The authentic method of pickling garlic moss, the practice of pickling garlic moss

Preparation of pickled garlic moss sweet and sour garlic sprouts.

Wash the garlic sprouts, drain the water (be sure to dry them), pinch the head, remove the tail, and remove the old one and the head.

Prepare vinegar (you can usually eat vinegar at home, you can use whichever you like), rock sugar and Haitian Gold Label light soy sauce (forgot to shoot in).

Salt is fine without light soy sauce.

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Put the vinegar and rock sugar into a clean pot and boil it, (the vinegar bubbles can be turned off) to let the rock sugar melt, let it cool, add light soy sauce and stir well, and set aside.

Use. (You can add salt without light soy sauce).

Roll this step to remove the acidity of the acetate.

If you are too troublesome, mix vinegar and white sugar with light soy sauce or salt, mix well and stir well for later use. Don't use rock sugar to dissolve).

In this step, the sweet and sour sauce is adjusted according to your taste, and finally it is poured directly into the bottle.

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Cut the garlic sprouts into small pieces and place them in an airtight jar that is washed and dried.

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Add the sweet and sour sauce that has just cooled, marinate the garlic sprouts, the garlic sprouts will float up, shake it slowly and sink down after two days, seal it and put it in the refrigerator, after 2-3 weeks, the garlic sprouts absorb the vinegar juice and change color after the taste is the best, each time you use oil-free and waterless chopsticks to fish, you can eat for a long time.

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Tips: Don't see oil or water in the whole process.

The ratio of sweet and sour salt is adjusted according to your own taste.

1.Remove the tail of the garlic moss, wash it, dry it and cut it into small pieces.

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2.Sprinkle in 3g of salt, mix well and marinate for an hour.

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3.Pour water into the pot and add light soy sauce, aged vinegar, star anise, Sichuan pepper, sugar and salt.

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4.Cook over high heat.

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5.Bring the water to a boil and cook for 5 minutes, turn off the heat and let cool.

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6.Pour the garlic moss into the glass jar, pour the cooled water into the glass jar and submerge the garlic moss.

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7.Cover and marinate for a week.

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8.Ready to eat.

Many people are wrong about pickling garlic moss, teach you the correct way, garlic moss pepper is fragrant, appetizing and refreshing.

How to pickle garlic moss to make it crispy, teach you a trick, delicious and delicious.

The authentic method of pickling garlic moss you asked, I think the authentic method of pickling garlic moss is very simple, cut the garlic moss into short pieces. Put salt and marinate. an hour. Two drops of vinegar are very tasty, give up sesame oil.

Pickled garlic moss, clean the garlic moss, and then let it dry for more than an hour, control the water, and then pickle the garlic moss that comes out of the smoke, which is crispy and delicious.

Ingredients: tender garlic, appropriate amount of light soy sauce, appropriate amount of vinegar, 3 millet peppers, appropriate amount of cold boiled water, appropriate amount of sugar.

The practice of pickling garlic moss: wash the garlic moss, remove the tip of the top, cut it into 2-3 cm segments, cut the millet pepper into rings, put it in a small glass jar, the ratio of light soy sauce and vinegar can be adjusted by yourself, add an appropriate amount of cool white boil, add a spoonful of sugar to adjust the juice, pour the mixed juice into the container of pickled garlic sprouts, the juice should be submerged over the garlic sprouts, sealed and put in the refrigerator to marinate, and you can eat it in about three or five days.

Ingredients: 1 kg of garlic, 2 taels of balsamic vinegar, appropriate amount of light soy sauce, 20 grams of sugar, appropriate amount of salt, Sichuan pepper, star anise.

Pickled garlic moss: wash the garlic moss and cut it into four or five centimeter segments, then put it in a basin, add an appropriate amount of salt, stir well, marinate for 10 hours, dry the garlic sprouts, and then put 2 taels of balsamic vinegar, an appropriate amount of light soy sauce, 20 grams of sugar, an appropriate amount of salt, put in an appropriate amount of pepper and star anise, pour it into a pot and boil, let it cool after boiling, prepare a glass jar, put the garlic moss into the jar, pour in the boiled sauce, and then cover it with plastic wrap, so that you can start eating it after marinating overnight.

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.

Here's how: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 moss 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 5Boil the seasoning water, cool it, and pour it into a container. It can be eaten after ten days of marinating.

1. Wash the garlic sprouts.

2. Control the water purification and put it in a cool and ventilated place to dry the water.

3. Pour water into the pot and pour in the vinegar.

4. Pour in a little soy sauce.

5. Add sugar.

6. A little refined salt.

7. Sprinkle in Sichuan peppercorns, boil over high heat to form sweet and sour soup, turn off the heat and let cool for later use.

8. After the garlic sprouts are dried, tie them into small handfuls, so that they can be easily put into small containers.

9. Different'Strapping style, depending on your preference.

10. Put the garlic sprouts in a clean oil-free and water-free container, pour in the cooled juice, and cover the garlic sprouts.

11. Put it in a cool place, more than a month, less than ten days, and wait for the color of the garlic sprouts to become darker.

12. If you want to eat the pickled garlic sprouts with sugar and garlic flavor quickly, then follow this recipe. After the garlic sprouts are dried, cut them into small pieces.

13. Put the garlic sprouts into a container without oil and raw water, and sprinkle with refined salt.

14. Knead the garlic sprouts well.

15. Knead until the color becomes darker and the water is slightly discharged.

16. Marinate for 30 minutes and pour out the water from the marinade.

17. Pour in the sweet and sour water that has cooled, and cover the garlic sprouts.

18. Place in a cool place and marinate for a few days.

19. Marinate until the garlic sprouts are dark red in color and have the best crisp taste.

This pickled garlic moss is simple, refreshing and delicious, and the whole process only takes 2 hours, saving you trouble, effort and money.

1. Fresh garlic, a few dried chili peppers, and 1 pinch of Sichuan peppercorns.

2. Pinch the head and remove the head and tail, take the more tender part in the middle and cut it into small pieces for pickling, and the older and harder part can be used for stir-frying.

3. Put the garlic moss in clean water, remove the garlic moss and put it in a ventilated place to dry the water.

4. Then cut the dried garlic moss into small pieces, put in 1 teaspoon of salt and fully grasp it with your hands, marinate for 30 minutes, let the garlic moss marinate out of the water, and after the pickling out of the water, the garlic moss tastes more crisp and crisp.

5. Add Sichuan pepper, dried chili pepper, 3 tablespoons of light soy sauce, 3 tablespoons of aged vinegar, a little salt, and 1 tablespoon of sugar to the bowl and stir well.

6. Don't pour out the water from the garlic moss, pour the mixed juice into the garlic moss and stir, marinate for more than 2 hours before eating, of course, the longer you put it, the more fragrant it is.