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How to pickle garlic moss

Prepare all the ingredients. Choose the fresh garlic moss, cut off the top, wash and dry the water, wash the red pepper and remove the seeds to dry. Cut the garlic moss into sections, peel the garlic cloves and dice the chili peppers. Put garlic moss, red pepper and garlic cloves on a plate together, add salt and mix well.

Required materials: garlic moss, 1 small bowl of cold water, 1 tablespoon of Shanxi mature vinegar, 1 tablespoon of salt, 3 teaspoons of sugar. Soak the garlic moss in light salt water for 10 minutes. After taking it out, rinse it with clean water, then cut the garlic moss which controls the dry moisture into a growing inch. Add water to the pot and bring to a boil. Add a small amount of salt.

Processing: ⑴ will remove the old stem and the upper bud of the garlic stalk, wash it, put it into the altar and marinate it with salt for 1 day. Fish it out the next day and cut it into segments 3-4 cm long. Soak in clean water for 2-3 hours and change water for 2-3 times to reduce salty and spicy taste. Then remove the garlic stalk and drain it and put it into a cloth bag. ⑵ put the sweet noodle sauce into the altar, put the cloth bag containing garlic bolts into the sweet noodle sauce and stir it twice a day. It will be ready in 15 days.

How to drop garlic moss

1. Pickling is the key to Didi garlic moss. Keep two secrets in mind and make sure you don't worry about delicious food. Secret one: moderate amount of salt. If you put less salt, it tastes great, but if you put too much salt, it will make your throat too bad. Generally speaking, a kilo of garlic moss with 10 grams of salt is enough. Secret number two: time controls. If the pickling time is too short, the garlic moss can not be completely out of the water; if the time is too long, the garlic moss will become soft and lose its crisp and tender taste. About 15 minutes is the best time.

2. Practice: wash pork belly, cut into thin slices, mix in seasoning (1) and marinate slightly. Heat two tablespoons of oil, stir-fry the sliced meat over high heat and serve when the meat turns white. Garlic stalks are removed, washed and cut into small sections; chili slices are opened, seeded and shredded; stir-fry garlic stalks in 2 tablespoons oil, add seasoning and stir-fry shredded chili. Pour in the sliced meat and stir-fry until the soup is dry and serve.

3. "first, use your right hand to start stroking upward from the place where the garlic moss is exposed to the leaf sheath, and then the left hand is on the top, and the right hand is quickly put back to the mouth of the leaf sheath. Squeeze the garlic moss gently with both hands, and at the same time, a long and straight garlic moss is pulled out." Seeing that my aunt could easily pull out the garlic table, I was interested again.

4. To tell you the truth, to study in the commune for half a day is like understanding the three major battles is impossible, so I had to talk vaguely, the members listened vaguely, no matter how the task was completed, I got two days of work, six jobs. In the season of harvesting garlic moss, the captain arranged for me to buy garlic moss. On the first day, there might be a large quantity. He sent three members to push a wooden cart to buy it.

Therefore, we should start from the little things, no matter how trivial things should be honest. I remember one weekend, my good friend Wang Jinheng and I made an appointment at school to play with him in the evening. After dinner, my parents are going to take me to the mall. I especially want to buy coveted toys with them. However, at the moment of going out, my mind suddenly remembered the agreement I made with my good friend Wang Jinheng at school.

6. the first step is to change the ingredients into a spare knife, heat the oil in the pan and deep-fry the cowpeas at a temperature of 70%. This effect is even more desirable: leave the bottom oil in the pot, stir-fry the dried garlic and green onions, stir-fry the dried chilli section, put soy sauce and a spoonful of water, stir-fry the cowpeas inside, put in seasoning salt, monosodium glutamate, white sugar, and heat up the juice. Cowpea is a kind of leguminous food, and cowpea is only a general name, it also includes many kinds of beans.

Curing method of sweet and sour garlic moss

1, garlic moss pickled with sweet and sour sauce is particularly delicious, pickling need to prepare aged vinegar, the right amount of edible salt 10 grams, white sugar 25 grams. Open a small bowl of cold and white, 600 grams of fresh garlic moss. Remove the root of the prepared fresh garlic moss, soak it in light salt water for 10 minutes, wash it with clean water, then cut it into segments, then put water in the pot, add a small amount of salt, and so on, turn off the fire to cool down.

2. Wash the garlic moss and control the moisture on the clean surface. Scald the glass jar and lid with boiling water, cut the garlic moss into sections and put them into the glass jar. Mix light soy sauce, sugar and vinegar at 1:3:3 and pour into the jar. Close the lid. A week later, sweet and sour, a little spicy, pickled for a long time will not be spicy.

3. Remove the roots of garlic moss, soak them in light salt water for 10 minutes, rinse with clean water and control the surface moisture. Cut the garlic moss with a knife to control the dry moisture. Put water in the pot, bring to a boil, and add a small amount of salt. Heat until the salt in the pot melts to form salt water. Pour the boiled salt water into a clean, water-free and oil-free container and dry until the water temperature is about 40-50 degrees.

