How to marinate garlic sprouts so that they don t go bad for a long time?

Pickled garlic sprouts are tender and crispy, crisp and appetizing and rice, very delicious, pickled garlic sprouts want to be preserved for a long timeTo choose fresh garlic sprouts, the garlic sprouts should be dried in water, the juice should be submerged with garlic sprouts, and a little white wine should be added when marinatingIn this way, the pickled garlic sprouts are crispy, tender and delicious, and can be stored for a long time.

I believe that many people like to eat garlic sprouts, there are many ways to make garlic sprouts, used for stir-frying, cold salad, pickled pickles are very delicious, garlic sprouts mature period is very short, after a period of time will be old, people who like to eat garlic sprouts, when garlic sprouts are ripe, they will pickle garlic sprouts, not only crispy and tender and delicious, but also can be preserved for a long time, I also like to eat garlic sprouts, let's share how to marinate garlic sprouts to preserve for a long time.

1. Pickled garlic sprouts for a long time Tips 1, pickled garlic sprouts want to be preserved for a long time, you must choose fresh garlic sprouts, the more tender garlic sprouts, the better the taste of pickled garlic sprouts, after the garlic sprouts are washed, you must dry the water, so that when pickled, not only is it not easy to break, but also can be stored for a long time.

2. Pickled garlic sprouts should be salted to marinate the water, which is not only more crisp and not easy to break, and the whole process of pickling garlic sprouts should be free of raw water and oil, so that it is not easy to be damaged when pickled, and it can be stored for a long time.

3. The container for pickling garlic sprouts must be waterless and oil-free, so that it is not easy to spoil and be preserved for a long time, when pickling garlic sprouts, put some liquor, which can not only increase the flavor, but also preserve for a long time.

2. Pickled garlic sprouts production step 1, prepare ingredients: 5 kg of garlic sprouts, 2 grams of Sichuan pepper, 3 star anise, 500 grams of light soy sauce, 500 grams of aged vinegar, 50 grams of rock sugar, 40 grams of salt, 30 grams of liquor, millet spicy, ginger, appropriate amount of water.

2. When buying garlic sprouts, choose fresh and tender garlic sprouts, which taste better, wash the garlic sprouts, dry the water, and after drying the water, cut off the tail of the garlic sprouts, and then align the garlic sprouts, remove the head, and then cut them into small pieces and put them in a basin, add salt and stir evenly, marinate for half a day, and turn them halfway.

3. Wash the ginger and millet spicy, dry the water, slice the ginger, remove the stems of the millet spicy and cut them into small pieces; Don't put oil in the wok, put the pepper and star anise in it and fry it, fry the fragrance, add an appropriate amount of water, add light soy sauce and aged vinegar, the ratio is 1:1, then add rock sugar, boil and boil until all the rock sugar melts, turn off the heat and let it cool thoroughly.

4. Put the pickled garlic sprouts, squeeze out the water, prepare a clean container, put the garlic sprouts in, put the millet spicy section and ginger slices into it, and then add the cool sauce, the juice should not pass the garlic sprouts, add the high liquor, cover the lid and seal it well, put it in a cool place to marinate, you can eat it in two days, the longer the time, the more flavorful, very crisp and tender.

Summary: Pickled garlic sprouts are very simple, crisp and refreshing, appetizing and rice, used with steamed buns, porridge are very delicious, want to pickle garlic sprouts will not be bad, long storage time, master the skills mentioned above, pickled garlic sprouts are not only crisp and delicious, but also can be preserved for a long time, but I still have to remind everyone that pickled vegetables are not good for too long, it is best to be within half a year.

1. Choose good quality and fresh, mainly choose round and full, no macula, and on the whole, it looks like green is mostly green, and the white part is very short, this kind of moisture is enough, crisp and tender! 2. Wash and dry the water: clean and drain the garlic moss, do not cut it at this time, because there is raw water, and the pickling process will breed rotten bacteria.

Therefore, spread out the garlic moss and place it in a ventilated place to dry the water. 3. Change the garlic moss to a knife: cut off the roots slightly, then cut out the flower buds, and cut them into small pieces, about 4 cm.

Note that it is not only the ingredients that are clean, water-free, and oil-free, but also the utensils that are in use.

Garlic sprouts are cleaned first, drained and cut into sections, salted and salted, then put into waterless and oil-free bottles, put in boiled sauce, sealed with plastic wrap, and will not be bad if stored for a year, just eat and take it!

