Rice Killer Pickled Garlic Stems

Name: Rice Killer Pickled Garlic Stems
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste garlic scapes; to taste Salt; to taste brown sugar powder; to taste Tsaoko; to taste Star anise; to taste chili; to taste Baijiu

Garlic scapes are dried, cut into sections and massaged with salt and brown sugar, then dusted with ground chili and spices for a pungent rice-friendly relish.

0 minNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
Wash the garlic sprouts clean.
2
Arrange the washed garlic shoots and let them air dry to remove moisture.
3
Remove the pointed leaves from the top of the dried garlic scapes.
4
Cut the garlic scapes into appropriate small sections.
5
Add salt; the ratio of garlic scapes to salt is about 5:1.
6
Add brown sugar powder. If you really don't have brown sugar, you can use white sugar instead. Adjust the proportion as you see fit.
7
Put the chili, tsaoko, and star anise into the grinder.
8
Break.
9
Pour the crushed chili, tsaoko, and star anise powder into the garlic scapes.
10
Stir evenly with a rice spoon.
11
Prepare a clean, oil-free and water-free large container, and put the mixed garlic shoots into it.
12
After setting it up, pour in one or two bottles of Erguotou to speed up the fermentation.
13
Tighten the lid and place it in a cool, shaded spot for 4 days, then it can be eaten. Of course, the longer it sits, the more fragrant it becomes!
14
The color is enticing, isn't it?