The practice of sweet and sour sour, how to soak sweet and sour sour

1.Peel off the skin of the new garlic, leaving only one or two layers, and cut off the head and tail;

2.Take a clean container, it is best to scald it with hot water to sterilize and control drying;

3.Put the peeled new garlic into a container, add two taels of sugar to each pound of garlic, and add rice vinegar to cover the new garlic.

2 The new garlic is relatively clean, and it is enough to keep it clean when peeling the garlic. If you are not at ease, you can wash the peeled garlic and dry it completely before pickling; or soak in light salt water for half a day, which can play a role in disinfection;

3 You can also put the sugar in rice vinegar and heat it to melt, let it cool thoroughly before soaking the garlic. However, it takes a long time, and I usually don't heat it, so it can melt by shaking it directly. (Before you have time to shake it when you take pictures, the sugar has sunk to the bottom, so it's best to stir or shake it to melt before soaking the garlic.)

The sheer number of special benefits of garlic makes it one of the top 10 best nutritious foods by Time Magazine, and the nutritional value is as follows:

1. Regulating insulin: In recent years, due to the unreasonable dietary structure of people, the intake of selenium in the human body has decreased, resulting in a decline in insulin synthesis; Garlic contains more selenium, which has a regulatory effect on the decline of insulin synthesis in the human body, so diabetic patients eating more garlic can help alleviate the condition;

2. Anti-cancer and anti-cancer: 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. At the same time, elements such as germanium and selenium in garlic also have good inhibition of cancer tumors or anti-cancer effects;

3. Reduce blood lipids and prevent blood clots: the active ingredient of garlic has obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots;

4. Delay aging and prevent lead poisoning: Regular consumption of garlic can delay aging; Its antioxidant properties are superior to ginseng; Garlic consumption by people who are regularly exposed to lead or who have a tendency to lead poisoning can effectively prevent lead poisoning;

5. Prevention of arthritis: garlic can "remove rheumatism and break the cold wind", and has an inhibitory effect on wind-cold and damp arthritis;

6. Prevent cancer: allicin and its homologues can effectively inhibit the activity of cancer cells, so that they can not grow and metabolize normally, and eventually lead to the death of cancer cells, and allicin can also activate the phagocytosis of macrophages, enhance human immune function, and prevent the occurrence of cancer; Allicin can block the synthesis of nitrite carcinogens and prevent cancer;

7. Anti-inflammatory sterilization: allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and sterilization effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis, and cryptosporidioides infections. According to other studies, garlic contains a kind of capsaicin called "propylene sulfide", whose bactericidal ability can reach one-tenth of penicillin, which has a good killing effect on pathogenic bacteria and parasites, and can play a role in preventing influenza, preventing wound infection, infectious diseases and deworming.

Just put the garlic in a container, put sugar and vinegar, and cover it.

Sweet and sour garlic] Ingredients: 2 catties of fresh garlic, 2 taels of sugar, vinegar catties, 20 grams of salt.

Step 1. To make sweet and sour garlic, when buying garlic, choose fresh red garlic with a complete body, no damage to the garlic skin, and a plump and uniform garlic clove. This red-skinned garlic has enough water, and the sweet and sour garlic made is crispy and nutritious.

Step 2. Peel off the outermost layer of the garlic, keep one or two layers of tender garlic skin, and cut off the garlic roots and stems. Put the garlic into a clean vegetable pot without raw water, sprinkle it with salt or soak it in lightly salted water for half a day to remove part of the pungent taste of the garlic, and the sweet and sour garlic made is fragrant and crispy, and it is not easy to mildew.

Step 3. Pour vinegar into the pot and add sugar, heat until the sugar melts, turn off the heat and let cool. When many people make sweet and sour garlic, the vinegar is used without boiling, and the sweet and sour garlic is easy to mold.

Step 4. Dry the salted garlic in a bottle with no raw water or grease stains, and press it by hand. Finally, pour the cooled sweet and sour sauce into the bottle and cover the garlic.

Put the bottle on the lid, don't tighten the lid to leave a little gap, and then put the bottle in a cool place, marinate for about ten days, the sweet and sour garlic is attractive, and it tastes crisp and sweet but not spicy.

<> "Sweet and Sour Poached Eggs.

Method: Add 2 tablespoons of light soy sauce, add about vinegar, add 1 tablespoon of oyster sauce, add 1 tablespoon of tomato paste, half a tablespoon of sugar and 1 tablespoon of starch, add half a bowl of water and stir well.

