Salted Garlic Sprouts: Ingredients: Green young garlic sprouts 20 kilograms, salt 5 kilograms, 18 degrees Celsius salt water 2 kilograms. Production: Bundle garlic into a jar and marinate it. A layer of salt is added to the garlic and sprinkle it evenly. Cylinder is inverted 2 times a day. After pickling for 10 days, it was changed to a daily inversion of the cylinder and continued for 2 weeks. Garlic pods: raw garlic bulbs 5 kg, salt 400 grams, ginger 100 grams, 100 grams of fresh Red Pepper, cooking wine 20 grams, pepper, aniseed the amount. Production: Take fresh garlic and choose clean, put it in a boiling pot, and remove and dry the surface moisture. Take ginger, pepper wire, salt, pepper, aniseed, cooking wine into the pot, add water, after boiling, after clarification, made of soup, let cool and put. Into the garlic and mix well, seal the mouth of the altar, one month later is the finished product. Features: crisp texture, salty and delicious. Sweet and sour garlic sprouts: 1 fresh garlic sprouts 50 kilograms, sugar 10 kilograms, vinegar 10 kilograms, salt 2.5 kilograms, water 12.5 kilograms. Production: Put fresh garlic sprouts on the tip, cut into short pieces of 3 cm into the tank, add 7.5 kg of clear water and 2.5 kg of salt. Invert the tank 2 times a day, remove it after 5 days, knead it by hand until it is soft, and re-inject it into the tank. Another sugar is poured into vinegar, boiled with the fire, after cooling the garlic into the cylinder for impregnation. Cylinder is inverted once every 10 days and it is ready after 1 month. It is crisp, sweet and sour. 2 raw materials, garlic bulbs 5 kg, 500 grams of sugar, 750 grams of vinegar, a little salt. Production: Wash the garlic diced, cut into 3 cm long segments, put boiling water in the pot to remove spicy, remove and let cool, and then put the pot on the fire, put vinegar, sugar, a little salt, boil dry Cool, pour the garlic into the mix well, and put it into the cleaned altar mouth. Turn it once a day, turn it 3 times in a row, and it will be finished product after 10 days. The finished product has a green, crisp texture and is sweet, sour and delicious. Garlic paste: 5 kg raw garlic, 500 grams of salt, 2.5 kg of sweet noodles. Production: Remove the old stalks from the garlic sprouts and the upper ones, wash them, put them in the altar, salt them for 1 day, remove them on the next day, cut them into 3 to 4 cm long segments, and put them in the water. 3 hours, change the middle 2 to 3 times, in order to reduce salty, spicy. Remove the garlic sprouts, drain them and put them in the bag. Put the sweet noodle sauce in the altar, and put the garlic pouch into a sweet noodle sauce. Stir twice a day and serve 15 days later. Spicy Garlic Scallion: Raw garlic sprouts 5 kilograms, salt 500 grams, ginger 100 grams, fresh chili 100 grams, white wine 50 grams. Production: Wash garlic sprouts, boil in boiling water, drain water, wash ginger, drain and slice. Wash the peppers and drain them. Put ginger slices, peppers, and salt in the altar, add white wine, stir well, add smashed garlic sprouts, mix well, cover the altar lids, and marinate for 30 days. The finished product is salty and tasty.
Black Pepper,Black Pepper Powder,Chinese Black Pepper,Herbs Flavored Black Pepper
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