of years. When eating, rinse with clear water first, then cut into silk or thin slices, stir-fry or cook into soup with other ingredients.
The most famous food in Guangxi, "snail powder", has such a unique taste because of adding sour bamboo shoots!
Let's share some dishes made of sour bamboo shoots, which are simple and super delicious!
Wash and cook fried potatoes with sour bamboo shoots, peel and slice; Heat oil in a hot pan, add shredded sour bamboo shoots and stir-fry until cooked, add potato chips, pour seafood soy sauce, stir-fry evenly, and add chopped green onion to take out.
Chop sour bamboo shoots, blanch ducks, slice sour bamboo shoots, cut red pepper into small pieces, slice ginger, and peel garlic for later use; Heat oil in a hot pan, saute ginger slices and garlic slices, stir-fry duck oil in duck pieces with low fire, add sour bamboo shoots and pepper when the surface of duck meat is slightly golden yellow, pour in appropriate amount of soy sauce, soy sauce and cooking wine, stir-fry evenly, then pour in clear water, and add 1 tablespoon of white sugar to taste; When the fire boils, turn to low heat and simmer 15 minutes. Add water starch to collect juice and serve.
I'm Zhang Xiaoxian, specializing in "eat well, eat well" snacks ~
Please click the attention button in the upper right corner to pay attention to "Zhangxian Tea Rice Ball" and send benefits regularly.
In Guangdong, fat sausage is usually cooked and sour bamboo shoots are sucked into fat sausage soup.
The juice tastes delicious.
How to make sour bamboo shoots delicious? What food is better to go with after pickling? Sour bamboo shoots are a kind of flavor food made from bamboo shoots by pickling, fermenting, adding salt or other ingredients.
It can be eaten in a wide range of ways, such as cold salad, pickles, and other dishes cooked together, such as beef with sour bamboo shoots, chicken with sour bamboo shoots, fried tripe with sour bamboo shoots, fish with sour bamboo shoots, duck with pickled peppers, hot pot with sour bamboo shoots and sour soup, which is especially suitable for making animal viscera. The meat tastes a little spicy, and the sour ones are delicious, and so on.
Sour bamboo shoots contain dietary fiber, minerals, sugar, plant protein, various amino acids, carotene, vitamins, beauty beauty and so on, which have the functions of helping digestion, protecting the spleen and stomach, relaxing bowels and losing weight.
Therefore, eating food made of iodate bamboo shoots often has many benefits to the body.
Generally, sour bamboo shoots are the best partners with beef, chicken and fish. Sour bamboo shoots cooked with them are unique in flavor, sour and appetizing.
The most delicious is beef with sour bamboo shoots:
Replace the sour bamboo shoots with knives and rinse them with clean water, or blanch them with hot water, and then smooth the salted beef with oil. Stir-fry sour bamboo shoots, ginger, garlic and pickled peppers, then pour in the oil beef, stir together, and add monosodium glutamate, salt, soy sauce, seasoning and grass characters. If it's the best, put them in onion segments and stir them thoroughly. Then you can eat.
The beef with sour bamboo shoots made in this way is delicious, appetizing, delicious and refreshing.
The above is the cooking method of sour bamboo shoots that I shared with Yunnan Baguai. I hope I can help you. Bye.
Sour bamboo shoots are a traditional seasoning in Guangxi. A small amount of sour bamboo shoots is added to the dishes, and the taste is rich and long. In the hot summer, add a little bamboo shoot juice to the leftovers, although the leftovers will become stale after the night. Most families in urban and rural areas have sour bamboo shoots jars.
Sour bamboo shoots are also popular sour food, mainly sour bamboo shoots and pickles. Guangxi Sanfen (Laoyou Powder, Snail Powder, Guilin Rice Noodles) is the characteristic of Guangxi sour bamboo shoot food culture.
Historical origin
Speaking of it, sour bamboo shoots are also something that has been precipitated by history. Gu Xiu, an Amin, recorded a sour bamboo shoot from Hainan Island in "The Remnants of Sea Tea": "Picked sour bamboo shoots are as big as arms, soak them in boiling soup for two or three days, take them out and cook them in vinegar. Someone into zhongzhou, into a rare thing ... "
In the eighth episode of A Dream of Red Mansions, Aunt Xue entertained Baoyu at home. After drinking, she specially made sour bamboo shoots and chicken skin soup to sober him up. As an appetizer, Baoyu gulped down two bowls. Inferred from this plot, in the Qing Dynasty, sour bamboo shoots probably belonged to a big family.
Rare things on the table. Sour bamboo shoots are more common in the south, especially in Guangxi. Some local snacks in Bagui are served with sour bamboo shoots, such as Laoyou noodles in Nanning, snail powder in Liuzhou, Guilin rice noodles, Dong hot and sour soup and so on.
In addition, Vietnam, which is connected with mountains and rivers in Guangxi, is also addicted to eating sour bamboo shoots, producing a kind of sour bamboo shoots with yellow skin and black beans. The mountains in northern Guangxi are surrounded by water, and there are deep bamboos in Maolin. Some bamboo shoots weigh more than ten kilograms, which has the natural conditions for brewing sour bamboo shoots.
Making sour bamboo shoots doesn't have to be as troublesome as the story of sea tea fish. Just cut the sour bamboo shoots into filaments, burn the pot red, stir-fry the sour bamboo shoots in the pot, and you can cook them at will. This is a very important process, because sour bamboo shoots are made of rice soup, which has a slight sour taste. If you don't stir them dry first, the taste will go bad. The fried sour bamboo shoots are not sour, can better absorb side dishes, and are very tasty.
Most of the home-cooked dishes made with sour bamboo shoots are famous for their hot and sour taste, which makes people have an appetite and can't stop. Sour bamboo shoots are definitely smelly snail powder and Guilin rice noodles that many people first think of, because sour bamboo shoots are one of the essential condiments of these two kinds of rice noodles, not because they are delicious, but because they are smelly, which makes people who don't like eating stay away from them, but as long as they have eaten them, they will definitely like them. Of course, it takes courage to eat them for the first time.
But what I want to talk about today is not the sour bamboo shoots in Guilin and Liuzhou, but the sour bamboo shoots in Fangchenggang, one of the cities in Guangxi. The sour bamboo shoots made by this method are not smelly and have no other strange smell. The only taste is sour.
Pickled bamboo shoots
Practice: (1) raw materials: 1 big sweet bamboo shoots (other varieties of bamboo shoots can also be used), and appropriate amount of cold water.
(2) Peel the bamboo shoots, cut off the hard skin of the roots, cut into large pieces, put them in a clean glass container or jar, pour cold boiled water into the bamboo shoots, seal them with plastic wrap or plastic bags, and put them in a cool and powdery place for 30 days to eat. The prepared sour bamboo shoots can be stored for several years, and the longer the time, the more fragrant and delicious it is.
Attention: Do not touch any raw water, salt or oil during production, otherwise it will deteriorate. The best way is to cut it, put it in the sun for a day, and then put it in a dry jar.
Let's exchange more tips on food!
Stewed trotters with sour bamboo shoots, stewed fish slices with sour bamboo shoots in old duck soup.