How to pickle garlic sprouts

Garlic shoots are actually the garlic sprouts we often eat. Speaking of garlic sprouts, everyone is familiar with it. This is the most common cold dish. Garlic shoots can treat our constipation, mainly because it is rich in vitamins and fiber, which can stimulate the large intestine to defecate, and at the same time has the effect of preventing and alleviating hemorrhoids. Pickling garlic shoots is not much different from other pickling methods, but in addition to water, it also requires homemade sweet and sour sauce, which will make it more delicious.

The skin of garlic shoots is rich in fiber, which can stimulate bowel movements and treat constipation. Eating more garlic sprouts can prevent the occurrence of hemorrhoids, reduce the recurrence of hemorrhoids, and have a certain therapeutic effect on mild to moderate hemorrhoids. The allicin and allicin contained in garlic sprouts can inhibit the growth and reproduction of bacteria such as Staphylococcus aureus, Streptococcus, Shigella dysenteriae, Escherichia coli, and Vibrio cholerae. Garlic sprouts contain carbohydrates, crude fiber, carotene, vitamin A, vitamin B2, vitamin C, niacin, calcium, phosphorus, and other ingredients. The crude fiber contained can prevent constipation. Garlic sprouts are rich in vitamin C, which has a significant effect in lowering blood lipids, preventing coronary heart disease and arteriosclerosis, and preventing the formation of blood clots. It can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer. Garlic sprouts contain capsaicin, which has a bactericidal ability of up to one-tenth of penicillin. It has a good killing effect on pathogens and parasites, and can prevent influenza, prevent wound infection and repel insects.

1.

Put 1 small bowl of cold water in the pot.

2. Pour in 1 spoon of Shanxi aged vinegar.

3. Add 1/2 teaspoon of salt.

4. Then add 3 teaspoons of sugar.

5. Turn on the heat and simmer for 2 to 3 minutes until the water boils to form sweet and sour sauce.

6. Pour the prepared sweet and sour sauce into a clean, water-free and oil-free small bowl and set it aside to cool.

7. Place the dried garlic shoots in a clean, water-free and oil-free sealed container.

8. Pour in the cooled sweet and sour sauce.

9. Cover with a sealed lid and store in the refrigerator.

The pickled garlic shoots can be eaten the next day after they are made on the first day. Use dry chopsticks to pick up the garlic shoots and put them in a container. They have a green color and a crisp taste. They can be eaten with porridge or used for cooking. They have a sweet and sour taste.

Soak for 30 minutes to remove residual pesticides. 2. Remove the thick stems of broccoli and cut into small florets; marinate the shrimp with soy sauce and starch, and smash and chop the garlic. 3. Pour an appropriate amount of water into the pot, add a little salt after boiling, put the broccoli in, cook for a few minutes and then remove it. 4. Pour a little oil into the pot, stir-fry the minced garlic and shrimp until they change color, then add the broccoli and stir-fry evenly before serving.