2. After cleaning, the garlic moss must be controlled to dry the surface moisture, otherwise it will be brought into raw water, and the garlic moss will grow easily when pickled.
3. Cut the dried garlic moss into inches and soak it in salt water again. First, the cut garlic moss has a small area and is easy to taste. Second, it can also play the role of continuous sterilization. However, it should be noted that garlic moss should not be soaked in cold water for the second time, otherwise garlic moss will easily deteriorate and rot; Be sure to soak in warm water, not only garlic moss is not easy to deteriorate and rot, but also can force out the spicy taste of garlic moss and reduce the spicy stimulation.
4. The time of soaking garlic moss can be extended appropriately, the time is too short to be easy to taste, and the spicy residue is also heavy.
5. After the soaked garlic moss segment is fished out, it must also be placed in a ventilated place to dry the surface moisture.
Otherwise, it is easy to grow hair and deteriorate when pickling.
6. The sauce and taste of pickled garlic moss can be played freely according to your own preferences, but it should be noted that no matter what kind of sauce, it is necessary to ensure that it is not brought into raw water, otherwise the garlic moss will easily rot and deteriorate during the pickling process.
7. Pickled garlic moss can generally be eaten the next day. It can be eaten with porridge or fried.
8. The pickled garlic moss is stored in the refrigerator, and the color taken out is always emerald green.