Prepare the ingredients, fry the eggs in oil and put them on a plate, stir-fry the minced garlic and stir-fry until fragrant, put the poached eggs, pour the sauce and cook until thick, and sprinkle with chopped green onions

Sweet and sour chicken breast.

Method: Cut the chicken breast into cubes, one spoonful of cooking wine, two spoons of light soy sauce, a little salt, half a spoon of pepper, marinate for ten minutes, coat with starch, fry in a pan until golden brown, bring the sauce to a boil, pour in the chicken breast, sprinkle with sesame seeds, stir well.

Sweet and sour shrimp. Method: Shrimp to shrimp line + green onion and ginger + 1 spoon of cooking wine + 1 spoon of light soy sauce + a little salt for 10 minutes, 1 spoon of light soy sauce + 1 spoon of vinegar + 2 spoons of tomato sauce + 1 spoon of sugar + 1 spoon of starch + half a bowl of water Mix well, mix starch and eggs into a batter, wrap the shrimp in batter, fry the shrimp until golden brown with hot finger skin oil to 7, remove the sauce from boiling, put in the shrimp and mix well, sprinkle the sesame seeds on the only chacha.

Sweet and sour lotus root. Sauce: 1/2 spoon dark soy sauce, 1 spoon light soy sauce, 1 spoonful of balsamic vinegar, 1 spoonful of sugar, 1 spoonful of starch, a pinch of salt and half a bowl of water.

Method: Stir-fry the blanched lotus root with hot garlic in oil, pour the sauce, sprinkle the green onion and millet spicy out of the pot, it's so delicious!

1. 100 kg of sorghum, 63 kg of Daqu, 75 kg of water consumption before steaming, 180 kg after steaming, 100 kg of grain bran, and 6 kg of salt. 100 kg of dried sweet potato, 50 kg of drum koji, 40 kg of yeast liquor, 50 kg of acetic acid solution, 275 kg of water consumption before steaming, 125 kg after steaming, 50 kg of coarse grain bran, 175 kg of fine grain bran, 13 kg of salt.

2. Substitute brewing generally must go through the process of crushing and then steaming. The contact surface of microorganisms is enlarged to facilitate fermentation and gelatinization of raw materials, and accelerate saccharification.

3. Simmer the steamed ingredients for 15-20 minutes before spreading. When it is below 40 degrees, mix in koji, yeast and yeast liquid, and stir 2-3 times to make it even. When the temperature drops to 17 -18, vinegar can be artificially made.

The lower temperature allows for complete mashing and alcoholic fermentation. High alcohol yield. It has the effect of inhibiting miscellaneous bacteria and can improve the quality of vinegar.

4. Put the raw materials after mixing koji into the fermentation vat or jar for fermentation. The pre-saccharification and alcoholic fermentation are carried out. The temperature is required to be 28 -30, and after 36 hours of fermentation, it is better to raise the temperature to about 39.

At the same time, it should be turned evenly. And mixed with grain bran, increase the degree of vegetable pine, oxygen supply and warming, in order to facilitate vinegar. After about 7 days, the temperature began to drop.

It shows that the oxidation of alcohol is over, and the vinegarization is basically completed.

5. After vinegarization in the jar, acetic acid becomes sour and matures in 20-30 days in summer and 40-50 days in winter and spring. At this time, there is a thin layer of acetic acid bacteria film on the vinegar surface, and there is a pungent and sour smell. Mature vinegar, the upper layer of vinegar is clear and yellow, the middle and lower layers of vinegar are milky white, slightly turbid, the two are mixed with white vinegar, generally 400 kg of white vinegar can be brewed per 100 kg of grains, and 100 ml of vinegar is gram.

The filtered vinegar residue can be pickled or mixed with feed to feed livestock and poultry. Add spices, sugar, sesame and other condiments to the white vinegar, and it is balsamic vinegar after precipitation and filtration.

How to cook sweet and sour sauce? Prepare two spoons of light soy sauce, three spoons of sugar, four spoons of aged vinegar, and five spoons of water, stir well, and add sweet and sour sauce after the oil temperature rises.

Sweet and sour peanuts Deep-fried peanuts on a small plate. A pinch of vinegar. Sugar to taste. Then put the sugar in the vinegar and stir well, pour the peanuts into the stirred vinegar and soak overnight, and you can eat it the next day.

Tomato paste 4, white vinegar 2, minced garlic 1, sugar 2, oil 1. Sauté the garlic in oil, add the tomato paste, then add the white vinegar and sugar. A simple sweet and sour sauce will do just fine.

Water, vinegar, sugar, dark soy sauce, cooking wine ratio: 5:4:3:2:1.