How sweet and sour garlic should be marinated in the various ingredients of pickled sweet and sour g

Materials: Choose fresh garlic, garlic braids should be long, garlic heads are hypertrophied, even, and the skin is white.

Pickling method: 1. After buying the new garlic, peel off some of the old skin on the outside and leave it behind.

1st and 2nd endothelium; Cut off the roots of the garlic and cut the stems shorter, leaving about 1 2 cm long;

2. Prepare some cold boiled water, add a little salt to make light salt water, soak the chopped garlic in water, soak for a day and a night, and change the water once in the middle; Remove the soaked garlic to control the moisture;

3. Mix the ratio of rice vinegar and white sugar 3:1 into sweet and sour water, stir several times to completely dissolve the sugar, the ratio of sugar and vinegar is arbitrary, and put more sugar if you like sweetness;

4. Put the garlic with dry water in a jar or glass jar, pour in the adjusted sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.

The secret of marinating sweet and sour garlic:

1. It is best to use white vinegar for vinegar, because aged vinegar has a higher sodium content than white vinegar, which is not good for patients with high blood pressure and cardiovascular diseases. The best choice for sugar is brown sugar. But if you don't like sweet and sour garlic with a dark color, you can choose a combination of white sugar and white vinegar, and if you like a dark color, you can choose a combination of brown sugar or aged vinegar, and you can also add some soy sauce to color.

2. The fresher and more tender the garlic, the more delicious the pickled sweet and sour garlic is.

3. The proportion of various seasonings can be increased or decreased according to different personal tastes.

Fourth, generally pickled for half a month tastes good and can be eaten. Of course, the longer the marinade, the stronger the flavor.

Pickling method of sweet and sour garlic.

1. First cut off the old roots of the new garlic, then cut off the garlic, peel off a layer of skin on the surface, so that it is clean and easier to taste when pickled, and then put it in cold boiled water to soak for two or three hours, not only can remove sediment, but also remove the pungent taste of garlic, and then put in 50 grams of salt, take it out and drain the water after soaking, and put it in the sieve after draining the water, and it is easier to dry the water in the sieve after draining the water.

2. Put it in the sun for three hours to dry the water. After the pot is dry, pour in 1500 grams of light soy sauce, 400 grams of white vinegar, 200 grams of sugar, and then bring to a boil without a lid. When it boils, stir it to melt the sugar, then turn off the heat and let it cool for later use.

Place the dried garlic in a water-free and oil-free container, and put the cooled juice into a glass container.

3. Be sure to ensure that the whole process is waterless and oil-free, this sauce can not be poured out in the next year, you can marinate it again or marinate it after eating, the amount of juice must overflow the garlic head, and finally add a little high liquor, which can enhance the shelf life and also play a role in increasing the flavor, and then cover the lid, wrap the outer bread on the plastic wrap, seal and marinate for more than a month before eating, the longer the marinating time, the more flavorful, must be placed in a cool place.

1. Clean the new garlic with water, cut off the top handles and roots, peel off the outermost layer of skin, leave 1 or 2 layers of skin inside, drain and set aside.

2. Put the drained garlic in a jar. Prepare the brine, the ratio is 1:50, pour the garlic into the jar, soak for half an hour and then pour out the brine.

3. Heat the water in the pot, pour in the white vinegar, sugar and salt and other seasonings, heat and burn the fire, let it cool, this is the juice of the pickled garlic, pour it into the jar where the garlic is placed, seal and marinate in a cool place for 15 days before eating.

4. The ratio of sweet and sour sauce, the ratio of sugar to vinegar is 4:5.

5. Every year from April to May is the first grand season of pickled sugar garlic, as long as it is calculated at this time, we can pickle sugar garlic in the future. The pickling of Tangshan can be made by two methods: red vinegar and white vinegar. Generally, the sugar and acid we see on the market are made of white vinegar and white sugar, and some of the pickling methods in some homes are pickled with red vinegar and white sugar, as well as red vinegar, soy sauce, and white sugar.

