How to make pickled pepper bamboo shoots
In the past 10 days, the topic of home-cooked dishes and appetizers has continued to rise on the Internet. In particular, pickled peppers have attracted much attention due to their spicy, sour and refreshing characteristics. As a classic Sichuan side dish, pickled pepper bamboo shoots are not only easy to make, but can also be paired with a variety of staple foods, making them the highlight of the summer table. This article will combine the popular food trends on the Internet to analyze in detail the production method of pickled pepper bamboo shoots, and attach structured data for reference.
1. Key points for making pickled pepper bamboo shoots
Making pickled pepper bamboo shoots requires mastering three keys: material selection, brewing time and seasoning ratio. Fresh bamboo shoots are the basis for success, and the hot and sourness of the pickled peppers determines the flavor level of the finished product.
| Material | Dosage | Remarks |
|---|---|---|
| fresh bamboo shoots | 500g | Select the tip of the tender bamboo shoots |
| Pickled pepper | 100g | Better with pickled pepper water |
| garlic | 5 petals | slice use |
| white sugar | 30g | Adjust the balance of sour and spicy |
| white vinegar | 50ml | Increase the level of sourness |
2. Detailed production steps
1.Pretreated bamboo shoots: Peel off the shell of the bamboo shoots, cut into long strips or thin slices, blanch in boiling water for 3 minutes to remove the astringent taste, take them out and refrigerate immediately to maintain crispness.
2.Prepare pickled pepper juice: Pour the pickled peppers and juice into a bowl, add sugar, white vinegar and garlic slices and stir evenly. You can adjust the spiciness according to your personal taste.
| steps | time | Things to note |
|---|---|---|
| Blanch bamboo shoots | 3 minutes | Add a little salt to the water |
| Chilled treatment | 10 minutes | until completely cooled |
| Soak in flavor | 24 hours | Refrigerated storage |
3.Sealing and pickling: Put the processed bamboo shoots and pickled pepper juice into a sterilized sealed jar, make sure the juice is completely submerged in the ingredients, and refrigerate for 24 hours before eating.
3. Popular pickled pepper food trends on the Internet
According to recent social platform data analysis, pickled pepper content shows the following hot characteristics:
| Platform | hot topics | Interaction volume |
|---|---|---|
| Douyin | #5-minute quick pickled pepper dish | 12 million+ |
| little red book | #lowcaloriepickled pepper recipe | 850,000+ |
| #100 ways to eat pickled peppers | 6.3 million+ |
4. Recommendations for innovative eating methods
1.Pickled pepper and bamboo shoot noodles: Mix soaked bamboo shoot slices with cooked soba noodles, drizzle with a little sesame oil, and become an Internet celebrity fat-reducing meal.
2.Stir-fried Pork with Pickled Peppers and Bamboo Shoots: Marinate the meat slices with the juice of pickled pepper and bamboo shoots, stir-fry over high heat to enhance the tenderness of the meat.
3.creative cocktails: Mix pickled pepper and bamboo shoot juice with vodka and lemon juice to become a new generation Internet celebrity special blend.
5. Frequently Asked Questions
| question | solution |
|---|---|
| What to do if the bamboo shoots become bitter? | Extend blanching time to 5 minutes |
| Pickled pepper juice reused | Can be used up to 2 times and needs to be replaced |
| shelf life | Can be stored refrigerated and sealed for 15 days |
This pickled pepper bamboo shoot, which incorporates popular food trends across the Internet, not only meets the current consumer demand for quick gourmet food, but also conforms to the concept of low-calorie and healthy eating. By precisely controlling the marinating time and seasoning ratio, everyone can make pickled pepper bamboo shoots comparable to restaurant quality. It is recommended to keep detailed records when making it for the first time so that you can adjust the recipe that best suits your taste later.
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