How do you marinate garlic moss? How to marinate garlic moss

Garlic moss is warm, has the effect of warming and lowering qi, replenishing deficiency, harmonizing viscera, and has the effect of invigorating blood and sterilization, and has a certain effect on abdominal pain and diarrhea. Pickled garlic moss has always been very popular with everyone, not only because it is delicious, it can be eaten for many days at a time, and it will not be bad, so you don't have to go to the trouble of cooking every day, and you can eat it when you want to eat it, and the method is also quite simple.

1. This is fresh 5 catties of garlic moss, first washed, put it in a ventilated place to dry the water, then cut into small pieces, put it into a waterless and oil-free basin, add an appropriate amount of salt, grasp and mix evenly, and marinate for more than 4 hours, this step can remove the spicy taste in the garlic moss, and it will not be spicy to eat.

2. Put the same amount of oil in the pot as the stir-fry, the next handful of peppercorns, a few slices of ginger, use a high flame to bring out the fragrance of peppercorns and ginger slices, and then add a bowl of light soy sauce and a bowl of balsamic vinegar to the pot.

3. Add another tablespoon of oyster sauce and a tablespoon of sugar, cook over high heat until bubbling, then turn off the heat. Then add a bowl of cold boiled water to it, stir well, and set aside for later use.

4. After the garlic moss is marinated, take out a stick to taste the saltiness, if it is too salty, you can add an appropriate amount of cool white to the basin to wash it again, remove the spicy taste in the garlic moss, if the saltiness is just right, just boil it and pour the cool sauce into the basin, cover it with plastic wrap, marinate it and eat it.

5. When eating, use clean chopsticks to take it, and then drizzle some sesame oil, and you can eat it beautifully. The taste is very crisp, not spicy at all, it is very suitable for rice or wine, you can eat it for a long time at a time, and it is also a lazy recipe. If you like it, give it a try.

Ingredient list: 5 catties of garlic, appropriate amount of salt, a handful of Sichuan peppercorns, appropriate amount of ginger slices, a little oil, 1 bowl of cool white boil, 1 bowl of light soy sauce, 1 bowl of balsamic vinegar).

Cooking Tips:

Because the weather is getting hotter and hotter, it is recommended to cover it with plastic wrap and put it in the refrigerator to preserve and marinate during the pickling process.

When eating, use clean, water-free and oil-free chopsticks to avoid touching unclean chopsticks, and the garlic moss will deteriorate, which will affect the storage time.

How to marinate garlic moss to make it crispy and delicious.

It's garlic moss season again.

How do you cook pickled garlic moss? Clean the garlic moss, cut it into sections, add salt and marinate for 4 hours, add star anise peppercorns, soy sauce sugar garlic moss, shredded ginger, and millet spicy to the pot.

Salted. Adding some salt to the garlic moss will make the garlic taste better and not easy to spoil.

Cut the garlic moss into small pieces, wash it and control the water, then cut the garlic slices, millet spicy, find a clean glass bottle, put the garlic moss in it first, and then put in the garlic, millet spicy, vinegar, and that's it.

Buy the garlic table, wash it and dry it, add water, salt, pepper, and liquor to the pickle jar and mix it evenly into brine, and then put the garlic table into the pickle jar and marinate it for a month.

Sweet and sour garlic moss. Wash the garlic moss, cut it into sections, blanch it in a pot of boiling water to remove the spicy taste, and remove it to cool. Put the pot on the fire, put vinegar, sugar, and a little salt, boil and let it cool, pour it into the garlic moss, mix well, and put it in a clean jar.

Flip 1 time a day, 3 days in a row, and marinate for 10 days.

First of all, remove the roots of the garlic moss, then soak it in salted water, then boil the water, let it cool, start to soak it in the morning and dry it, and then put sugar, vinegar, and salt to make juice to pickle.

Ingredients: 500g of garlic moss

Light soy sauce 80g

50g vinegar and 40g sugar

Method steps.

First of all, we pinch off the tail of the garlic moss and clean it. Then cut it into small pieces of about three or four centimeters and small pieces of about 30 centimeters, and put it on a plate for later use.

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Sprinkle three tablespoons of salt on top of the chopped garlic, stir well and marinate for about half an hour. You can see that the moisture in the garlic moss is pickled. The water contained in the garlic moss is marinated with salt, and then the condiments are added to marinate and soak it more easily to absorb the flavor.

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Put the pickled garlic moss under the water and rinse it well, wash it several times, because the amount of salt added to the pickled garlic moss is more, and the garlic moss is salty at this time, so it is best to rinse the salt thoroughly.

