How to make pickled bamboo shoots | วิธีทําหน่อไม้ดอง | វិធីធ្វើត្រពាំងជ្រក់

* Ingredients: | * ส่วนผสม: | *គ្រឿងផ្សំមានៈ
- 2.5 Kg of Bamboo shoot | หน่อไม้ 2.5 กิโลกรัม | ត្រពាំង 2.5 គីឡូក្រាម
- We poured water over it to soak the bamboo shoots. | เราเทน้ำให้ท่วมเพื่อแช่หน่อไม้ | យើងចាក់ទឹកលើវាដើម្បីត្រាំត្រពាំង
- We soak bamboo shoots in water for 2 nights. | เราแช่หน่อไม้ในน้ำ 2 คืน | យើងត្រាំត្រពាំងក្នុងទឹករយៈពេល ២ យប់
- We wash 5 Time bamboo shoots so that they do not smell sour. | เราล้างหน่อไม้ 5 น้ำเพื่อไม่ให้มีกลิ่นเปรี้ยว | យើងលាងត្រពាំង 5 ទឹកដើម្បីកុំឲ្យមានក្លិនជូរ
- 1 tablespoon of Salt | เกลือ 1 ช้อนโต๊ะ | អំបិល 1 ស្លាបព្រាបាយ
- Rice water that we wash the rice and keep | น้ำข้าวที่เราล้างข้าวสารเก็บไว้ | ទឹកអង្ករដែលយើងលាងអង្ករហើយទុកយកមកប្រើ
- We don't add all of the Rice water this time, we just put half a liter or cover the bamboo shoots. | น้ำคราวนี้เราไม่ใส่ทั้งหมดหรอกเราใส่แค่ครึ่งลิตรหรือใส่ให้ท่วมหน่อไม้ | ទឹកអង្ករនេះយើងអត់ដាក់ទាំងអស់ទេ យើងដាក់កន្លះលីត្រ ឬដាក់ឲ្យលិចត្រពាំង
- Rice washing water, we only put 500 ml. | น้ำซาวข้าวเราใส่แค่ 500 ml | ទឹកអង្ករយើងដាក់ 500 មីលីលីត្រ
- We pickle bamboo shoots and leave for 7 days. | เราดองหน่อไม้ทิ้งไว้ 7 วัน | យើងផ្អាប់ទុកត្រពាំងរយៈពេល ៧ ថ្ងៃ។
- After we pickled bamboo shoots for 7 days, now we can eat them. | หลังจากเราดองหน่อไม้ 7 วันตอนนี้เราเอาไปรับประทานได้แล้ว | បន្ទាប់ពីយើងត្រាំត្រពាំងបានរយៈពេល ៧ ថ្ងៃឥឡូវយើងអាចញ៉ាំវាបាន
- When we pickle, we keep it in a room with normal temperature. | ตอนที่เราดองเราเก็บไว้ในห้องที่มีอุณหภูมิธรรมดา | នៅពេលយើងត្រាំយើងទុកវានៅក្នុងបន្ទប់ដែលមានសីតុណ្ហភាពធម្មតា
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