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How can pickled garlic moss taste good?

1. First of all, choose fresh garlic moss, remove the old roots and tips, wash them, drain water, and cut them into small pieces suitable for consumption. Divide the chopped garlic moss into two parts and place them alternately in a container suitable for pickling. Sprinkle a layer of salt on each layer of garlic moss. Pay attention to the uniform distribution of salt in each layer to avoid too much salt at the bottom or too little at the top. After the first pickling, let it stand for a week.

2.-remove the tip of the garlic stalk, cut it into short segments with a length of 3 cm, and put it in a pickling jar. -add 5 kg of water and 5 kg of salt to the tank and mix well. -turn the garlic stalk in the jar twice a day. -after 5 days, remove the garlic stalk and knead it by hand until the garlic stalk becomes soft. -put it back into the tank and add the sweet and sour mixture that was boiled before and cooled. -turn the garlic bolts in the tank every 10 days. A month later, the pickling was finished.

3. Pick and wash the garlic moss, dry and cut into small sections, about 3 cm. After cutting into sections, put it into a container and sprinkle with edible salt, about 10g; stir several times and marinate about 30; control the water. Then we put the prepared seasoning into the pot and boil it into juice for 3 minutes. After cooling the boiled juice, pour in the garlic moss that controls the moisture.

4. Mix these seasonings together to make the pickled garlic moss bowl juice. Take out the pickled garlic moss, put it into the bowl juice, continue to marinate for more than 2 hours, and wait for it to taste. When pickling garlic moss, be careful not to add too much at one time to ensure that the garlic moss can be completely soaked in the bowl juice. 1 in the pickling process, garlic moss will lose part of the moisture, so as to better absorb the flavor of seasoning.

5. Pickling into the jar: put the cut garlic bolts into a clean jar or container and pour into the pickling solution to ensure that the garlic bolts are completely soaked in the liquid. Secret 3: seal the jar mouth: seal the jar mouth with plastic wrap or gauze to prevent dust and foreign objects from entering. Cool preservation: put the pickled garlic stalks in a cool and ventilated place to avoid direct sunlight and keep it at about 10-15 degrees at room temperature.

What are the flooding methods of garlic moss?

Pickling method of garlic moss: sweet and sour pickled garlic moss: soak the garlic moss in light salt water for 10 minutes, rinse with clean water and cut into inch sections. Soak in boiled salt water for 4 hours, then remove and blow dry. Cool the sweet and sour juice until cool, pour it into a sealed container, add garlic moss, cover, and store in the refrigerator. Soak fresh spicy garlic moss in oil: soak the garlic moss in light salt water for 10 minutes, rinse with clean water and cut into inch sections.

Sweet and sour garlic moss. Raw materials: garlic moss, salt, rice vinegar, white sugar, pure water. Practice: cut the garlic moss into small pieces, then sprinkle with fine salt and mix well, put it in the refrigerator and marinate for 1 hour, then remove, wash and hold dry. Add a proper amount of pure water to the boil, add rice vinegar, salt and sugar and simmer for 2-3 minutes. Cool thoroughly. Put the garlic moss in a clean oil-free container, mix well with sweet and sour sauce, refrigerate and seal and marinate for 12 hours. Pickled garlic moss with spicy sauce.

Pickling method of garlic moss: sweet and sour pickled garlic moss: need to prepare 1 small bowl of cold water, 1 tablespoon of Shanxi mature vinegar, 2 teaspoons of salt and 3 teaspoons of sugar. Soak the garlic moss in light salt water for 10 minutes, rinse with clean water and cut into inch sections. Then soak the chopped garlic moss in boiled salt water for 4 hours. Then, remove the garlic moss with a leaky spoon, spread it flat on a dry board, and put it in a ventilated place to dry the surface.

The production method of soy sauce garlic moss: first, heat the oil in the pan, add shredded ginger to stir-fry, then gradually add bean paste and soybean paste, stir-fry over low heat to produce fragrance. Then, add a small amount of water, add the right amount of sugar, turn to low heat and simmer slowly until the sauce thickens and cools. Cut the garlic moss into appropriate length, wash and mix well with the cooled sauce. refrigerate for 12 hours.

