How to make garlic sprouts delicious?

There are usually fewer green vegetables in spring, and the few that are available are very delicious and fresh, such as garlic sprouts and toon sprouts. However, these two vegetables have a common characteristic: they get old very easily. People often cannot get enough of them before they become old and can no longer be eaten. So, if you want to preserve the garlic sprouts for a longer time, you can pickle them. How can you make the garlic sprouts delicious?

My hometown has the habit of pickling garlic sprouts. One reason is to preserve the garlic sprouts for a longer time, and the other is that the pickled garlic sprouts are sour, crispy and delicious, and can be used as a side dish with rice.

It is very simple to pickle garlic sprouts. You only need common seasonings such as salt, soy sauce and vinegar. Wash the garlic sprouts, dry them, pour them into boiled and cooled salt water, seal them, and wait for ten days or half a month until you see the garlic sprouts turn brown-red and slightly translucent. The pickled garlic sprouts are sweet, sour, refreshing and crisp, and no other seasonings need to be added.

Cooking with the simplest recipes is a great respect for our taste buds.

Ingredients

Main ingredients: 500g garlic sprouts, auxiliary ingredients: some vinegar, some salt, some sugar, some soy sauce, some peppercorns

step

1. Wash the garlic sprouts.

2. Drain the water and place in a cool and ventilated place to dry.

3. Pour clean water and aged vinegar into the cooking pot.

4. Pour in a little soy sauce.

5. Add white sugar.

6. A little salt.

7. Sprinkle in peppercorns, bring to a boil over high heat until it becomes a 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 bunches so that they can be easily placed in small containers.

9. Different strapping styles, depending on your preference.

10. Bundle the garlic sprouts into a clean container without oil or raw water, and pour in the cooled sauce until it covers the garlic sprouts.

11. Place in a cool place for at most one month or at least ten days, until the garlic sprouts turn darker in color.

12. If you want to eat pickled garlic sprouts with sugar garlic flavor sooner, then follow this recipe. After the garlic sprouts are dried, cut into small sections.

13. Put the garlic sprouts into a container without oil or raw water and sprinkle with fine salt.

14.Mix the garlic sprouts evenly.

15. Knead until the color becomes darker and a little water comes out.

16. Marinate for 30 minutes and pour out the water.

17. Pour in the cooled sweet and sour water until it covers the garlic sprouts.

18. Place in a cool place and marinate for a few days.

19. The best time to pickle the garlic sprouts is when they are dark red in color and have a crispy texture.