How to pickle garlic moss is not easy to spoil, and the pickled garlic moss method will not be bad f

Updated on delicacies 2024-07-28
6 answers
  1. Anonymous users2024-02-13

    Use a Sichuan kimchi jar and cool it with boiling water before soaking.

  2. Anonymous users2024-02-12

    It's better to eat it stir-fried. You can wash the garlic moss and stir-fry it over low heat, so that it tastes good.

  3. Anonymous users2024-02-11

    Generally, it will be fried evenly with bacon, the taste is particularly crisp and delicious, and it is liked by many people, it is very good, and it is also a very classic delicacy.

  4. Anonymous users2024-02-10

    When pickling garlic, put more vinegar and sugar, and then put some millet spicy, try to put it in a glass jar, sealed and preserved, but try not to put the pickled things for too long, when you want to eat a little, enough to eat once or twice, don't put it for too long, it will lead to the production of carcinogens.

  5. Anonymous users2024-02-09

    1. Wash the garlic sprouts 2. Control the water, and put them 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 are easy to put into small containers9. Different bundling styles, depending on what you like. 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.

  6. Anonymous users2024-02-08

    Put a layer of garlic moss first, sprinkle with a layer of salt, rub it a few times with your hands, let the salt evenly stick to the garlic moss, then put a layer of garlic moss, continue to sprinkle salt, and repeat in turn until all the garlic moss is put in, sprinkle a layer of salt on the top, cover and preserve.

    And it will not destroy the taste of the garlic itself, take it out when you eat, eat it directly as pickles, mix it with sesame oil and then eat it, eat it now, it tastes better, you can also fry it after cutting, fry the meat, it's really super convenient, you like to pickle more, you can eat garlic moss all year round.

    Introduction:

    The garlic moss pickled in this method is suitable for a short period of time, and it is not because it is not easy to store, according to the steps, it will not be bad if it is put for a year, but I personally feel that this pickling method, the taste is not good after a long time, it is easy to yellow, and the taste of the garlic itself will be destroyed.

    First of all, clean and dry the garlic moss, the water must be dried, there can be no little raw water, otherwise it is easy to spoil, the toughness of the pickled garlic moss will become very good, it is not easy to break, and the taste is more gluten, put the pickled garlic moss into a waterless and oil-free container, pour in the juice, shake the lid evenly, seal and preserve, marinate for two hours and then eat.

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