A simple method of pickling garlic moss with salt. When garlic moss was first marketed in April, it tasted crisp and tender, and there was a lot of fresh garlic moss juice, which was the most suitable for pickling. Garlic moss has many effects on human body, and capsaicin and vitamins can promote appetite. The following is a simple way to pickle garlic moss with salt.
Simple method of pickling garlic moss 1 Preparation of ingredients: garlic moss, sugar, salt, soy sauce, pepper and white vinegar.
1, processing garlic moss
After cleaning garlic moss, pinch off the old tail. Tender garlic moss tastes better. Choose fresh garlic moss when buying. Cut garlic moss into small pieces for easy eating.
Second, salting.
Pickling garlic moss with salt can reduce some of its own moisture, and it will be refreshing and not soft when pickled. Marinate for three to five hours and put it in the refrigerator when the weather is hot. This step cannot be omitted. The directly pickled garlic seedlings are not crisp or spicy, and the taste is not good.
Third, prepare the sauce
Add water, soy sauce, sugar, pepper and white vinegar to the hot pot. White vinegar is beautiful in color and lighter in taste. If not, you can use black vinegar instead. Let the sauce cool after it is cooked. The proportion of ingredients can be directly adjusted, and people who eat spicy food can put some pepper to cook.
Fourth, marinate the sauce.
Wash the excess salt from the garlic moss and drain the water. Put it in a clean jar, pour in the sauce and completely submerge the garlic moss. Sealed and stored in the refrigerator for three days. The color of pickled garlic moss is green, so you can eat it directly or stir-fry it with clean chopsticks every time.
Pickled garlic moss is slightly sour, which helps digestion in spring and summer. When garlic moss was first marketed in April, it tasted crisp and tender, and fresh garlic moss had a lot of juice, which was most suitable for pickling. Garlic moss has many effects on human body. Capsaicin and vitamins can promote appetite and improve appetite and immunity. Pickled garlic moss is sweet and sour. Pickled peppers and garlic moss are crisp and refreshing, and they are delicious when cooking.
How to eat sour garlic moss
1: with noodles
The most common way to eat sour garlic moss is to mix noodles. Anyone who has been to Shaanxi knows that the interviews there are dizzying, but most of the ingredients of pasta are pickled by local people themselves. Locals like to cut sour garlic moss into fine powder and pour it directly on noodles after cooking pasta. It is especially delicious when eaten.
2: With rice
Sour garlic moss can also be eaten with rice. Take out the pickled garlic moss, cut it into pieces, put it on a plate, pour some sesame oil on it, and eat it with rice. It will be particularly delicious, they will be particularly delicious, and their appetite will be particularly good.
How to make sour garlic moss?
1: The easiest way to pickle garlic moss is to put it directly in the pickle jar at home. However, before putting the garlic moss into the pickle jar, it should be salted 1 to 2 days, then the salt water should be poured out and put into the pickle soup in the pickle jar, so that the pickled garlic moss will not be too spicy and will have a strong sour taste.
2. If there is no pickles, you can also pickle garlic moss directly. When pickling, a proper amount of fresh and tender garlic stalks should be washed and then blanched in boiling water for 3 to 5 minutes. After taking it out, control the surface moisture to dry, add a proper amount of edible salt for curing, and pour out all the salt water. Then, dry the surface moisture, cut it into sections, put it in a clean oil-free and water-free glass bottle, and add a proper amount of vinegar, sugar and a small amount.
Simple method of pickling garlic moss with salt 2 How to pickle garlic moss?
(1) Sweet and sour garlic moss
1, garlic moss pickled in sweet and sour sauce is especially delicious. It is necessary to prepare Shanxi mature vinegar, edible salt10g and sugar 25g when curing. Open a small bowl of cold rice and 600 grams of fresh garlic moss.
2. Remove the roots of the prepared fresh garlic moss, soak it in light salt water for 10 minute, take it out and wash it with clear water, then cut it into sections, then put the clear water into the pot, add a small amount of edible salt, and turn off the fire to cool down after the edible salt melts.
3. Put the chopped garlic moss into the cooled salt water, soak it for four hours, take it out and drain the water, then put the prepared boiled garlic, aged vinegar, edible salt and white sugar into the pot and heat it until it boils, so that you can make your own sweet and sour juice later. Just marinate the processed garlic moss directly in the sweet and sour sauce.
(2) Garlic moss
1, pickles pickled with fresh garlic moss are also very delicious. When pickling, you need to prepare soy sauce and bean paste, and then prepare a proper amount of edible salt and 800 grams of fresh garlic moss.
