What are the methods of drowning garlic moss

Raw materials and seasonings:

Raw materials: garlic moss.

Seasoning:

A. Sweet and Sour Pickled Garlic Moss: 1 small bowl of cold clear water, 1 tbsp of Shanxi Old Aged Vinegar, 1/2 tsp of salt, 3 tsp of sugar.

B. Fresh and Spicy Garlic Moss in Oil: Cooking oil, peppercorns, fresh red chili or dried red chili, ginger, 1 tbsp light soy sauce, 1/2 tbsp Shanxi aged vinegar, 1/2 tbsp peppercorn water or water

1 tbsp, 1/4 tsp sugar.

C. Pickled Garlic Moss in Sauce: Cooking oil, ginger, 1 tablespoon of bean paste, 1 tablespoon of soybean paste, and a small half bowl of water.

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Processing of garlic moss:

1. Soak the garlic moss in lightly salted water for 10 minutes:

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2. Rinse the garlic moss well with water and control the water to cut the garlic moss into inches with a knife.

3. Add water to the pot and bring to a boil over high heat.

4. Add a pinch of salt.

5. Cook over high heat until the salt in the pot melts and salt water forms.

6. Pour the boiled salt water into a clean container and set it aside to dry until the water temperature is about 40 to 50 degrees.

7. Place the chopped garlic cloves in the salted water and set aside to soak for 4 hours.

8. Use a slotted spoon to remove the soaked garlic moss by controlling the water.

9. Fish out the garlic moss flat on a dry board, placed in a ventilated place to dry the surface of the garlic moss.

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To marinate the garlic scapes in sweet and sour sauce:

1. Place 1 small bowl of cold water in a pot.

2. Pour in 1 tablespoon of Shanxi aged vinegar.

3. Add 1/2 teaspoon salt.

4. Then add 3 teaspoons of sugar.

5. Turn on the heat and simmer for 2 to 3 minutes until the water boils and a sweet and sour sauce is formed.

6. Pour the simmering sweet and sour sauce into a small clean bowl and set aside to cool until cold.

7. Blow-dry the garlic cloves in a clean, waterless and oil-free airtight container.

8. Pour in the cooled sweet and sour sauce.

9. Cover with an airtight lid and store in the refrigerator.

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