How to make vinegar soaked garlic delicious, how to make vinegar soaked garlic

The method of soaking garlic in vinegar is as follows:Ingredients: appropriate amount of garlic, appropriate amount of aged vinegar, a glass container with a good seal, salt, etc.

First of all, you need to sterilize the closed container of pickled garlic with hot water, and then put it on a rack to control the moisture.

Next, we have to choose those garlic with fuller fruits and fresh fruits, and we can make the garlic cloves one by one for more flavor.

Finally, put the peeled garlic into a closed container that has been sterilized, then add an appropriate amount of aged vinegar, preferably submerged garlic, and marinate it in a cool place for a while.

Ingredients. 2 pounds of garlic.

Sugar 60g

White vinegar pounds. Method steps.

Pour the sugar and vinegar into the pot, add an appropriate amount of water and boil together, boil for another 2 minutes after boiling, let cool and set aside.

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The garlic peels off the skin, leaving only one or two layers of tender skin. Then cut off the fibrous roots and false stems of the garlic, leaving 3 4 cm on the part of the false stem, and dig the roots of the garlic into a concave shape to facilitate the flavor. If you want to save trouble, you can also not dig, and soak for a longer time.

You can also use a knife to cut off a little bit of the root, so that it slightly exposes a little garlic, which is also easy to taste. Next, wash the garlic and set aside.

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Boil a pot of lightly salted boiling water, let it cool, pour in the peeled and washed tender garlic, and soak for half a day to a day. Soaking garlic in boiled and cool lightly salted boiling water can remove the spicy taste of garlic, and it does not hurt the stomach when eating, and it also has the effect of removing pesticide residues and sterilization.

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After soaking, take out the garlic, put it in a cool and ventilated place, control the moisture with the false stem facing down, and dry the excess water, the length of drying time varies, and the garlic should have no excess water throughout the body.

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The container for pickling sweet and sour garlic can be a clay jar, glass bottle and other containers that can be sealed, and they should be washed before use to ensure that there is no oil in the jar, and then take the boiling water to scald, disinfect, invert and control the dry water for later use, to ensure that there is no oil and no raw water in the container.

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.

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Ingredients. Garlic.

1000g of excipients.

Vinegar to taste. <>

The method of soaking garlic in vinegar.

Peel the garlic. Garlic wash After washing, pass it through with cool boiled water.

After the water has dried, pour in the vinegar and cover the garlic.

Cover with plastic wrap and leave the lid on for 2 weeks to about 1 month.

It's after 1 month, and it's green, and it's very brittle.

Tips: Use Baoding Kangle vinegar with sugar, so that the garlic soaked will not be too garlic, the taste is better, not with this vinegar, you can add a little rock sugar appropriately.

The method of soaking garlic in vinegar.

Peel the garlic. <>

Garlic wash After washing, pass it through with cool boiled water.

After the water has dried, pour in the vinegar and cover the garlic.

Cover with plastic wrap and leave the lid on for 2 weeks to about 1 month.

It's after 1 month, and it's green, and it's very brittle.

Tips: Use Baoding Kangle vinegar with sugar, so that the garlic soaked will not be too garlic, the taste is better, not with this vinegar, you can add a little rock sugar appropriately.

Vinegar-soaked garlic is the one that is commonly referred to. Sweet garlic. In Tangshan, you have to choose some first, the kind of sadness that is particularly tender.

Buy it back and wash it briefly. Then put it in the middle of the jar. Then to put.

Soy sauce. Vinegar. Put some salt.

Then seal the mouth of the jar. Let it sit for at least a week. The stomach is basically in the count, and it can be eaten.

The sugar and vinegar must not taste like garlic sauce before they can be completely entered. Also, the purpose of putting salt is to make this. Garlic can be preserved for a longer period of time.

It is not easy to deteriorate. Because the jar should be placed in a cool place, not in direct sunlight. In this way, it is easy to grow white hairs and deteriorate.

Store in a cool, dry and ventilated place. More than a week is fine. By the way, is there any sugar garlic in it?

Also put some sugar. Add some sugar. This will make the garlic taste a little more delicious.

Steps to soak garlic in vinegar.

Step 11: Buy the fresher garlic (the fresher the better) and peel the garlic off the outside. Soak in clean water overnight (to remove the spicy taste), drain and set aside. (I do it every year when I eat new garlic, make 10 catties once, and eat it for exactly one year).

Step 22: Prepare a clean container and vinegar (I have been using this vinegar, yuan bottle).

Step 33: Wash the garlic with 500 grams of vinegar to remove the raw water. Then put the garlic into a glass container, pour in the vinegar, it is advisable to submerge the garlic, tighten the lid, put it in a cool and ventilated place, and you can eat it in 20 days in summer and 40 days in winter.

Peel and clean the garlic prepared in advance, soak the garlic in salted water, boil the water, add sugar, put it in the jar and add sweet and sour sauce, and the garlic aroma is tangy.

Peel off the outer skin of four catties of garlic, cut off the head and tail of the garlic, wash with water, add salt to cold water and stir, soak the garlic in cold water for three hours, add one and a half pounds of light soy sauce, one pound of vinegar, three star anise, more than a dozen peppercorns, half a catty of sugar, 100 grams of salt, let it cool after boiling, drain the garlic and put it into a waterless and oil-free jar, pour in the juice, cover the lid and seal it for a month.

