Fresh garlic table: aged vinegar: salt: sugar: edible oil

Garlic table pickling steps

1: Fresh garlic moss with lightly salted water soak for about 10 minutes, and then use water to Rinse well, drain the water, and then cut the garlic dai into sections with a knife.

2: Put the right amount of water in the pot, and then boil over the fire and add the right amount of salt, stirring well into the salted water. Then pour the salt water into a clean container, put aside to dry, probably until the water temperature cools to about 50 degrees.

3: Put the cut garlic table into the salt water, soak together for 4 hours, use a slotted spoon to drain the garlic table and fish it out, and then put it in a dry place, the surface of the water blow-dry.

4: Finally you can according to personal taste, add sugar: vinegar and cooking oil, according to discretion, in the surface of the garlic table and mix well can be used normally. The flavor is sweet and sour, but also no general garlic so spicy, is a home essential snacks Oh, we quickly learn to do it.

Garlic is no stranger to us, usually people will put it and meat and eggs with fried together to eat, can add rich nutrients for the human body can also be anti-inflammatory sterilization to prevent disease, but the pickled garlic pickle we have eaten? Understand its practice and eating method? If you don't know you can go with me to see.

Pickled garlic moss how to eat

1: with noodles

Pickled garlic moss is the most common way to eat is to eat with the noodles, people who have been to Shaanxi know that the interviews there are dazzling, but most of the ingredients of the pasta have the locals Pickled sour garlic moss, locals like to cook the pasta after the sour garlic moss cut into fine powder, directly poured in the noodles on the strip, eat when the mixing of sour and tasty especially tasty.

2: with rice

Sour garlic moss can also be eaten with rice, after the pickled sour garlic moss out, cut into segments on the plate, dripping with the right amount of sesame oil, with rice to eat together, will feel especially flavorful, and will feel that they feel especially under the rice, feel their appetite is especially good.

Sour garlic moss how to do

1: garlic moss is the simplest way to put directly in the home pickle altar pickling, but garlic moss and then into the pickle altar before you should be salted, pickled for 1 to 2 days to pickle out of the water pouring out of the pickle altar, and then put it to pickle the pickle broth, so that the good sour garlic moss so that the good sour garlic moss will not be too spicy and will have a strong sour flavor when you eat it.

2: If there is no kimchi, you can also directly pickle pickled garlic moss, pickling, the right amount of fresh garlic shoots to wash, and then put into boiling water blanch 3 to 5 minutes, remove the surface water, add the right amount of salt pickling, pickling out of all the water poured out, and then dry the water on the surface of it, cut into segments, put into a clean oil-free glass jar, add the right amount of vinegar and sugar and a small amount of soy sauce, mix well pickled, and the right amount of vinegar, and the right amount of sugar and a small amount of soy sauce, mix well pickled. A small amount of soy sauce, mix well marinated, about a week later inside the sour garlic moss will be able to pickle, want to eat when you can directly take out to eat.

How to pickle garlic moss is delicious

1, remove the tip of the garlic moss, and then cut it in the middle, take the root of the tender part used to pickle, taste better.

2, the garlic moss clean, drain the water and cut into small sections.

3, put the garlic moss in a soup bowl without water and oil, add the right amount of salt and sugar.

4, put another layer of garlic moss, sprinkle another layer of salt and sugar, mix well.

5, take a clean waterless and oilless glass jar and put the stirred garlic moss in it.

6, seal with plastic wrap and tighten the lid.

7, if you like to eat spicy, every other night you can eat, and then drizzled with a little sesame oil, if you like to eat vinegar, you can also add some properly.

Easy way to pickle garlic moss

First: Wash the . Garlic moss, pinch off the end, and then cut 3cm segments.

Second: add 2 tablespoons of salt to the garlic moss, grabbed and marinated for 4 hours, so that the garlic moss made of spicy light and especially crisp, pickling garlic moss, not directly pickled, less this step, no wonder the pickled garlic moss spicy flavor heavy and not crisp.

Third: seasoning juice: pot add 200ml water, 100ml soy sauce, 100ml rice vinegar, 70 grams of sugar, 1 peppercorns, boil on high heat and sheng out to cool and spare.

Fourth: four hours after the marinated garlic moss squeeze out the water, dry, and then put in a jar without water and oil, and then pour into the cooled sauce, the sauce just missed the garlic moss can be, cover the lid to the refrigerator 3 days can be eaten.

Pickled garlic important note

First we need to prepare the ingredients, we need to use all the water white vinegar, sugar, salt, garlic, garlic, garlic cloves, when we are ready to prepare these materials, we first deal with the garlic shoots, the top of the garlic moss with the roots removed, and then soak it into the water inside! After cleaning, we also need to control the water inside the garlic shoots dry. Remember to control the water inside the garlic shoots dry, if it is really difficult to control the dry words

You can use some clean paper towels or a clean cloth, the garlic moss above all the water to wipe clean, and then gently blow with a fan, the garlic moss will soon be able to control the water to dry, after drying it, we will cut it into a long strip a long strip of the shape of the shape of the cut, after we put it in a pot Then we come back to deal with the garlic cloves, cut the garlic cloves into garlic slices, cut, we put these garlic slices into the basin we just put on the stage inside

Then add some salt and sugar, and then we can use our hands, but also with the help of tools to mix them all evenly, so that the garlic moss inside the water quickly removed, when we remove the water inside the garlic shoots to the rear When we remove the moisture from the garlic shoots, we will develop a garlic clover that will be crisp and delicious, very flavorful, which is a step that must not be ignored.

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