The steps of delicious raw pickled garlic moss are as follows:

Tools/materials: 2 pounds of garlic moss, 100 grams of sugar, 300 grams of soy sauce, 200 grams of vinegar, a small handful of peppercorns, 5 star anise, 5 grams of white wine, pots, knives, tabletops, tablets, salt, pots, glass jars, refrigerators.

1, first of all, prepare 4 pounds of fresh garlic moss, first remove the garlic moss tail, can be used for stir-fry, and then put the garlic moss into the pot, clean, water control, put on the board, the water dry, or put into the sun to dry, because the pickled garlic moss can not be stained with raw water, otherwise easy to deteriorate.

2, and then dry the water of the garlic clover, cut into three centimeters long section with a knife, into a large pot, sprinkle two handfuls of salt and mix, try to make each one of the garlic clover above are wrapped in salt, and put aside to marinate for two hours, to kill the garlic clover inside the water, so that pickled out of the garlic clover, the texture will be more crispy.

3, prepare a pot without water and oil, pour in 100 grams of sugar, 300 grams of soy sauce, 200 grams of vinegar, pepper, star anise each moderate, open the fire to cook for 3 minutes, and then turn off the fire to cool naturally.

4, the pickled garlic, put into a glass jar without oil and water, pour just cooled the sauce, shaking the jar, and finally add a high degree of white wine 5 grams, cover the lid, put in the refrigerator, the next day you can eat.

Garlic moss selection tips

1, garlic moss fresh

If you want to pick up fresh garlic moss then you need to pay attention to two points. Garlic moss appearance is very full, there is no appearance of wilting. The tip of the garlic clover, if the tip is also very full, very green, then the garlic clover is relatively fresh.

2, the thickness of the garlic clover

Too fine garlic clover tastes no flavor. And too thick is not good to chew. It is recommended that you pick a medium thickness can be.

3, whether the garlic moss is tender

You can use your thumb and forefinger to pinch the root of the garlic moss. If it is easy to pinch off, then it is very fresh. People can just pick more well pinched off. Don't waste too much when you pinch it.