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Prepare a large bowl, add 80 grams of light soy sauce, 50 grams of balsamic vinegar, 40 grams of sugar, one star anise, and a few bay leaves.

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Put the seasoned sauce in a pot and bring to a boil over high heat to melt the sugar completely, turn off the heat after boiling, and pour it into the marinated garlic pot after the soup has cooled thoroughly. This juice looks black, very similar to Chinese medicine, right? But in fact, it is a simple and delicious marinade, not only garlic, but also other lettuce and celery can be marinated with this sauce, the taste is sweet and sour, crispy, and very delicious.

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Then add millet pepper rings, and stir well with an appropriate amount of ginger.

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Finally, seal the mouth of the basin with plastic wrap and put it in the refrigerator to marinate overnight (about 8 hours or more), the garlic moss is very flavorful, this practice retains the nutrition of the garlic moss very well, and it tastes crispy and crispy, not particularly spicy, and very refreshing and appetizing.

The pickled garlic moss is sealed and stored in a jar, and a plate comes out every time you eat, and you can eat several meals at a time.

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Ingredients: 150g garlic moss.

Excipients: 5ml of soy sauce, appropriate amount of Sichuan pepper, 50g of carrots, 3g of sugar, appropriate amount of sesame oil.

Steps: 1. Pick and wash the garlic moss and cut it into sections.

2. Peel and wash the carrots and cut them into inch pieces.

3. Add water to the pot, bring to a boil, blanch the garlic and carrots, remove them, and put them in a bowl for later use.

4. Add soy sauce.

5. Add sugar.

6. Add Sichuan peppercorns.

7. Mix well and marinate for 10 hours. Add sesame oil and serve.

The method of concealment is as follows:5 pounds of garlic moss. 400 grams of sugar.

100 grams of salt.

White vinegar 900 ml.

600 ml of water.

1 star anise. A small piece of cinnamon.

5 dried red peppers.

Step 1: Wash the garlic and let it cool for 4 hours.

Step 2: Take the white part and a little cyan part.

Step 3: Cut into long sections.

Step 4 Sprinkle salt and stir well to kill the water, and pour out the marinated water after one hour.

Step 5: Boil the stove and tolerate the seasoning water, cool and pour into the container. It can be eaten after ten days of marinating.

Ingredients]: 10 catties of garlic moss, 600 grams of aged vinegar, 200 grams of light soy sauce, 200 grams of water, 50 grams of white sugar, ginger slices, a few star anise, a handful of peppercorns, covered liquor, etc.

The first step: prepare 10 catties of garlic moss to dry the surface of the water after cleaning, cut off the head and tail of the dried garlic moss with a knife, and then cut all the garlic moss into 2-3 cm small pieces, put them in a larger basin, and then add 20 grams of edible salt to the pot, stir evenly by hand, and then marinate for about 20 minutes.

Pickled garlic moss. Step 2: Mix another sauce, pour 600 grams of aged vinegar, 200 grams of light soy sauce, 200 grams of water, 50 grams of white sugar into the pot, put a few slices of ginger into the branches, add a few star anise, a handful of peppercorns, turn off the heat and let it cool for later use.

Pickled garlic moss. Step 3: Prepare a waterless and oil-free glass jar, put all the garlic moss into the jar, then pour the cooled seasoning water into it, and finally add a small bottle of high liquor, adding liquor can play a role in disinfection and sterilization, cover the lid and seal it for half a month to eat.

Pickled garlic moss. When pickling garlic moss, some people use salt pickling, some people use vinegar pickling, teach you to do the cavity chain method correctly, crisp and fragrant, the above is the method I brought to you pickled garlic moss, the garlic moss pickled in this way tastes very crisp and flavorful, when pickling garlic moss, keep in mind 3 tips to pickle the garlic moss crisp and refreshing, storage for a year is not bad, the first tip is that the garlic moss should be pickled in advance, kill the moisture inside, so that the pickled garlic moss will be more crisp, the second tip is to hold the container for garlic moss to be waterless and oil-freeThe third tip is to put a little high liquor in the jar, so that the shelf life of the pickled garlic moss will be longer, and it will not be bad if it is stored for a year.

1. Choose high-quality fresh garlic moss, clean the dry dust, and dry the cover in a cool place.

2. Prepare the sauce for marinating garlic moss (soy sauce is very fresh.

Light soy sauce, dark soy sauce, millet spicy, chicken flavor, salt, bay leaves, cardamom, cumin, star anise, cinnamon, Sichuan pepper, ginger) Pour cold water into the pot, bring to a boil, add the ingredients, simmer for 10 minutes, let cool and set aside.

