How to make pickled garlic sprouts at home

As soon as spring comes, a very delicious food appears on the market, that is garlic sprouts, which is the tender core in the middle of the neck of garlic. It is very delicious and tasty if you pick it and eat it before it is ripe. However, the preparation method of garlic sprouts is very simple. Most people just stir-fry meat with garlic sprouts. In fact, there is another very simple way to cook garlic sprouts, which is pickled garlic sprouts. It is very delicious. Let's take a look.

Materials

10 garlic sprouts

1 tablespoon vinegar

1 tablespoon soy sauce

1 teaspoon salt (about 2 grams)

1 teaspoon of sugar (about 2 grams)

How to make pickled garlic sprouts quickly

Wash the garlic sprouts, cut them into small pieces, marinate them with salt and sugar, and let them stand for half an hour. The ratio of salt to sugar should be 1:1, and you can use the amount you normally use for cooking.

Step 1

If water is released from the pickled garlic sprouts, discard it, but the garlic sprouts probably won’t release water in summer. Put it into a clean glass bottle, add vinegar (rice vinegar, balsamic vinegar, aged vinegar will all be fine, of course it would be best if you have Yulin vinegar) and light soy sauce (not dark soy sauce) to cover the garlic sprouts, and refrigerate.

Step 2

If the garlic sprouts are left for more than 72 hours, their green color will fade and turn yellow, and they can be eaten. If they still taste spicy, leave them for another two days. It's good with noodles or porridge. But try not to eat before meeting someone.

Step 3

Every time you eat, use oil-free chopsticks to take it, a small plate is enough.

Tips

Since this is very simple to make, you don’t need to make too much at a time. When frying garlic sprouts, just take out about 10 garlic sprouts and make them at a time.