Supplementary ingredients salt 4 grams of soy sauce 50 grams of oil splash hot pepper 2 small spoon Chen vinegar 50 grams of sesame oil 10 grams of fresh pepper 1 small spoon

Pickled garlic shoots practice 1 fresh garlic shoots a handful, about half a catty or so, pinch the head to remove the tail

2. Take the middle of the more tender part of the cut 2 inside the section used to pickle the rest of the more old and hard part of the frying with, not to speak can also be pickled together, salt more than half a small spoon about 4 grams, pepper 1 small spoon dozen

3. Speaking can also be pickled together, salt more than half a spoonful of 4 grams or so, pepper 1 small spoon dozen

3. preservation box into the cut garlic shoots plus salt and pepper marinade for 30 minutes, with salt to remove the water in the garlic shoots; take a clean bowl, add 50 grams of soy sauce, 50 grams of vinegar, sesame oil 10 grams of oil splash hot pepper 2 small spoons, do not eat hot can not add oil splash hot pepper, the above seasoning blended into a bowl of sauce

4.

4. pickled garlic shoots, take a part of the bowl juice into the marinade for more than 2 hours can be eaten, garlic shoots a time do not add the end of the garlic shoots, add to the garlic shoots did not over the bowl juice can be eaten this time to eat and then add garlic shoots pickled in salt to the bowl juice to go into the marinade into the flavor, after the salt pickle garlic shoots after the loss of water, once again, after the bowl juice marinade to absorb the seasoning into the flavor, eat not eaten attention to the fridge to save