On a business trip in Shaanxi, the variety of pasta on the street is dazzling. In order to taste the legendary "water besieged city", I found a family outside the Ling family in Baoji. The side dish before the meal was this sautéed garlic sprout, and it was accompanied by the Qishan Boiled Noodle called "Yixiang" Very ~~ Inspired by the pickled broccoli stems made by Xiaobai, did you come back and try to cook like that? The only regret is that the garlic sprouts at this time are not too tender. It would be better if the garlic sprouts just launched in spring.
|soy sauce||1 scoop|
|salt||1 teaspoon (about 2 grams)|
|Sugar||1 teaspoon (about 2 grams)|
Wash the garlic sprouts, cut them into small pieces and marinate them with salt and sugar, let stand for half an hour. The ratio of salt and sugar is 1: 1, just use the amount of usual cooking.
If there is water in the marinated garlic sprouts, do not discard them, but it is estimated that there will be no water in the summer garlic sprouts. Put it in a clean glass bottle, add vinegar (rice vinegar, balsamic vinegar, aging vinegar can be, of course, if you can have Yulin vinegar is best) and soy sauce (don't smoke) do not have garlic sprouts, put in the refrigerator to refrigerate.
The garlic sprouts will turn green and turn yellow after being put on for more than 72 hours, and then you can eat it. If you still feel spicy, let it rest for another two days. It's good to serve with noodles or porridge. But try not to eat Kazakhstan before meeting people.
Use oil-free chopsticks every time you eat, just a small plate.