Years of pickled garlic moss recipe, remember "6 flavors and 3 details", sour, hot and crispy, you can eat it in 2 hours

Pickled garlic moss seems simple, there are many ways to do it, but the taste of each one is different, many friends are not good at pickling garlic moss, the pickled garlic moss is stored for a short time, and it will grow white hair in a few days, and the color is black, and the taste is not crisp, this is related to your specific operation method, today I will share with you the old formula that my mother has used for decades, the details and specific grams are shared with you, the color of the garlic moss made is emerald green, tender and refreshing, It will not be bad if it is stored for half a year;

3 small details of pickled garlic moss:

The first detail is the tool, the containers and tools used in the production process should be waterless and oil-free, otherwise the garlic moss is easy to deteriorate during the pickling process, and the tools for holding garlic moss in the later stage should also be clean, which is also the main reason why many friends pickle garlic moss and grow white hairs;

The second detail is pickling, before the garlic moss is put into the jar and marinated with sauce, it must be salted first to kill the water in the garlic moss, and then squeeze it dry after the water is killed, and then marinate it with the sauce, so that the pickled garlic moss will be crispy;

The third detail is the sauce, when adjusting the sauce, the raw water added to the pot must be completely boiled, and then the sauce should be cooled before use, and it can not be added when it is hot, otherwise it will easily cause the color of the garlic moss to turn black;

Pickled garlic moss must have 6 kinds of seasonings, salt, light soy sauce, aged vinegar, sugar, pepper, star anise, these 6 kinds are essential, salt kills water and increases the bottom taste, light soy sauce and aged vinegar seasoning, sugar freshness, pepper and star anise increase fragrance, the specific use ratio will be explained below, as long as you pay attention to the above 3 details and use the right seasoning, you can pickle crispy and delicious garlic moss at home, friends who like it can try!

【Ingredients】1500g garlic moss, 35g salt, 150g light soy sauce, 150g aged vinegar, 80g sugar, Sichuan pepper, star anise, millet spicy, ginger appropriate amount;

【How to pickle garlic】

1. The garlic moss you buy home needs to be selected and cleaned first, and the bracts on the garlic moss are removed, and the upper part is directly cut off from this relatively large knot, and the upper part cannot be pickled, you can throw it away directly, or you can use it to scramble eggs, and the taste is also very good;

2. All the garlic moss is processed and delicious, and it is washed several times in water to clean the garlic moss;

3. Spread the cleaned garlic moss on the dumpling curtain or other tools, put it aside, dry the moisture on the surface, avoid raw water, now the temperature is relatively high, I put it in an outdoor ventilated place to dry for about half an hour, anyway, as long as there is no raw water on the surface;

4. Dry the garlic moss, cut off the older part at the bottom, and then cut the garlic moss into small pieces of 3-4 cm long, and put it in a large pot after all the cuts, and then you can proceed to the next step;

5. Add an appropriate amount of salt to the cut garlic moss, I remove the top, the cut garlic moss has 1500g, I added 35g of garlic moss about 1500g, the salt plays a role in killing water and entering the bottom taste, after adding salt, stir it fully evenly, garlic moss is more difficult to get out of the water, just mix it well at the beginning, and put it aside to marinate for about 3 hours. During the marinating process, you can stir it again to allow the garlic moss to fully precipitate the water;

6. Prepare ingredients and sauces when marinating garlic moss, the ingredients used are pepper, star anise, light soy sauce, aged vinegar, sugar, ginger and millet spicy, ginger and millet spicy can be put or not, the specific amount is decided according to preference, there is no fixed requirement;

7. At this time, the sauce is boiled first, because the sauce needs to be completely cooled before it can be used, add the prepared peppercorns and star anise to the pot, the pot should be waterless and oil-free, stir-fry the fragrance, add the prepared 150g light soy sauce, 150g aged vinegar and 300g water, boil over high heat, the amount of light soy sauce here is not too much, and salt has been added to it. Be sure to boil thoroughly, and set aside to cool after boiling;

8. After 3 hours, you will find that the garlic moss has come out of the water, and it has become soft, you pick up a garlic moss and fold it in half, and it is also folded continuously, it is a soft state, to this extent, it is almost the same, and you can proceed to the next step;

9. Squeeze the marinated garlic moss dry, so that it can more fully absorb the flavor in the sauce, and squeeze out the dried garlic moss in another waterless and oil-free large basin;

10. Add millet spicy, shredded ginger, 80g sugar, and cool sauce to the garlic moss, stir evenly again, and then you can can;

11. You need to prepare a waterless and oil-free jar, put the garlic moss in it, press it tighter, and then pour the soup into it, cover it, and set it aside to marinate for 2 hours before eating;

12. You can also marinate for a longer time, and when you want to eat, use waterless and oil-free chopsticks to pick a little out, and then pour a little sesame oil and chili oil, stir evenly, so that the taste will be better;

13. The simple and delicious pickled garlic moss is ready, the color is green, the taste is crisp, the taste is sour and spicy, and it is a very good side dish;