2. After the garlic shoots are washed, remove the roots, cut into sections, blanch with boiling water, and then remove the water. Heat the oil in a wok, then add a proper amount of shredded ginger, stir-fry until fragrant, add the prepared bean paste and soybean paste, then pour half a bowl of clear water, stir quickly with chopsticks, and slowly boil it into a paste with low fire after mixing.
3. Put the cooked sauce into a clean, oil-free and water-free glass bottle, then put the processed fresh garlic moss in it, mix well and seal and pickle. After 3-5 days, garlic moss with strong sauce flavor can be prepared and can be taken out at any time.
Efficacy of garlic moss
1, improve immunity: protein is the most important nutrient to maintain immune function and the main component of white blood cells and antibodies. An enzyme related to immune function in the form of minerals such as copper.
2, laxatives: cellulose can promote the peristalsis of the intestinal wall, help digestion, and prevent dry stool. It can lubricate the intestines and stimulate defecation. Keep the feces in the intestine moist to facilitate defecation.
3, lowering blood fat and lowering blood pressure: make blood pressure easier to control, and can dilate capillaries, reduce blood viscosity and improve microcirculation. It can soften and protect blood vessels, and reduce human blood lipid and cholesterol. It contains more vitamin C, which can prevent atherosclerosis or some cardiovascular diseases if eaten regularly.
4, nourishing the liver: rich in vitamins, protecting liver cells and preventing toxins from damaging liver cells. It can promote the movement of liver qi and relieve liver depression. It can help maintain and repair the structure and function of the liver. Suitable for patients with liver disease.
5. Anti-cancer and anti-tumor: prevent cancer and reduce the incidence of cancer. Delaying and inhibiting the growth and spread of cancer cells. Degenerate and shrink cancer cells.
Simple method of pickling garlic moss with salt 3 How to pickle garlic moss is delicious?
1. Remove the tip of garlic moss, then cut it in the middle and marinate the tender part of the root, which tastes better.
2. Wash garlic moss, drain and cut into small pieces.
3. Put the garlic moss into a water-free and oil-free soup bowl, and add the right amount of salt and sugar.
4. Put another layer of garlic moss, sprinkle a layer of salt and sugar, and mix well.
5. Take a clean, water-free and oil-free glass bottle and put the stirred garlic moss in it.
6. Seal it with plastic wrap and tighten the bottle cap.
7. If you like spicy food, you can eat it every other night and then pour some sesame oil. If you like jealousy, you can also add some appropriately.
Simple method of pickling garlic moss
First of all: wash garlic moss, pinch off the tail, and then cut into 3cm sections.
Second: add 2 tablespoons of salt to garlic moss, grab it evenly and marinate it for 4 hours. The garlic moss made in this way is very light and crisp. When pickling garlic moss, don't pickle it directly. Without this step, it is no wonder that pickled peppers and garlic moss are spicy but not crisp.
Third: sauce: add 200ml of water, 0/00ml of soy sauce/kloc, 0/00ml of rice vinegar/kloc, 70g of sugar and 0/handful of pepper/kloc, and take it out and let it cool.
Fourth: after four hours, squeeze out the pickled garlic moss, dry it, then put it in a water-free and oil-free jar, and then pour in the cold juice. Juice is just garlic moss. Cover it and put it in the refrigerator for 3 days.
Important points for attention in pickling garlic moss
First, we need to prepare the ingredients. All we need is water and white vinegar, sugar, edible salt, garlic moss and garlic cloves. When preparing these materials, we should first treat garlic cloves, remove all the tops and roots of garlic moss, and then soak them in clear water. After cleaning, we need to control the moisture in garlic cloves. Remember to dry the water in the young garlic shoots. If it is really difficult to dry, you can use some clean paper towels or a clean cloth.
Dry all the water on the garlic moss, then blow it gently with a fan, and the garlic moss will soon dry. After drying, we will cut it into long strips and put it in a basin for later use. Then we will treat the garlic cloves, cut them into pieces, and put them in the basin that was just put on the stage.
Then add some salt and sugar, and then we can stir them all evenly by hand or with the help of tools, so that the water in garlic moss can be quickly removed. When we remove the water from the young garlic shoots, the garlic moss we developed will be crisp and delicious, which is a step that cannot be ignored.
How to choose garlic moss?
1, freshness of garlic moss
If you want to pick fresh garlic moss, you need to pay attention to 2 points. Whether the appearance of garlic moss is full and does not fade. At the tip of garlic moss, if the tip is full and green, then garlic moss is fresher.
2. Thickness of garlic moss
Garlic moss that is too thin tastes tasteless. And it's too thick to chew. I suggest you choose the thick one.
3. Is the garlic moss tender?
You can pinch the roots of garlic moss with your thumb and forefinger. If it's easy to cut off, it's fresh. You just need to choose more that are cut off. Don't pinch too much, it's too wasteful.