Pickling method:
Wash and dry garlic moss, cut into sections after drying, add appropriate amount of salt to remove most of the water in garlic moss, and leave it for 2 hours after adding salt to facilitate long-term storage. Add 50 grams of sugar, 200 grams of mature vinegar and 5 grams of soy sauce to the pot. After the fire is boiled, let it cool for later use. Put the garlic moss in the bottle, add the marinade to cool, and leave the garlic moss alone. It can be eaten after a week of sealing. This method can preserve garlic moss for one year.
Air storage method:
1, put garlic moss in an airtight plastic bag (do not wash).
2. Blow air into the plastic bag with your mouth, so that the plastic bag bulges slightly.
3. Tie the plastic bag tightly and put it in the fresh-keeping layer above the refrigerator.
Blanching storage method:
1, cut garlic moss into small pieces, boil water in the pot, add a few drops of cooking oil and a spoonful of salt to the water, so as to keep the color of garlic moss and prevent it from changing color.
2. After the water is boiled, add garlic moss, blanch for one minute, remove it after a slight discoloration, fish it into a cold water basin, and then dry the water.
3. After drying, put them into small bags and put them in the freezer of the refrigerator for storage.
Garlic moss:
Garlic moss generally refers to young garlic shoots. Garlic bolt (garlic moss), also known as garlic. It is a flower stem extracted from garlic and one of the vegetables that people like to eat. Garlic bolt is widely distributed in China, and it is planted all over the north and south. It is one of the vegetable varieties with the largest storage capacity and the longest storage period in the vegetable refrigeration industry.