Method for pickling young garlic shoots
First, salty and spicy garlic shoots
Raw materials: 5 kg of garlic bolt, 500 g of salt, 0/00 g of ginger/kloc, 0/00 g of fresh pepper/kloc and 50 g of white wine.
Practice:
1. Wash the young garlic shoots, blanch them in boiling water and drain.
2. Wash, drain and slice ginger; Wash and drain peppers;
3. Put ginger slices, peppers and salt into the jar, add white wine, stir well, add blanched garlic and mix well, cover the jar and marinate for 30 days. It is salty, spicy and delicious.
Second, the sauce garlic shoots
Ingredients: 5 kg of garlic bolt, 500 g of salt and 2.50 kg of sweet noodle sauce.
Practice:
1. Remove the old stems and upper flower buds of young garlic shoots, wash them, put them in an altar and pickle them with salt 1 day.
2. Take it out the next day, cut it into 3-4 cm long sections, soak it in clear water for 2-3 hours, and change the water 2-3 times in the middle to reduce the salty and spicy taste.
3. Take out the young garlic shoots, drain them and put them into a cloth bag.
4. Put the sweet noodle sauce into the jar, put the cloth bag with garlic shoots into the sweet noodle sauce, stir it twice a day, 15 days later.
Third, sweet and sour garlic shoots
Ingredients: 5 kg of garlic bolt, 500 g of sugar, 750 g of vinegar and a little salt.
Practice:
1. Wash the young garlic shoots, cut them into 3cm long sections, blanch them in a boiling water pot to remove the spicy taste, take them out and let them cool.
2. Put the pot on the fire, add a little vinegar, sugar and salt, boil and let it cool, pour it into the garlic shoots and mix well, and put it into a clean jar.
3. Turn it every day 1 time, and turn it continuously for 3 days. After 10, the finished product will be obtained.
Fourth, soak garlic shoots
Raw materials: 5 kg of garlic bolt, 400 g of salt, shredded ginger 100 g, shredded red pepper 100 g, 20 g of cooking wine, pepper and aniseed.
Practice:
1. Wash fresh garlic bolts, blanch them in a boiling water pot, remove and control the surface moisture.
2. Put shredded ginger, shredded pepper, salt, pepper, aniseed and cooking wine into a pot, add appropriate amount of water, boil, clarify, make soup, cool, add garlic shoots, mix well, and seal the jar mouth. 1 month later.