2. Cut garlic moss into inches with a knife.
3. Put the clear water into the pot, bring it to a boil, and add a little salt.
4. Cook over high fire until the salt in the pot melts to form brine.
5. Pour the boiled salt solution into a clean container without water and oil, and let it stand and dry until the water temperature is about 40 ~ 50 degrees.
6. Soak chopped garlic moss in salt water for 4 hours.
7. Remove the soaked garlic moss with a colander.
8. Spread the garlic moss flat on a dry chopping board and put it in a ventilated place to dry the moisture on the surface of the garlic moss.
9. Put 1 small bowl of cold water, 1 teaspoon of Shanxi mature vinegar, 1/2 teaspoons of salt and 3 teaspoons of white sugar into the pot and cook for 2-3 minutes until the water boils into sweet and sour juice.
10. Pour the cooked sweet and sour juice into a clean, water-free and oil-free small bowl and set aside to cool.
1 1. Put the dried garlic moss in a clean, water-free and oil-free sealed container.
12. Pour in the cooled sweet and sour juice.
13. Cover the seal and put it in the refrigerator.
14. pickled garlic moss can be eaten on the first day and the second day.
Question 2: Pickling methods of sweet and sour garlic moss Four methods of pickling garlic moss.
Look in my space.
Question 3: How to pickle sweet and sour garlic, moss and pickles 1. Salted garlic strips.
1. raw materials: 20 kg of tender garlic bolt, 5 kg of refined salt, 2 kg of 18℃ brine.
2. Production: bind the garlic shoots, then put them in a jar for pickling, and sprinkle salt water on the garlic shoots layer by layer. Turn the cylinder twice a day. After curing 10, it was changed to daily 1 time, and it was cured continuously for 2 weeks. The finished product is crisp and delicious.
Second, sweet and sour garlic seedlings
1. raw materials: 50 kg of fresh garlic moss, 0/0 kg of sugar, 0/0 kg of vinegar, 2.5 kg of salt and 0/2.5 kg of water. ..
2. Make fresh and tender garlic shoots, cut them into 3 cm long pieces, put them in a jar, add 7.5 kg of water and 2.5 kg of salt and mix well. Pour the cylinder twice a day, take it out after 5 days, rub it with your hands until it is soft, and then put it into the cylinder. In addition, the white sugar is poured into the vinegar, boiled with fire, cooled, and the garlic shoots are immersed in the jar, and the jar is emptied every 10 day 1 time, and the product is obtained after one month. The finished product is crisp, sweet and sour.
Question 4: How many sweet and sour ingredients does it take to pickle 3 Jin of sweet and sour garlic moss?
3000g fresh garlic bolt, 0/50g sugar/kloc-,85g vinegar and 75g salt.
working methods
1. First, clean the garlic bolt, cut it into 3cm long sections, blanch it with boiling water to remove the spicy taste, take it out to dry, and remove the surface moisture;
2. Take a clean jar, put it in the young garlic shoots, then add sugar, vinegar and salt, and add water appropriately, so that the water will not be over the young garlic shoots. Soak 1 day like this, and you can eat it.
Question 5: What are the advantages of pickling garlic moss with vinegar? Soaking raw garlic moss in vinegar can kill insects and relieve itching, promote digestion and strengthen yang.
Suggestion: It is best not to eat more raw garlic moss soaked in vinegar, which is easy to get angry.
condiments
Pepper with garlic and moss
Practice steps
1. Wash the old garlic moss, cut it into sections, put it in a container, and sprinkle with pepper and salt.
2. Then pour in aged vinegar for pickling. Note that it is suitable for sealing the next day after pickling.
Question 6: How to pickle garlic moss is the best 1. Wash garlic.
2. Control clean water and put it in a cool and ventilated place to dry the water.
3. Pour the water and vinegar into the boiling pot.
4. Pour in a little soy sauce.
5. turn sugar.
6. A little salt.
7. Sprinkle pepper, boil it into sweet and sour soup, turn off the fire and let it cool.
8. Garlic stems are dried and tied into sticks, which are convenient to put into small containers.
9. Different binding styles, see if you like them.
10. Bundle the garlic sprouts in a clean container without oil and raw water, and pour in the cold juice until the garlic sprouts are over.
1 1. Store in a cool place for 10 days in January, until the color of the young garlic shoots darkens.
12. If you want to eat pickled garlic bolts with sweet garlic flavor quickly, then follow this recipe. Dry the garlic bolt and cut it into small pieces.
