2. Tail the fresh garlic seedlings, wash them, cut them into sections and dry them.
3. Soak the dried garlic seedlings in warm water, and add 1 spoon of salt for pickling 1 hour.
4. Dry the pickled garlic seedlings and put them in a dry container without water or oil.
5, put 500g of water in the pot, add 3 tablespoons of salt, 2 tablespoons of sugar, 2 tablespoons of vinegar, boil, cool at room temperature.
6. Pour the cold sweet and sour water into the garlic seedlings and stir well.
7. Prepare a dry fresh-keeping box without water and oil, pour garlic sprouts into the fresh-keeping box and seal it with plastic wrap.
8. Keep the crisper in a cool place for 3-5 days. After opening, add Chili oil or sesame oil and serve.