Pickled garlic moss, it is a big mistake to only add salt to kill water, teach you 1 trick, more crisp and more flavorful, and it will not be bad for half a year
Garlic moss, it's time to eat it recently, in Shandong onions, ginger and garlic are very popular, garlic moss, garlic sprouts, garlic yellow, etc., everyone also likes to eat. It's just that the price of garlic moss is more expensive in winter, and the price drops in spring, so of course you have to try it!
Garlic moss, stir-fried to eat fresh and delicious, I like to fry with sausages, children eat so much, every time you make this dish, you can eat a big bowl of rice, you must know that she is a very picky eater.
In addition, in the practice of garlic moss, pickled garlic moss is also good, and it is used as a small pickle for dinner, and breakfast has fallen.
But do you know that pickling garlic moss, only adding salt to kill water is a big mistake, many people make mistakes when cooking, and the result is that the pickling is not flavorful enough, crisp and tender enough, and it is easy to spoil. In addition, I will teach you 1 trick, and it will not be bad for half a year.
【Pickled garlic】
Used: 1 handful of garlic, 20g of salt, 20g of sugar, 30g of light soy sauce, 40g of rice vinegar, Sichuan pepper, star anise
1. Prepare a handful of garlic moss, be sure to choose fresh, crisp and tender, the roots can be pinched and broken, clean after buying, and then drain the water.
2. Be sure to drain thoroughly, otherwise it will be very easy to deteriorate during the pickling process if you bring raw water, and then cut it into small pieces after there is no water, and pour it into a small basin after cutting. Next, add 10g of salt to it, and add 1 more sample.
3. Add 10g more sugar, and the pickled garlic moss will be more crispy and more umami after adding sugar, which is "1 trick to teach everyone". After fully grasping and mixing evenly, set aside to marinate for about half an hour. Taking advantage of the marinating time, we prepare the sauce in advance and scrub the pot first.
4. Then put pepper and star anise in it, dry fry the fragrance, and then pour the remaining 10g salt, 10g sugar, light soy sauce, and rice vinegar into it, after the fire boils, continue to cook for 1 minute, you can turn off the fire, let it cool for a period of time, and it must be completely cooled before you can marinate.
5. Wait for the garlic moss to be marinated until it becomes soft, and the salt and sugar in it are fully melted, and then pour out the excess water that has been pickled inside. Pour the thoroughly cool sauce into it, marinate for more than 2 hours, it's almost okay, and after overnight, it will be more flavorful, and the uneaten ones will be put into the bottle, sealed and refrigerated, and they will not be bad for a long time, and they can be taken as you eat.
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