How to make delicious sweet and sour garlic sprouts

Almost everyone of us has eaten sweet and sour garlic. When the new garlic is on the market, every household will buy a lot of garlic and pickle it with sugar and vinegar to make sweet and sour garlic. Of course, those who like to eat garlic sprouts can also use the same method to pickle sweet and sour garlic sprouts. Not only can they be preserved for a long time, but they are also nutritious and delicious. They are very delicious when eaten with rice, especially when paired with white porridge. So, how do you make sweet and sour garlic sprouts delicious?

Materials

Main ingredient: 1 handful of garlic sprouts

Seasoning 1/2 teaspoon salt, appropriate amount of water, 1 spoon of vinegar, 3 teaspoons of sugar

How to cook sweet and sour garlic sprouts

Material:

1. Remove the roots of the garlic moss, soak them in light salt water for 10 minutes, rinse them with clean water, and drain the surface moisture.

2. Drain the water from the garlic shoots and cut them into small pieces with a knife

3.Put clean water in the pot and bring to a boil over high heat

4. Add a small amount of salt

5. Cook over high heat until the salt in the pot melts and forms salt water

6. Pour the boiled salt water into a clean, water-free and oil-free container and set it aside to cool until the water temperature reaches about 40 to 50 degrees.

7. Put the chopped garlic shoots in salt water and set aside to soak for 4 hours

8. Use a colander to drain the soaked garlic moss.

9. Spread the garlic sprouts on a dry chopping board and place them in a ventilated place to dry the moisture on the surface of the garlic sprouts.

10. Put a small bowl of cold water in the pot

11. Pour 1 spoon of Shanxi aged vinegar

12. Add 1/2 teaspoon of salt

13. Then add 3 teaspoons of sugar

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

15. Pour the cooked sweet and sour sauce into a clean, water-free and oil-free small bowl and set aside to cool until cool.

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

17. Pour in the cooled sweet and sour sauce

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

19. The pickled garlic shoots can be eaten the next day after being 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.