2. Control clean water and put it in a cool and ventilated place to dry the water.

3. Pour the water and vinegar into the boiling pot.

4. Pour in a little soy sauce.

5. turn sugar.

6. A little salt.

7. Sprinkle pepper, boil it into sweet and sour soup, turn off the fire and let it cool.

8. Garlic stems are dried and tied into sticks, which are convenient to put into small containers.

9. Different binding styles, see if you like them.

10. Bundle the garlic sprouts in a clean container without oil and raw water, and pour in the cold juice until the garlic sprouts are over.

1 1. Store in a cool place for 10 days in January, until the color of the young garlic shoots darkens.

12. If you want to eat pickled garlic shoots with sweet and sour taste quickly, then follow this recipe. Dry the garlic bolt and cut it into small pieces.

13. Put garlic seedlings in a container without oil and raw water and sprinkle with refined salt.

14. Knead the garlic evenly.

15. Knead until the color becomes dark and slightly watery.

16. Marinate for 30 minutes, then pour out the water.

17. Pour in cold sweet and sour water, without garlic bolting.

18. Preserve in the shade for a few days.