The pickling method of sweet and sour garlic is as follows:Fresh garlic peels off the skin, leaving only two layers, peeling off the roots to keep the appearance intact.

Rinse the garlic with clean water.

Find a large basin and pour cold boiled water, sprinkle with 50 grams of salt, put the garlic in it and marinate for 24 hours to remove the spicy taste, and change the water once in the middle.

Put the soaked garlic head down on the iron net to control the water, and then turn it over and let it dry until it is dry.

Put the vinegar in the pot, pour the sugar and simmer over low heat, cook until the pot is bubbling, turn off the heat, and let it cool. Wipe the glass bottle dry, put the dried garlic in, then pour in the cold sweet and sour water, seal the bottle, and marinate in a cool place for 1 month before eating.

1. Prepare ingredients: garlic, salt, rock sugar, white vinegar, purified water, glass bottles.

2. Garlic is divided into purple garlic and white garlic, purple garlic has fewer garlic cloves, but the size is relatively large, its moisture is not as much as white garlic, the spicy taste of this garlic will be heavier, and the garlic flavor is also relatively strong, which is generally most suitable for seasoning.

3. The juice of white-skinned garlic is relatively sufficient, the spicy taste is not so strong, the taste is more crispy, and it can be eaten raw directly, which is the most suitable for pickled sugar garlic.

4. Although the taste of the two kinds of garlic will be a little different, the nutrients are almost the same, the anthocyanin content in purple-skinned garlic is higher, and the selenium element of white-skinned garlic will be richer, so we can choose according to our own needs when we usually eat garlic.

5. After reading the above introduction, everyone also knows that pickled garlic must choose white-skinned garlic, and secondly, garlic must choose new garlic, the size of garlic is also very important, choose a little tender, and the pickled garlic will taste better.

6. Before pickling garlic, pick out the rotten and injured garlic, and the next step is to deal with garlic, all garlic treatment methods are the same, first remove two layers of old skin from the outside of garlic, and leave two layers of skin inside.

7. After the garlic is peeled, the skin will inevitably have some dust, we can prepare some cold boiled water to clean the garlic simply, the advantage of using cold boiled water is that the pickled garlic will not worry about being bad for 1 year.

8. Then prepare another basin of cold boiled water, add 5 grams of salt, stir evenly and dissolve. After the salt is boiled, put the garlic in a pot and soak for about 24 hours. If the room is too high, change the water every few hours in the same way.

9. The main reason for soaking garlic in cold boiled water is that it can remove the pungent taste of garlic and fully absorb water, so that the garlic will taste more crisp after pickling.

10. Next, dry the garlic, put the garlic bottom up in the basket, put it in a sunny and ventilated place for drying, and dry it until the moisture is all controlled.

11. Add 2000 ml of white vinegar, 800 grams of rock sugar, 100 grams of salt, add 2200 ml of pure water to the pot of pickled 5 catties of garlic, boil the rock sugar until it melts, pour the boiled sweet and sour water into the basin and let it cool for later use.

12. Next, disinfect the container, because the garlic pickling time will be relatively long, and the container should be scalded with boiling water and sterilized at high temperature. Put all the dried garlic into the container, then pour in the cold juice, cover the lid and seal it, be sure to seal the mouth tightly, and finally store it in a cool and ventilated place, the garlic should be marinated for at least 50 days before eating the taste will be better, and the longer it is pickled, the more crisp the taste will be.

1. Ingredients: 5 kg of garlic, 100 grams of salt, 1000 grams of balsamic vinegar, 700 grams of sugar, 500 grams of light soy sauce, 50 grams of liquor.

2. Prepare 5 catties of fresh garlic, and then peel off the skin of the garlic, but don't peel it all, leave one or two layers of skin, and then cut off the garlic roots, and cut off the head a little shout.

