How to pickle the best sugar garlic, how to pickle the best sugar garlic

Marinating method: Put the processed garlic in a container and pour in the sweet and sour sauce. It should be noted here that the sweet and sour sauce is about 2 inches higher than the garlic.

Then seal the lid tightly, place it in a cool place, and after a month, you can open the lid and eat. 6 to 7 days before ripening, you can add some osmanthus to enhance the flavor.

Share 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. It is better to boil the sweet and sour sauce and cool it before using it, so that it is not easy to deteriorate. In addition, after the sweet and sour sauce is cooled, you can also add some honey to mix thoroughly, so that the pickled sweet and sour garlic can become crystal clear and shaved.

3. The fresher and more tender the garlic, the better the pickled sweet and sour garlic.

Fourth, the proportion of various seasonings can be increased or decreased according to different personal tastes.

5. Sugar and salt are mainly used to enhance the taste, not too sweet or too salty, you can taste it when the juice is cooked, and if it is too strong, you can add some boiled water. Remember to be sure to boil water, because it will be stored for a long time, so the disinfection work must be done sufficiently, and this sweet and sour sauce is well preserved and can be used repeatedly.

The food has its own taste, don't change it.

The steps to marinate the garlic are as follows:

Ingredients: garlic, salt, balsamic vinegar, lead vinegar, brown sugar, sugar, liquor.

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, then add an appropriate amount of salt, soak it, stir it with chopsticks, let the salt fully melt, and soak for 24 hours.

3. Take out the garlic after the time stool is excited, and shake off 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 the brown sugar and white sugar all melt, do not boil 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 the dates.

The best way to marinate the best sweet garlic is as follows:

Tools and materials: scissors, basins, panels, kitchen knives, pots, scales, spoons, oil-free and water-free canned bottles, new garlic, clear water, purified water, sugar, salt, white vinegar, millet spicy, liquor.

1. Peel the old and new garlic that you bought back and leave the most tender layer inside, remove the hair roots, and leave about 1 cm on the garlic stem.

2. Rinse the processed garlic with clean water, take it out and put it in a panel or a container that can control the moisture, and put it in a ventilated place to dry the water, which takes about 3 hours.

3. Start to boil the sweet and sour sauce at the same time as the garlic water is cool, pour 1 kg of water into the pot and put 100 grams of sugar and 50 grams of salt, ** boil the water, and boil the sugar and salt over low heat to cool.

4. Pour the cool dust teasing salt sugar water into an oil-free and waterless basin, add about 120 grams of white vinegar and stir evenly for later use.

5. Take a waterless and oil-free canned bottle, the canned bottle I use, it is best to sterilize it with high temperature, put the garlic that controls the dry moisture into the jar, and pour in the cold juice.

6. Cut the prepared millet spicy (millet spicy should be washed and drained in advance) with scissors and put it in half, and finally pour in the liquor, cover it in a cool and ventilated place, and marinate it for about 20 before eating!

1. Fresh garlic, peel off the old skin on the outside, 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 pickling of the sugar garlic is completed.

Drown the garlic <>

Crafting materials. Red and white sugar, wine, salt, vinegar, light soy sauce, garlic.

Steps: 1.Fresh garlic set aside, 2Peel the garlic and remove the head and tail and rinse well.

3.Add salt and boil a pot of boiling water to cool, put the washed garlic into the salted water and soak it for a day, 4Start another pot and add sugar to the old vinegar and boil it (add sugar according to your own taste, you can taste sweet and sour while cooking) (this sauce is made of pure vinegar and sugar, and the garlic can be used to make cold dishes after eating, 5

Take out the garlic that has been soaked in lightly salted water for a day to control drying, 6Put the garlic that has been soaked in salted water for a day in a jar and sprinkle with a little coarse salt. (The jar should be oil-free and water-free), 7

Pour the boiled sweet and sour sauce into the jar, 8Seal the jar with water and place it in a cool place for a month.

【Laba garlic】——Required ingredients——

8 heads of purple garlic, 5 grams of rock sugar, 1 tablespoon of sugar, 350 ml of aged vinegar.

Steps:

1. The ingredients are prepared first, which is very simple, only garlic and vinegar.

2. I prepared about 8 heads of garlic, peeled off the skin, broke the garlic into small cloves, peeled the skin of each garlic clove, and then removed the bad and injured garlic cloves.

3. Cut off the roots of the peeled garlic cloves with a knife to expose the core inside, and then perforate them with a toothpick, which can make the vinegar penetrate faster and shorten the marinating time.

4. It is very important to use a jar to disinfect, I use a 500ml container, first wash it with clean water and then scald it with hot water twice, drain the water in the jar and rinse it with liquor after pouring it, this is for the sake of health, don't be too troublesome. Put the processed garlic cloves in an airtight jar and place the garlic in two-thirds of the container, not exceeding. Add another 5 grams of rock sugar, pour in the aged vinegar that is almost flush with the mouth of the jar (the acidity of the vinegar is appropriate), and finally add 1 tablespoon of white wine and seal tightly.

5. Place at room temperature in winter, pickle for about 3 weeks, can get sunlight, increase the temperature difference between day and night can also shorten the pickling time, green faster, low temperature is the key to pickling Laba garlic, generally 0 10 degrees is appropriate. After about 7 days, we can see that the laba garlic has been completed, and we can just take it out and eat it.

6, the month of Laba is fast forward, the Laba Festival is also fast, Laba garlic, Laba porridge, refreshing Laba garlic is on the table.

Tips]: 1. To make laba garlic, the garlic should be dry, if there is water vapor on the surface of the garlic, it will be easy to deteriorate during the soaking process.

2. As long as the vinegar is not over the garlic, there is no specific weighing, the personal feeling is still that kind of black rice vinegar is more flavorful, if the room temperature is warm, it can be completely green in about 8 to 9 days, and the whole garlic pickling process garlic is a day, a day, and a green.

3. You don't need to marinate too much at a time, because according to my friend, it will turn yellow after a few days of green, and the color will fade after a few days, but the taste feels like there is no change. Then I put it in the fridge right away and the color stayed green. It can be stored in the refrigerator after it has turned green and eaten as soon as possible.