(Garlic moss), also known as garlic. It is the flower stem extracted from garlic, one of the vegetables that people like to eat. Garlic sprouts are widely distributed in China and are grown in all parts of the north and south. They are one of the vegetable varieties with the largest storage volume and the longest storage period in the vegetable refrigeration industry. How to make pickled garlic sprouts? Take a look at the pickled garlic sprouts below! How to make pickled garlic sprouts Part 1

Steps

1. Wash the garlic sprouts.

2. Use purified water and place it in a cool, ventilated place to dry the moisture.

3. Pour water into the pot and pour in vinegar.

4. Pour in a little soy sauce.

5. Add sugar.

6. A little salt.

7. Sprinkle in Sichuan peppercorns, bring to a boil over high heat to make a sweet and sour soup, turn off the heat and let cool until set aside.

8. After the garlic sprouts are dried, tie them into small handfuls so that they can be easily put into small containers.

9. Different binding styles, depending on your preference.

10. Put the bundle of garlic sprouts into a clean, oil-free and water-free container, pour in the cooled sauce, and cover the garlic sprouts.

11. Place it in a cool place, from one month to more than ten days, until the color of the garlic sprouts becomes darker.

12. If you want to eat pickled garlic sprouts with sugary garlic flavor quickly, then follow this recipe. After the garlic sprouts are dry, cut into small sections.

13. Put the garlic sprouts into a container without oil and water, and sprinkle with refined salt.

14. Knead the garlic sprouts evenly.

15. Knead until the color becomes darker and a little water comes out.

16. Marinate for 30 minutes and pour out the marinated water.

17. Pour in the cooled sweet and sour water until the garlic sprouts are covered.

18. Place it in a cool place and marinate for a few days.

19. Marinate the garlic sprouts until they are dark red in color and have the best crispy texture.

Tips: Containers and ingredients should be clean and free of raw water. Recipe for Pickled Sour Garlic Moss Part 2

1. Put a small plate of cold water into the pot.

2. Pour in 1 spoonful of Shanxi mature vinegar.

3. Add 1/2 tablespoon of edible salt.

4. Then add 3 tablespoons of white sugar.

5. Simmer over high heat for 2 to 3 minutes until the water boils to produce a sweet and sour sauce.

6. Pour the boiled sweet and sour sauce into a clean, water-free and grease-free small plate, set aside and cool until cool.

7. Place the dried garlic in a clean, water-free and oil-free sealed container.

8. Pour in the refrigerated sweet and sour sauce.

9. Close the lock lid and store in the refrigerator.

10. The pickled garlic is ready on the first day and can be eaten the next day. Use comfortable wooden chopsticks to pick up the garlic and put it into a container. It has an emerald green color and a crisp taste. , can be eaten with porridge, and can also be used for cooking. The sugar is sweet and delicious.