Can garlic moss be pickled? What is the specific pickling method?

Introduction: Vegetables are pickled very delicious, and there are nutritious crops, and they are also essential foods in people's lives**, different vegetables contain a wide variety of nutrients, and the benefits to people's bodies are also different. Of course, many vegetables can also be pickled, and the pickled taste of different vegetables is also different, but each pickled vegetable is very delicious, but although pickled vegetables are delicious, they cannot be eaten more, which has a bad effect on people's health.

Today I will take you to learn about a vegetable called garlic moss and see if it can be pickled. <>

1. Garlic moss. Garlic moss is a kind of flower stem extracted from garlic, those people like to eat a vegetable very much, there are many places in our country are planted, people who used to like to eat garlic moss very much, can also be directly planted in pots at home, the planting method is very simple, and there is not much requirement for the environment. Garlic moss tastes very crispy and can be used to make many meals, and a place in Jiangsu Province in China is known as the hometown of garlic moss.

3. Make meals with garlic moss.

On stage, people can make a lot of delicious meals, and each meal is very delicious, for example, garlic moss can be made into garlic moss fried meat or garlic moss fried sausage, etc., which are very delicious meals, crunchy garlic moss, with flavorful meat, it is a very good feeling to eat, everyone can try it. Of course, many people also like to eat raw garlic moss directly, and you can eat it with raw garlic moss with a steamed bun, which is very simple and is also sought after by the masses. <>

3. Whether garlic moss can be pickled.

Yogurt can be pickled, and pickled is also a very delicious food, yogurt is marinated with sugar and vinegar, and some salt, sugar and cool white boil are added when marinating. The pickled garlic moss tastes crunchy and very delicious, if you feel that the fried rice is too troublesome in life, you can directly take the steamed bun and eat it with the pickled garlic moss, which is also a very good way to eat, so the friends who are bored at home can try the pickled garlic moss.

OK. The pickling method is to clean the garlic moss, then prepare a glass jar, cut the garlic moss into segments, put it in the glass jar, and then add white vinegar, sugar, salt, chicken essence, oyster sauce, cooking wine, stir well, and then put in an appropriate amount of millet spicy, seal it, and you can eat it after a while.

It can be pickled, and the pickled garlic moss is also very delicious. Pinch off the old part of the garlic moss, then rinse it and control the dry water, prepare a container with light soy sauce and vinegar sesame oil to heat in the pot, then pour it into the chili noodles and stir well, then pour it into the container of garlic moss and seal it for marinating.

Garlic moss can also be pickled, the specific way to marinate is to cut them into strips, and finally put them in a bowl, and then put the salt in a sealed environment for about 20 days.

Can be pickled. Pickling method: Pinch off the tail of the garlic and wash it, blanch it with boiling water for 1 minute, remove it and let it cool. Put light soy sauce, sugar, vinegar and peppercorns into a pot and bring to a boil and let cool to make a marinade.

Pour the dried garlic moss and marinade into a waterless container, mix the ginger slices into it, and the pickled garlic moss will be dark and ready to eat.

I haven't pickled garlic, but I've heard that it's like pickled garlic, like pickles. Prepare the soy sauce and bring it to a boil. Add ginger and garlic, add chili peppers, add salt monosodium glutamate, and marinate the garlic moss.

Garlic sprouts are selected to be a little tender, the garlic sprouts are washed and cut into sections of similar size, white vinegar, a little salt, and an appropriate amount of sugar are put in a clean jar, and the garlic sprouts are put in to pickle, and it can be done in one to two days, which is very delicious.

Of course, you can pickle it, first wash the garlic moss, dry the water, and then put it in a basin, sprinkle enough salt in it, and rub it until it all changes color and put it in the refrigerator for 24 hours before eating.

You can marinate, cut the garlic moss into sections, then add minced garlic and chili condiments, mix them together, two 15 minutes are OK, delicious and rice.

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

Wash the garlic moss, blanch it in boiling water and drain. Wash, drain and slice the ginger. Wash and drain the peppers.

Put the ginger slices, chili peppers, and salt pants into the jar, add the liquor, stir well, add the blanched garlic moss, mix well, and cover the jar. Marinate for 30 days and serve. Salty and spicy.

2. Sauce garlic moss. Ingredients: 5 kg of garlic, 500 g of salt, kg of sweet noodle sauce.

Remove the old stems and buds at the top of the garlic moss, 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 moss and put it into a cloth bag. Put the sweet noodle sauce in the jar and put the cloth bag with garlic moss into the sweet noodle sauce to make the sauce, stirring twice a day. Ready after 15 days.

The characteristics of the lead world are: green color, fresh taste, crisp and tender.

