Red oil bamboo shoots, I love this spicy one
Ingredients
- Tender bamboo shoots 300g
- Garlic 6 cloves
- Salt 3 spoons
- Sugar 1 spoon
- Chili noodles 4 spoons
- Pepper pepper 10 pieces
Steps
1. Soak the tender bamboo shoots in water for more than 30 minutes, then wash them twice to remove the bitter taste.
2. Cut both sides of the bamboo shoots that are larger than the thickness of chopsticks and try to make them the same size.
3. Make water in a pot, add cold water to the pot, and cook over medium-high heat for 10 minutes.
4. Take out the cooked bamboo shoots and control the water. Only when the water is controlled can the bamboo shoots be soaked and stored for a longer period of time.
5. Grind the garlic into minced garlic and put it in a bowl for later use.
6. Add three spoons of salt and one spoon of sugar. These measurements are mainly adjusted according to the number of bamboo shoots.
7. Add 3 to 4 tablespoons of chili noodles
8. Crush the peppercorns with a rolling pin. Add to bowl.
9. Place the moisture-controlled bamboo shoot tips in a sealed container.
10. Hot pot cools downOil, heat over high heat.
11. Pour the heated oil directly into the prepared seasoning bowl! Zilala~ The house is filled with fragrance!
12. After the aroma of the peppers is released, stir the seasonings repeatedly until evenly mixed.
13. Pour directly on the tender bamboo shoots and let the red oil soak through the tips of the bamboo shoots.
14. Store it in a sealed seal for more than 24 hours before it becomes delicious and ready to eat!
15. Spicy and sour, fragrant and delicious, tender and chewy, perfect for rice!
