Do you need to add water when marinating sweet and sour garlic?

Sweet and sour garlic is mainly made by pickling garlic with sugar, vinegar and light soy sauce. Garlic is eaten raw in the north, but southerners prefer to eat pickled, and in daily life, many people eat pickled. Sweet garlic is very simple to pickle, without the spicy taste of garlic, it tastes crispy and sweet, appetizing with rice, and of course it is also rich in nutritional value.

In fact, there is no recipe for making sweet garlic, it is nothing more than sugar and vinegar, if you like sweet, put more sugar, and if you like sour, it doesn't matter, but you should also pay attention to processing new garlic in advance.

First, remove the outer skin of the garlic and leave a layer of skin, and marinate it with cool white open salt, so that the processed garlic is less spicy and the finished product is extra crispy.

Boil the boiling water, boil the rock sugar, add an appropriate amount of salt, such as those who like to eat sour, add some white vinegar, wait for the boiling water to cool, put the garlic in the jar first, and then flood the garlic with water.

Remember to seal it well, not breathable, and not get wet.

Pickled garlic |> materials. Ingredients: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar.

Excipients: 2 grams of Sichuan pepper, 6 grams of star anise.

Method. 1.Peel off the outer layer of fresh garlic and cut the roots with a knife.

2.After the processed garlic, there must be two layers of skin, I used 40 heads, about 6 catties.

3.Put the garlic in a pot and soak it in water, so as to remove the spicy taste of the garlic, about a day of soaking, I soaked it in the morning, took it out and drained it at night, and changed the water twice in the middle.

4.Take out the soaked garlic, put it on the grate, and control the moisture, just control it overnight.

5.Prepare soy sauce, vinegar and Sichuan peppercorns.

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

7.Place the garlic in a container with controlled moisture.

8.Pour in the boiled garlic broth, finish the garlic, then cover and wait for about 10 days before eating.

9.At this time, the color of garlic has turned red, and it has already tasted, salty and salty, crisp and not spicy, and it is particularly delicious with porridge or steamed buns.

Cooking tips.

The head garlic is about 6 catties, the ratio of soy sauce and water is 1:1, and the ratio of soy sauce and vinegar is 2:1.

2. Why add some water to boil garlic soup, if you completely use soy sauce and vinegar, the color of the pickle will be particularly heavy, and the taste will be particularly salty, each place has the traditional habit of cooking and cooking by itself, our hometown is pickled in this way, so that the pickled sugar garlic will not be bad for a year, if the amount of pickling is small, you can directly put soy sauce and vinegar to pickle.

Benefits of eating sweet and sour garlic.

Sweet and sour garlic has the effects of strengthening the spleen and stomach, aiding digestion, clearing the intestines and detoxifying, lowering blood sugar, lowering blood pressure, and preventing cardiovascular and cerebrovascular diseases, which is very suitable for some middle-aged and elderly people.

The spiciness of garlic is reduced, and its pungent nature is also softened, so even people who are deficient in yin and fire can eat some of it. Especially when eating fatty meat foods, eating sweet and sour garlic can not only remove greasy, but also promote digestion and absorption of the human body.

You don't need to add water when making sweet and sour garlic, you just need to soak the garlic in clean water, because the garlic itself will have water in it.

You need to add water, add an appropriate amount of cool white boil to dissolve the sugar, so that the garlic is more flavorful and easier to preserve.

There is no need to add water when marinating sweet and sour garlic. When making sweet and sour garlic, you can add the right proportion of vinegar, sugar and other seasonings, and you can't add water.

Pickled sweet and sour garlic needs to be added with water, the sweet and sour garlic after adding water is sweet and sour, thirsty, and not spicy, and it should be soaked in water before pickling, and the water should be changed every day, and the next step of pickling can be carried out after soaking for three days.

Of course, it is better to put some cold boiled water, which can reduce the production of bacteria, and the pickled vinegar garlic is delicious.

Need. When marinating sweet and sour garlic, you must add water, and you can't marinate it without water.

To put salt. Here's how:

Ingredients: 500g garlic

2. Marinate with salt for 12 hours and pour out the salted water.

3. Boil the dark soy sauce, sugar and vinegar and cool.

4. Add the pickled garlic cloves to a clean container.

5. Pour in the cooled sweet and sour water and soak for more than half a month.

Process flow:

Material selection salting turning water change water control candied rolling altar out of the altar packaging finished product operation points:

Preparation. Prepare according to the proportion of 150 kg of fresh garlic, 10 kg of salt, 5 kg of sugar, 60 kg of rice vinegar and 20 kg of boiling water.

