How to make delicious pickled garlic, how to make garlic delicious?

June and July is the season when new garlic is on the market, take advantage of this time to pickle some sugar garlic, not only taste sweet, crisp, tender and refreshing, but also can play a role in removing fishy greasy and helping digestion. Traditional Chinese medicine believes that sweet garlic has the effect of avoiding poison and can eliminate redness and swelling on the body.

Garlic is originally a hot food, and if you eat too much, it is easy to get angry with the liver, but the sugar garlic soaked in white vinegar and white sugar not only reduces the spicy taste of garlic, but also eases its pungent nature, so even people who are deficient in yin and fire can eat some. Especially when eating fatty meat foods, eating some sugar garlic can not only remove the oiliness, but also promote the digestion and absorption of the human body.

The pickling of sweet garlic is very simple :

1) Take the new garlic in spring, remove the outer skin, leaving only one or two layers of tender skin inside, and wash it.

2) After boiling a pot of water, add a little salt to dissolve it and put it on fire, let it cool and soak it in garlic for half a day to a day, which can play a role in disinfection and make garlic easier to preserve.

3) Take out the garlic soaked in salt water, drain the water, and then put the garlic into the jar or enamel jar or glass bottle, and sprinkle a layer of garlic with a layer of white sugar. In general, 500 grams of garlic requires about 750 grams of sugar.

4) Add white vinegar and add the amount of vinegar according to your taste.

5) Finally, add an appropriate amount of cold boiled water, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, close the lid on the container and seal, and it can be eaten in about 2 weeks to a month.

After the garlic is marinated, not only the garlic can be eaten, but the juice used to marinate the garlic can also be used for seasoning. When grilling fish, it is common to use sugar, vinegar and cooking wine to make the sauce, and the sugar and vinegar are directly replaced with sugar and garlic juice, which has a different taste.

When eating sweet garlic in a restaurant or buying it outside, be aware that if the garlic is a little bitter, it may be that saccharin was added when soaking, and it is best not to eat such sweet garlic.

Nutritional efficacy: Sweet and sour garlic with porridge and wine, sweet and sour, garlic fragrant, not spicy, greasy and fishy, help digestion. Garlic contains a kind of capsaicin called "propylene sulfide", which can reach penicillin 1 10 with bactericidal ability, which has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, wound infection, infectious diseases and deworming effects.

Garlic can protect the liver, induce the activity of hepatocyte detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. Its antioxidant activity is better than that of ginseng, regular consumption can delay aging, and people who are often exposed to lead or have a tendency to lead poisoning can effectively prevent and treat lead poisoning.

Here's how to soak garlic in a delicious way::

1. Prepare an appropriate amount of garlic, peel off the outer skin of the garlic, and then cut off some of the roots and head of the garlic, after the garlic is processed, the garlic is cleaned in clean water, and the washed garlic is placed in a pot for later use.

2. Take a basin, add a small amount of salt to the basin, stir evenly, stir the salt until melted, and put the washed garlic into it to soak for a period of time, which can not only disinfect and sterilize, but also remove the spicy taste in the garlic, and soak for about 3 to 5 hours.

3. When the time is up, take out the garlic and put it in the pot to clean it, and then dry the moisture on the surface of the garlic, this step is very important, be sure to dry the moisture on the surface of the garlic, so that the garlic can be preserved longer.

4. Next, adjust a sauce, pour an appropriate amount of white vinegar, an appropriate amount of light soy sauce, a tablespoon of sugar, a handful of Sichuan peppercorns, a handful of star anise, and then add an appropriate amount of salt, stir well with a spoon, boil and cool for later use.

Wash the garlic and remove the skin, put it in a water-free and oil-free container, pour in balsamic vinegar, light soy sauce, dark soy sauce and a little sugar, marinate for a week and serve.

1.Peel the garlic, wash it and let it dry. 2.

Pour water into the basin, heat it, and add an appropriate amount of sugar and salt. Bring to a boil and let cool. 3.

Pour into a glass jar and pour in the garlic. Add the aged vinegar. To be over-garlic.

It was consumed after a week.

If you want to soak garlic to be delicious, first dry the garlic, then put the garlic in some salt and marinate it, add some white vinegar, seal it, add some white sugar and put it in the refrigerator to marinate for two to three days.

There are many ways to soak garlic, and the following steps are as follows:

Prepare the ingredients: garlic, salt, rock sugar, white vinegar, purified water, glass bottle.

There are many friends who say why my pickled garlic is always spicy and not crispy, and that's because you didn't choose the garlic well.

First of all, let's talk about how to choose garlic, garlic is divided into purple garlic and white garlic, purple garlic has fewer garlic cloves, but the size is relatively large, its water 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.

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

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 in white-skinned garlic will be richer, so we can choose according to our needs when we usually eat garlic.

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.

Before pickling garlic, pick out the rotten and injured garlic, and then deal with the garlic, all garlic treatment methods are the same, first remove two layers of old skin from the outside of the garlic, and leave two layers of skin inside without peeling off.

After the garlic is peeled, the skin will inevitably have some dust, we can first prepare some cold boiled water to clean the garlic simply, many netizens say why do you have to use cold boiled water? Because raw water contains a large number of bacteria, the pickled garlic takes a long time and will be easy to deteriorate, and the advantage of using cold boiled water is that the pickled garlic will not have to worry about spoiling if it is left for 1 year.

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 indoor temperature is too high, change the water every few hours in the same way.

