Cattail Shoot Pickle
Cut the bamboo shoots into 1-inch pieces, blanch, squeeze dry, and mix with shredded ginger, cooked oil, shredded orange peel, red yeast rice, japonica rice, Sichuan peppercorns, fennel seeds, and shredded scallions. Ready to eat the next day.
Ingredients
Cattail shoots (raw, cut into short segments, blanched in boiling water, then squeezed dry in a cloth)
1 jin (500 g)
Shredded ginger
Cooked oil (heated and cooled)
Shredded mandarin peel
Red yeast
Cooked japonica rice
Sichuan peppercorns
Fennel seeds
Shredded scallions
Instructions
1
Step 1
Cut 1 jin (500 g) of raw cattail shoots into short segments. Blanch them in boiling water, then wrap them in a cloth and press them dry.
2
Step 2
Mix the shredded ginger, cooked oil, shredded mandarin peel, red yeast, cooked japonica rice, Sichuan peppercorns, fennel seeds, and shredded scallions until evenly combined. Transfer to a porcelain container; it is ready to eat after resting for 1 night.