How the pickled garlic moss is delicious and crispy

Secret 3: seal the jar mouth: seal the jar mouth with plastic film or gauze to prevent dust and foreign objects from entering. Cool preservation: put the pickled garlic stalks in a cool and ventilated place to avoid direct sunlight and keep it at about 10-15 degrees at room temperature. Regular inspection: at the initial stage of curing, check the condition in the jar every few days to prevent deterioration. If you find anything unusual, deal with it in time. Cold storage: garlic bolts can be eaten after pickling for 1-2 months.

2. Production method: the garlic bolts were bundled into the tank for pickling, one layer of garlic bolts and one layer of salt, and evenly sprinkled with salt water. Pour the cylinder twice a day. After pickling for 10 days, pour the jar once a day and marinate continuously for 2 weeks. The finished product is crisp, tender and delicious. Sweet and sour garlic bolts raw materials: fresh and tender garlic bolts 50 kg, sugar 10 kg, vinegar 10 kg, salt 5 kg, water 15 kg.

3. Delicious and crisp pickled garlic moss: wash and drain garlic moss, cut into small sections, sprinkle salt, mix well and marinate for 1 to 2 hours; add light soy sauce, balsamic vinegar, dried pepper, pepper and fragrant leaves, boil over low heat and turn off the fire to cool to make marinade; squeeze the water of garlic moss; pour in the marinade and stir; seal and place in a cool and ventilated place and eat overnight or 8 hours later.

4. Preparation materials: garlic moss, white vinegar, salt, white sugar, sliced ginger, dried pepper, garlic, cooking wine. Wash the garlic moss, cut into 3-4 cm long segments, soak in clean water for 30 minutes, remove excess water. In a clean glass bottle or ceramic jar, add the right amount of white vinegar, salt and sugar and stir well. Pour the pickled seasoning into the garlic moss, add sliced ginger, dried chili and garlic, and then add the right amount of cooking wine.

5. production steps: wash the garlic moss, cut it into segments 3-4 cm long, and soak it in clean water for 1 hour to remove part of the spicy taste and make it more crisp and tender. Marinade: add the right amount of water to the pot, add salt, sugar, pepper and star anise, boil over low heat for 5 minutes, turn off the heat to cool, then add the liquor and stir well.

How to make delicious garlic moss

Ingredients: one jin of garlic moss, 200g of aged vinegar, 60g of sugar, 100g of light soy sauce, right amount of star anise, right amount of salt, right amount of pepper, right amount of fragrant leaves. Wash the garlic moss, dry and cut into small sections, about 3 cm. After cutting into sections, put it into a container and sprinkle with edible salt, about 10g; stir several times and marinate about 30; control the water. Then we put the prepared seasoning into the pot and boil it into juice for 3 minutes.

Food preparation: 2 jin of garlic moss, including salt, vinegar, sugar, soy sauce, pepper and fennel. Garlic moss treatment: the washed garlic moss is dried and then cut into 3 cm long segments. Make sure the containers used are thoroughly washed and dried. Pickled garlic moss: sprinkle the cut garlic moss with the right amount of salt and marinate for about half an hour to an hour. During this period, you need to turn it by hand many times to ensure that the garlic moss is pickled evenly.

First of all, choose fresh garlic moss, remove the old roots and tips, rinse and drain, cut into small pieces suitable for consumption. Divide the chopped garlic moss into two parts and place them alternately in a container suitable for pickling. Sprinkle a layer of salt on each layer of garlic moss. Pay attention to the uniform distribution of salt in each layer to avoid too much salt at the bottom or too little at the top. After the first pickling, let it stand for a week.

First of all, wash the fresh garlic moss and dry thoroughly. Remove the tip of the garlic moss and cut it into longer paragraphs. Then, cut each piece of garlic moss into small pieces about an inch long. Put the chopped garlic moss in a large enough bowl so that it can be fully contained when pickled.

Choose fresh garlic stalks, remove the old parts, wash them and cut them into small segments about 2 centimeters long. Heat the oil in the pan, heat the oil, add the five-spice powder and other seasonings, stir-fry over low heat. Then pour in 300 ml of aged vinegar and turn off the heat immediately after the vinegar is boiled. Pour the fried solution into a clean container. Next, pour 300ml boiled water into the vinegar solution and stir well.

Preparation materials: 5 jin of garlic moss, 400 grams of sugar, 100 grams of salt, 900 ml of white vinegar, 600 ml of water, 1 star anise, a small piece of cinnamon, 5 dry red wine peppers. Garlic moss treatment: choose the large white garlic moss, take the white part and connect the white green part for pickling. The rest can be used for cooking. Wash the garlic moss with clean water and dry for about two to four hours.