1. Wash and dry garlic seedlings.

2. The white part at the front end is cut into small pieces for pickling, and the green part at the back can be used for cooking.

3. Mix vinegar, shredded ginger, salt, a little sugar, soy sauce, seafood powder (not mushroom essence) and cold water into juice.

4. finally sprinkle with pepper and mix well. Marinate it for a day and you can eat it.

Garlic moss, also known as garlic. It is a flower stem extracted from garlic and is one of the vegetables that people like to eat. Garlic bolts are widely distributed in China, and are planted in both north and south. It is one of the vegetable varieties with the largest storage capacity and the longest shelf life in the vegetable refrigeration industry.

Sheyang County, Jiangsu Province is named as "the hometown of young garlic shoots in China" by the state, which is the main producing area of young garlic shoots and garlic. In addition, Laiwu in Shandong, Jinxiang, Pizhou in Jiangsu, Qixian in Henan and Zhongmu are the main producing areas of young garlic shoots and garlic. Garlic is also the main product in Yongnian County and daming county City. Garlic is divided into two seasons: young garlic shoots and young garlic shoots. Cangshan garlic mainly produces young garlic and less mature garlic. Qufu City, Jining is also a variety of garlic in Shanghe, with young garlic shoots. The quality of garlic shoots in Yongnian and Shanghe, Hebei Province is good, and they are generally stored in constant temperature warehouses until the Spring Festival. The quality of garlic shoots in Shanghe County is good. Because Shanghe garlic is fragrant, spicy, gloomy and sticky, and its allicin content is obviously higher than that in other producing areas, it is known as "the first garlic in the world". The garlic produced is all high-quality garlic exported by the country. Garlic skin is white, with large petals, as thin as paper, innocent as jade, spicy and fragrant, and rich in nutrition.