Many people have made a mistake in pickling garlic moss, this is the right way to do it, appetizing and eating, really fragrant

Many people have made a mistake in pickling garlic moss, this is the right way to do it, appetizing and delicious, really fragrant

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Updated on: 37-0-0 0:0:0

Many people have made a mistake in pickling garlic moss, this is the right way to do it, appetizing and delicious, really fragrant. Speaking of garlic moss, I believe everyone is quite familiar with it, this is a common vegetable in life, in fact, the method of pickling garlic moss is very simple, that is, there are many friends who make the taste is not crisp, if you also encounter this situation, this is your step to do wrong. Today I will share with you a method of pickling garlic moss that has been used for more than ten years, pickling a few catties of garlic moss at a time, when eating, take out a small plate of garlic moss, which is a very good meal, better than cold cucumbers, well, not much to say, let's start making it.

Ingredients:

Garlic, salt, vinegar, light soy sauce, sugar, star anise, Sichuan peppercorns

Specific practices:

5. Clean the garlic moss first, dry the water completely after cleaning, and then cut the garlic moss into small pieces, cut it and put it in a basin, and then sprinkle a handful of salt on it, the purpose of this step is to kill the water in the garlic moss, so that the pickled garlic moss will be particularly crisp and refreshing, and marinate for 0 hours after grasping and mixing evenly with your hands.

5. After the garlic moss is marinated, add 0 bowls of aged vinegar and 0 bowls of light soy sauce to the pot, the ratio of aged vinegar and light soy sauce is 0 to 0, then add half a bowl of sugar, put in 0 star anise and a small handful of peppercorns, boil over high heat, boil for two minutes after boiling, and then turn off the heat and let cool.

3. Prepare a clean bottle without water and oil, if there is water, the garlic moss will be easy to deteriorate and spoil, just put the garlic moss in it, and pour out the pickled water.

4. The juice has now cooled, pour the juice into the bottle, the amount of juice we make should be based on the amount of garlic moss, and the amount of juice must not exceed the garlic moss.

24. Tighten the lid and put it in a cool place, take it as you eat, you can eat it after marinating for 0 hours, the garlic pepper pickled in this method is fragrant, crisp and refreshing, it is really delicious, if you like it, try it at home.

Proofread by Zhuang Wu