4. [pickling method of sweet and sour garlic]: put 1 small bowl of cold water in the pot. Pour in 1 tablespoon of Shanxi aged vinegar. Add 1ther 2 teaspoons of salt. Then put in 3 teaspoons of sugar. Boil for 2 to 3 minutes until the water boils to form sweet and sour sauce. Pour the boiled sweet and sour juice into a clean, water-free, oil-free bowl and set aside to cool. Put the dried garlic moss in a clean, water-free and oil-free sealed container.

5. Excipients, aged vinegar, salt, sugar, soy sauce, pepper, garlic bolts. Control the clean water and leave it in a cool, ventilated place to dry. Pour water into the pan and vinegar. Pour in a little soy sauce. Mix in the sugar. A little refined salt. Sprinkle with pepper, boil over high heat into sweet and sour soup, turn off the heat and cool. After drying the garlic stalks, tie them into small handfuls so that they can be easily put into small containers.

How to make salted garlic moss

Ingredients: garlic moss, 1 small bowl of cold water, 1 tablespoon of Shanxi aged vinegar, 1 tablespoon of salt, 3 teaspoons of sugar. Soak the garlic moss in light salt water for 10 minutes. Rinse the garlic moss with clean water and cut the garlic moss into inches with a knife. Put water in the pot and bring to a boil. Add a small amount of salt. Heat until the salt in the pot melts to form salt water.

Sweet and sour garlic moss. Raw materials: garlic moss, salt, rice vinegar, white sugar, pure water. Practice: cut the garlic moss into small pieces, then sprinkle with fine salt and mix well, put it in the refrigerator and marinate for 1 hour, then remove, wash and hold dry. Add a proper amount of pure water to the boil, add rice vinegar, salt and sugar and simmer for 2-3 minutes. Cool thoroughly. Put the garlic moss in a clean oil-free container, mix well with sweet and sour sauce, refrigerate and seal and marinate for 12 hours. Pickled garlic moss with spicy sauce.

The practice of pickling garlic moss step 10 put the garlic bolts into a clean container without oil and raw water, pour into the cool juice, and never pass the garlic bolts. Pickle garlic moss step 111 put in a cool place, more than ten days in January, wait for the color of garlic bolts to become darker. Pickled garlic moss step 121 if you want to eat Sweet Garlic-flavored pickled garlic stalks quickly, follow this prescription. After drying the garlic stalks, cut them into small pieces.

How to pickle garlic moss to make it delicious?

Marinate into the jar: put the cut garlic bolts into a clean jar or container and pour into the pickling solution to ensure that the garlic bolts are completely soaked in the liquid. Secret 3: seal the jar mouth: seal the jar mouth with plastic wrap or gauze to prevent dust and foreign objects from entering. Cool preservation: put the pickled garlic stalks in a cool and ventilated place to avoid direct sunlight and keep it at about 10-15 degrees at room temperature.

Required materials: garlic moss, 1 small bowl of cold water, 1 tablespoon of Shanxi mature vinegar, 1 tablespoon of salt, 3 teaspoons of sugar. Soak the garlic moss in light salt water for 10 minutes. After taking it out, rinse it with clean water, then cut the garlic moss which controls the dry moisture into a growing inch. Add water to the pot and bring to a boil. Add a small amount of salt.

Salt pickled garlic bolts raw materials green garlic bolts 20 kg, refined salt 5 kg, 18 ℃ salt 2 kg. The garlic bolts are bundled and marinated in the tank, one layer of garlic bolts and one layer of salt, and evenly sprinkled with salt water. Pour the cylinder twice a day. After pickling for 10 days, pour the jar once a day and marinate continuously for 2 weeks. The finished product is crisp, tender and delicious.

How do pickled garlic moss taste best? I usually eat it in three ways: first, eat it raw. Pour out nothing, just eat, how delicious do not say, eat the mouth without the unpleasant smell of garlic is the key. (pickled like this, serve directly.) second, scrambled eggs with pickled garlic moss. This is also simple enough not to list the recipe steps, fry the eggs, pour in the pickled garlic moss and stir-fry. Third, stir-fried shredded meat with pickled garlic moss.

Garlic moss pickled with sugar and vinegar sauce is particularly delicious, pickling needs to prepare aged vinegar, the right amount of edible salt 10 grams, sugar 25 grams. Open a small bowl of cold and white, 600 grams of fresh garlic moss. Remove the root of the prepared fresh garlic moss, soak it in light salt water for 10 minutes, wash it with clean water, then cut it into segments, then put water in the pot, add a small amount of salt, and so on, turn off the fire to cool down.

Four methods of pickling garlic bolts salty and spicy garlic bolts. Raw materials: 5kg of garlic bolts, 500g of salt, 100g of ginger, 100g of fresh pepper, 50g of liquor. Processing: ⑴ wash the garlic stalks, blanch them in boiling water and drain. Wash, drain and slice the ginger with ⑵. Wash and drain the chili. Put the ginger slices, chili peppers and salt into the altar, add the liquor, stir well, put in the blanched garlic stalks and mix well, cover the jar.