How to pickle bamboo shoots?

1, bamboo shoots are shelled, washed, boiled in water for 10 minutes, taken out of the pot, and bleached with clear water for one day.

2. Put dried pepper, pepper and salt into boiling water, and add ginger, garlic and tsaoko after the water cools.

3. Put the bamboo shoots into the prepared water, add salt and white wine, and leave for a week.

4, bamboo shoots, bamboo shoots are also called bamboo shoots. Bamboo is a perennial evergreen herb, and the edible part is primary, tender and fat, short and strong buds or whips. Bamboo originated in China, with many kinds, strong adaptability and wide distribution. In China, it has been regarded as a "rare dish" since ancient times. Bamboo shoot is a traditional delicacy in China, which has a long history of eating and cultivation. There are some poems in the Book of Songs, such as "adding beans, bamboo shoots and fish" and "what is the sound, only bamboo shoots", which shows that people have been eating bamboo shoots for 2500 to 3000 years. Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. In medicine, it has the functions of clearing away heat and resolving phlegm, invigorating qi and regulating stomach, curing thirst and benefiting waterways. Bamboo shoots are also characterized by low fat, low sugar and fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation.