1, the seasoning can also add a little sugar to refresh, or according to their own tastes to add other seasonings.

2, pickled garlic moss can be eaten for a while can be refrigerated to save, eat about three days is absolutely no problem.

3, the picking of the good garlic moss with the hands of the tear into thin silk and then pickled, pickled faster and easier to taste.

4, picked off the part used to scramble eggs to eat is also very delicious.

The easiest and fastest way to pickle garlic moss 2

1, garlic moss how to pickle

(1) sugar and vinegar pickle garlic moss

1, garlic moss pickle with sugar and vinegar juice is particularly delicious, pickle need to prepare Shanxi old vinegar, the right amount of salt 10 grams of sugar twenty-five grams. A small bowl of cold water, fresh garlic six hundred grams.

2, to prepare the fresh garlic moss to remove the roots, soak in lightly salted water for ten minutes, take out and then wash with water, and then cut it into segments, and then put water in the pot, add a small amount of salt, and so on, after the salt melted, turn off the fire to lower the temperature.

3, put the cut garlic moss section in the cooling salt water, soak for four hours, remove the water, and then put the prepared cool white water, vinegar, as well as salt and sugar together in a pot to heat and boil, called us later is the homemade sweet and sour sauce, the garlic moss dealt with directly into the sweet and sour sauce to marinate on it.

(2) Soy sauce garlic moss

1, fresh garlic moss pickled into the sauce flavored pickles are also particularly tasty, pickling needs to be prepared soybean paste and bean paste, and then prepare the right amount of edible salt and 800 grams of fresh garlic moss.

2, the garlic shoots after washing, remove the root, cut into segments, blanch with boiling water, and then remove the water. In the frying pan in the oil heating, and then put the right amount of ginger, stir fry flavor, and then add the ready soybean paste and soy sauce, and then pour into a small bowl of water, stirring quickly with chopsticks, mixing well, slowly simmering with a small fire into the sauce.

3, put the cooked . Sauce into a clean glass jar without oil and water, and then put the fresh garlic moss into it, mix well and then sealed marinade, three to five days after the rich pickled garlic moss can be done, you can take out at any time to eat.

2, the efficacy of garlic moss

1, to improve immunity: protein is the most important nutrients to maintain immune function, for the composition of white blood cells and antibodies to the main components. Copper and other minerals in the form of enzymes related to immune function.

2, laxative: fiber can promote peristalsis of the intestinal wall, help digestion, prevent stool dryness. It can lubricate the intestinal tract and stimulate defecation. Keep the intestinal feces moist to facilitate laxity.

3, dispel fat and lower blood pressure: make blood pressure easier to control, and make capillary expansion, blood viscosity reduction, microcirculation improvement. It can soften and protect blood vessels, and has the effect of lowering blood lipids and cholesterol in the human body. Containing more vitamin C, regular food can prevent atherosclerosis or certain cardiovascular diseases.

4, liver: rich in vitamins, protect liver cells and prevent toxins damage to liver cells. It can promote the circulation of liver qi and soothe liver depression. Can help the maintenance and repair of liver structure and function. Suitable for patients with liver disease.

5. Anti-cancer and anti-tumor: prevent cancer and reduce the incidence of cancer. Delay and inhibit the growth and spread of cancer cells. Make cancer cells degenerate and shrink.

Garlic table pickling materials

Fresh garlic table, aged vinegar, salt, sugar, cooking oil

Garlic table pickling steps

1, fresh garlic moss with lightly salted water for about 10 minutes, and then use water, rinse well, drain the water, and then use a knife to cut the garlic table into sections.

2, put the right amount of water in the pot, and then boil over the fire and add the right amount of salt, stirring evenly 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, will cut the garlic table into the salt water, soak together for 4 hours, with a slotted spoon to drain the garlic table after fishing, and then placed in a dry place, the surface of the water blow dry.

4, and finally according to personal taste, discretionary sugar, vinegar, and cooking oil, in the surface of the garlic table after stirring evenly can be used normally. The flavor is sweet and sour, and not so spicy as the average garlic, home essential snacks Oh, we quickly learn it.

Sour garlic moss how to eat

1, with noodles

Sour garlic moss is the most common way to eat is to eat with the noodles, people who have been to Shaanxi know, where the interviews are dazzling, but most of the ingredients of the pasta are locals! Pickled sour garlic moss, the 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, take out the pickled sour garlic moss, cut it into segments and put it on a plate, drizzle it with an appropriate amount of sesame oil, and eat it with rice, you will feel especially flavorful, and you will feel that they are especially rice, and feel that you have a particularly good appetite.

Sour garlic moss how to do

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

2, if there is no kimchi, you can also pickle directly pickled garlic moss, pickling, to the right amount of fresh garlic shoots 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, and then put into a clean, oil-free, water-free glass jar, add the right amount of vinegar and sugar and a small amount of soy sauce, mix well pickling, and the right amount of vinegar, and the right amount of sugar, and the right amount of vinegar, and the right amount of sugar, and the right amount of sugar, and then add a small amount of soy sauce, mix well pickling. 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.

Pickle garlic moss how to pickle delicious

1, the garlic moss to the tip, after cutting from the center, 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 clover, and marinate for 4 hours, so that the garlic clover is made spicy light and especially crispy, pickling garlic clover, do not pickle directly, less this step, no wonder the pickled garlic clover is spicy and heavy and not crispy.

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 and put the lid into the refrigerator for 3 days can be eaten.

Pickled garlic important note

First of all, we need to prepare the ingredients, we need to use all the water white vinegar, sugar, salt, 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 root of all the removed, and then it will be immersed into the water inside the clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean. After cleaning, we also need to control the water inside the garlic shoots. Remember to keep the water inside the garlic shoots dry.

If it is really difficult to control dry, 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, cut it well, we will put it in a basin spare, and then we come back to deal with the cloves of garlic.

Cut the garlic cloves into garlic slices, cut, we put these garlic slices into the pot we just put on the stage, then add some salt and sugar, then we can use our hands, you can also use the 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, we developed the garlic moss, it will be Crisp and delicious, very flavorful, this is a step that must not be ignored.

How to pick garlic scapes

1, garlic scapes fresh

If you want to pick fresh garlic scapes then you need to pay attention to 2 points. The appearance of the garlic clover is very full, there is no wilting appearance. The tip of the garlic clover, if the tip is also very full, very green, then the garlic clover is relatively fresh.

2, the thickness of the garlic clover

Too fine garlic clover tastes no flavor. And too thick is not good to chew. It is recommended that you pick a medium thickness can be.

3, whether the garlic moss is tender

You can use your thumb and forefinger to pinch the root of the garlic moss. If it is easy to pinch off, then it is very fresh. People can just pick more well pinched off. Don't waste too much when you pinch it.