3. Cut the garlic moss into sections with cool and dry water, pour the juice into the pot, pass the garlic moss after the juice water, cover the lid and let it go for 24 hours before eating.

Pickled garlic moss.

Ingredients Needed]:

One pound of garlic moss, two taels of balsamic vinegar, two taels of light soy sauce, 20 grams of sugar, 10 grams of salt.

Specific production steps]:

1.First wash the garlic moss and cut it into four or five centimeter pieces, then put it in a basin, add 5 grams of salt, stir well, marinate overnight to brake the moisture, and dry the garlic moss.

2.Start the seasoning juice below, according to the ratio of one pound of garlic moss, two taels of balsamic vinegar, two taels of light soy sauce, 20 grams of sugar, and 5 grams of salt.

3.Prepare a bowl, put the garlic moss in the bowl, if you make a lot of it, you can put it in an oil-free and salt-free jar, pour the boiled sauce into the bowl, and then cover with plastic wrap, so that it can be marinated overnight and ready to eat.

My mother pickled a pound of garlic moss, if it is too troublesome, you can also pickle more, according to a pound of garlic moss, two taels of balsamic vinegar, two taels of light soy sauce, 20 grams of sugar, 5 grams of salt This ratio to spice the sauce can be.

Precautions]:

1. Garlic moss needs to be marinated overnight and then dried to dry.

2. When the seasoning juice is in proportion, the taste is sweet and sour.

1. The garlic moss you buy home needs to be selected and cleaned first, remove the part of the moss bud source on the garlic moss, and cut it directly from this relatively large knot, the upper part can not be pickled, you can throw it away directly, or you can use it to scramble eggs, and the taste is also very good;

2. All the garlic moss is processed and delicious, and it is washed several times in water to clean the garlic moss;

3. Spread the cleaned garlic moss on the dumpling curtain or other tools, put it aside, dry the moisture on the surface, avoid raw water, now the temperature is relatively high, I put it in an outdoor ventilated place to dry for about half an hour, anyway, as long as there is no raw water on the surface;

4. Dry the garlic moss and tidy it up, cut off the older part at the bottom, and then cut the garlic moss into small pieces of 3-4 cm long, and put it in a large pot after all the cuts, and you can proceed to the next step;

5. Add an appropriate amount of salt to the cut garlic moss, I remove the top, the cut garlic moss has 1500g, about 1500g of garlic moss I added 35g of salt, salt here plays the role of killing water and entering the bottom taste, after adding salt, it is fully stirred evenly, garlic moss is more difficult to get out of the water, just mix it well, mix evenly and then put it aside to marinate for about 3 hours, you can stir it again in the process of pickling, so that the garlic moss can fully precipitate water;

6. Prepare ingredients and sauces when marinating garlic moss, the ingredients used are Sichuan pepper, star anise, light soy sauce, aged vinegar, sugar, ginger and millet spicy, ginger and millet spicy can be put or not, the specific amount is decided according to preference, there is no fixed requirement;

7. At this time, the sauce should be boiled first, because the sauce needs to be completely cooled before it can be used, add the prepared peppercorns and star anise to the pot, the pot should be waterless and oil-free, stir-fry the fragrance, add the prepared 150g light soy sauce, 150g aged vinegar and 300g water, boil over high heat, the amount of light soy sauce here is not too much, salt has been added to it, it must be boiled thoroughly, and put aside to cool after boiling;

After a few hours, you will find that the garlic moss has come out of the water, and it has become soft and lying on your stomach, you pick up a garlic moss and fold it in half, and it is also folded continuously, it is a soft state, to this extent, it is almost the same, and you can proceed to the next step;

9. Squeeze the marinated garlic moss dry, so that you can more fully absorb the flavor in the sauce, and put the dried garlic moss in another waterless and oil-free basin;

10. Add millet spicy, ginger shreds, 80g sugar to the garlic moss, cool the hunger sauce, stir evenly again, and then you can canned it after mixing evenly;

11. You need to prepare a waterless and oil-free jar, put the garlic moss in it, press it tightly, and then pour the soup into it, cover it, and set it aside to marinate for 2 hours before eating;

12. You can also marinate for a longer time, and when you want to eat, use waterless and oil-free chopsticks to pick a little out, and then pour a little sesame oil and chili oil, stir evenly, so that the taste will be better;

13. The simple and delicious pickled garlic moss is ready, the color is green, the taste is crisp, the taste is sour and spicy, and it is a very good side dish;