What is the recipe for authentic sweet and sour garlic, and how to make it delicious?

Garlic is a delicacy on the Chinese dinner table, and its preparation is also diverse. Do you remember the nickname you gave to garlic in 2016? "Garlic, you are ruthless", at that time, to see who was rich, as long as they smelled it, there was a full mouth of garlic.

You can know. Nowadays, the garlic has returned to its normal price, and we can also eat pickled sweet and sour garlic.

I often go to the supermarket to buy sweet and sour garlic to eat, and once I saw the environment in which pickles are pickled (including the pickling of sweet and sour garlic), I never buy outside again. I learned the recipe of sweet and sour garlic from my aunt**, and my aunt also taught me one, both of which are delicious.

Aunt brand sweet and sour garlic pickled:

My aunt advocated that garlic must be bought fresh so that it would be crispy.

Ingredient list: 1000g of fresh purple garlic. Add rock sugar and vinegar to your taste. Cooking wine, bay leaves, star anise, cinnamon, peppercorns, ginger, salt to taste.

My aunt said that there is no clear ratio of these ingredients, so I add them slowly when making them, and try them through my own taste until I like the taste. It is said that proportion is important, but proportion is also tried by people.

Cooking steps:1Peel the fresh garlic. Slice the ginger.

2.Add water to the pot, light the fire, and put in the bay leaves, star anise, peppercorns and other materials. Pour in an appropriate amount of cooking wine.

3.Add the icing sugar, vinegar and salt. When all the rock sugar has melted, you can try the taste, and then add it if the flavor is not enough, until the flavor you like comes out.

4.Put the garlic in a clean glass jar, pour the boiled soup into it, and marinate it in a cool place for a month.

My aunt also said: It tastes good to add garlic moss and cucumbers to it.

Auntie brand sweet and sour garlic pickled:

My aunt is from Heze, and Heze, Shandong is the hometown of garlic. Recently, garlic has become "garlic you miserable". Garlic can be pickled unscrupulously.

Ingredient list: 3 kg of new garlic, 100g of soy sauce, 100g of rice vinegar, 30g of sugar, 5g of salt, 3 star anise.

This recipe doesn't have a lot of ingredients and tastes natural. It has a rustic flavor.

Process:1Peel off a layer of garlic and soak in clean water for a day, remembering to change the water frequently.

2.Put the soaked garlic in a glass container.

3.Put various trimmings in the pot and boil the sugar. When it is cool, add to a glass container with garlic.

4.Seal for a month and open the lid to eat.

The preparation method of the aunt and aunt is delicious, and you can choose two methods. Eat together when the time comes. It's beautiful.

Fresh garlic peeled off, leaving only two layers, peel off the roots, leaving the appearance intact. Clean the garlic with clean water, find a large basin, pour in cool boiled water, sweep in 50 grams of salt, and put the garlic in to marinate for 24 hours. Remove the spicy flavor and change the water once in between.

Place the soaked garlic face down on top of the iron net to control the moisture, and then turn it over to dry when it is dry.

Put the vinegar in a pot, pour in the sugar, simmer over low heat, cook until the pot is bubbling, turn off the heat and let it cool.

Wipe the glass bottle clean, put in the dried garlic, and pour in the cold sweet and sour water. The wind is less flat, and it can be marinated in a cool place for about a month.

1. Pickled sweet and sour garlic, sweet and sour taste, very appetizing, so the ratio of sweet and sour is very critical, or just like my parents, too sour and too sour, I have pickled a few times at home, I think roughly the ratio of white vinegar and white sugar is, 1 bottle of 500ml of white vinegar, with about 400 grams of white sugar, but you can add or reduce it according to your own taste;

2. Sweet and sour water for pickling, it determines the taste of our pickled sweet and sour garlic, so you can mix it in a large container according to the ratio of white vinegar and white sugar introduced above, and finally try the taste of the prepared sweet and sour water, which is too sour or too sweet, can be remedied at this time;

The ratio of aged vinegar to white sugar is, a bottle of 500 ml of aged vinegar with about 400 grams of white sugar, to make sweet and sour garlic, you should choose full particles, fresh, remove the appearance of the old skin, choose purple garlic is the best, the time to marinate sweet and sour garlic is very important. Generally, it takes about 20 days, and it must be placed in a ventilated and dry place when marinating

1. Remove part of the whiskers of the white garlic (processed) properly, peel off two layers of epidermis, soak them in clean water for 7 days, change the water once a day, and then take them out to dry until the epidermis is wrinkled.

2. Mix sugar and white vinegar into juice, pour it into the garlic jar, cover it tightly, and it will be ready in about 30 days.

As the saying goes, if you don't pickle garlic in spring and summer, it will be dry all year round, so how to pickle garlic that is not bad for a year like mutton fat white jade, and how to make the pickled garlic both delicious and delicious? Today I will share the pickling method of sweet and sour garlic. The recipe for authentic sweet and sour garlic is actually not complicated, only 500 grams of water, 500 grams of white vinegar, 350 grams of sugar, 30 grams of salt and an appropriate amount of liquor can make delicious garlic.

