How to pickle garlic moss is delicious and crispy, how to pickle garlic moss is delicious and crispy

The delicious and crispy pickling method of garlic moss is as follows:1. When cleaning garlic moss, soak it in light salt water for 10 minutes, and then you need to control the drying surface and control the moisture, then cut it into inches and soak it in salt water again.

2. Then take out the soaked garlic moss and put it in a ventilated place to dry the surface moisture, and the pickled sauce can be made according to your preference.

3. The pickled garlic moss can generally be eaten the next day, use dry chopsticks to clip out the garlic moss and put it in the container, the verdant color and crisp taste can be eaten with porridge or stir-fried vegetables.

4. At the same time, it can also be stored in the refrigerator after marinating, and it will not change color.

Garlic moss pickling methodWash the garlic moss, cool for 4 hours, take the white part and a little green part, cut it into long sections, sprinkle it with salt and stir evenly, kill the water, and pour out the marinated water after one hour。Boil the seasoning water, cool and pour into a container. It can be eaten after ten days of marinating.

How to choose garlic moss

1. When choosing garlic moss, first look at the color, and choose the overall dark green garlic moss, only the tail is a little white, so the garlic moss tastes more tender.

2. Choose those garlic mosses that are smooth and undamaged, and have uniform thickness, which is fresh garlic moss; Do not buy relatively soft, can bend garlic moss, this is not fresh.

3. Break a piece of garlic moss by hand, it feels elastic and has a lot of juice flowing out, this is fresh garlic moss; If it is not easy to break, or if there is no juice, this is generally stale garlic moss, and it is not recommended to choose this one.

The pickling method of garlic moss is as follows:Ingredients: 1000 grams of garlic moss, 2 spicy millet.

Excipients: 400 grams of light soy sauce, 50 grams of rice vinegar, 50 grams of sugar, 10 Sichuan peppercorns, 2 cloves of ingredients, 2 bay leaves, 30 grams of liquor.

1. Wash the garlic moss, spread it out to dry the surface moisture, and then cut it into inch pieces.

2. Put it in a non-chaotic hail, water-free and oil-free Rongyou cloth and marinate the sail with salt for 20 minutes.

3. Pour soy sauce, rice vinegar, Sichuan pepper, spices, bay leaves, and sugar into the pot.

4. Boil over medium heat for 2 minutes, turn off the heat and pour in to cool naturally.

5. Shred the ginger and spicy millet into small rings.

6. Pour out the water from the marinated garlic moss, pour the cooled soup into the garlic moss and add white wine and stir well.

7. Seal and store, marinate overnight and eat.

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Dear, garlic moss pickled delicious and crispy method: 1. Kill water. Wash the garlic moss and cut it into sections, add salt and stir evenly and let stand for 3 hours, remove the water to control the dryness, and put it into a water-free and oil-free glass jar.

2. Boil water. Add light soy sauce, vinegar, sugar, star anise, and Sichuan peppercorns to a boil in a pot, and add boiling water to dilute. 3. Sealing.

After cooling, pour it into a glass jar, and then add ginger slices and liquor to seal it. Pickled garlic moss ingredients: garlic moss, edible salt, cinnamon, star anise, bay leaves, ginger slices, light soy sauce, aged vinegar, dark soy sauce, sugar, I hope mine can help you to respect the <> of the old god

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The delicious and crispy pickling method of garlic moss is as follows:Tools: 400 grams of garlic moss, 4 garlic cloves, 1 red pepper, 6 grams of salt.

1. Prepare all the ingredients.

2. Select the tender and fresh garlic, cut off the top and wash and dry the water, and wash the red pepper to remove the seeds and dry.

3. Cut the garlic moss into sections, peel and chop the garlic cloves, and dice the red pepper.

4. Put the garlic moss, red pepper and garlic cloves on a plate, add salt and mix well.

5. Then put it into a clean and waterless glass bottle of non-clear rolling beam oil and seal it, sprinkle a layer of salt on it, put it in a cool place, and you can eat it in 3 days at the earliest.