After buying, you should wash and drain the open water, pay attention to not be contaminated with oil, and then be sealed when pickling, without any ventilation, the purpose is to ensure that only lactic acid bacteria are fermenting during pickling. In this way, it can be left for a long time without spoiling.

Wash and cut off the garlic sprouts and pour them into the basin, sprinkle salt in the ratio of 10 catties of garlic sprouts and salt, and knead the water until the water becomes dark green. There is also a risk point that is easy to be infected with miscellaneous bacteria in this link, press the lid tightly and put it up, put it in the jar of pickles, emphasize again, put it in layer by layer, and then cover the lid.

Since it is to preserve the inactivated garlic moss, it is necessary to provide suitable conditions for its existence. Living plants and animals have the same resistance to foreign bacteria, which we call immunity. We also have the ability to heal ourselves against diseases, but we are replacing our self-healing ability with drugs and surgeries, which has been criticized by traditional medicine.

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Teach you to pickle garlic sprouts at home, buy 20 catties of garlic moss and pickle them at one time, and you won't be afraid of being bad for a year!

1. Wash the garlic moss and dry it, and cut it into sections.

2. Add an appropriate amount of salt and leave it for about 2 hours.

3. Put an appropriate amount of sugar, vinegar and soy sauce in a pot, boil and then let it cool.

4. After boiling, let it cool for later use.

5. Put the cut garlic moss in a bottle, and then add the cool marinade.

First of all, marinate the garlic sprouts with salt, then dry them again, and then put them on for another 5 to 7 hours. The condiments of the response are such as soy sauce, and it is best to boil them in a pot and put them in a bottle without water after measuring them, so that they can be stored for a long time.

How to pickle garlic moss can be stored for a long time, in fact, garlic moss can be used to make kimchi in the jar where he can store it for a long time.

The pickling method is as follows:

1. Wash the fresh garlic moss and let it dry.

2. Cut into sections after drying.

3. Add an appropriate amount of salt to remove most of the water in the garlic moss, and let it sit for 2 hours after adding salt to facilitate long-term storage.

4. Add 50g sugar to the pot.

5. Add 200g aged vinegar.

6. Add 50g of soy sauce.

7. After boiling over high heat, let cool and set aside.

8. Put the garlic moss in a bottle, add the marinade to cool, and cover the garlic moss.

9. It can be eaten after sealing for a week, and this method pickles garlic moss and can be placed for one year.

Top 3 tips for pickling garlic moss:

1.After the garlic moss is cleaned and dried, it is necessary to marinate it with salt, and then add the sauce to marinate, which is the key to the crispness of the pickled garlic moss.

2.The seasoned sauce, otherwise it should be used directly, put it in a pot, boil over high heat, and then let it cool before use, so that the garlic moss is not easy to spoil.

3.Finally, before capping, add an appropriate amount of liquor, so that the garlic moss tastes better, and it is easier to store, even if it is left for half a year, it will not be bad.

Although the method of pickling garlic moss seems simple, the taste of pickled garlic moss is also different depending on the method. Some people pickle the garlic moss that is firewood and black, and the color is black, and it will deteriorate and become moldy after not being left for a month. The garlic moss pickled in the correct way is green in color, tender and refreshing, and will not be bad even if it is left for half a year.

Pickled garlic moss method:

Ingredients: garlic, salt, ginger, millet spicy, Sichuan pepper, star anise, light soy sauce, balsamic vinegar, rock sugar, high liquor.

Step 1: Remove the garlic moss, soak it in lightly salted water for 5 minutes, then rinse it with running water, put it on a hollow shelf, and let it dry. Then cut it into long pieces of about 3 cm, put it into a waterless and oil-free basin, add 20 grams of salt, stir well, and marinate for 3 hours.

Step 2: Use the time to marinate garlic moss to make the sauce for pickling garlic moss, my big bottle and jar are all marinated duck eggs, eggs, and garlic. There is also a small glass bottle, which can hold about 2 catties of garlic moss.

Let's spice the sauce according to the ratio of 2 catties of garlic moss. Don't add oil to the hot pan, add more than a dozen peppercorns and star anise to the dry pan, stir-fry over low heat, add 200 grams of light soy sauce, 200 grams of balsamic vinegar, 20 grams of rock sugar, boil over high heat, and then let cool for later use. Be careful to bring to a boil over high heat, and let it cool well before use.

