How to pickle garlic moss is too delicious, how to pickle delicious garlic moss?

1. Salty and spicy garlic sprouts. Ingredients: 5 kg of garlic sprouts, 500 grams of salt, 100 grams of ginger, 100 grams of fresh chili peppers, 50 grams of liquor.

Processing: Wash the garlic sprouts, blanch them in boiling water and drain. Wash, drain and slice the ginger.

Wash and drain the peppers. Put the ginger slices, chili pepper and salt into the jar, add the liquor, stir well, add the blanched garlic sprouts and mix well, and cover the jar. Marinate for 30 days and serve.

Salty and spicy. 2. Sauce garlic sprouts. Ingredients: 5 kg of garlic sprouts, 500 grams of salt, kg of sweet noodle sauce.

Processing: Remove the old stems and buds at the top of the garlic sprouts, wash them, put them in the jar, and marinate them with salt for 1 day. Remove the next day and cut into 3-4 cm long pieces.

Soak in clean water for 2-3 hours, and change the water 2-3 times in the middle to reduce the salty and spicy taste. Then remove and drain the garlic sprouts and put them in a cloth bag. Put the sweet noodle sauce in the jar and put the cloth bag with the garlic sprouts in the sweet noodle sauce to make the sauce, stirring twice a day.

Ready after 15 days. Its characteristics are: green color, fresh taste, crisp and tender.

3. Sweet and sour garlic sprouts. Ingredients: 5 kg of garlic sprouts, 500 grams of sugar, 750 grams of vinegar, a little salt.

Processing: Wash the garlic sprouts, cut them into 3 cm long sections, blanch them in a pot of boiling water to remove the spicy taste, remove them and let them cool. Put the pot on the fire, put vinegar, sugar, and a little salt, boil and let it cool, pour it into the garlic sprouts, mix well, and put it in a clean jar.

Turn it 1 time a day, 3 days in a row, and after 10 days, it will be the finished product. Features: yellow and green color, crisp and tender texture, sweet and sour palatable.

4. Soak garlic sprouts. Ingredients: 5 kg of garlic sprouts, 400 grams of salt, 100 grams of shredded ginger, 100 grams of shredded red pepper, 20 grams of cooking wine, appropriate amount of pepper and ingredients.

Processing: Take the fresh garlic sprouts and wash them, blanch them in a pot of boiling water, and remove the surface moisture to control drying. Take shredded ginger, shredded chili, salt, Sichuan pepper, spices, cooking wine into the pot, then add an appropriate amount of water, after boiling, clarify, make soup, cool and then put in garlic sprouts and mix well, seal the mouth of the altar, and become a finished product after 1 month.

A large amount of garlic moss is on the market in spring, so let's make pickled garlic moss together!

How to marinate garlic moss.

Ingredients: 5 pounds of garlic moss.

400 grams of sugar.

Salt 100 grams.

White vinegar 900 ml.

Water 600 ml.

Star anise: 1 pc.

Cinnamon A small piece.

5 dried red peppers.

This pickled garlic moss can be eaten until the Spring Festival (crisp and refreshing).

Wash the garlic moss and let it cool for 4 hours.

Take the white part with a little cyan part.

Cut into long sections, <>

Sprinkle with salt and stir well to kill the water, and after an hour, pour out the water.

Boil the seasoning water, cool and pour into a container.

It can be eaten after ten days of marinating.

Tips: Pickled garlic moss.

For reference only) 5 catties of garlic, 300 grams of rock sugar (white sugar is also OK), 100 grams of salt, 900 ml of vinegar, 400 grams of water (red vinegar is OK, white vinegar is used for color), one star anise, a small piece of cinnamon, and a little liquor.

1.Garlic moss chooses the kind with a lot of large whiteheads. I take the white part and the green part that connects the white part, pickle it, and the remaining part is stir-fried and eaten. (The top white part is cut off by one centimeter, and the white part can not be used if there is a crack);

2.Rinse the garlic moss with water and dry it for about 2 to 4 hours.

3.Sprinkle 50g of salt over the garlic moss and mix well for an hour to kill the moisture. Turn it once in the middle, and finally pour out the water that comes out, cool it again, half an hour, and control the salt water;

4.Put rock sugar, salt, water, cinnamon, star anise, dried red pepper (shredded) in the pot, boil on high heat, change to low heat, pour vinegar (taste), cook for another 2 minutes, cover the pot and turn off the heat. Don't remove the lid again after turning off the heat.

