Let's start with the formula: 2000 grams of garlic moss, 50 grams of salt, 400 grams of light soy sauce, 500 grams of aged vinegar, 30 grams of rock sugar, and 0/0 grams of white wine/kloc. In addition, 2 star anise, pepper 10g, 5 dried red peppers and a little ginger (optional). This is the basic formula. When pickling, it can be increased or decreased according to the proportion.
The chef teaches you how to pickle garlic moss and the recipe and method. The above is a detailed introduction. Follow the steps to ensure that the taste is crisp and refreshing, and it will not be bad for a year.
The first step is to select garlic moss and pick out rotten and old ones. As long as it is fresh and tender, then clean it and put it in a cool and ventilated place to dry the water on the surface. The main thing is not to expose to the sun, let it dry in the shade.
Step 2, cut off the roots and tails of garlic moss and cut into small pieces of about 2-3cm. Put it into a pot, sprinkle with 40 grams of salt, stir well and let it stand for 4 hours. The purpose of this step is to pickle the moisture in garlic moss. When you bend the garlic moss with your fingers and it won't break, it means that it has been marinated, and then take it out to control the moisture.
Step 3, prepare an empty pot, put star anise, pepper and dried red pepper directly into the pot without pouring oil. Stir-fry with low heat for spicy taste, then pour in light soy sauce, crystal sugar, shredded ginger and salt (10g). After boiling, pour in mature vinegar, turn off the heat after boiling again, don't cook for too long, just boil. Otherwise, it will lose the vinegar taste and affect the taste. ?
Step 4, take out a glass jar and clean it to ensure that there is no water or oil. Then put the garlic moss in and press it tightly. Wait until the soup cooked in the third step is completely cold, then pour in the seasoning. Finally, pour the white wine, tighten the bottle mouth, seal it tightly and store it in a cool place. You can eat it in about a week. ?
The chef teaches you how to pickle garlic moss and the recipe and method. The above is a detailed introduction. Follow the steps to ensure that the taste is crisp and refreshing, and it will not be bad for a year.