Chinese Food
A small rural pickle, pickled with garlic moss. It tastes crisp and antiviral
(164987 views)
It's delicious and low-cost in spring. Fresh garlic sprouts are especially tender in spring. They are tired of garlic stir frying meat. I want to refresh myself. They are pickled directly. Kwai is delicious. Garlic moss is the stem from which garlic grows. The closer the color is to the flower bud, the more green it is. The closer it is to the lower part, the more white it is. The more tender the garlic moss, the more white parts on the stem. If the garlic moss is old, it has a bad smell and can't chew it. There are many coarse fibers. Garlic moss continues garlic's capsaicin and allicin. It has the effect of eliminating inflammation. It can also prevent influenza. If you don't like garlic, you can change it into garlic moss. There are also some basic effects
Cooking ingredients
Cooking Steps
Step1:Wash the fresh garlic moss and control the moisture. Choose the one with more white parts. This kind of water is big, crisp and tender, and not spicy. If the green is more, it will be older. It will taste spicy.
Step2:Cut it into the right size segments. Add two spoons of salt. Marinate for a while to make it spicy. Pour out the water directly. If you want to marinate a few meals, you can cut it into the width of the preservation box. It's easier to cover and preserve.
Step3:All the ingredients. Mix in a bowl. Stir until the sugar is completely melted.
Step4:Then pour it on the garlic moss that has killed water. Soak it for a while and then eat it. If you want to taste better, put it in the fresh-keeping box. Close the lid and store it in the refrigerator overnight. If you want to put it in the refrigerator, you must have a sealed container. It's easy to smel
Step5:Finished drawings. Like to eat spicy, but also more beautiful color. Can put some millet pepper together. Red and green CP.
Step6:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
