Chinese Food
The taste of spring quickly pickled garlic bolt
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March is the most tender season of garlic bolt. The most eaten one is fried garlic bolt. Today I'll make a different one - pickled garlic bolt. Porridge in the morning. It's the most suitable appetizer.
Cooking ingredients
Cooking Steps
Step1:Wash the garlic bolt and dry it naturally. Cut it into 3 cm segments (do not use the tail). Put 3 tablespoons of salt and mix well. Cover and marinate for 2 hours.
Step2:Wash the prepared seasoning and keep it dry.
Step3:Heat the wok for 80% and put in the seasoning and stir slowly. Do not put oil in the dry fry.
Step4:Stir fry the seasoning and put in a bowl of raw soy sauce, vinegar and water.
Step5:Boil for another two minutes over low heat. Let cool for later use.
Step6:Marinate the garlic bolt until it can bend continuously.
Step7:Squeeze the water to dry.
Step8:Add white wine and ten pieces of ice sugar to mix.
Step9:Pour the cool juice into the garlic bolt.
Step10:Stir well. The sauce should just cover the garlic bolt.
Step11:Cover and marinate all night.
Step12:Marinate it so that you can eat it. Put it in a fresh-keeping bowl, cover it, and then refrigerate it. (it's spicy at this time. It tastes better in about 24 hours. The taste is better.)
Step13:Put it in the fridge for about a week.
Cooking tips:It will be crisper to put a proper amount of white wine in the process of pickling. Salt will be added according to the actual situation in the process of cooking material juice. Because there is salt in the process of pickling garlic bolt, the saltiness of different varieties of raw soy sauce is different, so it will be increased as appropriate in the process of cooking. (the color of the fresh soy sauce is more important. So the garlic bolt is darker than that of the previous years. It is suggested to choose a lighter color variety before making.) There are skills in making delicious dishes.