Preparation of sweet and sour garlic: 1Process the garlic.

Prepare an appropriate amount of garlic, garlic should choose garlic with a little purple skin, such garlic pickled out is more delicious, the taste is stronger, first peel off the skin of the garlic, leave a thin layer of skin, and then remove the root of the garlic, leave a little root when processing, do not let the garlic be exposed, so that the garlic will not rot, put the processed garlic in a large bowl, add water to the bowl to clean the garlic. Prepare another bowl, put an appropriate amount of water in the bowl, and then add an appropriate amount of salt to the water, the ratio is 10 grams of salt per catty, put the garlic in and soak it for 24 hours, so that the spicy taste of the garlic will be soaked out, put the garlic upside down, and control the moisture in the garlic, so that the garlic is not easy to spoil, and the water control should be clean.

2.Pickled sweet and sour garlic. Prepare a jar of pickled garlic, the jar needs to be disinfected first, put the water to boil and pour it into the jar, turn the jar back and forth, and then pour the water out.

Prepare a bowl, put 500 grams of water, 500 grams of white vinegar, 350 grams of sugar and 30 grams of salt in the bowl, stir them well, stir them well, boil them, and then let them cool for later use. Put the garlic with controlled water into the jar, then pour the juice prepared in advance into the jar, then add an appropriate amount of high liquor to the bottle mouth, and finally seal the jar and store it for a month, and you can eat it after a month.

The garlic pickled in this way is sweet and sour, especially delicious, and each garlic is crystal clear, and this production method is also very simple. When eating meat, it is eaten with sweet and sour garlic, and the aroma of the meat increases a lot.

1 Peel and remove the stems of the garlic and soak it in water for one day, changing the water once during the period. One is that it can remove the spicy taste, and the other is that the finished product is more crispy after pickling.

2 Remove the garlic that has been soaked for a day, drain the water, and turn it frequently to make it easier for the garlic at the bottom to dry.

3 Boil sweet and sour sauce: Mix aged vinegar (rice vinegar can also be used), sugar and a little salt, mix purified water according to the acidity of the vinegar, bring to a boil and cool naturally. The amount of salt, 10 catties of garlic with 4 spoons of seasoning spoon, some people do not put salt.

The ratio of sweet and sour sauce is according to each person's preference, and you can taste the taste of sweet and sour sauce before adjusting.

4 Tips: Whether to mix sweet and sour sauce with water, how much water to mix, depends on the acidity of the vinegar, as shown in the figure, the total acid is 6g 100ml, the acidity is higher, you can mix it with water in moderation, and some acidity is only, you can use it directly without mixing water.

5 Wash and blanch the jar in advance (remember to be oil-free), drain the garlic into the jar, pour in the cooled sweet and sour sauce (be sure to submerge the garlic), seal it for a month, and the sweet and sour garlic can be eaten!

Prepare fresh garlic, white vinegar, sugar, red pepper, salt. Peel off the skin of fresh garlic, wash it and dry it, sprinkle it with salt, put the garlic in a small jar, pour a small bottle of white vinegar, put a small amount of sugar, put red pepper on each layer of garlic, put some peppercorns, stir well, and soak it with seasonings in advance. Cover with plastic wrap and cover the jar and wait a week before serving.

50 grams of salt, 200 grams of white vinegar, 100 grams of balsamic vinegar, 100 grams of sugar, and 300 grams of water are needed; First of all, peel off the garlic skin and clean it, soak it in clean water for ten hours, remove it to control drying, boil water in another pot, boil the water, put white vinegar, sugar, salt, balsamic vinegar into it and stir evenly, add garlic after the water cools, add 30 grams of liquor to it, seal it for more than 20 days and then eat.

The ratio of sugar to vinegar in authentic sweet and sour garlic is about 3:4, and it is best to store it in a glass sealed jar.

Ingredients: fresh garlic, auxiliary oil, appropriate amount of salt, appropriate amount of water, balsamic vinegar, brown sugar, white sugar. Sweet and sour garlic just dug garlic, choose some large cut off the garlic, peel off the **, wash, dry the water. The water in the pot is boiled, and cold water is added to the pot, and a piece of brown sugar and a little salt are added to the cold water, which only plays a reconciliatory role.

Add sugar and aged vinegar. Once the water is boiling, turn off the heat until it is cool. The sealed bottle is sterilized and dried with boiling water, the garlic is added, the cooled sweet and sour juice is poured, and then the lid is closed and let stand for about half a month.

Garlic is a delicacy on the Chinese table, and its preparation is also varied. Now that the garlic has returned to normal**, we can marinate the sweet and sour garlic and eat it. It is recommended that garlic must be fresh so that it will be crispy.

Ingredient list: Fresh purple garlic. Rock sugar and vinegar are added appropriately when prepared according to your taste. Cooking wine, bay leaves, star anise, cinnamon flowers, ginger salt.

There is no clear ratio of these ingredients, so add some slowly when cooking, and try it with your own taste until you like it.

