What is the correct way to pickle garlic shoots?

Many friends may not have tried pickled garlic shoots, but this flavored side dish is actually very good. The method of pickling garlic shoots is very simple, and usually it can be eaten tomorrow after being made today, so friends can make it by themselves. When pickling garlic shoots, you need to pay attention to drying the moisture on the surface, otherwise it will easily deteriorate during pickling.

1. When cleaning garlic shoots, soak them in light salt water for 10 minutes to sterilize them.

2. After washing the garlic shoots, be sure to control the surface moisture, otherwise raw water will be brought in and the garlic shoots will easily grow hair when pickled.

3. Drain the moisture from the garlic shoots, cut them into pieces and soak them in salt water again. Firstly, the area of ​​the garlic shoots will be small after cutting, making it easier to absorb the flavor; secondly, it can also continue to sterilize. But it should be noted that when soaking the garlic shoots for the second time, do not use cold water to soak the garlic shoots, otherwise the garlic shoots will easily deteriorate and rot; be sure to soak them in warm water, which will not only prevent the garlic shoots from deteriorating and rot, but also force out the spicy taste of the garlic shoots and reduce the spicy stimulation.

4. The soaking time of garlic shoots can be extended appropriately. If the time is too short, it will be difficult for the garlic to absorb the flavor and the residual spicy taste will be strong.

5. After taking out the soaked garlic shoots, be sure to place them in a ventilated place to dry the surface moisture, otherwise they will easily grow hair and deteriorate during pickling.

6. The sauce and flavor of pickled garlic shoots can be freely adjusted according to your own preferences, but it should be noted that no matter which sauce is used, it must be ensured that no raw water is brought in, otherwise the garlic shoots will easily rot and deteriorate during the pickling process.

7. The pickled garlic shoots can usually be eaten the next day. They can be eaten with porridge or stir-fried dishes.

8. The pickled garlic shoots should be stored in the refrigerator, and their color will always be emerald green when they are taken out.

Note :

The pickled garlic shoots can be eaten on the second day after being made on the first day. Use dry chopsticks to pick out the garlic shoots and place them in a container. They have a green color and a crisp taste. They can be eaten with porridge or used in stir-frying. They have a sweet and sour taste.

Ingredients for Pickled Garlic Shoots

Garlic shoots are a common ingredient with rich nutritional value, making them one of the most popular ingredients on the table. Many people have a special liking for them. Garlic shoots can be cooked as the main ingredient or together with other ingredients. In short, there are many ways to cook garlic shoots. Although garlic shoots are delicious, many people don’t know how to choose them, especially when they are planning to buy pickled garlic shoots. Here are some tips on how to choose pickled garlic moss!

The color of garlic sprouts. When choosing garlic shoots, you will find that some are green and some are dark green. It is recommended that you choose dark green, as dark green seems to be a little tenderer.

Garlic sprouts appearance. Mainly to see if there are any injuries. Does he look listless? It is recommended that you choose ones that look neater and rounder.