How to store pickled garlic moss

Many people have eaten pickled garlic shoots, which are delicious and go well with rice. Many people want to know how to pickle but don’t know how to do it. Some people who know how to pickle food don’t know how to store it. Now let me tell you how to pickle delicious garlic shoots and how to store them so that they won’t go bad. In order to let everyone taste the pickled garlic shoots they made, it is important to learn how to pickle and store the garlic shoots.

The efficacy and function of garlic moss

1. Bactericidal effect

Garlic shoots contain capsaicin, which has a bactericidal ability of up to one-tenth of penicillin. It has a good killing effect on pathogens and parasites, and can prevent influenza, prevent wound infection and repel insects. The allicin and allicin contained in garlic shoots can inhibit the growth and reproduction of bacteria such as Staphylococcus aureus, Streptococcus, Shigella dysenteriae, Escherichia coli, and Vibrio cholerae.

2. Laxative and hemorrhoid prevention

The skin of garlic shoots is rich in fiber, which can stimulate bowel movements and treat constipation. Eating more garlic sprouts can prevent the occurrence of hemorrhoids, reduce the recurrence of hemorrhoids, and have a certain therapeutic effect on mild to moderate hemorrhoids.

3. Prevent and treat coronary heart disease, arteriosclerosis, and reduce lipids

Garlic shoots are rich in vitamin C, which has obvious effects in lowering blood lipids, preventing coronary heart disease and arteriosclerosis, and preventing the formation of blood clots. It can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer.

Ingredients : 500g garlic sprouts, 300ml vinegar, 300ml boiling water, about 30 peppercorns, 2 star anise, 1 teaspoon cumin, 1 piece of cinnamon, 1-2 bay leaves, 1 teaspoon five-spice powder, oil

practice :

1. Pinch off the old part of the garlic sprouts, wash them and cut them into 2cm small pieces.

2. Heat oil in a pan, pour in five-spice powder and other seasonings and stir-fry until fragrant, pour in 300ml of aged vinegar, turn off the heat after the vinegar boils, and pour into a clean container.

3. Pour 300ml of boiling water into the vinegar solution, let it stand until the solution is completely cool, then pour in the chopped garlic sprouts to soak. After about 2-3 days, you can eat it directly or mix it with chili oil.