Homemade recipe for pickled garlic sprouts
Overview
Pickled vegetables are not only a major specialty of Yunnan, but also pickled radish, pickled garlic heads... pickled vegetables are also very popular in Sichuan. My family likes to pickle various side dishes, and pickled garlic sprouts is one of them. The process is simple and easy to operate. As long as the surface water of the garlic sprouts is dried, this dish will be 100% successful! Pickled garlic sprouts are the best to be used with porridge and millet porridge. They are tender and delicious, sweet and sour and appetizing.
Tags
Ingredients
Steps
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Wash the garlic sprouts and dry them in the sun.
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Remove the pointed leaves and the dry part on the head of the sun-dried garlic sprouts, and cut them into small sections of about 3-5 cm. Then add salt in a ratio of 5:1, and then add an appropriate amount of brown sugar powder. The ratio is customized. If you like it sweeter, put more, and if you don't like it too sweet, put less.
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Beat the dried chilies, grass fruits and star anise into powder. Chili noodles are a must-have for pickles. I also added strawberry and star anise to make the flavor richer. But don’t put too much grass fruit and star anise, otherwise it will put the cart before the horse.
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Add the powdered dried chili peppers, grass fruits, and star anise into the garlic sprouts, and mix evenly with chopsticks or a spoon.
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Prepare a clean oil-free and water-free glass bottle, put the mixed garlic sprouts into it, pour 2 taels of white wine, tighten the lid, and leave it in a cool place with backlight for 4 days before eating. Of course, the longer it is left, the more fragrant it becomes.