The authentic practice of soaking garlic in vinegar.

Ingredients. Garlic.

350 g brown sugar.

50g balsamic vinegar.

350ml excipients. Salt. 5g

1.Prepare the garlic.

2.Peel off the garlic grains one by one, leaving a thin coat for each one.

3.Wash and drain the garlic, put it in a bowl, add salt, and marinate it in the refrigerator for 3-4 days, turning it over every day.

4.When the garlic is soft, pour in cold boiled water and rinse and drain.

5.In an oil-free and water-free container, add the garlic and brown sugar on the other until all are in the container.

6.Finally, the garlic is compacted and the balsamic vinegar is poured.

7.Add plastic wrap, cover the lid and put it in the refrigerator, 3-4 days will see the garlic gradually begin to turn emerald green, 20 days to open the lid to eat, usually put in the refrigerator for storage.

Raw material. 5,000 grams of fresh garlic, 1,000 grams of sugar, 500 grams of salt, 2,250 grams of vinegar.

Preparation steps. Step 1

Remove the roots of the garlic, peel off the outer garlic coating, and leave 2 or 3 layers of garlic coating.

Step 2: Take a clean container, put in the garlic, add salt and mix, and marinate for 1 2 days.

Step 3 Put the sugar and vinegar into the pot and boil, let it cool, pour it into the container containing the garlic, the sweet and sour sauce should be submerged in the garlic, then cover the lid (or seal it with paper), gently stir 1 to 2 times a day for 2 to 5 days, and it can be eaten after 40 days.

Peel off the outer skin of four catties of garlic, cut off the head and tail of the garlic, wash with water, add salt to cold water and stir, soak the garlic in cold water for three hours, add one and a half pounds of light soy sauce, one pound of vinegar, three star anise, more than a dozen peppercorns, half a catty of sugar, 100 grams of salt, let it cool after boiling, drain the garlic and put it into a waterless and oil-free jar, pour in the juice, cover the lid and seal it for a month.

1.Buy a little fresher garlic, it's even better if you can buy fresh garlic. Choose garlic cloves that are large and plump.

2.Break off the garlic cloves one by one, remove some of the outer film, and leave two or three layers of cleaner ones inside. Put it in a glass jar, the glass jar should be wiped clean, no oil and no water!

3.Prepare the aged vinegar and pour the aged vinegar into a glass.

4.The amount of aged vinegar can be poured enough to submerge the garlic cloves.

First measure the elephant, then boil the vinegar and light soy pepper, Sichuan pepper star anise with water, boil, boil the boiling water, let it cool, and then soak the garlic in the vinegar water, then put less sugar, put it into a sealed jar, so that the pickled garlic is particularly delicious.

Choose a variety of vinegars according to taste. For example, if you are from Yangzhou, you may like Zhenjiang balsamic vinegar. You may also choose white vinegar and rice vinegar from Shanghai, and the garlic soaked out has different shades of color. Soak the garlic in its original color with white vinegar.

The key is to choose garlic heads, to choose freshly unearthed tender garlic heads, not to use sun-dried old garlic heads.

You can use a glass bottle, in the past, we used canned bottles at home, you can also break the garlic, stuff it directly into the vinegar bottle with a petal, and you can also drink the vinegar soaked in garlic.

1. Prepare containers and glass bottles according to the amount you want to submerge, now it is more convenient to use a plastic crisper box, wash it, and scald it with boiling water to sterilize.

2. Put boiling water in and let it cool. About one-third of the container for water, add salt, sugar and other spices according to taste.

3. Wash the tender garlic (do not peel it, but the whole garlic) and put it in a container.

4. Pour in vinegar until the garlic is submerged, 5. Cover the lid tightly, turn it back and forth several times, and stir the bubble well.

6. Put it in the refrigerator and eat it in 5-7 days. It depends on whether you like spicy or sweet and sour garlic that is not spicy.

7. The vinegar solution for soaking garlic can be used repeatedly, and if you feel that it is not enough, you can add some vinegar to supplement it.

Ingredients: 5000 grams of fresh garlic, 1000 grams of sugar, 500 grams of salt, 2250 grams of vinegar.

Steps: 1. Remove the roots of the garlic, peel off the outer garlic coating, and leave 2 3 layers of garlic coating.

2. Take a clean container, put in the garlic, add salt and mix, and marinate for 1 2 days. It can play a role in disinfection, and it can also make garlic easier to preserve;

3. Put sugar and vinegar into a pot to boil, cool, pour into the container containing garlic, generally speaking, 500 grams of garlic need about 750 grams of sugar, the amount of vinegar is added according to your own taste, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, cover the container and seal it (or seal it with paper), 4. Gently stir 1 to 2 times a day for 2 to 5 consecutive days, and it can be eaten after 40 days.

Tips:1The brine of pickled garlic can be added to soak the garlic in sweet and sour sauce, or it can be discarded.

2.The garlic used to make sweet and sour garlic must be fresh garlic (Laba garlic is made of dried garlic).

3.The garlic can be peeled into individual loose garlic cloves to speed up the penetration of sweet and sour sauce. The amount of sugar and vinegar can be increased or decreased according to personal preference.

4.Containers should be cleaned and resealed after daily agitation.

5.When eating, use clean chopsticks to pull out the garlic, and avoid oil and vegetable crumbs from entering, polluting the sweet and sour sauce and affecting storage.