Basically, all raw pickled side dishes will be crisp if you kill the water with salt first, and raw garlic moss is spicy and better than other raw pickled vegetables for a long time, so don't put oil in the marinade, because the oily marinade won't hold, and the dish will be soft and rotten after two days.
Method for making crispy garlic moss;
Material: garlic moss 250g salt1g; 2 tablespoons of soy sauce; Steamed fish with soy sauce 1 spoon; 1 spoon balsamic vinegar; 8 grams of rock sugar; 2 dried peppers; Zanthoxylum bungeanum 10 capsule; Fragrant leaves 1 tablet;
Steps:
1. Wash and drain garlic moss, cut into small pieces, sprinkle with salt, mix well and marinate 1 to 2 hours.
2. Add soy sauce, balsamic vinegar, dried pepper, pepper and fragrant leaves to the wok. Turn off the fire and let it cool after boiling. The amount of materials used is for reference, including seasonings. You can also add your favorite ingredients, such as star anise. Don't be too juicy, as long as you don't live half the garlic moss. There will be water in the curing process, so just stir it from time to time.
3. Juice the pickled garlic moss in step 1 and put it in a sealable container.
4. Pour the marinade cooled in step 2 and stir.
5, sealed in a cool and ventilated place, can be eaten overnight or after 8 hours. Stir it if you have time. The longer the time, the weaker the raw spicy taste of garlic moss. Every time you use a clean spoon, you can eat for a week without oil. It's crisp. It's safer in the refrigerator, but I'm afraid the smell in the refrigerator is strong, so it's room temperature. Don't cook too much at a time, so it's convenient to marinate while eating.