How to soak sugar garlic to be delicious, how to soak sugar garlic

Tutorial on how to make bubble garlic.

How to cook sweet garlic? Peel the garlic vertically, add water, add salt and soak for four hours, remove the dry water, pour 900 grams of white vinegar into the pot, 350 grams of sugar, 60 grams of salt and 500 grams of water, boil over high heat and then pour into the garlic.

Ingredients: 300 grams of garlic, 500cc of water, 1 4 tsp salt, 200 grams of sugar, 50 black vinegar (other types can also be used according to personal taste, the dosage is not fixed, 100 is also OK).

Steps: 1Cut off the excess stems of the whole garlic head.

2. Peel off the stuffy skin of the garlic head in Method 1, but keep the last layer to keep the garlic head intact.

3. Take a conditioning basin, add cold boiled water, put the garlic head of method 2 into the water, add a little salt (outside the amount) to the water, mix thoroughly, soak for about 6 hours, and then remove and drain the water.

4. Take a small pot and boil with water, add salt and sugar to boil, add black vinegar to cool and mix well, take a glass jar, put in the garlic head of method 3, pour the sugar sauce into the soak, and seal the land cover for about 3 months.

The steps to marinate the garlic are as follows:

Ingredients: garlic, salt, balsamic vinegar, aged vinegar, brown sugar, white sugar, white wine.

1. First prepare the garlic, clean it, then peel off the garlic skin, and finally leave one or two layers of skin, and then use a knife to cut off the roots.

2. Clean the garlic again and drain the water, then pour in mineral water, you can also use cool white water, add an appropriate amount of salt to the stool, soak it, stir it with chopsticks, let the salt fully melt, and soak for 24 hours. <>

3. When the time is up, take out the garlic and shake the water. Prepare another sieve, put the garlic head down, put it in the sieve, drain a little, and set aside. <>

4. Pour 500 grams of balsamic vinegar, 500 grams of aged vinegar, 300 grams of brown sugar, 300 grams of white sugar into the basin, and then pour the mixed sauce into the pot. Turn on low heat, stir constantly with a spoon, let all the brown sugar and white sugar melt, don't burn it to boil, add salt when the sugar is completely melted, stir it, turn off the heat and let it cool naturally for later use. <>

5. Prepare 1 glass container, put the garlic in, and then add a little high liquor to prevent corrosion. Then pour the juice in, over the garlic, press the exposed garlic inside, soak the garlic completely in the pressure knife juice, cover the lid, seal the mouth, and put it in a cool and ventilated place to marinate for 20 days. When the time is up, you can take it out and eat it.

The delicious soaking method of sweet and sour garlic is as follows:Tools Ingredients: Fresh garlic, white vinegar, sugar, salt, clean containers.

1. Prepare the new garlic.

2. Peel off the skin of the new garlic and cut off the garlic whiskers, so that the peeled garlic is very clean, there is no soil at all, so it can be marinated directly without washing with water. In the process of peeling, if there is any stained garlic, pick it out and leave only the clean garlic to dry for two hours.

3. Use a clean container, no water and no oil, I use glass. Put the peeled garlic in.

4. Sprinkle with sugar and salt. You don't need to flip it, it will automatically move down when marinating.

5. Pour in the white vinegar again.

6. Screw on the lid and place it in a cool and ventilated place for sealed storage.

After the week, Qin Heng can eat and stop Zen.

The most authentic way to make sweet garlic is as follows:

Ingredients: 5 kg of garlic, 2 kg of sugar, 100 grams of salt, 50 grams of balsamic vinegar.

Excipients: 4 kg of water.

Steps: 1. Peel off the old skin of fresh garlic and dig out the harder part of the root. Fresh garlic here refers to the kind of garlic that has just been dug out of the soil and is still tender on the outside. If it is dried, you can't make sweet garlic, you can only peel off the pickled garlic.

2. Soak all the processed garlic in water, this step can remove part of the spicy taste of garlic, and the pickled sugar garlic will be more crisp and tender. Generally, it needs to be soaked for two days, and the water needs to be changed twice in between.

3. After soaking, put the garlic on the shelf face down, and completely dry the water inside. I used clean water, and I was afraid that it would break, so I used two grills for about a day to control it, and it was completely dry. Because sugar garlic is eaten for a year, you must pay attention to the cleanliness and sterility of the container and garlic during the production process.

4. When the garlic is dry, you can cook the sauce. Put sugar and salt into the pot, add enough water, about 4 catties of water, this step should be paid attention to stirring in time to avoid the sugar caramelization at the bottom. After boiling, cook for another 3 minutes to fully kill the bacteria in the soup.

5. After the sauce boils, add vinegar, turn off the heat after stirring well, and do not put the vinegar too early to avoid the vinegar from volatilizing after boiling for a long time.

6. After the boiled sweet and sour sauce is cooled, put it in a container that can be sealed, and put the sugar and garlic that controls the dry moisture into it, and this step should ensure that the sweet and sour sauce can cover all the sugar and garlic.

7. Close the lid of the sealed box, and all that's left is to wait. At first, you have to open the lid often to let out the pungent flavor of the garlic, and you can open it once every four or five days, about half an hour each time. After about 2 months, the sweet garlic will be marinated, crispy and delicious.

8. The finished product is as follows. <>