How to pickle garlic sprouts is delicious, how to pickle garlic sprouts to be delicious

Ingredients. Garlic sprouts.

300g salt to taste.

10g of peanuts

Chili oil to taste.

Appropriate amount of sesame oil. Balsamic vinegar to taste.

Appropriate amount of white sesame seeds.

Coriander to taste. Appropriate amount of sesame oil.

Preparation of pickling garlic sprouts.

1.Fresh garlic sprouts are washed, cut into long sections and salted, rubbed the salt into them by hand, put them in a pot, seal them with plastic wrap, and put them in the refrigerator for one night.

2.The next day, the pickled garlic sprouts are finely chopped so that you can taste them, and if there is too much salt, they are washed in the water, and then finely chopped and put into a larger pot, which is convenient for mixing seasonings for a while.

3.Put the seasonings such as chili oil, sesame oil, balsamic vinegar, and coriander into a small bowl and mix into a bowl of juice.

4.Pour the prepared juice into the pot of garlic sprouts and mix well.

Answer: How to pickle garlic sprouts is delicious.

Ingredients: A handful of garlic sprouts.

Red pepper 1 pc.

3 cloves of garlic and half of ginger.

Salt 10 grams.

Light soy sauce 1 scoop.

1 scoop of dark soy sauce.

5 grams of sugar and 3 tablespoons of vinegar.

Cool white open small half bowl.

Preparation of pickling garlic sprouts.

1.Prepare the garlic sprouts, wash them, cut them, and prepare the ingredients. Then the garlic sprouts are cut and put in a pot with salt, and marinated overnight.

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Then pour them all into a basin, stir evenly, add light soy sauce, vinegar, sugar, dark soy sauce, cool and boil, and then bottle. Put it in the refrigerator and take it out when you eat it.

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Tips: 1.It is best eaten after three days of marinating.

Preparation of pickling garlic sprouts.

Wash and dry. Cut evenly into small pieces.

Add salt to kill water for about six hours.

Stuff into a bottle.

Put two taels of light soy sauce in one pound of garlic sprouts, two taels of balsamic vinegar, five grams of salt, twenty grams of sugar, one star anise (if the pickled ones are less, break a little), and about 30 peppercorns.

Cover and shake well.

Marinate for two days and you can eat it.

Have you ever eaten pickled green garlic sprouts? The method is simple, and the meal is delicious.

1.Remove the old roots and tips of fresh garlic seedlings, wash and dry, tie a handful of about 500 grams, and put them in the jar twice to marinate. When you put it in for the first time, you should have a layer of garlic seedlings 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 seedlings, put out the brine, after the 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 seedlings and a layer of salt, and then pour a layer of sugar water, marinate and press, cover with a lid, about 1 month, you can eat.

3.Due to the high sugar content of garlic sprouts, they are not durable to be stored for a long time, so they 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.

Putting vinegar and sugar has another feeling, it is very special and refreshing, it is better to try.

Ginger monosodium glutamate with brine water. Soak a little honey. After three days of pressing, you can start eating.

Have you ever eaten pickled green garlic sprouts? The method is simple, and the meal is delicious.

1. Prepare ingredients: a handful of garlic sprouts, 1 red pepper, 3 cloves of garlic, half a ginger, 10 grams of salt, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 5 grams of sugar, 3 spoons of vinegar, and half a bowl of cold white water.

2. Wash the garlic sprouts, cut them off, and cut them for preparation. Then the garlic sprouts are cut and put in a pot with salt, and marinated overnight.

3. Pour it into a basin and stir evenly, add light soy sauce, vinegar, sugar, dark soy sauce, cool and boil, and then bottle. Refrigerate and take it out when eating.

Here's how to marinate garlic sprouts:

Ingredients: 250 grams of garlic sprouts.

Excipients: 4 grams of salt, 50 grams of light soy sauce, 2 teaspoons of spicy seeds, 50 grams of aged vinegar, 10 grams of sesame oil, 1 teaspoon of fresh pepper.

Steps: 1. A handful of fresh garlic seedlings, about half a catty, pinch the head and remove the tail.

2. Take the more tender part in the middle and cut 2 small pieces for pickling, and the rest of the older and harder parts can be used for stir-frying, and you can also marinate them together if you don't pay attention to them, more than half a small spoon of salt is about 4 grams, and 1 small spoon of Sichuan pepper is more than a dozen grains.

3. Put the cut garlic seedlings in the fresh-keeping box, add salt and peppercorns to marinate for 30 minutes, and remove the water in the garlic seedlings with salt cracking or towning; Take a clean bowl, add 50 grams of light soy sauce, 50 grams of aged vinegar, 10 grams of sesame oil, and 2 teaspoons of oil and spicy seeds.

4. Take a part of the pickled garlic sprouts and marinate them in the bowl juice for more than 2 hours before eating, do not add the garlic sprouts once, add until the garlic sprouts are not over the bowl juice, this time after eating, add the salted garlic sprouts to the bowl juice into the marinade, after salting, the garlic sprouts lose moisture, and then the bowl juice pickles to absorb the seasoning into the flavor, and pay attention to putting it in the refrigerator for refrigeration and preservation if you can't finish eating.

