How to pickle garlic is delicious and crispy, how to pickle garlic is delicious and crispy

Ingredients: 250 purple garlic, 1 teaspoon of sugar (about 3g), 300ml of rice vinegar

Method]: Peel off the outer skin of the purple 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.

This is what it looks like after 7 days of soaking, and about half of the garlic is starting to turn green. This is garlic that has been soaked for 11 days, and only a small part has not turned green, and the garlic at this time can be eaten, but it is not the most delicious. If you soak for more than two weeks, all the garlic will turn green and taste better.

2. Medicinal methods of garlic.

Hold the garlic in your mouth, and use your tongue to promote movement, swallow it raw, repeat it several times, and spit it out after the garlic is tasteless, which is very beneficial to the first cold, wind chill and cough.

Garlic compress on the heart of the foot**Cough, epistaxis, constipation: every night before going to bed, wash the feet and apply garlic slices on the acupuncture points of the spring in the center of the feet (position at 1 3 feet); Stick it tightly with medical tape; The time is about 8 hours, and it has a certain effect on cough, epistaxis (commonly known as: nosebleeds) and constipation, and the effect is better if it is applied for 7-10 days continuously.

A small number of people have blisters on the garlic on the center of their feet, and they can suspend the application, and then apply the application after the blister breaks, and generally no more blisters.

When you have pain due to hemorrhoids, you can use baked garlic. The method is to peel the whole garlic, wrap it in aluminum foil and bake it, peel it when it is soft, and stick gauze to the affected area. Stick it on before going to bed and take it off again in the morning, it works well.

3. The nutritional value of garlic.

Garlic is highly nutritious: per 100 grams contains grams of water, proteins, fats, carbohydrates, calcium 5 mg, phosphorus 44 mg, iron mg, vitamin C3 mg. In addition, it contains thiamine, riboflavin, niacin, allicin, citral, as well as trace elements such as selenium and germanium.

Contains volatile oil, the main component of the oil is allicin, which has a bactericidal effect, and is produced by the hydrolysis of alliin contained in garlic by the action of garlic enzyme. It also contains a variety of allyl, propyl and methyl sulfide compounds.

Ingredients: 500 grams of new garlic, 100 grams of sugar, appropriate amount of vinegar, 20 grams of salt, 500 ml of water to melt salt.

The specific production process:

1. Peel the new garlic you bought first, keep two layers of skin, and remember to clean the roots. After the processed garlic, soak it in salt water for half a day, put 500 ml of water in a bowl and then add 25 grams of salt to stir and melt, soak the garlic in it, and let the water cover the garlic. This process can also play a role in sterilizing and removing the pungency.

2. It will take about half a day to drain the soaked garlic and drain it. At this time, you can sterilize the container of pickled garlic in advance, steam or boil it in boiling water for 10 minutes, and also drain the water, preferably in a glass container.

Just take the vinegar bubble and eat it.

It is best to use fresh garlic to marinate garlic, which is crispy and delicious. Use the whole garlic, do not pull it out, pull off the two layers of skin on the surface, wash it with water and white wine and white vinegar, and drain the water. The bottle of garlic should be cleaned and drained with boiling water and liquor, and the millet spicy should be cleaned and drained, and cut into dices, and the garlic should be packed into bottles, not full, no 2 3 can be poured, pour in cold boiled water, rice vinegar can also be used for aged vinegar, sugar, millet spicy, and the liquor should be sealed after a high degree of liquor, and it can be eaten after a month in the refrigerator or in a cool place.

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

Take a basin, add a small amount of salt to the basin, stir well, stir the salt until melted, put the washed garlic in and soak it 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 3-5 hours.

When the time is up, take out the garlic and put it in a 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.

Next, mix 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.

Take a waterless and oil-free glass jar, put the dried garlic in the jar, then pour in the seasoned sauce, cover the lid and seal it and put it in a cool place to marinate for about 20 days before you can eat, the longer the marinade, the more flavorful the garlic is.

Precautions for pickling garlic:

1. When pickling garlic, the garlic must be dried on the surface moisture, so that the pickled garlic will not be bad and stored for a longer time.

2. The container used to pickle garlic must be anhydrous and oil-free, and there can be no raw water or oil, otherwise the garlic will be spoiled during the pickling process.

3. When pickling garlic, soak the garlic in salt water for a period of time, which can not only disinfect and sterilize, but also prevent the garlic from spoiling during the pickling process.

4. When marinating garlic, it is best to use glass containers, and it is not recommended to use iron or plastic.

Here's how to marinate garlic to make it delicious and crispy:

Ingredients: 40 cloves of garlic.

Accessories: 1000 grams of soy sauce, 500 grams of vinegar, 50 grams of sugar, appropriate amount of water, 6 grams of star anise, 2 grams of Sichuan pepper, 1 basin, 1 glass sealed jar, 1 knife.

1. Peel off the outer layer of fresh garlic, cut the root with a knife, and leave two layers of skin on the processed garlic.

2. Put the garlic in a pot and soak it in water, so as to remove the spicy taste of the garlic, and soak it for about a day.

3. Pour the soy sauce, vinegar, peppercorns, spices, sugar and water into the pot, boil over high heat, then turn off the heat and let cool.

4. Put the garlic with dry moisture into a glass imitation jar, pour in the boiled garlic soup, end the garlic, and then close the lid.

5. Wait for about 10 days before eating.

Pickled garlic 1, sweet and sour garlic. Sweet and sour garlic has a sweet and sour taste and is slightly salty. And it has the inherent spicy taste and aroma of garlic, and the texture is crisp and refreshing.

To make sweet and sour garlic, use fresh garlic, choose garlic that does not hurt or rot, remove the stems and roots, peel off the old skin, soak it in cold water, change the water once in 6 hours, and after 24 hours, it can be taken out and dried and put into the jar in layers. Sprinkle a layer of garlic with minced salt and a little brown sugar, and sprinkle all over the surface. Once the layers are full, cover and leave for one to two days.

Ren soup according to the ratio of 100 heads of garlic, 1 kilogram of soy sauce, kilograms of sugar water (300 grams of boiling water, 200 grams of brown sugar, stir evenly and cool), and 150 grams of vinegar into the soup and pour it into the jar. Then sprinkle in a small amount of crushed salt to cover and close tightly, put it in a cool place, and you can eat it after half a month or **.

Contraindications: Pickled sweet and sour garlic can not be used as raw water for any soup, and furthermore, when it is eaten and opened in summer, it should be closed in time to avoid the invasion of miscellaneous bacteria.

2. Pickle salted garlic. Raw garlic pickling method: cut the roots of the selected new garlic, cut the stems (leave 2 cm), peel off the skin, leave 3-4 layers of tender skin, wash and put it in the tank, a layer of garlic and a layer of salt, add 50 kg of vinegar and 50 kg of water per kilogram of salt in proportion.

The next day after marinating, press the garlic head down with your hand on the edge of the jar to turn the garlic under the jar up. After that, press once a day, and after about 15 days, the garlic will automatically sink to the bottom and stop turning. The garlic jar should be open to facilitate the spicy taste, and it should be covered with gauze to prevent the invasion of flying insects, and it will be marinated in about 20 days.

3. Honey garlic. (1) Recipe: 25 kg of garlic, 10 kg of sugar, kg of vinegar, kg of salt, kg of osmanthus.

2) Processing method: After peeling the garlic and removing the beard, pour it into the tank and soak it in water, change the water the next day, and remove it on the third day. Then the cooked ingredient soup is cooled, poured into the garlic jar for soaking, sealed after 3-4 days, and the finished product is finished after 2 months.