CN106616665A - Making method of sour and spicy fargesia spathacea shoots - Google Patents
Making method of sour and spicy fargesia spathacea shoots Download PDFInfo
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- CN106616665A CN106616665A CN201611028573.0A CN201611028573A CN106616665A CN 106616665 A CN106616665 A CN 106616665A CN 201611028573 A CN201611028573 A CN 201611028573A CN 106616665 A CN106616665 A CN 106616665A
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- spathacea
- fargesia
- shoots
- broken
- sour
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- Cereal-Derived Products (AREA)
Abstract
The invention relates to a making method of sour and spicy fargesia spathacea shoots. The making method comprises the following steps of firstly removing outer shells of fargesia spathacea shoots, thoroughly cleaning the fargesia spathacea shoots without the outer shells, draining the cleaned fargesia spathacea shoots, then pestling the drained fargesia spathacea shoots with a pestling hammer to obtain broken fargesia spathacea shoots, and then scooping the broken fargesia spathacea shoots into a vegetable pot; and then pouring fresh red peppers into the pestling hammer, pestling the fresh red peppers to obtain broken red peppers, scooping the broken red peppers into the vegetable pot, uniformly mixing the broken red peppers with the broken fargesia spathacea shoots, then adding fresh ginger, garlic cloves, table salt and rum, performing uniform stirring to obtain a mixture, then pouring the mixture into a pickling jar, tightly covering a jar opening, and performing pickling for 1-2 months, wherein after the broken fargesia spathacea shoots are soft, the soft fargesia spathacea shoots can be eaten. The sour and spicy fargesia spathacea shoots are sour and sweet in taste, sour, sweet and spicy, delicious and tasty, and unique in flavor.
Description
Technical field
The present invention relates to a kind of preparation method of cuisines, particularly vinegar-pepper bamboo shoot preparation method.
Background technology
The Some Minority Races such as Miao ethnic group, the Yao nationality, Zhuang especially prefer cure foods, and locality is referred to as the acid that salts down, pickles
The natural tart flavour of food band for going out, whets the appetite good to eat, therefore develops health, delicious cure foods and have rosy prospect.
The content of the invention
In order to solve the above problems, it is an object of the invention to provide a kind of vinegar-pepper bamboo shoot preparation method.
Specifically, the technical scheme of present invention offer is：A kind of vinegar-pepper bamboo shoot preparation method, will first burn bamboo shoot and peels off shell
Clean drain, then with pound treadle-operated tilt hammer for hulling rice will burn bamboo shoot pound it is broken after be scooped into nappy；Then fresh chilli is poured into treadle-operated tilt hammer for hulling rice of pounding pound it is broken after, scoop in dish
Basin stirs with bamboo shoot are burnt, and adds ginger, garlic rice, salt, sweet wine, pours acid carboy after mixing thoroughly into, and altar is covered tightly, and floods 1- processed
2 months, after broken bamboo shoot are soft, you can edible.
The present invention obtain beneficial effect be：Vinegar-pepper bamboo shoot health, the delicious food for pickling out, the envelope altar holding time is long, produces
With sweet during its taste of the vinegar-pepper bamboo shoot for coming is sour, sour-sweet to have peppery, tasty, unique flavor.
Specific embodiment
A kind of vinegar-pepper bamboo shoot preparation method, first will burn bamboo shoot peel off shell clean drain, then with pound treadle-operated tilt hammer for hulling rice will burn bamboo shoot pound it is broken after
It is scooped into nappy；Then fresh chilli is poured into treadle-operated tilt hammer for hulling rice of pounding pound it is broken after, scoop in nappy with burn bamboo shoot stir, add ginger,
Garlic rice, salt, sweet wine, pour acid carboy into after mixing thoroughly, altar is covered tightly, and flood 1-2 processed month, after broken bamboo shoot are soft, you can edible.Its
With sweet in taste acid, sour-sweet to have peppery, tasty, unique flavor.
Specific embodiment be it is exemplary present invention is described, be not intended to limit the present invention be included in right will
Seek interior other embodiment.
Claims (1)
1. vinegar-pepper bamboo shoot preparation method, it is characterised in that：First will burn bamboo shoot peel off shell clean drain, then with pound treadle-operated tilt hammer for hulling rice by burn bamboo shoot pound
Nappy is scooped into after broken；Then fresh chilli is poured into treadle-operated tilt hammer for hulling rice of pounding pound it is broken after, scoop in nappy with burn bamboo shoot stir, add life
Ginger, garlic rice, salt, sweet wine, pour acid carboy into after mixing thoroughly, altar is covered tightly, and flood 1-2 processed month, after broken bamboo shoot are soft, you can food
With.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611028573.0A CN106616665A (en) | 2016-11-22 | 2016-11-22 | Making method of sour and spicy fargesia spathacea shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611028573.0A CN106616665A (en) | 2016-11-22 | 2016-11-22 | Making method of sour and spicy fargesia spathacea shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616665A true CN106616665A (en) | 2017-05-10 |
Family
ID=58807407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611028573.0A Pending CN106616665A (en) | 2016-11-22 | 2016-11-22 | Making method of sour and spicy fargesia spathacea shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616665A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334025A (en) * | 2001-08-03 | 2002-02-06 | 蒋文敏 | Process for preparing sour-and-hot bamboo shoot |
| CN105724865A (en) * | 2014-12-09 | 2016-07-06 | 四川省泸州博士酒厂 | Bamboo shoot making method |
-
2016
- 2016-11-22 CN CN201611028573.0A patent/CN106616665A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334025A (en) * | 2001-08-03 | 2002-02-06 | 蒋文敏 | Process for preparing sour-and-hot bamboo shoot |
| CN105724865A (en) * | 2014-12-09 | 2016-07-06 | 四川省泸州博士酒厂 | Bamboo shoot making method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
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| RJ01 | Rejection of invention patent application after publication |