It is said that the proportion is important, but some people have tried. Cooking steps: Peel the fresh garlic and slice the ginger. Add water to the pot, ignite and add ingredients such as bay leaves, star anise, peppercorns, etc.

Pour in an appropriate amount of cooking wine. Add the icing sugar, vinegar and salt. After the rock sugar is completely melted, you can try the taste, and if it is insufficient, add it until the flavor you like comes out.

Put the garlic in a clean, waterless glass jar, pour the boiled soup, and leave in a cool place for a month. Garlic and cucumber taste good.

Heze, Shandong is the hometown of garlic. Ingredient list: new garlic, soy sauce, rice vinegar, sugar, salt, star anise. This recipe does not have many ingredients, and the taste naturally has a local flavor.

Process: Remove a layer of garlic skin and soak in water for one day. Remember to change the water often. Control the soaked garlic and place it in a glass container.

Put the various trimmings in a pot and bring the sugar to a boil. Once cooled, add to a glass container with garlic.

Seal it for a month and open it to eat. It's really beautiful to have two ways to choose to eat together. Finally, there is one more point that must be repeated.

The eating period of sweet and sour garlic is about half a year. Place the garlic in the jar, pour the cooled sweet and sour sauce into the jar and close the lid to seal. It can be consumed after half a month.

It tastes crunchy and sour. Use clean chopsticks without water every time you eat, so that they will last longer.

Prepare white vinegar, sugar, and garlic, and try to do it according to the ratio, so that the sweet and sour garlic brewed is more delicious.

The recipe is one spoonful of sugar, two spoons of vinegar, and then put in sweet and sour dishes, seal for three months and then eat, in the production process, try to use pure vinegar, so that it is very delicious.

When making authentic sweet and sour garlic, you need to put oyster sauce, light soy sauce, chicken essence, monosodium glutamate, star anise, seasoning, and salty salt. The dish made with these recipes is very delicious, and if we want to make this dish well, first we have to remove the skin of the garlic, then put the oil in the pot, put the garlic in it and then add these condiments and stir-fry for about 10 minutes, so that this dish is successful, and many people like to eat it very much.

Sweet and sour garlic is a very delicious meal, if you want to marinate the sweet and sour garlic that is crispy and delicious, you should prepare 500 ml of rice vinegar and two spoons of sugar. Peel the garlic and put it in the marinade for 3-5 days.

Summary. Pro, the recipe of sweet and sour garlic is 10 kg of fresh garlic, 2 kg of sugar, 10 kg of cold boiled water, 400g of salt, 500ml of rice vinegar, and 20 grams of osmanthus.

What is the recipe for authentic sweet and sour garlic? What can be done to make it more delicious?

Pro, the recipe of sweet and sour garlic is 10 kg of fresh garlic, 2 kg of sugar, 10 kg of cold boiled water, 400g of salt, 500ml of rice vinegar, and 20 grams of osmanthus.

Pickled jars should be clean, oil-free, water-free, and it is better to choose glass or ceramic utensils, so that they will not be damaged for a long time. It can be eaten after 20 days of marinating, but it will be a little spicy. It is best to eat it for about 30 days, and when choosing garlic, look at the color first.

When choosing, it is recommended to buy purple garlic, because this garlic has a strong garlic flavor and a stronger bactericidal effect than white garlic. When choosing garlic, you should also pay attention to its appearance. Generally, good garlic is round, but if it is flat or notched, it is bad garlic.

First peel off the old skin of the new garlic, leaving only one or two layers of garlic slices, so that it is easy to absorb the flavor when pickling, the pickled sweet and sour garlic is just out of the oven, the pickled sweet and sour garlic is crisp and tender, put the peeled garlic in a pot and soak it in cold water for 24 hours. Then add 150 grams of salt, add another 150 grams of salt for later use, the purpose of soaking garlic water is to sterilize and decontaminate, and it is to soak the spicy taste of garlic. After the garlic has been soaked for 24 hours, we take it out, put the roots of the garlic on a rack to dry, and dry it in the sun for about two hours, until the garlic is completely dry, then put the dried garlic into a glass container, and then pour in the salad.

Pickling garlic seems to be very simple, but in fact, there are certain skills, and processing garlic is also very troublesome, and the wrong pickling method will affect the taste of garlic, so pickling garlic should also find experienced people to learn. My family's sugar garlic is pickled by me every year, in recent years I have learned a lot of methods, the juice of white garlic is relatively sufficient, the spicy taste is not so strong, the taste is relatively crisp, you can eat it raw, it is the most suitable for pickled sugar garlic. Garlic is divided into purple garlic and white garlic, the number of cloves of purple garlic is relatively small, but the size is relatively large, and its moisture is not as much as that of white garlic, this kind of garlic will be more spicy, garlic flavor is stronger, and it is generally most suitable for condiments.

Soaking in white cold water is to prevent garlic from spoiling easily during the process of pickling garlic, but soaking garlic with water and salt can remove part of the spiciness and effectively sterilize, but it is best to change the water every 4 5 hours. To find the maze to your grate, collect the soaked garlic evenly into its nest and let it dry in the shade.

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