How to make pickled bamboo shoots with pepper How to make pickled bamboo shoots with pepper

In addition to being stir-fried and made into soup, fresh bamboo shoots can also be made into pickled bamboo shoots that can be eaten at any time. When pickling bamboo shoots, a proper amount of peppercorns will be added. After pickling, the taste is slightly spicy and sour. So how to make pickled bamboo shoots with peppercorns? Next, I will write down the methods of pickled bamboo shoots with peppercorns, and friends who want to eat it can learn to make it.

How to make pickled bamboo shoots with pepper How to make pickled bamboo shoots with pepper

Ingredients for pickled bamboo shoots with sansho pepper

When making pickled bamboo shoots with pepper, you need to prepare fresh bamboo shoots and pickled pepper, as well as a small amount of celery stalks and shredded huxiaoyuan, and also prepare some seasonings such as star anise, Sichuan pepper, white vinegar, rock sugar, and table salt in appropriate amounts.

How to make pickled bamboo shoots with pepper

1. Cut the prepared fresh bamboo shoots in the middle with a knife, then remove the outer layer of the bamboo shoot skin, cut the taken out bamboo shoot core into thin slices, put it into the pot, add appropriate amount of pepper and star anise and cook together. After it is cooked, take it out and rinse it with cold water immediately to let it cool down quickly.

2. Take out an appropriate amount of pickled peppers and the pickled pepper water, add white vinegar, an appropriate amount of rock sugar and a small amount of table salt, and then add an appropriate amount of cold boiled water to dilute the pickled pepper water.

3. Put the processed bamboo shoots into the pickled pepper water, then put the carrots cut into thin strips in, and finally put in the celery stalks, so that the pickled pepper water covers all the ingredients. Also put in the star anise and Sichuan peppercorns used when cooking the bamboo shoots.

4. After soaking the bamboo shoots in pickled pepper water, put them in the refrigerator for four to six hours to allow the bamboo shoots to absorb the flavor. Whenever you want to eat them, you can take them out and eat them at any time.