13. Put garlic seedlings in a container without oil and raw water and sprinkle with refined salt.
14. Knead the garlic evenly.
15. Knead until the color becomes dark and slightly watery.
16. Marinate for 30 minutes, then pour out the water.
17. Pour in cold sweet and sour water, without garlic bolting.
18. Preserve in the shade for a few days.
19. The pickled garlic shoots are dark red and crisp.
Question 7: How to pickle garlic moss, the correct pickling method of garlic moss, and how to pickle delicious ingredients on garlic moss platform.
condiments
Garlic stalk
500 grams
condiments
mature vinegar
Proper amount
salt
Proper amount
refined sugar
Proper amount
soybean
Proper amount
Sichuan pepper
Proper amount
step
1. Wash garlic seedlings.
2. Control clean water and put it in a cool and ventilated place to dry the water.
3. Pour the water and vinegar into the boiling pot.
4. Pour in a little soy sauce.
5. turn sugar.
6. A little salt.
7. Sprinkle pepper, boil it into sweet and sour soup, turn off the fire and let it cool.
8. Garlic stems are dried and tied into sticks, which are convenient to put into small containers.
9. Different binding styles, see if you like them.
10. Bundle the garlic sprouts in a clean container without oil and raw water, and pour in the cold juice until the garlic sprouts are over.
1 1. Store in a cool place for 10 days in January, until the color of the young garlic shoots darkens.
12. If you want to eat pickled garlic bolts with sweet garlic flavor quickly, then follow this recipe. Dry the garlic bolt and cut it into small pieces.
13. Put garlic seedlings in a container without oil and raw water and sprinkle with refined salt.
14. Knead the garlic evenly.
15. Knead until the color becomes dark and slightly watery.
16. Marinate for 30 minutes, then pour out the water.
17. Pour in cold sweet and sour water, without garlic bolting.
18. Preserve in the shade for a few days.
19. The pickled garlic shoots are dark red and crisp.
skill
Containers and ingredients should be clean and free of raw water.
Question 8: Pickling of sweet and sour garlic moss You can find four ways to pickle garlic moss in my space.
Question 9: How to pickle garlic moss? Pickling method of sweet and sour garlic moss: 1. Put 1 small bowl of cold water in the pot. 2. Pour in 1 teaspoon of Shanxi mature vinegar. 3. Add 1/2 teaspoons of salt. 4. Then add 3 teaspoons of sugar. 5. Cook over high fire for 2-3 minutes until the water turns into sweet and sour juice. 6. Pour the cooked sweet and sour juice into a clean, water-free and oil-free small bowl and set aside to cool. 7. Put the dried garlic moss into a clean, water-free and oil-free sealed container. 8. Pour in the cooled sweet and sour juice. 9. Cover the seal and put it in the refrigerator. Pickled garlic moss can be eaten on the first day and the second day. Take it out with dry chopsticks and put it in a container. It's green and crisp. It can be eaten with porridge or used for cooking. The pickling method of sweet and sour garlic moss is 1. Put the oil in the wok, add the pepper particles and stir-fry until the pepper changes color and fragrance. 2. Slice ginger and red pepper, and stir-fry in a pot. 3. Add 1 tbsp soy sauce. 4. Add 1/2 teaspoons of Shanxi mature vinegar. 5. Then add 1 spoon of homemade pepper water or water. 6. Add 1/4 teaspoons of white sugar to freshen up, and cook for 2 ~ 3 minutes on high fire until the soup is fragrant. 7. Pour the cooked spicy juice into a clean, waterless and oil-free small bowl and let it cool. 8. Put the dried garlic moss into a clean, water-free and oil-free sealed container, and pour in the cooled fresh fragrant juice. 9. Cover the seal and put it in the refrigerator. Pickled garlic moss can be eaten on the first day and the second day. Take it out with dry chopsticks and put it in a container. It's green and crisp. It can be eaten with porridge or used for cooking. There is a little spicy taste in the salty taste ~ garlic moss with sauce flavor. Pickling method: 1. Heat the oil in the pan and stir-fry the ginger until it smells good. 2. Add 1 tbsp bean paste. 3. Add 1 tbsp soy sauce. 4. Then pour in half a bowl of water. 5. Stir the sauce with a shovel to blend the sauce with water and turn to low heat for cooking. 6. Cook until the sauce boils and thickens. Turn off the heating. 7. Pour the cooked sauce into a clean, water-free and oil-free small bowl and set aside to cool. 8. Put the dried garlic moss into a clean, water-free and oil-free sealed container and pour in the cooled sauce. 9. Cover the seal and put it in the refrigerator.
Question 10: How to pickle garlic moss, the correct pickling method, and how to pickle delicious garlic moss raw materials on garlic platform;
New garlic sprout 1 Put half a bowl of vinegar into the third bowl of ginger, 8g pepper, a dozen dried peppers and 7/8 salt.
How to pickle garlic moss;
1. Wash garlic seedlings, and then control the water to dry.
2. Pinch and cut into large sections.
3, and then cut into inches.
4. Put the garlic seedlings in a bowl with a slightly larger capacity.
5. Add all seasonings, cover with plastic wrap and marinate for 2-3 days before serving ~
Presumably, everyone knows how to pickle garlic moss. You can pickle the endless garlic watch you bought. It's delicious. Everyone can try it.