The main reason for soaking garlic in cold boiled water is that it can remove the pungent taste of garlic and absorb water sufficiently, so that the garlic will have a crispier texture after pickling.

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

Add 2000 ml of white vinegar, 800 grams of rock sugar, 100 grams of salt, add 2200 ml of pure water, boil rock sugar until melted, pour the boiled sweet and sour water into the basin and let it cool for later use.

The garlic will be marinated for a long time, and the container should be scalded with boiling water and sterilized at high temperature. Put all the dried garlic in a container, then pour in the cooled juice, cover and seal, be sure to seal the mouth tightly.

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Hello, dear, the method is as follows]: 250 grams of purple garlic, a small spoon of sugar (about 3 grams), 300 ml of rice vinegar [Method]: 1

Peel off the old skin on the surface of the purple garlic. Break the garlic into small cloves. Wash and dry your hands, then peel the skin off each garlic clove (not wash).

2.Peel the garlic cloves, put them in a container that can be sealed, and add a small spoonful of sugar to them (sugar is not necessary, southerners recommend adding some, the taste will be softer).Pour rice vinegar into the jar, the amount of rice vinegar is about the same as the garlic cloves.

Seal the jar tightly (you can also use an airtight box) and put it in the refrigerator or in a colder place in your home (such as a balcony). 3.After about 7 days of soaking, you can see that about half of the garlic is starting to turn green.

After soaking for 11 days, most of the garlic has turned green, and the garlic at this time can be eaten, but it is not the most delicious. After soaking for more than two weeks, all the garlic will turn green, and the garlic tastes best at this time.

Pro, eating garlic also has benefits Benefits of eating garlic: Prevent cancer: Garlic can block the synthesis of carcinogens ———nitrosamines, inhibit the growth of cancer cells, and have a killing effect on cancer cells.

Cerebrovascular disease: Another nickname given to garlic by scientists is "vascular scavenger", garlic can reduce blood lipids and blood viscosity, anti-platelet aggregation, and greatly reduce the risk of heart disease, cerebral thrombosis and cerebral hemorrhage.

1. Marinate directly with salt.

Garlic can be pickled directly: when fresh garlic is on the market, you can buy some fresh and tender garlic, remove the skin of garlic, leave the innermost two layers, and cut all the garlic seedlings and garlic roots, soak them directly in water for two days, and then take them out and add water to add edible salt to pickle directly, and after fifteen days, the garlic can be pickled, and you can take it out and eat it directly.

2. Marinate directly with rice vinegar.

Peel off the outer skin of the purple-skinned garlic. Break the garlic into small cloves. Wash your hands and peel the skin off each garlic clove (don't wash it).

Put the peeled garlic cloves in a sealed container and add a teaspoon of sugar (with or without it, it tastes better with it). Pour in the rice vinegar. The amount of rice vinegar is about the same as that of garlic cloves.

Close the airtight cap. Put it in the refrigerator or a cold place in your home. If you soak it for more than two weeks, all the garlic will turn green and taste better.

3. Marinate directly with vinegar.

In winter, garlic can also be pickled directly with vinegar, the pickling method is also very simple, only need to remove the garlic, peel all the garlic cloves, put them in a clean container, and then add the rice vinegar to the container, to cover all the garlic cloves, seal the container, after more than ten days the garlic will turn green, you can take out and eat when you want to eat, and the vinegar of pickled garlic can also be used as a condiment for many dishes.

It is easy to marinate delicious and delicious garlic very early, just peel off the outermost old layer, wash it, put it in a container, add a few slices of ginger, 2 millet spicy, an appropriate amount of rock sugar, salt, add an appropriate amount of mineral water, and finally add white rice vinegar, drop in a few drops of rice wine, seal it and put it in the refrigerator, and you can eat it after about 10 days. The finished product is moderately sweet, sour and salty, the garlic is white and beautiful, the garlic is fragrant and slightly spicy, the taste is crisp and tender, and it is very appetizing and refreshing.

If you like garlic marinated in soy sauce, you can change the recipe to a few slices of ginger, 5-6 spicy millet, an appropriate amount of brown sugar, a little salt, soak half of the soy sauce in light soy sauce, an appropriate amount of aged vinegar and fruit vinegar, then add mineral water until it is full and shake well, seal it and put it in the refrigerator, and it can be eaten after about 10 days. The finished product is salty, fresh and sweet and sour, the garlic is red in the black, the garlic is fragrant and spicy, the taste is crisp and tough, and it is very appetizing and eye-catching.

It can be marinated in cans or bottles or other containers, and it doesn't matter the size of the container, as long as it doesn't leak and the mouth can be sealed well.

If you want to continue to use the marinade juice, you need to boil and cool, add an appropriate amount of sauce, vinegar, salt, sugar, etc., and the original juice can be used the same, it is more troublesome to mix, and the taste is not easy to find.

Ingredients: 3 cloves of garlic.

Excipients: 500 ml of aged vinegar, 35 grams of sugar, 100 grams of chili pepper.

1. First of all, the garlic, finger pepper, sugar and other materials are good.

2. Remove the outer skin of the garlic and cut off the hard pieces at one end.

3. Prepare the aged vinegar and bottle, blanch the bottle with boiling water, and then wipe the water dry.

4. Put the finger pepper into the bottle.

5. Then put the peeled garlic into a bottle.

<>7. Finally, close the bottle cap, put it in a cool and dry place, label it, and marinate until the garlic turns green.