How to buy garlic sprouts:

1. Look at the appearance of garlic seedlings:

Once you find that the garlic seedlings are wilted, then try not to buy them, the wilted garlic seedlings are not only not delicious, but also the nutritional value is not high, so it is recommended that you choose garlic seedlings that look neat and round.

2. Look at the color of garlic sprouts:

When you choose garlic sprouts, you will find that there are green and dark green. It is recommended that you choose dark green, and feel that the dark green is slightly more tender.

3. Test whether the garlic seedlings are tender

You can pinch the root of the garlic seedling with your thumb and forefinger. If it's easy to cut off, then it's a very new group to regret it. So when we buy garlic sprouts, if they break when they are pinched, it means that the garlic sprouts are fresh and tender, and we can buy them with confidence, but remember not to pinch too much to avoid waste.

The specific steps for marinating garlic sprouts are as follows:Method 1: 500g fresh garlic sprouts, 500g of water, vinegar, salt, white sugar.

1.Remove the tails of the fresh garlic sprouts, wash them, cut them into sections, and let them dry. 2.

Soak the dried garlic sprouts in warm water, add 1 tablespoon of salt and marinate for 1 hour. 3.Dry the pickled garlic sprouts and place them in a dry container without water or oil.

4.Put 500g of water in a pot, add 3 tablespoons of salt, 2 tablespoons of sugar, 2 tablespoons of vinegar, bring to a boil, and let it cool at room temperature. 5.

Pour the cooled sweet and sour water into the garlic sprouts and stir well. 6.Prepare a dry crisper box without water and oil, pour the garlic sprouts into the crisper box, and seal the box with plastic wrap.

7.Place the crisper in a cool place to prevent it from 3-5 days, and then add chili oil or sesame oil to eat.

Method 2: A handful of garlic sprouts, 1 red pepper, 3 cloves of garlic, half of the ginger vertical core, 10 grams of salt, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 5 grams of sugar, 3 spoons of vinegar, and half a bowl of cold white water. Wash the garlic sprouts, cut them off, and prepare the ingredients.

After the garlic sprouts are cut, put them in a pot with salt and marinate overnight. Pour it into a basin and stir well, add light soy sauce, vinegar, sugar, Lao Yushan soy sauce, cool and open and then bottle. Refrigerate and take it out when eating.

As a side dish, garlic sprouts are loved for their crisp texture and aroma that lingers between the lips and teeth. Whether it is stir-fried pork with garlic sprouts, pork liver with garlic sprouts, or pickled garlic sprouts, they are all very delicious.

Summary. 1. Select 2-4 fresh and stout garlic seedlings, remove the roots and old leaves of the garlic seedlings, and clean them with water for later use.

2. Cut the garlic sprouts into small sections, decide the length of the small sections according to personal preference, in order to marinate thoroughly and eat conveniently, it is best not to exceed 2 cm long.

3. After the garlic sprouts are cut into sections and put in a bowl, pour in an appropriate amount of vinegar, not too much, just a little bit.

4. Pour in an appropriate amount of soy sauce for the meal, if there is no good soy sauce for the meal, pour some light soy sauce.

5. Sprinkle a small spoon of fine salt evenly, and salt flowers are essential.

7. Finally, stir these condiments to spread out, so that all the garlic sprouts can be stained with seasonings, and then cover the lid and marinate for 1-2 hours or longer, and then you can eat.

How to pickle garlic sprouts.

1. Select 2-4 fresh and stout garlic seedlings, remove the roots and old leaves of the garlic seedlings, and clean them with water for later use. 2. Cut the garlic sprouts into small pieces and bend them well, decide the length of the small sections according to personal preferences, in order to marinate thoroughly and eat conveniently, it is best not to exceed 2 cm in length. 3. After the garlic sprouts are cut into sections and put in a bowl, pour in an appropriate amount of vinegar, not too much, just a little bit.

4. Pour in an appropriate amount of soy sauce for the meal, if there is no good soy sauce for the meal, pour some light soy sauce. 5. Sprinkle a small spoon of fine salt evenly on the ground with lead in the skin, and it is essential to put salt flowers. 6. If you like to eat the flavor of the sauce, you can also put some bean paste, and if you don't like it, you can leave it out.

7. The last thing is to stir, stir these condiments and spread them out, so that all the garlic sprouts can be stained with seasonings, and then cover the lid and marinate for 1-2 hours or longer, and then you can eat.

Hope it helps you and I wish you a happy life! !Thank you very much for your support and encouragement, we will be more attentive in the future

Let's share the pickling method of garlic sprouts.

Garlic sprouts, salt, light soy sauce, salt and pepper powder, sesame oil.

01 After removing the roots, peeling and useless leaves of the garlic sprouts, put them in a pot, wash them, remove them, and put them on a plate.

02 Cut the garlic sprouts into pieces of the same size. Then, place it in a bowl.

03 Add an appropriate amount of light soy sauce and salt to the bowl and mix well with utensils. Finally, set it aside to marinate.

04 Allow it to marinate for about a day, then pour out a little and put it in a bowl. Then, add an appropriate amount of salt and pepper powder, sesame oil, and serve.