Pickled garlic moss delicious and crispy practice: garlic moss washed and drained, cut small sections, sprinkle salt, mix well and marinate for 1 to 2 hours; add soy sauce, balsamic vinegar, dried chili peppers, peppercorns and sesame seeds, cook on low heat, turn off the fire and cool to make marinade; squeeze the garlic moss of the water; pour marinade and stir; sealed and put in a cool, ventilated place, overnight or 8 hours after the can eat.

Basically all the raw pickled vegetables are first salt to kill the water will be more crispy, raw garlic moss spicy mouth, a little longer than other raw pickled vegetables better, so the marinade do not put oil, there is oil marinade can not be put, time for more than two days will make the dish become soft and rotten.

Crisp pickled garlic moss:

Ingredients: 250 grams of garlic moss; 1 gram of salt; 2 tablespoons of soy sauce; 1 tablespoon of soy sauce; 1 tablespoon of balsamic vinegar; 8 grams of rock sugar; 2 dried chili peppers; 10 peppercorns; 1 slice of coriander;

Steps:

1, garlic moss cleaned and drained of water, cut into small segments, sprinkle with salt, mix and marinate for 1 to 2 hours.

2, frying pan with soy sauce, balsamic vinegar, dried chili peppers, peppercorns and sesame leaves, cook over low heat and turn off the heat to cool. The amount of ingredients for reference, including seasonings you can also add your favorite, such as anise or something, the sauce does not need too much, can not cover half of the garlic on the line, the marinade process will also be out of the water, from time to time to toss it on the line.

3, will step 1 marinated garlic moss and then squeeze the water, into a sealable container.

4. Pour in the cooled marinade from step 2 and stir.

5, sealed and put in a cool, ventilated place, overnight or 8 hours after you can eat, have time to toss a little, the longer the longer the garlic moss of the raw spicy flavor of the lighter each time with a clean spoon to take the whole thing not see the oil can be eaten for a week are crisp. The first thing you need to do is to put it in the refrigerator, but I'm afraid of the refrigerator, so it's at room temperature, so don't do too much at once, and it's easy to pickle it as you eat it.