It's easy to make and store, and I don't believe you can't learn how to do it~!

2020-07-09

lit. open the door and see the mountain

The main ingredient for today's snack is garlic scapes.

The goose is said to be...

Just distinguish between garlic cloves, garlic moss, vegetable moss, leeks, garlic plants

It's already cost a lot of people their lives.




It's really not a story.

I once asked my boyfriend to bring me some garlic from work.

The first time he brought back leeks ♀️️.

The 2nd time he brought back garlic scapes ♀️️.

The 3rd time I brought back shallots ♀️.

(I've found that raw boys who go grocery shopping really don't open their mouths to ask~)


Later, when I asked directly to bring garlic scapes

Instead, he brought back green garlic plants.

After I accused him of buying the wrong one again.

And shamelessly provocative.

"Surprised or not? Surprised?"

He's a real charmer.


I was wrong, I shouldn't have assigned this man.

Buying food at small grocery stores without clear product labels


So, let's take a lesson before we learn how to cook.

Fast students who can already distinguish correctly

Let's wait for the slow ones.

Or just drop down and jump to the process.


Come to.

It's garlic scapes!

Garlic shoots (garlic moss), also known as garlic hairs, are flowering stems extracted from garlic, and are characterized primarily by rounded stalks, light-colored roots, apical Deep color. When selecting garlic moss, we can use our thumb and forefinger to pinch the root of the moss, the ones that are easy to pinch are usually fresher and not Don't buy anything that is easy to pinch off (please perform this act when your boss can't see you).


It's a leek!

The leek moss is the tender stems of the autumn flowering leek of the lily family. The main physical characteristics are slightly squared stalks, little color difference between the upper and lower colors, smaller than leek moss, good leek moss stalks dark green, flower buds The color is bright green, which makes the leeks more tender, while everyone tries not to choose the ones with white buds.


This is garlic!

Garlic seedlings, also known as green garlic (yellow without light cultivated is garlic yellow). Garlic plants are generally about 35 cm tall, fresh garlic plants have bright green leaves, not yellow or rotten, with white hairy roots that don't wilt, and a strong spicy smell. It's leeks!


It's leeks!


It's scallions!


It's growing impatient with me!


You can't tell the difference between the last three.

Must be a family that has a mine and doesn't have to cook for itself.

I don't know if I'd mind having another friend like me.


Please repeat the above three times.

Then let's start our lesson for today!

(Usually the more verbose the first, the simpler the recipe.)


Super simple, super beautiful.

Hot and Sour Pickled Garlic Scapes

(You can also make it non-spicy.)


For today's recipe, I'll divide it into a full version and a simplified version, both of which can be done, with some differences in taste of course, depending on what you need.


Ingredients for the full version.

  • Garlic - 300g.
  • Shredded ginger - to taste.
  • Small rice peppers - 3-4
  • Salt - in moderation.
  • Brown sugar - 1 serving (caster sugar or white sugar is fine)
  • Light soy sauce - 3 servings
  • Chen vinegar - 5 servings.
  • Clear water - 4 servings.
  • Szechuan pepper - 2g.
  • Cinnamon - 2 sections.
  • Anise - 2 pcs.
  • Incense leaves - 3 pieces.


Simplified Ingredients (non-spicy version).

  • Garlic - 200g.
  • Shredded ginger - to taste.
  • Salt - in moderation.
  • Brown sugar - 3 servings (caster sugar or white sugar is fine)
  • Light soy sauce - 2 servings
  • Chen vinegar - 3 servings.
  • Clear water - 1 serving.


Of which.

  • The millet pepper and ginger, in addition to seasoning, but also play a role in adjusting the color, if you do not eat spicy and do not eat ginger, millet pepper replaced by carrot sticks, ginger without it is good, just as good-looking da.
  • The number of ingredients, you can understand as one tablespoon per serving, but actually means the ratio, no matter how many garlic cloves you want to pickle, according to this ratio, the taste will be very different.
  • The two recipes, the full version is spicy and sour, the simplified version is sweet and sour, both can be adjusted to your own taste.


Simplification steps.

Marinated garlic - boiling water - soaking to taste


Detailed steps.

Pickled garlic moss.

Buy the garlic and take out the portion you are eating.


