April is the season of garlic moss on the market, fresh garlic moss, with a finger pinch the root can be out of juice, fresh, fresh, garlic moss contains a variety of vitamins and nutrients, especially garlic moss in the chorine, can play a role in enhancing the body's immunity.

Garlic moss is delicious and has a lot of nutritional value and efficacy, a lot of people like pickled garlic moss, but pickled garlic moss, many people will encounter a problem, that is, pickled garlic moss is not crispy, eat spicy heavy, today share a pickled garlic moss method, only two or three days, you can eat sweet and sour delicious pickled garlic moss, much better than the pickled cucumber, the flavor will certainly be the taste of childhood. Pickled garlic moss delicious secret, with this method of pickling, garlic moss crisp and delicious, practice is very simple

Preparation of ingredients: garlic moss, sugar, salt, rice vinegar, soy sauce, pepper.

First of all, wash the garlic clover, pinch off the end, and then cut a 3cm section.

Second: add 2 tablespoons of salt in the garlic clover, grasp the marinade for 4 hours, so that the garlic clover spicy light and especially crisp, pickling garlic clover, do not pickle directly, less than this step, no wonder that the pickled garlic clover spicy flavor heavy and not crisp.

Third: Seasoning juice: pot add 200ml water, 100ml soy sauce, 100ml rice vinegar, 70g sugar, 1 pepper, high heat boil and then sheng out to cool spare.

Fourth: four hours after the marinated garlic moss squeeze out the water, dry, and then put in a jar without water and oil, and then pour into the cooled sauce, the sauce just missed the garlic moss can be, cover and put the lid into the refrigerator for 3 days can be eaten.

Isn't it very easy to do? And this approach to eat garlic moss is also very sweet and sour, and looks green.