Unique taste, sour and delicious, strong compatibility

The main characteristics of pickled bamboo shoots include their unique taste, sour and refreshing flavor, and wide compatibility. ‌

 

Taste and flavor

The taste of pickled bamboo shoots is unique, with both the crispness and tenderness of bamboo shoots and the stimulation of sour taste. This sour taste is not just a simple vinegar flavor, but a deeply ingrained acid that leaves an endless aftertaste. At the same time, the taste of pickled bamboo shoots also varies depending on their degree of fermentation. Some pickled bamboo shoots have a crispy texture, while others are softer and more glutinous.

 

 

pickled bamboo shoot recipe.

 

 

The garlic and ichimi spice can be omitted and it still will be tasty. Substitute the ichimi spice with chopped red chili pepper to make it less spicy.

 

Cooking Instructions

Drain the pickled bamboo shoots and briefly rinse.

 

Heat the sesame oil and sauté the pickled bamboo shoots.

 

Once the bamboo shoots are coated in oil, stir in the grated garlic and ichimi spice.

 

Add enough water to cover the bamboo shoots, then add the Japanese dashi stock powder and sugar and simmer.

 

Add the soy sauce and mirin. Continue simmering until the sweet and spicy taste becomes pronounced and the bamboo shoots become tender. Drizzle in the sesame oil and serve.

 

 

 

 

 

 

nutritive value 

Pickled bamboo shoots are rich in folic acid, with about 5 asparagus plants containing over 100 micrograms, which is 1/4 of the daily requirement. Eating more asparagus can have the effect of supplementing folic acid and is an important source for pregnant women to supplement folic acid. In addition, pickled bamboo shoots have the function of preventing the spread of cancer cells and are beneficial to bladder cancer cancer, lung cancer, skin cancer and kidney stones.

 

 

 

Production method

The method of making pickled bamboo shoots includes the following steps:

 

 

Prepare bamboo shoots: Choose fresh bamboo shoots, remove the shells, clean them, and cut them into appropriate strips or slices.

 

 

Blanching: Put bamboo shoots into boiling water, add 1 teaspoon of salt, blanch for about half to one minute, then remove and drain the water for later use.

Preparation of seasonings: Peel, slice or crush garlic, cut pickled peppers into sections, and prepare Sichuan peppercorns and star anise.

 

 

Pickling: Put the bamboo shoots with blanched water into a clean oil-free container, and add salt, sugar, Baijiu, Chinese prickly ash, anise, garlic and pickled pepper. Pour in pepper water and white vinegar to ensure that the bamboo shoots are completely covered by the liquid. If the liquid is not enough, you can add an appropriate amount of water or cold boiled water, but do not exceed two-thirds of the container.

Sealed fermentation: Seal the container with plastic wrap or lid and let it ferment naturally in a cool and ventilated place. The fermentation time is generally 12 days, depending on room temperature.

 

Refrigerated storage: After fermentation is complete, place the container in the refrigerator for refrigerated storage to slow down the fermentation rate and maintain a good taste.‌