Many people have a special liking for pickled garlic moss, because it is different from the cooking method of frying or stewing, and pickled garlic moss retains its unique fragrance and crispness. Eating white rice or white rice is better than eating big fish and big meat!

Now is the season for garlic moss to come on the market. My family buys about 65,438+00 Jin of garlic moss at this time of year. Pickled in a jar, you can eat it for 65,438+0 ~ 2 years, and it will never go bad and will always be crisp and fresh. When choosing garlic moss, you must choose the big one, not the small one, or it will taste worse when pickled.

Next are the operation steps ~ ~ You can also watch the video operation directly:

Pickled garlic moss making video

Garlic moss 2kg soy sauce 350ml balsamic vinegar 200ml sugar 50g.

Put it in the refrigerator after sealing, and you can eat it about 1 day. If you are patient, it is recommended to wait for 6~7 days before eating, and the taste will be more refreshing ~

Garlic moss is on the market this season, and the price is not expensive. Buy a few pounds and make it, super appetizing!