How to soak fresh bamboo shoots with pickled peppers
In recent years, with the rise of healthy eating, pickled peppers and bamboo shoots have become a popular home-cooked dish because of their spicy, sour, appetizing and low-calorie characteristics. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail the method of making fresh bamboo shoots with pickled peppers, and attach structured data for reference.
1. Background of hot topics
According to recent data analysis on social media and food platforms, attention to pickled pepper foods continues to rise, especially searches for topics related to "homemade pickled pepper bamboo shoots" increased by 35%. The following is the statistics of hot topic keywords in the past 10 days:
| Ranking | keywords | Search volume (10,000) |
|---|---|---|
| 1 | How to make pickled pepper and bamboo shoots | 18.7 |
| 2 | Fresh bamboo shoot processing | 15.2 |
| 3 | Low Salt Kimchi Recipe | 12.9 |
2. Material preparation
Making pickled pepper bamboo shoots requires the following materials. It is recommended to choose fresh seasonal ingredients:
| Material | Dosage | Remarks |
|---|---|---|
| fresh bamboo shoots | 500g | Choose tender bamboo shoot tips |
| Pickled pepper | 100g | Best with juice |
| garlic | 5 petals | slice |
| rock candy | 20g | Adjust taste |
3. Detailed production steps
1.Bamboo shoot pretreatment: Peel fresh bamboo shoots and cut into strips, blanch in boiling water for 3 minutes to remove astringency, soak in cold water for 2 hours
2.Container sterilization: Boil the glass jar in boiling water for 5 minutes, dry it and set aside.
3.Prepare the marinade: Mix pickled pepper juice + garlic slices + rock sugar + 1 spoon of white wine
4.Tank fermentation: Put bamboo shoots and soaking juice into a container at a ratio of 1:1, seal and store in a cool place
| time | status change | Taste characteristics |
|---|---|---|
| 24 hours | Start leaking water | Slightly sour and crispy |
| 3 days | Juice becomes cloudy | Balance of sour and spicy |
| 7 days | Fermentation completed | Rich flavor |
4. Precautions
1.hygiene control: All tools need to be strictly disinfected to avoid bacterial contamination
2.salt regulation: It is recommended that the salinity be controlled between 5% and 8% (25-40g of salt per 500g of ingredients)
3.Storage method: After fermentation, it needs to be refrigerated and stored. It is recommended to consume it within 15 days.
4.Taste adjustment: You can add Sichuan peppercorns, millet chili and other ingredients according to your preference
5. Popular questions and answers from netizens
| question | solution |
|---|---|
| What to do if the bamboo shoots become bitter? | Extend blanching time to 5 minutes and soak in cold water overnight |
| The reason why the pickled juice is not sour | Increase the amount of pickled peppers or add 1 tablespoon of white vinegar |
| White film appears on the surface | Slight white film can be removed, severe cases need to be discarded |
By following the above steps, you can make spicy and sour pickled pepper bamboo shoots. This dish is not only suitable for meals, but is also a popular choice for posting food on social platforms recently. It is recommended to try a small amount when making it for the first time, and then make it in batches after mastering the skills.
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