What are the methods of pickled garlic moss?

Garlic shoots become more popular in spring. Many people like to pickle the garlic shoots they buy and eat them directly. This is a relatively simple method. Moreover, pickling them can enhance the taste of the dish, making it more appetizing. It can effectively increase appetite to a great extent.

Method 1:

1. Wash and dry the garlic sprouts, cut into small pieces, sprinkle with salt, mix well and marinate for more than ten hours, until the garlic sprouts release water and become soft.

2. Pour the garlic sprouts into a clean container without raw water, and add vinegar and soy sauce.

3. Add sugar, mix well, cover with plastic wrap, and marinate in the refrigerator for about ten days. You can eat it when the garlic sprouts turn light reddish brown.

4. The garlic sprouts made in this way have a refreshing, sweet and sour taste and are very delicious when eaten with rice. Take out the pickled garlic sprouts, drain them and put them in a food bag. They can be stored for a long time.

1. Sweet and Sour Pickled Garlic Sprouts

Ingredients: 250g garlic sprouts, 500g water, 20ml old vinegar, 10g sugar, 2.5g salt, 5ml dark soy sauce.

Method 2:

1. First put water into the pot, then add aged vinegar, salt and sugar and bring to a boil. Cook for about 5 minutes to make the sweet and sour sauce. Let it cool and set aside.

2. Wash the garlic sprouts and dry all the moisture on the surface in the shade.

3. Put the sweet and sour sauce into a jar, and then put the dried garlic sprouts in it. Make sure they do not come into contact with oil. Seal it and keep it for about 48 hours before eating. The longer the time, the better the taste. However, do not keep it for a long time.

Method 3:

After buying the garlic shoots, wash them, spread them out or hang them up to dry, and then you can start making them:

① Cut into half-inch pieces, keep the flower buds separately for cooking, and keep the leaves above the flower buds separately for sealing the jar;

② Mix 10 jin of garlic sprouts with 1 jin of salt in a large bowl, press tightly and cover for a day and night, stirring randomly in the middle;

③After one day and one night, assemble the altar. Use a rolling pin with the dumpling skin at the end to pound the layers tightly, leaving two fingers' worth of space at the mouth of the jar. Use garlic shoots to lightly stuff the mouth of the jar tightly, then use plastic wrap to tightly seal the mouth of the jar. Turn the jar upside down so that the mouth of the jar can just fit into a bowl. Then put the jar in a secluded place at room temperature and open it in winter.

Method 4

Pickled Garlic Sprouts

Main ingredients: Garlic sprouts

Ingredients: Garlic oil with spicy Sichuan peppercorns (fresh Sichuan peppercorns)

Seasoning: sesame oil, salt, soy sauce, vinegar

Operation process

1. Select fresh and tender garlic sprouts, remove the heads and older tails, and wash them.

2. Take out all the tender ones, cut them into small pieces, put them in a bowl, add a little salt, put the peppercorns, grab them with your hands to kill the moisture of the garlic moss, then cover the lid and marinate for 30 minutes

3. Then we prepare a sauce. Take a bowl and add soy sauce, aged vinegar, chili, sesame oil, garlic and mix well.

4. After the garlic moss is marinated, pour the prepared sauce into it and then marinate for another 3 hours (note that you should not add too much salt when marinating for the first time, otherwise it will be very salty)