Taste the boiled seasoning water, just taste it you like, boil the seasoning water needs more must be submerged with garlic moss, it is recommended that the seasoning water can be boiled today and used tomorrow). Cool naturally and let cool thoroughly;

5.Take the container, first place the garlic moss inside, pour in the seasoning water, and pour a few drops of white wine when sealing. (The water is more than two centimeters above the garlic moss).

6.Ready to eat after 10 days after sealing the container. The taste will be different every 10 days. (It's delicious, remember to tell me).

Main ingredients: garlic, garlic, millet pepper, star anise, Sichuan pepper.

The first step, garlic moss, we first choose it, then rinse it with water, and then use a kitchen paper towel to dry the surface moisture, or put it in the sun to dry.

The second step, then we cut the garlic moss into small pieces of uniform size, cut it and put it into a large basin, add two spoons of salt, grasp the garlic sprouts and mix them evenly, marinate for 1 hour, and sand out the water of the garlic sprouts, so that it is not easy to deteriorate.

The third step is to prepare more garlic, cut it into garlic slices for later use, cut the millet pepper into small circles with an oblique knife, rub the cut millet pepper, and take out the pepper seeds, so that it is not spicy.

The third step, put a pinch of pepper and two star anise in the pot, and then fry the spices to make the fragrance, pour in a small bowl of balsamic vinegar 150 grams, a bowl of light soy sauce about 200 grams, and then put in a few rock sugars, cook over high heat until the rock sugar melts, cook for 2 minutes and then turn off the heat and let it cool.

Fourth, at this time, the garlic sprouts are almost the same, the toughness is particularly good, not easy to break, take a part and put it into a waterless and oil-free container, add garlic slices and millet peppers, pour in the cool sauce, and then a little white wine, and then stir the juice and garlic sprouts evenly, and finally cover the lid, shake a few times, and marinate for one night.

The second way.

Take a part and put it in a waterless and oil-free container, add garlic slices and millet peppers, add an appropriate amount of salt and a small amount of sugar, then add dried chili noodles, stir the seasoning and garlic moss evenly, cover and marinate for one night.

Two different kinds of pickled garlic moss are ready, the first one has a unique flavor, sour and delicious, and an endless aftertaste. The second taste is Korean-style, salty and sweet, sweet and spicy, and has a unique taste.

Garlic moss is a vegetable that we often eat, especially in places where garlic is abundant, garlic moss can be said to be an indispensable dish on the table. In order to make the storage time of garlic moss longer, many people choose to pickle and preserve, this article will take you to take a look at some methods of pickling garlic moss at home, and analyze how to pickle garlic moss will be more delicious.

How to pickle garlic moss deliciously

1. Remove the old roots and tips of the fresh garlic moss, then wash it, drain it and cut it into small pieces for later use.

2. Put the chopped garlic moss into the marinating vat twice, the first time you put it, you should have a layer of garlic moss and a layer of salt, the amount of salt in the bottom layer is less, and the top one is more.

3. After marinating for a week, take out the garlic moss, then pour out the salt water in the tank, and then repeat the first pickling method, continue a layer of garlic moss, a layer of salt, and then seal and preserve, about a month before eating.

Homemade method of pickling garlic moss

Home-cooked pickled garlic moss

1. Wash the picked garlic moss, drain it and cut it into even segments, then sprinkle fine salt in turn, knead evenly, add it to a cool place or refrigerator for about an hour and set aside;

2. After taking out the pickled garlic moss, you can add sesame oil and other condiments to eat directly.

3. It is no problem to eat the pickled garlic moss for about three days, but it is recommended to keep it refrigerated to prevent it from spoiling. If you tear it by hand, the garlic moss will be more flavorful and the taste will be better.

Sweet and sour garlic moss

1. Add an appropriate amount of water, vinegar, salt and sugar to the pot and wait;

2. After the fire is boiled, boil for two or three minutes, then turn off the heat and let it cool to form a sweet and sour sauce;

3. Drain the washed garlic moss and put it in an oil-free and water-free sealed container;

4. Add the boiled sweet and sour sauce to the container orange or for sealed storage, and then add it to the refrigerator to refrigerate.

Benefits of garlic moss

1. Garlic moss is rich in allicin, which can inhibit the production of some bacterial diseases.

2. The outer skin of garlic sprouts is rich in cellulose, which can promote gastrointestinal peristalsis and regulate constipation.

