1. a handful of garlic scapes washed and dried

2. pinch the tip and cut into large sections 3. and then cut into inch segments

4. put the garlic scapes into a bowl with a slightly larger capacity 5. put all the seasonings, cover with plastic wrap marinate for 2-3 days can be eaten

1. garlic scapes washed and dried.

2, the front white part of the cut small sections used to marinate, the back of the green part can be used to stir-fry eat.

3, with vinegar, ginger, salt, a little sugar, soy sauce, seafood powder (no change to mushroom essence can also be), cold water mixed into juice.

4, and finally sprinkled with peppercorns and mix well, marinate for a day can be eaten.

Salty and spicy garlic shoots

Raw materials: garlic shoots 5 kg, 500 grams of salt, 100 grams of ginger, 100 grams of fresh chili, 50 grams of white wine.

Processing: (1) the garlic shoots clean, placed in boiling water blanch, drain. (2) the ginger washed, drained, sliced. Chili pepper washed, drained. Put ginger slices, chili peppers, salt into the altar, add white wine, mix well, put the blanched garlic shoots and mix well, cover the altar lid. Marinate for 30 days. It is salty and spicy.

Sauce garlic shoots

Materials: garlic shoots 5 kg, 500 grams of salt, 2.50 kg of sweet flour sauce.

Processing: (1) remove the old stems of garlic shoots and the upper end of the buds, wash, put into the altar, salted for 1 day. Fished out the next day, cut into 3-4 cm long segments. Soak in water for 2-3 hours, changing the water 2-3 times to reduce the salty and spicy flavor. Fish out the garlic scapes again and drain, and put them into a cloth bag. (2) will be sweet noodle sauce into the altar, put the garlic shoots of the cloth bag into the sweet noodle sauce sauce, stirring twice a day. 15 days after that. Its characteristics are: green color, fresh taste, crisp and tender.

Sugar and vinegar garlic shoots

Materials: garlic shoots 5 kg, 500 grams of sugar, vinegar 750 grams, a little salt.

Processing: (1) the garlic shoots choose clean, cut into 3 cm long section, put boiling water pot blanch spicy flavor, fish out to cool. (2) will put the pot on the fire, put vinegar, sugar, salt a little, after boiling to cool, pour into the garlic shoots mixed, loaded into the clean altar. Turn 1 time a day, turn 3 days in a row, 10 days later is the finished product. Characteristics: yellowish green color, crisp texture, sweet and sour taste.

Soak garlic shoots

Materials: garlic shoots 5 kg, 400 grams of salt, 100 grams of ginger, 100 grams of fresh red chili pepper, 20 grams of cooking wine, peppercorns, dashi.

Processing: take the fresh garlic shoots choose clean, into the pot of boiling water blanching, fishing out the surface water. Take ginger, chili pepper, salt, pepper, dashi, wine into the pot, and then add the right amount of water, after boiling after clarification, made of material soup, cooled into the garlic shoots mix well, sealed altar mouth, 1 month into the finished product.

500g garlic scape, 300ml vinegar, 300ml water, 30 peppercorns, 2 spices, 1 teaspoon cumin, 1 piece cinnamon, 1 or 2 leaves, 1 teaspoon five-spice powder, 1 tbsp cooking oil.

Method Editor

1. Pinch off the garlic shoots (garlic scapes) that are too old, wash them and cut them into 2cm pieces and set them aside;

2. Heat the oil in a pot, pour in the five-spice powder and other seasonings and stir-fry them slightly, pour in 300ml of vinegar, turn off the heat when the vinegar boils and pour it into a clean container;

3. Pour 300ml of boiling water into the vinegar solution just now and leave it to stand for a while. Just now the vinegar solution, let stand, wait for the solution to cool completely, and then pour into the cut garlic shoots to soak, about 2-3 days can be eaten;

4. Directly eat or mixed with chili oil can be eaten, but remind, because the mouth will be left in the strong garlic flavor, so the need to go out of the house, please use your discretion Oh.