Sweet and sour garlic, if you want to be delicious and flavorful, how to do it

First peel off the old skin of the new garlic, leaving only one or two layers of garlic slices, so that it is easy to absorb the flavor when pickling, the pickled sweet and sour garlic is just out of the oven, the pickled sweet and sour garlic is crisp and tender, put the peeled garlic in a pot and soak it in cold water for 24 hours. Then add 150 grams of salt, add another 150 grams of salt for later use, the purpose of soaking garlic water is to sterilize and decontaminate, and it is to soak the spicy taste of garlic. After the garlic has been soaked for 24 hours, we take it out, put the roots of the garlic on a rack to dry, and dry it in the sun for about two hours, until the garlic is completely dry, then put the dried garlic into a glass container, and then pour in the salad.

Pickling garlic seems to be very simple, but in fact, there are certain skills, and processing garlic is also very troublesome, and the wrong pickling method will affect the taste of garlic, so pickling garlic should also find experienced people to learn. My family's sugar garlic is pickled by me every year, in recent years I have learned a lot of methods, the juice of white garlic is relatively sufficient, the spicy taste is not so strong, the taste is relatively crisp, you can eat it raw, it is the most suitable for pickled sugar garlic. Garlic is divided into purple garlic and white garlic, the number of cloves of purple garlic is relatively small, but the size is relatively large, and its moisture is not as much as that of white garlic, this kind of garlic will be more spicy, garlic flavor is stronger, and it is generally most suitable for condiments.

Soaking in white cold water is to prevent garlic from spoiling easily during the process of pickling garlic, but soaking garlic with water and salt can remove part of the spiciness and effectively sterilize, but it is best to change the water every 4 5 hours. To find the maze to your grate, collect the soaked garlic evenly into its nest and let it dry in the shade.

The above is a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you.

The new garlic that you just bought back generally has old skin and soil, so you should peel off the old skin first Rinse it with clean water and new garlic The container for sweet garlic is best to use a glass bottle, because there is vinegar, and other material containers are easy to corrode. Do not be sure to clean it, blanch it with boiling water to sterilize, and then let it cool to air dry. Put sugar, rice vinegar and water in the pot and soak for 10 minutes, then boil over high heat, turn down the heat and cook for 2 minutes, turn off the heat and let it cool naturally at room temperature.

After the vinegar water is completely cool, pour it into the bottle, add new garlic, then add white wine, shake the bottle to let the wine and vinegar mix well, and finally close the bottle cap. The process of making sweet garlic is complete!

First of all, pay attention to the ratio, the ratio of sugar to vinegar is about 5:5. Also, be sure to store it in a cool environment. I think that white sugar should be chosen.

Mix the sauce first, then heat the oil, put the ginger juice in the pot and stir-fry and heat, wait until the sauce is bubbling, and then put the small garlic into the pot, so that it is ready. If you want to make it more flavorful, you need to make it for a longer time and cook it for a longer time.

Ingredients: fresh garlic, auxiliary oil, appropriate amount of salt, appropriate amount of water, balsamic vinegar, brown sugar, white sugar. Sweet and sour garlic just dug garlic, choose some large cut off the garlic, peel off the **, wash, dry the water. The water in the pot is boiled, and cold water is added to the pot, and a piece of brown sugar and a little salt are added to the cold water, which only plays a reconciliatory role.

Add sugar and aged vinegar. Once the water is boiling, turn off the heat until it is cool. The sealed bottle is sterilized and dried with boiling water, the garlic is added, the cooled sweet and sour juice is poured, and then the lid is closed and let stand for about half a month.

Garlic is a delicacy on the Chinese table, and its preparation is also varied. Now that the garlic has returned to normal**, we can marinate the sweet and sour garlic and eat it. It is recommended that garlic must be fresh so that it will be crispy.

Ingredient list: Fresh purple garlic. Rock sugar and vinegar are added appropriately when prepared according to your taste. Cooking wine, bay leaves, star anise, cinnamon flowers, ginger salt.

