In fact, fresh garlic moss is sold all year round, but it is refrigerated. Only last spring was the fresh goods received from other places, and only this fresh garlic moss can be used to make pickles.

The bottle looks like this after it is packed. Find a free place to put it away. Don't touch it unless you eat it.

Everyone has such an experience that garlic moss out of season is not delicious. Except for the obvious brown moss tip, there is no fresh fragrance of garlic moss in any case. This is because garlic moss is a thriving life. You suddenly cut it off. It doesn't matter for three days. Then put it in the cold storage for several months and half a year. Living organisms become plant zombies, but they lose their active substances without inactivation. The original freshness and taste are gone, only the appearance is garlic moss.

From the biological principle, refrigeration is to create a hibernating environment for fresh garlic moss, so that garlic moss will not grow and change. Because the garlic moss is not long, the cells are still alive. But the growth elements of garlic moss disappeared, and the spicy substances evaporated, just like living plant zombies.

Be sure to buy fresh garlic moss, the roots can be pinched.

How can we avoid this "plant zombie" problem? The wisdom of the ancients has long been cracked for us. Is pickling, so that garlic moss exists in another way. Through the cell permeation of salt, garlic moss loses its activity, discharges excess water in cells and locks nutrients in cells. That is to say, through pickling, the nutrition, taste and taste of garlic moss are locked in the state before pickling until the next year. This method is called "biological preservation".

(After washing, be sure to dry it)

Since it is preserved inactivated garlic moss, it is necessary to provide suitable conditions for its existence. Living plants, like living animals, have the ability to resist foreign bacteria. We call it immunity. They all have the self-healing ability to resist diseases, but we are replacing the self-healing ability with drugs and surgery, which has been criticized by traditional medicine.

Knowing this truth, the preservation conditions provided for inactivating garlic moss are very clear:

(Cut garlic moss to remove flower buds. Cooking with fresh flower buds is a high-end ingredient, which is a pity to pickle. )

1. Suitable temperature.

This normal temperature is the indoor temperature, which is about 1-40℃. Below this range, freezing will completely destroy the cell wall, although it will not rot and deteriorate, but it will lose its crisp taste. It is also a truth to exceed this temperature range. The continuous high temperature destroyed the cell wall and lost the crisp and tender taste.

No mold infection.

The infection of miscellaneous bacteria should be emphasized separately.

Not only pickled garlic moss, but all other pickled vegetables will rot and deteriorate. It's not that the food is bad, it's not that the salt content is wrong, and it's not that the pickling procedure is wrong.

So what's the problem? Are looking for reasons. The most popular folk saying: this person stinks, and pickled radish will stink. Some strange guys don't take advantage, either the jar is bad, the food is bad, or the water is bad and the salt is bad. In short, it's all bad elsewhere, and I didn't find my own fault.

In fact, this problem is simply broken: it is not your hand that stinks, and it is not something else that is strange. They are all caused by miscellaneous bacteria, which will rot and deteriorate after mold infection. Pickled pickles should not be infected by miscellaneous bacteria from the beginning to the end.

3. As long as lactic acid bacteria.

Pickling pickles is also the function of bacteria. Pickled garlic moss has a unique fragrance, even more charming than the fresh garlic moss. The freshness of fresh goods is only the taste of natural grass, while the freshness of pickled pepper and garlic moss is sour and sweet garlic flavor, which is a taste that directly arouses appetite.

This sour taste is the result of bacteria. This kind of bacteria is called lactic acid bacteria, pickled garlic moss and pickled other vegetables, as long as lactic acid bacteria. Unlike making steamed bread with flour, it needs yeast fermentation. There are many in nature. As long as conditions are provided for it, it can be cultivated purposefully and used by me.

Lactic acid bacteria have a remarkable feature, that is, they are anaerobic and only live in an anaerobic environment. Many other molds, on the contrary, like oxygen.

Kimchi also has a remarkable feature, and it lives and dies with lactic acid bacteria. Lactic acid bacteria will not be bad, and it will rot without the protection of lactic acid bacteria.

(All cut to this length, appearance 2 cm)

(Give salt according to the ratio of garlic moss 10 salt of 0.8, knead until the water comes out, just like washing, compact it for one day and one night, and turn it once in the middle. )

We decompose this principle from the whole process of buying garlic moss, pickling it and then opening a can to eat it.

Steps:

I usually eat in three ways:

First, eat raw. Pour it out and eat it without giving anything. Don't say how delicious it is. The key is that there is no unpleasant smell of garlic in your mouth.

(Marinated like this, eat directly)

Second, scrambled eggs with garlic moss. It's so simple that you don't need to list the recipe steps. After the eggs are fried, pour in the pickled garlic moss and stir-fry until fragrant.

Third, fried shredded pork with garlic moss. It's still very simple. Just stir-fry the shredded pork in a pot and add pickled pepper and garlic moss to stir-fry until fragrant.

This bottle is three years old and hasn't changed at all.

Spring is the season to eat young garlic shoots. I still remember that my relatives used to grow a lot of young garlic shoots. I ate a lot of young garlic shoots that year. If I couldn't eat them, I put them in glass bottles. When you want to eat, you will take it out for a long time. Picking young garlic shoots is very particular. I can't put a drop of raw water in the whole process when cooking juice. Next, I will talk about it.

Garlic bolt 1500g, light soy sauce 150g, light soy sauce 150g, balsamic vinegar 100g, sugar 40g, salt 20g, a handful of dried pepper, a handful of pepper and a piece of ginger.

I remember the last time in Suizhou Sanhuang Chicken Soup Restaurant, I ate sour young garlic shoots and finally vomited all afternoon. Sour garlic shoots, my favorite when I was a child, is also one of my grandmother's favorite farm dishes. Now I don't eat them for money!

How to make sour garlic seedlings delicious is actually very simple, just like making sour cabbage. It's best to take a jar made of local soil, and it must not be stained with oil. Others are not conducive to its preservation, and the taste will be different. I learned the experience when I worked as a part-time coolie in a restaurant in Wuhan.

If you want to make kimchi, you don't need to put the ingredients in the morning. Plant spices are definitely indispensable. Pepper, pepper, cold water and salt can be soaked in garlic shoots for a week. Of course, for the sake of beauty, cucumbers and carrots can be added. I suggest not to add it, because the soaking time is not well grasped. Never use oily chopsticks when eating.

Hello, everyone, my family is a big garlic grower. Haha, my hometown grows 15 mu of garlic, which is quite a lot in rural areas. Poor thing. Garlic bolts are more expensive this year, so my family won't lose money. Every year, my mother will pickle some pickles, which can be eaten for months. There are several flavors, sweet, sour, salty and spicy, but no matter which one, it should be.

First: young garlic shoots rot easily.

Second: garlic shoots must be soaked in light salt water for disinfection before pickling.

Third: cold water should not be used in all steps of pickling garlic shoots. Water must be boiled water.

Fourth: don't let the pickled garlic shoots in the container be exposed to direct sunlight. It is best to boil the container with boiling water before use.

The above is purely my mother's personal opinion. Friends with different opinions can communicate with each other.

Pickled garlic moss, this method can last for a long time.

material

Garlic moss, sealed pot, red vinegar, white sugar, soy sauce.