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

Wash the garlic moss, cut it into 3 cm long sections, blanch it in a pot of boiling water to remove the spicy taste, remove it and let it cool. Put the pot on the fire, put vinegar, sugar, and a little salt, boil and let it cool, pour it into the garlic moss, 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 moss. Ingredients: 5 kg of garlic, 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.

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

1. Garlic, sugar, salt, rice vinegar, light soy sauce, Sichuan pepper.

2. Wash the garlic moss, pinch off the tail, and then cut into 3cm segments.

3. Add 2 tablespoons of salt to the garlic moss, grasp and marinate for 4 hours, the garlic moss that comes out of this way is light and particularly crispy, when pickling garlic moss, do not marinate directly, this step is missing, no wonder the pickled garlic is spicy and not crispy.

4. Seasoning sauce: Add 200ml of water, 100ml of light soy sauce, 100ml of rice vinegar, 70g of sugar, 1 handful of Sichuan peppercorns, bring to a boil over high heat and let it cool for later use.

5. After four hours, squeeze out the marinated garlic moss, dry it, and then put it in a waterless and oil-free jar, and then pour in the cool juice, the juice is just over the garlic moss, cover the lid and put it in the refrigerator for 3 days to eat.

1. Pick 2 handfuls of fresh garlic moss, remove the tail, and wash well.

2. Cut it into sections and put it in the basket to empty the water (the empty water is faster after cutting).

3. Put the garlic moss in a basin with empty water, add 2 tablespoons of salt, stir well, marinate for half an hour, and stir frequently during the period.

4. There can be no oil in the pot, add the amount of water that can be covered with garlic moss, when the water is about to boil, put in star anise, light soy sauce, dark soy sauce, sugar, salt, Sichuan pepper, dried chili, boil for 10 minutes after the water boils, and then pour it into the basin to cool (the material is not fished out, and then taken out when poured into the glass bottle).

5. Pour the pickled garlic moss into a glass bottle, and then pour in the cold water, the opening water is best to cover the garlic moss, and the taste is the best after seven days, the longer the better.

1. First of all, wash the garlic moss, then spread it on the cutting board, dry the water on it, about 20 minutes or so, we remove the head and tail of the garlic moss, and then cut the garlic moss into small pieces of 4 to 5 cm, put the cut garlic moss in an oil-free and waterless plate, add two tablespoons of refined salt, about 8 grams, and then grasp it by hand, and then marinate for at least 4 hours. This step can remove the spicy taste in the garlic moss, making the pickled garlic moss crisper and more refreshing.

2. Let's make a sauce again, which is also very important! Pour oil into the pot, more than usual stir-frying, and then directly add an appropriate amount of peppercorns and 2 large petals, so that after the oil is hot, our peppercorns will be fragrant. We can take out the large petals of Sichuan peppercorns, put a few red peppers, fry the red peppers and take them out, so as not to fry the paste, and then turn off the fire first, add 2 large rice spoons of soy sauce, 1 large rice spoon of balsamic vinegar, 7 rock sugar, a little oyster sauce, and then put in the fried red peppers, you can add some millet spicy if you like spicy, and then pour in 250 ml of water, and then boil the pot again, turn off the fire after about a few minutes, and then let it cool for later use.

3. When the time is about the same, we put the pickled garlic moss into another container, the garlic moss is particularly elastic after pickling, it is not easy to fold it by hand, we can taste the saltiness of the garlic moss, if you think you can, just pour the juice into it, if you feel too salty, just pass the water. If you want to let the garlic moss sit for a longer time, we will add a bottle of high liquor, so that the lid is covered, put it in the refrigerator, or put it in a cool place, marinate for a few hours and then you can eat it, and the longer the time will add more flavor! Huaiqing.

First of all, the garlic moss is cleaned first, then cut off and dried for later use. Then prepare a container that can be sealed, put the prepared garlic moss in it, then add the peeled garlic and chili peppers, then add an appropriate amount of salt and stir well, then add a small amount of liquor, seal and store overnight before eating. The above is the answer to the question "how to pickle garlic moss", and the next is the supplementary content about pickled garlic moss.

1. The choice of garlic moss: try to choose a more tender garlic moss, and remove the tail, so that the garlic moss will not be old and the taste will be better.

2. Chili peppers: Chili peppers can be dried chili peppers or fresh chili peppers, but it is best to remove the chili seeds to put the chili peppers, otherwise the final product may be too spicy.

3. Container: The container should not only have the function of sealing, but also ensure that the Rongsun Fengqi is clean, there can be no oil, and if there is garlic moss pickled in oil, it is easy to deteriorate.

4. Storage environment: It is best to store it in a cool and ventilated place when storing, and the storage time of pickled garlic moss itself should not be too long, too long will not only affect the taste but also may deteriorate.