After peeling the bamboo shoots, cut them in half and soak them in an earthenware jar for ten hours. Then take them out, drain the water, and spread the bamboo shoots in the jar. Sprinkle a little salt on each layer, and then weigh them down with a stone. After two or three days, when the bamboo shoots have released water, add some more salt, chili peppers, and a little vinegar.
Adding vinegar can prevent the bamboo shoots from discoloring when you take them out to eat. Then, shake the jar a few times to mix the bamboo shoots and seasonings more evenly, and then seal it.
When you want to eat it, you can open it up, take out a few pieces, cut them into small sections or granules, add a small piece of pork belly cut into cubes or shreds, and then season with soy sauce, cooking wine, a small amount of sugar and MSG, and stir-fry over low heat.
It's definitely a great appetizer to eat with porridge or rice on a summer morning; its tangy and spicy flavor makes you want to keep eating it.
Of course, this method requires using plenty of ingredients, especially oil.
Because it's springtime, there's a lot of food to eat.
Not only bamboo shoots, but one day when Ningjing was walking through the fields, she saw lush mugwort growing on the edge of the field.
Upon seeing the mugwort, Ning Jing immediately thought of qingtuan (a type of glutinous rice dumpling).
She picked a lot of tender mugwort leaves, put them in water, added a spoonful of salt, and brought them to a boil over high heat.
Then blanch the mugwort in boiling water for one minute, then take it out and drain.
After draining the water, pour some water back in and start rubbing until the green juice comes out. Pour the green juice into a pot and cook it.
Pour the cooked green juice into the glutinous rice flour and rice flour while it's still hot, and stir with chopsticks.
Then, dice the fresh bamboo shoots, pickled vegetables, dried tofu, and pork belly. First, stir-fry the diced pork belly until it turns golden brown and releases its oil. Then, add the diced bamboo shoots, pickled vegetables, and dried tofu to the pan and stir-fry vigorously until fragrant. Add the seasonings and stir-fry a few more times before removing it from the pan and placing it in a bowl to cool.
Once it has cooled down enough, pinch off a small piece of the green glutinous rice ball, one piece at a time, and start wrapping it up like you would a glutinous rice ball, putting the cooked filling inside and shaping it.
Then fill the pot with water and steam the green rice dumplings on a bamboo steamer.
Of course, the green rice dumplings cannot touch the steamer directly. Instead, they are placed on a bed of green vegetable leaves, arranged evenly one next to the other.
Place the pot in a steamer with hot water and steam over high heat for about 7 minutes. Let it sit for another 2 minutes before taking it out of the pot.
Otherwise, if you steam them for too long, the green rice dumplings will become soft and mushy.
Ning Jing made several steamers, and before they cooled down, she put them into the store's storage compartment.
In the past, she would have split a gold coin in half to use it, but now the price of a gold coin for getting something is nothing to Ning Jing.
So, given how much she's done, and with the weather getting warmer and no refrigerator available, it's better to store the food in her storage compartment than to let it spoil.
That way, you can make it once and eat it for a long time.
Upon seeing the green rice dumplings Ning Jing made, the children cheered and rushed over to eat them after school, forgetting all about their homework.
However, Ning Jing made them wash their hands before they could pick it up.
Each person held one in their hand, took a bite, and the oil from the filling inside the green rice dumpling flowed out.
This tastes much better than eating meat alone.
The children ate three or four in a row before Ning Jing stopped them from eating any more.
One reason is that I haven't had dinner yet, and the other reason is naturally that eating too much glutinous rice is not good for the stomach, especially at night.
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