I remember when I was a child, when I came home from school, I secretly fished some pickled garlic moss in the pickle jar, hid in the corner and ate a mouthful of steamed bread and garlic moss. As time goes by, I am far away from my hometown and my parents, but my love for pickled peppers and garlic moss has not diminished!
The nutritional value of garlic moss is very rich. Regular consumption can not only improve immunity, but also lubricate the intestines and lose weight and lipid! The nutritional value of garlic moss is so high, you must eat more! Today, Xiao Jian teaches you how to pickle garlic moss. Garlic moss will be crisp, tender and delicious after cooking, and its taste will be rich.
Generally speaking, there are many ways to pickle garlic moss, such as adding vinegar, soy sauce, sweet noodle sauce and Chili sauce, which are all delicious! Either way, adding salt directly is a big mistake, and it takes 1 step in the middle. It only needs to be marinated for 4 hours, and 1 year will not go bad. Let's take a look at the detailed method!
Ingredients: fresh garlic moss, salt, soy sauce, balsamic vinegar, sugar and pepper.
Practice, 1: Wash the bought garlic moss, put it in a ventilated place, dry the water on the surface, and then cut it into sections.
2: Cut garlic moss, and don't marinate it directly with soy sauce. Sprinkle a handful of salt and marinate for 30 minutes, then pour out the water inside.
3. Wash the wok to make sure there is no oil, then pour in soy sauce, add appropriate amount of water, add sugar and pepper, and bring to a low heat.
4. After the soy sauce is boiled, add rice vinegar and stir well, immediately turn off the fire and cool naturally.
5: Put the pickled garlic moss into an oil-free container, pour in cooked soy sauce, mix well, seal and marinate for 4 hours, and serve.
Overview of technical points:
1: After washing garlic moss, be sure to control the moisture, preferably air-dry or blow-dry with a fan to ensure that there is no raw water.
2. When cooking soy sauce, the ratio of soy sauce to water is 2: 1, so pickled garlic moss is not particularly salty and delicious.
When cooking soy sauce, vinegar must be put at the end. Turn off the heat immediately after adding vinegar to boil, otherwise the vinegar will volatilize. You can use balsamic vinegar or aged vinegar. You can choose for yourself.
4. The selected container should be sterilized at high temperature to avoid bacteria, and then ensure that there is no raw water to avoid damage.
Final conclusion: Never add soy sauce directly when pickling garlic moss, which is a big mistake. The correct way is to marinate with salt for a while, and then marinate with soy sauce. After adding this 1 step, the pickled garlic moss will be more delicious and crisp, and it will not go bad after 1 year.