A handful of garlic moss 500g
80g soy sauce
Vinegar 50g
Sugar 40g
Methods/steps
1
First, we pinch off the tail of garlic moss and clean it. Then cut it into small pieces of about three or four centimeters, and put it into a plate for later use.
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2
Sprinkle three spoonfuls of salt on the chopped garlic moss, stir well and marinate for about half an hour. You can see that the moisture in the garlic moss has been pickled out. Marinate the moisture contained in garlic moss with salt, and it is easier to absorb it when marinating and soaking with seasoning.
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three
Rinse the pickled garlic moss underwater and wash it several times, because the pickled garlic moss adds a lot of salt. At this time, the garlic moss is salty, so it is best to rinse the salt thoroughly.
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four
Prepare a large bowl, add 80g of soy sauce, 50g of balsamic vinegar, 40g of white sugar, one star anise and several fragrant leaves to the bowl.
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five
Put the prepared juice into a pot and bring it to a boil, so that the sugar is completely melted. Turn off the heat after boiling, and pour the soup into the pickled garlic moss basin after it is completely cooled. This juice looks dark, much like Chinese medicine. Is it? But in fact, it is a simple and delicious marinade juice. Not only garlic moss, but also lettuce and celery can be marinated with this juice. It tastes sweet, sour and crisp, and it is very delicious.
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six
Then add the millet pepper rings, and stir the appropriate amount of raw ginger evenly.
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seven
Finally, the mouth of the basin was sealed with plastic wrap and marinated in the refrigerator for one night (about 8 hours or more), and the garlic moss was very tasty. This practice kept the nutrition of the garlic moss well, and it was crisp and crisp, not particularly spicy, but very refreshing and appetizing.
Pickled garlic moss can be sealed and preserved, and a dish can be taken out every time you eat, so you can eat several meals at a time.
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