First of all: wash the garlic moss, pinch off the tail, and then cut into 3cm sections.
Second: Add 2 spoonfuls of salt to garlic moss, grab it and marinate it for 4 hours. The garlic moss made in this way is light and particularly brittle. When marinating garlic moss, don't marinate it directly. Without this step, it is no wonder that the pickled garlic moss is spicy and not brittle.
Now fresh garlic moss is on the market, and you can get juice by pinching the roots with your fingers. Garlic moss contains a variety of vitamins and nutrients, especially the capsaicin in garlic moss, which can enhance human immunity. Today, I share a method of pickled garlic moss. It only takes three days to eat sweet and sour pickled garlic moss, and the taste will definitely have the taste of mother. Of course, there are secrets. Pickling with this method makes garlic moss crisp and delicious. The method is simple:
First, first, choose garlic moss from the root of garlic moss, and garlic moss can be kept for scrambled eggs.
Second, clean the selected garlic moss and dry the water, which is easy to go bad.
Third, dry the garlic moss, cut it into 2cm pieces, put it into a pot, add salt and mix it evenly, and marinate out the water.
This season is a wonderful season. If this season passes, some delicious food will miss the best time to make it. Like pickled sugar garlic and pickled garlic moss. This period of time is the time when fresh tender garlic moss is on the market. Only when fresh tender garlic moss is used as pickles can it be delicious. If you want to do it, you must also seize this good season. Here is my method of pickling garlic moss.
Remove the old stems from the garlic table, wash it with water, then dry it, put it in a clean basin without oil and water, add three or two salts, two or two white sugar and two or two white wine to 10 kg of garlic table, and add star anise powder, tsaoko powder, pepper powder, Chili noodles and other seasonings according to the taste, and gently rub it with your hands (the garlic table is fresh and tender, so as not to be broken by excessive force), and put it in a container when the garlic moss becomes slightly transparent.