How to soak garlic How to soak garlic How to soak garlic

Pickled garlic in sauce (minimalist version).

Last time, I ate the sauce pickled garlic made by my colleague and thought it was delicious, but now the garlic is cheap, I put in 10 catties, soak the garlic myself, leave some stir-fried vegetables, and then share some with my family.

Ingredients: Garlic to taste.

Light soy sauce to taste.

Rock sugar to taste.

Red Star two pot head height one bottle cap.

The preparation of soaking garlic in sauce (minimalist version).

Find a sealed glass bottle, wash it, it must be water-free and oil-free, and finally I blanch the bottle twice with boiling water and then air dry it and set aside.

Wash your hands, peel the garlic and put it in an air-dried glass bottle.

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After adding the peeled garlic, add a little rock sugar, preferably a small piece of rock sugar. Then pour in the Lee Kum Kee light soy sauce until the garlic is not over, and note that the garlic will still float at the beginning. Finally, pour in a bottle of red star two-pot head high liquor, seal, store in a cool and ventilated place, put it for 2-3 months, and you can enjoy it after the flavor, hahaha, is it simple.

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Tips: I saw that some recipes were to wash the garlic and then dry the water, I didn't want to wash it again, it was complicated, I peeled it directly and put it in the bottle, the skin was not dirty, and it did not come into contact with other substances.

The ingredients we need to prepare: purple garlic, rice vinegar, sugar, and high liquor.

Step 1: When marinating Laba garlic, the garlic must be purple-skinned garlic, because the garlic cloves of purple-skinned garlic are small, and it is easier to soak them thoroughly when soaking; At the same time, the garlic cloves are very hard, and the taste is very crisp when you soak them. After the garlic is ready, remove the old skin on the garlic, and select the garlic cloves that are not rotten and scarred.

After selecting the garlic, cut off the garlic, no need to wash the garlic, and it will be green faster when soaked directly. If you want to clean, be sure to drain the surface water before proceeding to the next step.

Step 2: Prepare a clean waterless and oil-free bottle, pour the prepared garlic into the bottle, and then add rice vinegar to it, and add the rice vinegar to cover the garlic. The vinegar used to marinate laba garlic must be rice vinegar, the color of rice vinegar is light, the garlic soaked in rice vinegar is green and crisp, moderately sour and spicy, and the taste is very good.

Nowadays, many people soak in aged vinegar, which is very unrecommended, soaking in aged vinegar, the color of garlic is black, and the taste is not good.

Step 3: Then add about 5 grams of sugar to the bottle, and then drop a few drops of high liquor; Adding white sugar to it can play a role in neutralizing acetic acid; Adding liquor can promote the fermentation of garlic and extend the shelf life of garlic. Therefore, adding sugar and white wine can make Laba garlic more crisp and delicious.

Step 4: After the ingredients are added, seal the bottle mouth with a plastic wrap, then tighten the cap and put it in a relatively low temperature place at home or in the refrigerator of the refrigerator.

Pickled laba garlic, vinegar must be used correctly! Add "2 white", the garlic is green, crisp and tender, and full of fragrance! When pickling laba garlic, the garlic should be purple garlic, the vinegar should be rice vinegar, and then add the "two whites" of white sugar and high liquor, so that the pickled laba garlic is crisp and green, and the taste is very good!

Ingredients: 500g of garlic Accessories: appropriate amount of balsamic vinegar, appropriate amount of salt, appropriate amount of sugar.

Step 1: Prepare the whole garlic.

<>Step 3: Peel off the skin of the garlic.

Step 4: Place the peeled garlic in a sterilized glass jar.

Step 5: Prepare balsamic vinegar, sugar and salt.

Step 6: Put a little sugar and salt into the bottle and then add balsamic vinegar (add sugar and salt to see your favorite flavor, you can also dig it out).

Step 7: Pour the balsamic vinegar into the bottle of garlic in the Luji book, seal the mouth of the bottle with plastic wrap, tighten the lid, and put it in the freezer for three weeks (the time depends on how much garlic you soak).

Step 8: Remove from freezer after 3 weeks.

Step 9: This "balsamic vinegar soaked garlic" does not necessarily have to be soaked on the eighth day of the lunar month, and it can be done at any time.

Ingredients: 1000g new garlic

Excipients: appropriate amount of oil, appropriate amount of salt, 1000g of water, 50g of Qizi silver balsamic vinegar, 50g of brown sugar, 250g of sugar

1. Freshly dug garlic head.

<>3. Peel off the outer skin, wash and dry the water.

4. Bring water to a boil, add cold water to the pot, and add a piece of brown sugar to the cold water.

5. Add a little salt, which only plays a role in blending.

6. Add the album laughing sugar.

7. Add aged vinegar.

8. After the water is boiling, turn off the heat until it is cold.

9. Sterilize the sealed bottle with boiling water, dry it, put the garlic inside, then pour in the cold sugar vinegar sauce, then cover the lid and let it stand for about half a month.

10. What it looks like after soaking.

Wash the peeled garlic with water, dry the skin of the garlic and set aside. Put boiling water in the container, then add the appropriate amount of salt to let the boiled water in the container cool. After the aqueous solution has cooled, put the garlic that has dried up with water, and the aqueous solution in the dissolver must be submerged in the garlic.

Then pour an appropriate amount of red vinegar into the container, cover the lid of the dissolver, and place it in a cool and ventilated place. It can be consumed in one to two weeks. <

1. Wash the peeled garlic with water, cool and dry the water of the garlic skin, and set aside. Put boiling water in the container, then add the appropriate amount of salt to let the boiled water in the container cool.

2. After the aqueous solution is cooled, put the garlic that has dried up on the surface, and the aqueous solution in the dissolver must be submerged with the garlic, and the garlic cannot expose the aqueous solution. Then pour an appropriate amount of red vinegar into the container, cover the lid of the dissolver, and place it in a cool and ventilated place. It can be consumed in one to two weeks.

1. 250 grams of purple garlic, a teaspoon of sugar (about 3 grams), 300 ml of rice vinegar.

2. 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).

3. Peel the garlic cloves, put them in a sealed container, and add a small spoonful of sugar to them (white 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).

4. After soaking for about 7 days, you can see that about half of the garlic has begun 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.

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.

Pro, the method of soaking garlic is as follows: Hu Lack of materials required: 1

Xinshen potato fresh garlic head 2White vinegar or liquor steps:1

Choose fresh garlic heades and make sure there are no soft, spoiled or moldy parts. 2.Wash the garlic heads with water and wipe the surface dry.

3.Put the washed garlic in a clean and dry glass pants bottle or container. 4.

Pour in enough white vinegar or white wine to soak the garlic heads completely. Be careful not to fill the container, and it is best to soak only two-thirds of the garlic head. 5.

Place the container tightly lid and place in a cool, dry and ventilated place, not directly exposed to sunlight. 6.The brewing time can be long or short according to personal taste, it is recommended to brew for 3 weeks to 1 month, and the longer it is, the stronger the flavor.

The container can be shaken appropriately during the brewing process to allow the garlic heads to soak more evenly. 7.The soaked garlic can be eaten or used as a seasoning.

When using, remove the desired part from the container, and be careful not to put the spice spoon or other tools back into the container as much as possible to avoid contamination. It should be noted that when soaking garlic, the containers and tools must be clean and hygienic to avoid the growth of bacteria.

At the same time, if there is peculiar smell or mildew during the brewing process, it should be stopped immediately.