There is no clear ratio of these ingredients, so add some slowly when cooking, and try it with your own taste until you like it.

It is said that the proportion is important, but some people have tried. Cooking steps: Peel the fresh garlic and slice the ginger. Add water to the pot, ignite and add ingredients such as bay leaves, star anise, peppercorns, etc.

Pour in an appropriate amount of cooking wine. Add the icing sweet and sour and salt. After the rock sugar is completely melted, you can try the taste, and if it is insufficient, add it until the flavor you like comes out.

Put the garlic in a clean, waterless glass jar, pour the boiled soup, and leave in a cool place for a month. Garlic and cucumber taste good.

Heze, Shandong is the hometown of garlic. Ingredient list: new garlic, soy sauce, rice vinegar, sugar, salt, star anise. This recipe does not have many ingredients, and the taste naturally has a local flavor.

Process: Remove a layer of garlic skin and soak in water for one day. Remember to change the water often. Control the soaked garlic and place it in a glass container.

Put the various trimmings in a pot and bring the sugar to a boil. Once cooled, add to a glass container with garlic.

Seal it for a month and open it to eat. It's really beautiful to have two ways to choose to eat together. Finally, there is one more point that must be repeated.

The eating period of sweet and sour garlic is about half a year. Place the garlic in the jar, pour the cooled sweet and sour sauce into the jar and close the lid to seal. It can be consumed after half a month.

It tastes crunchy and sour. Use clean chopsticks without water every time you eat, so that they will last longer.

Prepare white vinegar, sugar, and garlic, and try to do it according to the ratio, so that the sweet and sour garlic brewed is more delicious.

The recipe is one spoonful of sugar, two spoons of vinegar, and then put in sweet and sour dishes, seal for three months and then eat, in the production process, try to use pure vinegar, so that it is very delicious.

When making authentic sweet and sour garlic, you need to put oyster sauce, light soy sauce, chicken essence, monosodium glutamate, star anise, seasoning, and salty salt. The dish made with these recipes is very delicious, and if we want to make this dish well, first we have to remove the skin of the garlic, then put the oil in the pot, put the garlic in it and then add these condiments and stir-fry for about 10 minutes, so that this dish is successful, and many people like to eat it very much.

Sweet and sour garlic is a very delicious meal, if you want to marinate the sweet and sour garlic that is crispy and delicious, you should prepare 500 ml of rice vinegar and two spoons of sugar. Peel the garlic and put it in the marinade for 3-5 days.

This is the authentic method of pickling sweet and sour garlic, and the recipe and ratio tell you that it is better than the one you bought.

The pickling method of authentic sweet and sour garlic, the formula ratio is all taught to you, sweet and sour, crisp, and not bad for a year.

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.

If you want sweet and sour garlic to be delicious, his trick lies in the proportion of ingredients. Every time I make it, the ratio of vinegar and sugar is 3:1, and the sweet and sour garlic that comes out of this way is refreshing, crisp, sweet and sour.

My husband can eat two bowls of rice with sweet and sour garlic every time, and I can try it for everyone, and it's very simple.

First of all, after the garlic is cleaned, it is necessary to control its moisture, and secondly, the ratio of sugar and water must be grasped, and finally there can be no water and oil in the container of pickled sugar garlic, so as to ensure that it is dry.

Cut off the garlic stems and whiskers, peel off the skin; Wash and soak in water for 24 hours; Take out the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, put the salted garlic into a dry oil-free and waterless container, pour in vinegar and sugar, stir until the sugar is completely dissolved in the vinegar, pour the stirred sweet and sour liquid into the pickled garlic, and cover tightly;

The garlic must be processed well, salted to get out the water, and then put it in a waterless and oil-free jar, add the sweet and sour sauce (rice vinegar and sugar) that has been boiled and cooled, seal the mouth of the can and let it be eaten for a month!