3. Garlic moss is rich in vitamin C, which has a preventive effect on coronary heart disease and arterial hard knowledge, as well as an obvious effect on lowering blood lipids.

4. The main content of garlic moss is capsaicin, which can have a good bactericidal effect and can reach one-tenth of penicillin.

The above are some pickling methods shared with you about garlic moss, because the sugar content of garlic moss itself is relatively high, and it can be eaten continuously after pickling, but it is not suitable for long-term storage. Especially during the hot summer months, there is more time for storage. If you don't eat it, it is recommended to close the lid of the marinating jar tightly, if the lid is left open for a long time, it will cause a lot of fungi to be produced in the garlic moss, which is easy to spoil.

Directions:

1.Remove the old roots and tips of the fresh garlic table, wash and dry, cut into small pieces, and marinate in the vat twice. When you put it in for the first time, you should have a layer of garlic and a layer of salt, less salt in the bottom layer and more salt in the top layer, and share 300 grams of salt.

Pour the jar 2 times a day and rub it to make the salt grains melt (after marinating for 2 days, if you still don't see the brine floating, you can add some brine appropriately, and the raw materials are not over).

2.A week later, take out the garlic table, put out the salt water, after the net tank, with 450 grams of salt and 250 grams of sugar water (that is, 150 grams of brown sugar and 100 grams of water to dissolve) for the second pickle, it is also a layer of garlic table and a layer of salt, and then pour a layer of sugar water, marinate and press tightly, cover with a lid, about 1 month, you can eat.

3.Due to the high sugar content of garlic table, it is not durable to be stored for a long time, so it should be eaten continuously after pickling, especially in summer. When not eating, the cylinder cover should be tight, if the mouth is not covered for a long time, it is very easy to become sticky and deteriorate, affecting the flavor and quality.

Pickled garlic moss method.

Step 1: Prepare the ingredients: 200 grams of garlic, 1 teaspoon of salt, 5 grams of star anise, 5 grams of dried chilies, 1 teaspoon of white wine, 1 teaspoon of brown sugar, 5 grams of grass fruit.

Step 2: Wash the garlic moss and cut into sections.

Step 3: Put star anise, dried chili peppers and grass fruits into a pulverizer and beat them into minced pieces for later use.

Step 4: Add garlic, salt and brown sugar to a bowl and stir the ingredients to combine.

Step 5: Then put it in a glass container, and after it is loaded, pour in the liquor and seal.

Step 6: Finally, refrigerate for 12 hours.

The delicious pickling method of garlic moss is as follows:

Ingredients: garlic, garlic, millet pepper, star anise, Sichuan pepper.

1. Rinse the garlic moss with water, then wipe the surface moisture with a kitchen paper towel, or put it in the sun to dry.

2. Then cut the garlic moss into small pieces of uniform size, cut it and put it into a large pot, add two spoons of salt, and mix the garlic sprouts evenly. Marinate for 1 hour to sand out the water of the garlic sprouts, so that it is not easy to spoil.

3. Prepare more garlic, cut it into garlic slices for later use, cut the millet pepper into small circles with an oblique knife, rub the cut millet pepper, and take out the pepper seeds, so that it is not spicy.

4. Put a pinch of peppercorns and two star anise in the pot, and then fry the fragrant tease mold to make it fragrant. Pour in a small bowl of balsamic vinegar 150g, a bowl of light soy sauce about 200g, and add a few rock sugars. Cook over high heat until the rock sugar melts, cook for 2 minutes, then turn off the heat and let cool.

5. This limb finger is almost the same at a time, the toughness is particularly good, it is not easy to break, take a part and put it in a waterless and oil-free container. Add garlic slices and millet peppers, pour in the cooled sauce, and add a little white wine. Then stir the sauce and garlic sprouts well, finally cover the lid, shake a few times, and marinate for an overnight.

Summary. Hello dear, here are the three tips for pickling garlic moss:

Hello dear, here are the three 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 is easier to store, even if it is put for half a year, it will not spoil <>

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Put the glass core bottle in a cool and ventilated place to change the reputation, and the garlic moss can be eaten the next day, and the taste is better and more flavorful after marinating for a week. Eat and take, especially convenient. My pickled garlic moss has been using this method, only a few ingredients are put in it, and the pickled garlic moss is crisp and flavorful, appetizing and <> rice