How to make garlic and how to make garlic?

Laba garlic method.

Ingredients: 500 grams of garlic, 500 ml of rice vinegar.

1. Prepare the ingredients.

2. Remove the stems of 500 grams of garlic.

3. Pour in 50 grams of rice vinegar (marinated on the eighth day of the lunar month).

4. Bottle, seal and marinate for more than three weeks before eating.

5. Finished products. <>

Tips. Pickled eight garlic has to use purple garlic and rice vinegar, remove the old skin of the garlic cloves, dip them in rice vinegar, put them in a small altar and seal them tightly, until Chinese New Year's Eve is opened, the garlic cloves are verdant and green, garlic and spicy vinegar are sour and fragrant together, and they come to the nose, which is the best condiment for eating dumplings, and cold dishes can also be used, with a unique taste.

The purple garlic cloves are soaked through, the garlic cloves are hard and porcelain, and the soaked garlic is crispy and fragrant.

The rice vinegar is light in color, soaked in garlic as before, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. The old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is poor, especially smoked vinegar, slightly mushy, maybe this is its characteristics.

Homemade method of laba garlic.

1000 grams of garlic, 500 grams of vinegar, 400 grams of sugar.

1. Choose a clean container as a container for soaking garlic;

2. Select the garlic, peel and wash it, dry it, soak it in vinegar first, then add sugar, mix well, put it at 10 degrees to 15 degrees, and soak it for 10 days.

This pickled garlic is more than soaked on the eighth day of the lunar month, because the temperature of this season is very suitable, so it is called Laba garlic. The amount of vinegar and sugar can also be appropriately changed, but it should not be changed too much. Eating some laba garlic often in winter is good for people's body, not only sterilizing, but also detoxifying.

The finished garlic is pale green and has a sweet and sour taste, which is very delicious. Eating dumplings is even more beautiful.

I only know that this vinegar garlic method has always been a ** high blood pressure health diet remedies, and it is said that it is a home remedy, just for the regular injections and prescription drugs in the hospital, in fact, this folk recipe has been passed down to this day, it is known to everyone, and it is no secret.

Nowadays, no matter which book on dietary therapy and dietary supplements related to health preservation, most of them introduce this recipe. It is said that it can not only be used to lower blood pressure, but also to lower blood sugar and blood lipids, and soften blood vessels.

1. Ingredients: 500 grams of garlic, 500 ml of rice vinegar.

2. Peel 500 grams of garlic and then use a knife to remove the garlic.

3. Prepare a clean and waterless glass bottle, pour the garlic into it after the mold rises, and then pour in 50 grams of rice vinegar.

4. Seal and marinate for more than three weeks before eating.

5. After three weeks, the finished product of garlic.

Pickled garlic. Ingredients: 10 whole garlic, 1 2 tbsp salt, 1 1/2 cups brown sugar, 3 cups white vinegar, 1 cup water, 1 tsp salt, 1 tbsp soy sauce.

Do the penitent Sen Law.

1) Peel off the skin of 10 whole garlic cloves and set aside.

2) Boil 1 pot of water, add a little salt to dissolve, turn off the heat, then put in the garlic and soak for 20 minutes, drain the water and let it cool for later use.

3) Put all the ingredients of the seasoning in a pot and mix and heat, boil and then cool off the heat, that is, sweet and sour sauce.

4) Put the garlic and the cooled sweet and sour sauce into a container to marinate, the sweet and sour sauce needs to cover the garlic, and put it in the refrigerator to soak for more than 2 weeks after capping, which can be stored for about 1 2 months.

When the garlic is harvested, remove those that are too small, have rotten, damaged and damp stems and wide leaves.

Then spread it on the ground to dry until the stems and leaves are soft and yellow, and the outer skin of the garlic is dry.

After a week or so, the second release is carried out. Repeat this twice until the garlic is completely dry.

Then move to a ventilated place indoors, stack them in a storage vault or large bamboo basket, keep them in low humidity, cool conditions, and check them frequently. Avoid mold and spoilage.

The difference between new garlic and old garlic: 1. The new garlic is a little purple, and the garlic cloves inside are very smooth and white after wrapping, and it is easy to separate from the old garlic, not dry at all, and the skin is also very thick when the foreskin is wrapped.

2. The old garlic is very dry and does not have much water. When you buy it in the vegetable market, you can tell that it is fresh garlic and old garlic.

Ingredients: Fresh garlic cloves, salt, black peppercorns and white wine.

Specific steps: 1. Wash the garlic cloves and cut them into thin slices.

2. Put the garlic slices into a clean container, add salt, black peppercorns and white wine, and stir well.

3. Put the garlic slices pickled in Niandan dates into an airtight container and refrigerate for at least 1 day.

4. Take out the refrigerated garlic slices, put them in a bottle or small container, and add an appropriate amount of salt, black peppercorns and white wine.

5. Put the pickled garlic slices back in the refrigerator for refrigeration, and take them out and stir them every 1-2 days to let the garlic slices be more disassembled and fully absorb the marinade.

6. After marinating for at least 1 week, the garlic slices are ready to eat.

Note: When marinating garlic slices, pay attention to adding salt, black peppercorns and white wine appropriately, so that the garlic slices can be marinated more fully. At the same time, pay attention to the temperature of the refrigerator and avoid the garlic slices marinating in the refrigerator for too long to avoid spoilage.

Peel off the outer coat of the garlic, remove the rotten cloves, garlic plates, garlic sprouts, soak them in water for 18-24 hours, place the garlic cloves in the pool, and then cover with moist fine sand or sandy loam soil about 2-4 cm thick, spray water every two days, and garlic seedlings will grow after a week.

Keep garlic all the time, make garlic in the soil, and then wait for the garlic to sprout and let it grow quickly, so that the garlic can turn into garlic yellow.

Plant the garlic in the soil, wait for the garlic to sprout, water more, fertilize more, and slowly the garlic will turn garlic yellow.

Fresh garlic is an extremely common and nutritious food in our daily life, and many friends will go to the supermarket to buy some fresh garlic and put it at home to eat. However, when some friends buy fresh garlic, they find that they don't know how to turn fresh garlic into dry garlic, and the fresh garlic that is not processed is easy to deteriorate and damage or the taste becomes inedentical, resulting in inedible fresh garlic. So how should we solve this situation that we don't know how to turn fresh garlic into dry garlic?

So let me introduce the steps to turn fresh garlic into dried garlic. Step 1: First prepare some fresh garlic, cut the head and tail of the fresh garlic and peel off the slag and peel off the outer skin, leaving the innermost layer of tender skin, wash it and soak it in salt water for 24 hours, which can play a role in sterilization and disinfection.

Step 2: Boil a pot of water and pour in salt, and after the water cools, put in the fresh garlic and soak it for 12 hours, which can make the garlic easier to preserve. Step 3:

Prepare a clean jar, drain the fresh garlic and put it in. Add plenty of sugar, as well as white vinegar to taste, and finally add an appropriate amount of cold boiled water to let the sugar melt slowly in the jar. Step 4:

After closing the lid, cover the mouth of the altar and place it in a cool place. Wait three weeks before serving.

After reading my method, now have you learned how to dry fresh garlic? If you learn it, you can quickly share this method so that more people know how to turn fresh garlic into dried garlic. While performing the above steps, we need to pay attention to the fact that we need to seal the lid in the last step.

These are the steps to turn fresh garlic into dried garlic.