Dip and wash. Soak the garlic head in water for 10 hours, do not peel off the garlic skin.

Pickled. Scoop up and drain the soaked garlic head, mix the salt evenly in proportion to the pound and put it into the jar, the capacity of the jar is 25 kilograms, and it can be loaded with 16 kilograms of fresh garlic. Tie the mouth of the altar tightly with bamboo shell oil paper, swing it horizontally on the ground, and roll it twice a day to promote its maturity.

After rolling for 10 days, you can open the mouth of the altar, remove the brine in the altar and merge the jar until it is filled with garlic. After light pressing, stuff the pouch at the mouth of the altar, and then cover a small saucer, and seal the mud at the mouth of the altar. When the mud is slightly dry, the mouth of the altar is upside down on the ground, after about 40 days, the brine in the altar is basically sucked dry by the sealed soil, and the garlic head is a mature salty billet.

Re-marinating. The jar filled with salty billet is unsealed, the remaining salty brine in the jar is poured, the weight is weighed, and the ingredients are added to the ratio to re-marinate. The method is to boil the water, add rice vinegar and boil together, then add white sugar and mix well to make sweet and sour brine, and pour it into the jar after cooling, so as to submerge the garlic head.

Finally, seal the mouth of the altar with a layer of oil paper and a layer of kraft paper (you can also seal it with film), and after 10 to 15 days, it is a finished product, which can be eaten or packaged**.

The pickling method of authentic sweet and sour garlic, the detailed recipe secret tells you, and it will not be bad if you put it for a year.

In the process of marinating the sweet garlic, there is no need to add water. Here's a detailed list of ingredients and how to make them:

Ingredient list: 1Garlic: Prepare to taste in moderation.

2.Shanxi aged vinegar: enough to submerge the amount of garlic.

3.White sugar: equal to the amount of garlic.

Production Steps:1Prepare the garlic:

Peel off the skin of the garlic, wash it with clean water, and then dry it or use a clean towel to absorb the moisture from the surface. Make sure the garlic is completely dry, with no water stains or wet areas, which will prevent bacteria from growing during the marinating process.

2.Prepare the marinade container: Choose an airtight container that is large enough to make sure it is clean and free of water and oil. Sterilized glass or ceramic containers can be used, avoiding iron, aluminum, or plastic containers, as acidic foods may react with these materials.

3.Sweet and sour liquid: In a clean pot, pour Shanxi vinegar, then add the same amount of white sugar as the garlic.

Heat over low heat and stir gently to completely dissolve the sugar in the vinegar without the need to add additional water. Once the sweet and sour solution has cooled, pour it into a marinating container.

4.Pickled garlic: Place the processed garlic in a pickling container, making sure the garlic is completely submerged in the sweet and sour liquid. If the amount of sweet and sour liquid is not enough, you can add some clean aged vinegar or rice vinegar, but do not add water.

5.Seal the container and store: Cover the container tightly and store the container at room temperature and let the garlic marinate for about a month.

6.Ready to eat: After the marinade is complete, you can take out some of the sweet garlic and eat it as a condiment. The leftover sweet garlic can continue to be kept in an airtight container and stored in a cool place for several months or even more than a year.

To sum up, there is no need to add water in the process of marinating sweet garlic. Just use clean garlic, aged vinegar, and sugar to make a sweet and sour solution, and then put the processed garlic in it to marinate.

Pickled sugar garlic does not need to add water, pickled sugar garlic to add sugar, chicken essence, monosodium glutamate, soy sauce, and some ingredients as an auxiliary, in this process soy sauce plays a role of water, so the answer is that there is no need to add water.

If you don't add water, it will cause the sugar garlic to be very unpalatable, and adding water will make the sugar garlic more nutritious.

Soak the garlic in water for 5-7 days, change the water every day, put the garlic into the altar, a layer of garlic and a layer of salt, and do not add water; Pour the garlic once a day, and pour the bottom one to the top to make the garlic evenly submerged; After 5-7 days, take it out to the sun, after the skin is dry, evenly stack it into the jar, boil the water, add brown sugar, and remove from the heat; Add vinegar when the water temperature is about 80 degrees; After it cools, it is rushed into the garlic jar, sealed the altar, and after 7 days, the brown sugar is converted to fructose and can be eaten.

Every year, when the fresh garlic comes down in large quantities, our family will buy a lot of fresh garlic and then pickle it to make sweet and sour sweet and sour garlicWhether it is served with porridge or noodles, it is very refreshing and appetizing, even when eating hot pot, it is very greasy to have a sweet and sour garlic.