Wash and cut off the heads and tails, cut off the old roots and heads, and cut them to fit the size of your container. Finely julienne the ginger and red pepper. If you don't think it's troublesome to cut the julienne, cut everything together haphazardly and look good, messy beauty~.


Sprinkle salt. Some of the tutorials say to salt at 3%, and I'm sure you're like me and don't have that rigorous spirit to mess with ratios. So you just sprinkle an even layer of salt on it, and if you're not sure, turn your head and shout.Mom! How much salt do you put in pickles?


Knead or shake them evenly and let them sit for 2-3 hours or more, this is the time you do what you have to do, it's okay to go a little longer than that.


When you return, you'll find they've been marinated out of the water.


Take one out and find that the tender, crunchy school garlic scapes that broke off at the snap of a wrist are gone, replaced by pliable, flexible social garlic scapes ~ very good, that's what we're looking for.


Pour off the pickled water and set aside for later, reasonably by this time the garlic scapes are already somewhat delicious. But we also need to boil a material water.


Boil the ingredient water.

This step can be adjusted according to the degree of your ingredients and your taste, and if you don't know what to do, put the soy sauce, balsamic vinegar and brown sugar into the pot.


Because we usually make 1-3 servings, the amount is not large, so the seasoning will not cover the bottom of the pot, so you need to add a small amount of water to supplement and dilute.


Add the leaves, star anise, cinnamon, and pepper, and bring to a boil together, just turn off the heat when you're done.


Then don't rush to use, be sure to cool.


3: Soak to taste.

Look back at those social garlic scapes, the probability of a little water again, as usual squeeze out, and then find a water and oil-free container, preferably glass, strong seal, yard the garlic scapes into it.


I'm not sure if this dish is a peasant's pickle or a limited spring seasonal delicacy, but it's up to you to decide how to yard it. The messy code just looks.... It's downright ~~~.


Then let the cold ingredients pour in, just like love like a tide that surrounds the garlic scapes tightly.


But I've got a little too much of this, and the love of Chang Hsin-chul won't be able to envelop me completely, so you'll need to leave a little space on top if you do. It's a good idea to make sure that the water will completely submerge the garlic scapes. Make no mistake about it, let the peppercorns big ingredients cinnamon and spice leaves soak them in too as well.


Then put them in the fridge to chill, or room temperature if the temperature isn't too high, and eat them overnight. It's okay to eat them right away!


After soaking the garlic cloves for a day, both ends of the garlic cloves have changed color, proving that the flavorful material water has soaked into the fibers of the garlic cloves, and the spicy flavor of the garlic cloves has decreased, and the fresh salty and sour taste has slowly emerged, completely changing the taste.


Promise me that you will gnaw a little bit with your front teeth, just like you are gnawing on a Glico Baileys bar, and you will hear your teeth tell you what it is called: this I feed ~~ crunch~!


One by one, it's completely mindless to eat! Because after all, there's no oil at all, and it's an empty mouth with salt content that won't be too salty, so any amount of food is low carb!


Ah, spring, that's how crunchy it should be!


More simplified tips.

  1. We recommend using brown sugar, it will taste better, and the same goes for pickled sugar garlic, also brown sugar is better than white rock sugar.
  2. You can also skip the cooking altogether and just take the simplified version of the ingredients and soak the pickled garlic cloves, but you need to eat them overnight to make them taste good.
  3. If you can't find a large container, the garlic scapes can be diced! It's not quite as good value, but it's more intoxicating!
  4. Keep well-made pickled garlic cloves in the refrigerator and eat them for 7-10 days if they are properly sealed.
  5. If you want it to last longer, you can pour in some white wine at the end to seal the mouth, which I've actually tried, but maybe because of my high white wine strength, I Poured a bit too much again, so the next day after eating half a box, topped up....


Harm, the years are getting older and the drinking is getting worse!

Back in the day, I'd open up all my drinks and punch the whole table.

(Wait, why is the conversation going in a strange direction...) .


OK.

That's enough garlic scapes for today.

Do you know the difference between garlic scapes, leeks, green garlic, scallions, leeks, and vegetable moss?

If you can't tell the difference, go back to the beginning and review!


Let's see you next time for a good meal.

Class dismissed!


<End of text>


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