Three small details about pickling garlic moss:

The first detail is the tools. The containers and tools used in the production process must be water-free and oil-free, otherwise the pickling will Garlic moss is easy to deteriorate during the cooking process, and the tools used to hold the garlic moss in the later stage must also be clean. This is also the main reason why many friends will grow white hair when pickling garlic moss;

The second detail is pickling, putting the garlic moss in the jar Before marinating it with sauce, be sure to marinate it with salt to get rid of the moisture in the garlic. After the moisture is squeezed out, squeeze it dry, and then marinate it with sauce, so that the marinated garlic will be crispy;

The third detail is the sauce. When making the sauce, add the raw water to the pot and make sure it boils completely. Then the sauce needs to cool before use. Add it when it cannot be hot. , otherwise it will easily cause the garlic moss to turn black;

The 6 necessary seasonings for pickling garlic moss are salt, light soy sauce, mature vinegar, white sugar, Sichuan peppercorns, and star anise. These 6 are essential. Specific use The proportions will be explained below. As long as you pay attention to the above three details and use the right seasonings, you can pickle crispy and delicious garlic moss at home. Friends who like it can try it!

Raw materials: 1500g garlic moss, 35g salt, 150g light soy sauce, 150g mature vinegar, 80g sugar, pepper, star anise, spicy millet, appropriate amount of ginger;

How to pickle garlic moss

1. The garlic moss you buy needs to be selected and cleaned first. Remove the buds on the top of the garlic moss and cut it off directly from the larger knot. The upper part cannot be used for pickling. You can throw it away directly. It can also be used to scramble eggs, and the taste is also very good;

2. After all the garlic moss is processed and delicious, put it in water and wash it several times to clean the garlic moss;

3. Spread the cleaned garlic moss on a dumpling curtain or other tools, put it aside, and dry the moisture on the surface to avoid water. Since the temperature is relatively high now, I put it in a ventilated place outdoors for about half an hour. It’s almost done. Anyway, as long as there is no water on the surface;

4. Arrange the dried garlic moss, cut off a little of the older part at the bottom, and then cut the garlic moss into 3-4 pieces. Cut into centimeter-long pieces and put them in a large basin. You can proceed to the next step;

5. Add an appropriate amount of salt to the cut garlic moss. I remove the top and cut it. There is still 1500g of garlic moss. I added 35g of salt to about 1500g of garlic moss. The salt plays a role in killing water and adding flavor. After adding the salt, stir it thoroughly evenly. The garlic moss is relatively difficult to drain out. At the beginning, just Just mix it well first, then mix it well and set it aside to marinate for about 3 hours. You can stir it again during the marinating process to allow the garlic moss to fully release the water;

6. Pickling the garlic moss It’s time to prepare the ingredients and sauce. The ingredients used include peppercorns, star anise, light soy sauce, mature vinegar, sugar, ginger and millet pepper. You can add ginger and millet pepper or not. The specific amount depends on your preference. There is no fixed requirement;

7. At this time, cook the sauce first, because the sauce needs to be completely cooled before use. Add the prepared peppercorns and star anise to the pot. The pot must be water-free and oil-free, and stir-fry. After fragrant, add the prepared 150g light soy sauce, 150g mature vinegar and 300g water, bring to a boil over high heat. You don’t need to use too much light soy sauce here. Salt has been added to it. Be sure to boil it thoroughly. After boiling, set it aside to dry. Cool;

8. After 3 hours, you will find that the garlic moss has come out of the water and has become soft. If you pick up a piece of garlic moss and fold it in half, it will keep folding and it will be soft. The state is almost complete at this level, and you can proceed to the next step;

9. Squeeze out the water from the pickled garlic moss, so that it can more fully absorb the flavor of the sauce and squeeze out the water. Place the garlic moss in another large basin without water and oil;

10. Add chili millet, shredded ginger, 80g white sugar and the cooled sauce to the garlic moss squeezed out of water, and stir evenly again , stir evenly and then it can be canned;

11. You need to prepare a water-free and oil-free jar, put the garlic moss in it, and press it tightly

Some, then pour the soup into it, cover it, set it aside and marinate for 2 hours before eating;

12. You can also marinate it longer, and use it when you want to eat it. Pinch out a little bit of water with oil-free chopsticks, and then drizzle a little more sesame oil and chili oil, and stir evenly, so the taste will be better;

13. The simple and delicious pickled garlic sprouts are ready, the color Emerald green, crispy texture, spicy and sour, it is a very good side dish;