As for whether the sweet and sour sauce of pickled garlic should be boiled, it all depends on everyone's habits, there is no hard and fast rule, many people just mix white sugar and vinegar together, and then just pickle garlic, but in our family pickles sweet and sour garlic every yearThe sweet and sour sauce will be boiled, and one of the purposes of this is because the boiled sweet and sour sauce has a richer and mellower tasteSecond, in order to prevent garlic from spoiling, here is our own method of pickling sweet and sour garlic, which may not be to everyone's taste, but we like to eat it very much.

The first is to choose garlic, there are two varieties of garlic, purple-skinned garlic and white-skinned garlic, compared to purple-skinned garlic is more effective than white-skinned garlic. Therefore, it is recommended to choose purple garlicAnd be sure to buy fresh garlic, because it tastes more crisp and crispy, and pickled garlic can't use old garlic。In addition, when choosing garlic, you must see that you can't use bad garlic, otherwise it will directly lead to the deterioration of the whole jar of garlic.

After the fresh garlic is bought, peel off the outer skin, you can only leave only one or two layers of inner skin in the innermost, of course, you can also peel off all of them, and then cut off the roots of the garlic, you can cut some more, so that you can add more flavor, and cut off the garlic to take up no space, after the garlic is cleaned upFind an oil-free basin and soak it in light salt water for 24 hours, remembering to change the water once or twice halfwayIt can remove the pungency and foul smell of garlic.

On the way to soak garlic, you can boil sweet and sour water, there is no specific standard for the ratio of sugar and vinegar, if you like to eat sweet, put more sugar, boil the sweet and sour water to bring out the fragrance, and put it completely cool in order to soak the garlic inIt should be noted that after the garlic is soaked in light salt water, the water must be controlled to dry before it can be soaked in sweet and sour waterThe container for pickling garlic must be completely oil-free and closed.

There is no need to boil it in water, pickled garlic is made by using fresh raw garlic, adding a lot of sugar and salt, and an appropriate amount of water after a long time of pickling, and it does not need to be cooked at all.

To cook. The water of pickled sweet and sour garlic, after being treated at high temperature, not only kills bacteria, but also blends various spices.

I think the vinegar of pickled garlic needs to be boiled. In this way, it can be sterilized and disinfected, and the vinegar after boiling is cooled, and then pickled garlic is better.

<>1. You don't need to add water to pickle sugar garlic.

2. Method: 1) 10 garlic (whole), 1 2 tablespoons of salt, 1 and a half cups of brown sugar, 3 cups of white vinegar, 2 cups of water, 1 teaspoon of salt, 1 tablespoon of soy sauce. Peel off a layer of 10 whole garlic cloves and set aside.

2) Boil 1 pot of water, add a little salt to dissolve, turn off the heat, then add garlic to soak for 20 minutes, and remove it.

Drain and let cool.

3) Put all the ingredients of the seasoning in a pot and mix and heat, boil and then cool off the heat, that is, sweet and sour sauce.

4) Put the garlic and the cooled sweet and sour sauce into a container to marinate, the sweet and sour sauce needs to cover the garlic, and put it in the refrigerator to soak for more than 2 weeks, which can be stored for about 1 2 months.

Pickling sweet and sour garlic does not need to add water, you need to add rice vinegar.

1. Sweet and sour garlic is a traditional snack in Jiangnan and northern regions, this food is brown in appearance, sour and refreshing, and it is very refreshing to take a bite when eating hot pot.

2. When pickling sweet and sour garlic, you need to remove the old skin on the outside of the garlic, leave the clean skin on the inside, and cut it off at the head and tail, so that after pickling, it can better absorb the flavor.

3. Prepare a basin of cold boiled water, pour in salt and stir, and then soak the garlic in salt water for more than four hours, so that the garlic can be processed to make the garlic more flavorful.

4. After boiling the sweet and sour garlic in the sugar water, you need to take out the garlic and take it out, here you need to pay attention to the fact that after the garlic is taken out, you must control the moisture, and the container for pickling sweet and sour garlic is best oil-free and water-free, so as not to let the sweet and sour garlic deteriorate when pickling.

5. When marinating sweet and sour garlic, you can also pour some liquor, so that the taste of sweet and sour garlic will be better.

6. If you have Sprite at home, you can also add some Sprite at this time, the sweet and sour garlic pickled by Sprite is very sweet and sour, delicious and delicious, you can try this kind of thing.