How sweet garlic has the smell of wine is what s going on

You can try to make it like this.

10 garlic cloves (whole).

1) 1 2 tablespoons salt.

2) 1 1 2 cups of brown sugar.

3 cups white vinegar.

1 cup water 1 teaspoon salt.

1 tbsp soy sauce.

Operation: 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 add garlic to soak for 20 minutes, drain and let cool for later use.

3) Put all the ingredients of the seasoning (2) 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.

Method 2: Select purple garlic, remove the hair roots, leave the garlic stalks, peel off 1-2 layers of skin, and wash. Prepare 3 kg of salt and 3 kg of water for every 100 kg of garlic.

When entering the tank, a layer of garlic and a layer of salt, dust a little water. In order to facilitate the pouring of the tank, the garlic is filled with water in the tank on the night of the tank, and the water is level with the garlic. After refilling, turn it by hand and turn it again on the morning of the second day.

From the 3rd day of entering the tank, change the water 1 time a day for 3 consecutive days to remove the spicy taste. Fish, drain for 1 night, and enter the altar on the 2nd day. Put 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic.

The altar is sealed and placed in a cool place. Every 1 day, from 8 p.m. to 5 p.m. the next day, open and deflate once, a total of 5-6 times, pay attention to fly prevention when deflate. From the sealing of the altar, roll the altar once a day in the morning and evening, and after 2 months, it can be eaten.

Method 3: Remove the fibrous roots from the garlic, peel off 2 layers of skin, leave about 2 cm of garlic stems, soak in water for 7 days, and change the water 3 times to eliminate the astringency and spiciness. The first soak for 3 days to change the water, the second soak for 2 days to change the water, and the third time to soak, you can put a piece of ice (as small as you like) to reduce the water temperature and speed up the removal of the residual pungent taste of garlic.

After soaking, remove it, drain the water, then add kilograms of salt per 100 kg of garlic, marinate for 1 day, and turn the tank 1 time in the middle. Then out of the tank to dry for 6 hours, until the garlic is not dripping, move to a cool and ventilated place, turn it over frequently, and put it into a jar of sugar after it cools. Generally, each jar contains 20 kilograms of garlic, puts 125 grams of osmanthus and kilograms of sugar, and then pours in the pre-prepared soup (4 kilograms of water, 250 grams of high vinegar, 275 grams of salt), with 1 lotus leaf (or banana leaf), 1 piece of oil cloth and 1 piece of white cloth, seal the mouth of the altar and tie it tightly, and place it in a cool place.

Roll the jar 1 time a day to accelerate the dissolution of sugar; Deflation once every 1 day, open the seal for 6 hours each time. Ready to eat after 40 days.

No, you're not going to put it with the wine.

It may be that it has been left for a long time and fermented.

Hello, this situation is normal, don't worry, if you feel unwell, you can go to the hospital for a check-up.

Sweet garlic will also deteriorate after a long time, and sweet garlic also has a shelf life and a wine taste, indicating that it is due to the action of yeast to ferment the sugar in sweet garlic into alcohol.

Garlic is originally a hot food, and eating too much is easy to get angry with the liver, but the sweet garlic soaked in white vinegar and sugar not only reduces the spicy taste of garlic, but also eases its pungency.

Therefore, even people who are deficient in yin and fire can eat some. Especially when eating fatty meat foods, eating some sugar garlic can not only remove the oiliness, but also promote the digestion and absorption of the human body. ’

Sweet garlic will also spoil after a long time, and sweet garlic also has an expiration date.

Shelf lifeThe shelf life of a product refers to the best before date of the product. The shelf life of the product is provided by the manufacturer and is marked on the product for a limited time use. During the shelf life, the manufacturer of the product is responsible for the quality of the product in accordance with the relevant standards or express guarantee of the quality conditions, the seller can sell these products with confidence, and consumers can use them safely.

The shelf life is not the only criterion for identifying whether a product such as food has gone bad, and it may be due to the premature deterioration of a substance that changes in the way it is stored, the environment, etc. Therefore, try to eat food and other foods in time before the expiration date.

The shelf life of opened food will be shortened, so use it as soon as possible to avoid product quality deterioration.

Similar to apples, it has a taste of wine when it is spoiled. The same goes for sweet garlic, so it's best not to eat it.

The principle of making sweet wine is that glutinous rice is fermented and broken down into simple sugars, which are further fermented into alcohol, and if the alcohol is further fermented, acetic acid is produced, which is why over-fermented sweet wine will have a sour taste. And you make dessert wine because the simple sugars are not fully fermented and produce too little alcohol.

If you want to turn it into rice wine, you need to ferment it into sweet wine and add an appropriate amount of cold boiled water, and it will be rice wine after a week. That's how rice wine is made in my hometown, also known as water wine. After the sake is drunk, the sake lees are boiled on the stove with water, and the steam is taken out with a special device.

Everyone's hangover relief function is different. There are also those who are allergic to alcohol. If you've ever had transaminase 1300, your liver cells are damaged.

If you have frequent facial flushing after drinking, it means that your liver's ability to metabolize ethanol is relatively poor. It is advisable to drink less alcohol.

If the wine has a strong taste, you can chew tea leaves and chew gum, the taste is not the main and important wine has an impact on your health, everyone has individual differences, hangover function, the body's ability to eliminate alcohol is different, and your alcohol taste may be slowly absorbed through the gastrointestinal tract.

。This requires a urinalysis at the hospital.

This kind of situation is a kind of **symptom, and it comes from **.

You have the smell of alcohol, it may be ammonia, it is recommended that you check the condition of your liver function.

If you don't drink alcohol, this may be body odor.

It may also be a ** symptom, and it is recommended to check liver function.

It may be ammonia smell.

It's normal to smell alcohol after drinking, but some drinkers still have a strong smell of alcohol until the next day, what is the reason?

This is mainly due to the slow metabolism of the body's liver, which leads to the failure of alcohol to be excreted, which is determined by the liver function of the drinker and the amount of alcohol consumed. If the amount of alcohol consumed is too high, resulting in a high blood alcohol concentration, even after a night of metabolism, there is still a part of the alcohol in the body that is not digested and excreted, so the smell of alcohol will occur.

Here is a reminder to drinkers that drinking more water when drinking can effectively promote alcohol metabolism.

。Hello, you are going to the hospital to have a urine routine checked.

Guidance: Your situation is a symptom of **, and it comes from **.

You have the smell of alcohol, it may be ammonia, it is recommended that you check the condition of your liver function.

I hope mine is helpful to you, and if you have any questions, please keep asking.

See if there are any spoiled fruits or foods that have been forgotten to be handled.

12 hours in the middle, 24 hours can be opened to have a look. It is best not to open it frequently, it will be easy to contaminate.

The fermentation temperature should be kept at more than 30 degrees.

Secondly, the fermentation time is not long enough, and the sugar converted into glutinous rice has not yet fermented to produce enough alcohol, so it only has a sweet taste and no wine taste.