Mastering Garlic Moss Pickling: 3 Key Techniques for Crispy, Delicious Results That Last for Six Months
To pickle garlic moss, remember the 3 major tricks, garlic moss is crispy and delicious, stays tasty for half a year, doesn't spoil.Hello, I'm Xiaojie Foodie. In life, only food and scenery should not be missed. A few days ago I shared with everyone how to make vinegar garlic, and received consistent praise from netizens. When I go home and follow my method to pickle it, they all say it's delicious. Today I'll share another garlic moss pickling method, which is equally appetizing and crispy, and the method is super simple. Garlic moss is the best time to eat in spring, tender and sweet, whether stir-fried or pickled, it's a down-to-earth dish. Because I am from Shandong, I naturally love to eat garlic, so I also love to eat garlic moss. Every spring I will make pickled garlic moss, this small dish is better than pickled cucumbers and pickled peppers.
Pickled garlic moss contains garlic compounds like garlic, which have antibacterial and anti-inflammatory effects. Garlic moss is also rich in dietary fiber and vitamin C, which can prevent constipation and protect the liver. I am a writer from Shandong, and I naturally love to eat garlic, so I also love to eat garlic moss. Every spring I will make pickled garlic moss, this small dish is better than pickled cucumbers and pickled peppers. There are two types of pickled garlic moss: light pickling and soy pickling. Light pickling is very simple, cut into segments, add salt and sugar, and rub evenly with your hands. I prefer soy pickling, which is to boil the sauce and let it cool before pouring it into the garlic moss. This method not only preserves the taste for a long time, but also has a better taste.First, separate the garlic moss stems and leaves. Using stems and leaves together will not be crispy.
First, put the garlic moss stems and leaves in a bowl and soak in a light salt water for 10 minutes to clean them, then drain the water, cut them into uniform small segments, put them into a bowl, and sprinkle a lot of salt, and rub evenly with your hands to extract moisture from the garlic moss.Then, the taste will be very crispy when pickling again, and this step is the same as pickling cucumbers. It’s also important to pre-pickle the garlic moss to make it more flavorful, which is an important point that many people often overlook.
You can also add small onions to the pickled garlic moss. Fresh chili peppers can be added for flavor. If you don’t like onions, you can omit them.Add about 100g of Wei Xian, 2 tablespoons of sugar, 8 tablespoons of salt, a little rice wine, and a handful of flower pepper to the pot and bring to a boil to cook the sauce. The pickling water must be cooked and cooled before pouring it into the container, which is the third trick to ensure a long shelf life.
Drain the pickled garlic moss water, put the garlic moss, onions, and chili peppers into a dry and oil-free container, and pour in the cooled sauce. Tighten the lid and seal it for 7 days to eat. The longer it's pickled, the more flavorful it becomes. Pickled garlic moss is crispy and flavorful, super down-to-earth, let's try it!
Pickled garlic moss is delicious with tricks, learn how to do it, garlic moss is crispy and down-to-earth, and better than pickled cucumbers.Tips: 1. Garlic moss stems and leaves must be separated. 2. Cut the garlic moss and pre-salt to remove moisture, which is key to keeping it crispy. 3. The sauce must be cooked and cooled before pouring into the container to prevent spoilage and extend the shelf life. Remember these 3 tricks to ensure crispy and delicious garlic moss that doesn't spoil for half a year.