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Find the answer to the bumper bush for you: garlic moss pickled is delicious and crispy tutorial steps are as follows1After 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 the year, an appropriate amount of liquor should be added, so that the garlic moss tastes better, is easy to sell and easier to store, even if it is put for half a year, it will not be bad.

Ingredients: 2 catties of garlic, 100 grams of sugar, 300 grams of light soy sauce, 200 grams of aged vinegar, a small handful of Sichuan pepper, 5 star anise, 5 grams of liquor.

1.First prepare 4 catties of fresh garlic moss, first remove the tail of garlic moss, which can be used for stir-frying, and then put the garlic moss into a basin, clean it, put it on the board after controlling the water, and dry the water, or put it in the sun to dry, because the pickled garlic moss can not be stained with raw water, otherwise it is easy to deteriorate.

2.Then cut the dried garlic moss into three-centimeter-long segments with a knife, put it in a large basin, sprinkle two handfuls of salt and mix well, try to make each garlic moss evenly wrapped in salt, and put it aside to marinate for two hours to kill the moisture in the garlic moss, so that the pickled garlic moss will have a crispier taste.

3.Prepare a waterless and oil-free pot, pour in 100 grams of sugar, 300 grams of light soy sauce, 200 grams of aged vinegar, Sichuan pepper, and star anise, boil on high heat for 3 minutes, then turn off the heat and let it cool naturally.

4.Put the pickled garlic moss into an oil-free glass jar, pour in the sauce that has just cooled, shake the jar vigorously, and finally add 5 grams of high liquor, cover the lid, put it in the refrigerator, and you can eat it the next day.

Ingredients:

250 grams of garlic moss.

Excipients: 4 grams of salt.

50g light soy sauce.

2 teaspoons of spicy pepper with oil.

50 grams of aged vinegar.

10 grams of sesame oil.

1 teaspoon of fresh peppercorns.

1. A handful of fresh garlic sprouts, 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 sprouts in the crisper box, add salt and peppercorns and marinate for 30 minutes, and remove the water in the garlic sprouts with salt; 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 the garlic sprouts to the bowl juice, and then add the salted garlic sprouts to the bowl juice to marinate and taste after salting, and then the garlic sprouts are lost after salting, and then the bowl juice is marinated to absorb the seasoning into the flavor, and pay attention to put it in the refrigerator for refrigeration and preservation if you can't finish eating.

The preparation of pickling garlic moss is as follows:

Ingredients: 10 kilograms 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 Sichuan pepper, white wine.

1. After the garlic moss is cleaned, dry the surface moisture, cut off the head and tail of the dried garlic moss with a knife, then cut all the garlic moss into 2-3 cm small pieces, put them in a larger basin, then add 20 grams of edible salt to the pot, stir evenly by hand, and then marinate for about 20 minutes.

2. Mix another sauce, pour 600 grams of aged vinegar, 200 grams of light soy sauce, 200 grams of water and 50 grams of white sugar into the pot, put a few slices of ginger to remove the acacia, add a few star anise, a handful of peppercorns, turn on high heat and boil and let cool for later use.

3. Prepare a waterless and oil-free glass jar, put the garlic moss into the jar, then pour the cool 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.

Range of distribution of garlic moss

Sheyang County, Jiangsu Province has been named the "Hometown of Chinese Garlic Moss" by the state, and is the main production area of garlic moss and garlic head. In addition, Laiwu in Shandong, Jinxiang, Pizhou in Jiangsu, Qixian and Zhongmu in Henan are the main producing areas of garlic moss and garlic.

Hebei Yongnian and Shanghe garlic moss ***, generally stored in a constant temperature warehouse to the Spring Festival sales. Because Shanghe garlic moss has the characteristics of fragrant, spicy, lush and sticky, it is known as "the first garlic in the world" because its allicin content is significantly higher than that of other production areas. The garlic moss produced is the high-quality garlic moss exported by the state, and the garlic is white skin, the head is large and the petals are full, the skin is as thin as paper, white as jade, sticky and spicy and fragrant, and rich in nutrition.