Old-fashioned method of pickling garlic moss

Old-fashioned pickled garlic moss is as follows:

Ingredients: 10 kg garlic moss, 600g mature vinegar, 200g soy sauce, 200g water, 50g white sugar, ginger slices, a little star anise, a handful of pepper and white wine.

1. After the garlic moss is cleaned, dry the water on the surface, cut off the head and tail of the dried garlic moss with a knife, then cut all the garlic moss into small pieces of 2-3 cm, put it in a larger pot, then add 20g of edible salt to the pot, stir it evenly by hand, and then marinate it for about 20 minutes.

2. Mix the juice again, pour 600g of aged vinegar, 200g of soy sauce, 200g of water and 50g of sugar into the pot, add a few slices of ginger, a few slices of star anise and a handful of pepper, turn off the fire and let it cool for later use.

3. Prepare a water-free and oil-free glass jar, put all the garlic moss into the jar, then pour in the cooled seasoning water, and finally add a small bottle of high-alcohol liquor, which can play a role in disinfection and sterilization. Cover and seal for half a month before eating.

Distribution range of garlic moss

Sheyang County, Jiangsu Province, named "the hometown of garlic moss in China" by the state, is the main producing area of garlic moss and garlic. In addition, Laiwu in Shandong, Jinxiang, Pizhou in Jiangsu, Qixian in Henan and Zhongmu are the main producing areas of garlic moss and garlic.

The garlic moss in Yongnian and Shanghe, Hebei Province is of good quality and is generally stored in a constant temperature warehouse until the Spring Festival. Because Shanghe garlic moss is fragrant, spicy, gloomy and sticky, and its allicin content is obviously higher than that in other producing areas, it is known as "the first garlic in the world". The garlic moss produced is high-quality garlic moss exported by the country, and garlic is white, with large petals, thin skin as paper, innocent as jade, sticky, spicy, fragrant and nutritious.