1, 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.
Processing: (1) Wash the garlic shoots, blanch them in boiling water, and drain the water. ⑵ Wash, drain and slice ginger. Wash and drain the peppers. Put ginger slices, pepper and salt into the jar, add white wine, stir well, add the blanched garlic and mix well, and cover the jar. Marinate for 30 days. Salty, spicy and delicious.
2, sauce garlic. Ingredients: 5 kg of garlic bolt, 500 g of salt and 2.50 kg of sweet noodle sauce.
Processing: (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. Take it out the next day and cut it into 3-4 cm long sections. Soak in clear water for 2-3 hours, and change the water 2-3 times in the middle to reduce the salty and spicy taste. Then take out the garlic shoots, drain them, and put them into a cloth bag. ⑵ Put the sweet noodle sauce into the jar, and put the cloth bag with garlic shoots into the sweet noodle sauce and stir it twice a day. 15 days later. Its characteristics are: green color, fresh taste, crisp and tender.
3, sweet and sour garlic. Ingredients: 5 kg of garlic bolt, 500 g of sugar, 750 g of vinegar and a little salt.
Processing: (1) Wash garlic bolts selectively, cut them into 3 cm long sections, blanch them in a boiling water pot to remove the spicy taste, take them out and cool them. ⑵ 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, then put it into a clean jar. Turn it every day 1 time, and turn it continuously for 3 days, and the finished product will be obtained after 10 days. Features: yellow-green color, crisp texture, sweet and sour taste.
4. Soak garlic shoots. Ingredients: 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.
Processing: clean fresh garlic shoots, blanch them in a boiling water pot, remove and control the surface moisture. 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 bolts, mix well, seal the jar mouth, and get the finished product after 1 month.
Features: crisp and tender texture, salty and sour.