Garlic moss is an extremely common and nutritious food in our daily life, and many friends will go to the supermarket to buy some garlic moss and prepare it at home for consumption. However, some friends find that they don't know how to pickle garlic moss to keep it for a long time, and pickled garlic moss is a side dish that many people love. So how should we solve this situation that we don't know how to pickle garlic moss for a long time?

So let me introduce the steps to keep the pickled garlic moss for a long time.

Step 1: Wash the garlic moss, put it in a clean container and soak it in water, preferably for more than 24 hours.

Step 2: Stir together the vinegar, soy sauce and chili noodles, salt and sugar, then pour into a pot and heat.

Step 3: Put the boiled juice aside for later use, take out the soaked garlic moss to control the moisture, and put it in the jar of pickles.

Step 4: Pour the boiled sauce into the garlic moss jar so that the juice is submerged with the garlic moss. Finally, put in the garlic cloves you prepared earlier. After about 15 days of sealing and storage, you can eat your own pickled garlic moss, and the garlic moss made by this method can be kept for a long time.

After reading my method, now you have learned how to pickle garlic moss and keep it from spoiling for a long time? If you learn it, you can quickly share this method, so that more people know how to pickle garlic moss and keep it for a long time. While carrying out the above steps, we need to pay attention to the fact that pickled garlic moss contains a lot of salt, so we must control the amount of pickled vegetables every day.

The above are the steps to keep the pickled garlic moss for a long time.

Steps of the method of pickling garlic moss:

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 add 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.

Garlic sprouts are rich in protein, vitamins and some mineral elements in one fell swoop, which has a very good health care effect on the human body, and can not only be fried and eaten in daily life, but also often used by people to pickle and eat, so how to pickle garlic sprouts? This article will share with you some home-style pickling methods of garlic sprouts.

How to marinate garlic sprouts

Method 1: 1. After the garlic sprouts are cleaned, wash and drain the water, ventilate in a cool place and set aside;

2. Pour an appropriate amount of water into the pot, then add aged vinegar, and then pour in a little Zhengzheng soy sauce, sugar, monosodium glutamate, salt, etc., if there are peppercorns at home, you also need to add some. After boiling over high heat, mix into sweet and sour sauce, then turn off the heat and let cool for later use;

3. Divide the drained garlic sprouts into small handfuls, then add them to an oil-free and water-free container, and then pour in the cold sauce, and the amount of sauce should not exceed the garlic sprouts;

4. Marinate the garlic sprouts for about a month or half a month, and then take them out and cut them into small pieces after the color of the garlic sprouts becomes darker.

Method 2: 1. Wash the garlic sprouts, dry them and cut them into uniform segments for later use;

2. Prepare a clean container, ensure that there is no oil and water, then add the chopped garlic sprouts and sprinkle them with salt, rub them with your hands until the color of the garlic sprouts becomes dark and accompanied by water symptoms, and then continue to marinate for half an hour;

3. Pour out the juice from the marinated garlic sprouts, and then pour the sweet and sour sauce boiled according to the method into the garlic sprouts and place them in a cool place, and they can be eaten after about a week;

4. It is recommended that the garlic sprouts pickled in this method are best pickled, and the taste is crisp when they are dark red.

A home-style pickling method of pickling garlic sprouts

1. Sauce garlic sprouts: Dispose of the garlic sprouts in the old place, wash them, drain them, add them to the pickling jar and marinate them with salt for a day, then take them out and cut them into uniform segments, and then add them to the water and soak them in water for about 3 hours.

2. Salty and spicy garlic sprouts: Drain the water after washing the garlic sprouts and set aside, add ginger slices, chili peppers and salt to the pickling jar and add an appropriate amount of liquor to stir evenly, then add the drained garlic sprouts and seal them after stirring, and they can be eaten after about a month of pickling.

3. Sweet and sour garlic sprouts: Wash the garlic sprouts and cut them into sections, then add boiling water to blanch them to remove the spicy taste, then remove them and drain them. Add water to the pot and pour sweet, sour and salt, then bring to a boil and let it cool, pour the garlic sprouts into it and stir well, and then you can eat it for about 10 days.

The above is the article for you to introduce some pickling methods about garlic sprouts and daily production methods of garlic sprouts, through this article I believe you should have an understanding of garlic sprouts pickling. Pickled garlic sprouts have a good effect of warming the stomach and eliminating food accumulation, and have a good effect on relieving abdominal pain in some water, and are an ingredient that should not be underestimated.