First put a layer of garlic moss, sprinkle a layer of salt, rub your hands a few times, so that the salt is evenly stained in the garlic moss, and then a layer of garlic moss, continue to sprinkle salt, and so on and so forth until all the garlic moss is put into the top of the top of the top of a layer of salt, cover and save on it.

And will not destroy the flavor of the garlic moss itself, eat when you take out, directly as a pickle to eat Chen vinegar, sesame oil mix and then eat, now eat now mix, taste better, but also can be cut up after frying, fried meat, really super convenient, like more pickling, you can eat garlic moss all year round.

Introduction:

This method of pickling out of the garlic moss suitable for a short period of time to eat, said suitable for a short period of time to eat is not because it is not easy to store, in accordance with the steps to do, and put a year will not be bad, but I personally feel that this pickling method, pickled for a long time the taste of the flavor of bad, easy to yellow, and garlic moss flavor itself will be destroyed.

First of all, clean the garlic moss drying water, water must be dry, there can not be a little raw water or it is very easy to break, pickled garlic moss toughness will become very good, not easy to break, eat the texture of more than one point of gluten, put the pickled garlic moss into a water-free oil-free containers, pouring juice, shake evenly cover the lid to seal the preservation of pickling for two hours on the edible.