Nanxiong Sour Bamboo Shoots [Guangdong Nanxiong Specialty]

What is Nanxiong sour bamboo shoot? Authentic Guangdong Nanxiong Specialty: Nanxiong Sour Bamboo Shoots

Content Summary:Do you want to know what Nanxiong Sour Bamboo Shoots are? This article is a detailed introduction toGuangdong Nanxiong specialty - Nanxiong sour bamboo shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Nanxiong sour bamboo shoots. The full text takes about 4 minutes to read, mainly including the basic introduction of Nanxiong sour bamboo shoots and their nutritional value? What are the product characteristics of Nanxiong sour bamboo shoots? How did the history of Nanxiong bamboo shoots come about? The production method of Nanxiong sour bamboo shoots, etc

Introduction to Nanxiong Sour Bamboo Shoots

Sour bamboo shoots are a traditional Han seasoning delicacy in Nanxiong, Guangdong. Adding a small amount of sour bamboo shoots to dishes results in a rich and long-lasting flavor. On a hot summer day, adding a little bamboo shoot juice to leftover food can prevent it from spoiling even after the night. Most families in urban and rural areas have bamboo shoot jars

It should be noted that there is a folk belief that bamboo shoots have extremely strong properties, especially sour bamboo shoots. People with health problems or hidden illnesses or skin diseases should avoid eating sour bamboo shoots

How did the history of Nanxiong bamboo shoots come about

The production method of Nanxiong sour bamboo shoots

The production method of Nanxiong sour bamboo shoots

The season for pickling sour bamboo shoots is in spring and autumn. When the bamboo shoots sprout and grow about 30 centimeters high, they can be cut down with roots, peeled off, and cut into pieces. Take the "invisible" well water (well water without sunlight in the morning) and hide it in a jar with bamboo shoots. Marinate for about 10 days before consumption

Tips for making

Peel the bamboo shoots, and if you want them to turn sour quickly, cut them into thin slices and soak them directly in clean water. The water should not cover the bamboo shoots, and if there is sunlight, let them sit in the sun (this is also to accelerate the sourness). If there are many bamboo shoots that need to be left for a long time, after removing the bamboo shoot shells, cut them into whole pieces or two pieces and soak them in a jar (cold water), and they will gradually become sour in the future! If it's not bad, the longer the water in the tank, the better. In the future, you can directly put in new bamboo shoots (note: no matter what, you don't need to touch the oil, this is for sure). In the summer, my family often makes sour food, and I think sour bamboo shoots are the easiest to make! Making pickled bamboo shoots does not require changing the water

It is not necessary to add Baijiu in the process of pickled bamboo shoots, but the container must be scalded with boiling water in advance, and the buckle must be exposed to the sun for sterilization. The mouth of the pickle jar is tightly sealed, and can be eaten in half a month