3. Clean the garlic with water, then prepare half a basin to cool and boil, add 50 grams of salt to it, and then put the washed garlic into it and soak it for about 24 hours, and change the salt water in the middle.

4. Dry the garlic, then make sweet and sour sauce, prepare 1000 grams of water in the pot, add 1000 grams of balsamic vinegar, then add 700 grams of sugar and 500 grams of light soy sauce, turn on the high heat and stir while cooking, boil the sweet and sour juice until boiling, and then turn off the heat to cool it.

5. Prepare a clean glass container, then add 50 grams of high liquor to the cooled sweet and sour sauce, and then pour the sugar Zhengmo pure vinegar sauce into the glass container, not over the garlic, and place it in a cool place to marinate for about 1 month.

The pickling method and recipe of sweet and sour garlic are as follows:

Tools Ingredients: glass bottle, salt, minced ginger, minced green onion, minced red pepper, water, garlic slices, white vinegar, sugar, light soy sauce, cooking wine, salt, pepper, oil, chopped green onion, sesame seeds, etc.

1. Put the chopped garlic slices into a clean glass bottle, add an appropriate amount of salt (about 10% of the weight of garlic), then add minced ginger, minced green onions, minced red pepper, and stir well. Tightly cap the bottle and let it sit at room temperature for 1-2 days to allow the garlic slices to fully absorb the flavor of the seasoning.

2. Take out the marinated garlic slices, put them in the pot and add an appropriate amount of water, the amount of water should not exceed the garlic slices. After the heat boils, turn to a small group and cook slowly for 10 minutes, then turn off the heat and simmer for 5 minutes. This will make the garlic slices more crispy and tender.

3. Drain the boiled garlic slices, put them in a bowl and add an appropriate amount of white vinegar, sugar, light soy sauce, cooking wine, salt, pepper and other seasonings, and stir well. The ratio of the seasoning can be adjusted according to personal taste.

4. Add an appropriate amount of oil to the pot, add the garlic slices and stir-fry evenly after the oil is hot, so that the surface of the garlic slices is coated with a thin layer of sugar.

5. When the garlic slices become golden brown and crispy, turn off the heat and remove from the pan. Place the sweet and sour garlic on a plate and sprinkle with chopped green onions or sesame for garnish.

The pickling method and recipe of sweet and sour garlic are as follows:

Ingredients: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 50 grams of sugar, 1000 grams of water, 6 grams of star anise, 2 grams of Sichuan pepper.

Steps: 1. Peel off the outer layer of fresh garlic and cut the root with a knife. Put the garlic stove Danzhou in a basin and soak it in water for about a day, changing the water twice in the middle.

2. Take out the soaked garlic and put it on the grate to control the moisture.

3. Prepare soy sauce, vinegar and Sichuan peppercorns.

4. Pour the soy sauce, vinegar, Sichuan pepper, spices, late sugar and water into the pot, bring to a boil over high heat, then turn off the heat and let cool.

5. Put the garlic in a container with controlled moisture.

6. Pour in the boiled garlic soup, cover the garlic, then cover the lid and wait for about 10 days before eating.

7. At this time, the color of garlic has turned red, and the taste has been hidden.

I've been waiting for a long time Here's what I hope can help you Pickling method of sweet and sour garlic Ingredients: garlic, brown sugar, white vinegar, salt, soy sauce Steps: 1. Peel the garlic, clean it and set aside.

2. Boil a pot of water, put in the salt to dissolve, turn off the heat Jianhui, soak the prepared garlic in the salt water, drain and take out after about 20 minutes. 3. Continue to heat the salted water that has just soaked the garlic, add white vinegar, brown sugar, soy sauce and other seasonings, and turn off the heat after boiling. 4. Put the sauce and garlic together in the easy nuclear transport, and refrigerate and soak it in a sealed beam, and you can eat it after a few days.