How to make fresh garlic and how to marinate fresh garlic

Pickled garlic. Sweet garlic is a delicious recipe, the main ingredients are garlic, salt, brown sugar, vinegar, etc., this dish can prevent flu, prevent wound infection, ** infectious diseases and deworming effect.

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.

Method: 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, and remove it.

Drain and let cool.

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.

Method 2: Select purple garlic, remove the hair roots, leave the garlic stalk centimeters, 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 of 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.

Use a large head of fresh garlic, cut off the garlic stems and fibrous roots, peel off the outer layer of rough skin, soak in clean water for 5 to 7 days, and change the water once a day. Then marinate for three days in the ratio of 500 grams of garlic and 100 grams of salt, and then take it out to dry. Then marinate in the ratio of 300 grams of brown sugar, 50 grams of vinegar, and 600 grams of water for a week before eating.

Processing of pickled garlic in Sichuan Garlic is harvested before and after the beginning of summer, the fibrous roots are peeled off, the epidermis is peeled off 2 3 layers, the false stem is left 5 cm, washed and dried. Add 4 kg of salt to 50 kg of water, boil and cool, and add 50 grams of Sichuan pepper, 1 kg of red pepper, 1 kg of ginger, and 1 kg of wine to make marinade. Then put the whole garlic head into a jar or bubble jar, pour in the marinade, cover and seal.

Generally, it is fermented at room temperature for 10 days.

Processing of spiced sweet and sour garlic.

50 kg of garlic, 2 kg of salt, 10 kg of red (white) sugar, kg of soy sauce, and 2 garlic treatments. Wash and dry the garlic, sprinkle a layer of garlic with a layer of salt, marinate for a day and night, re-enter the jar, add sugar, vinegar, soy sauce, five-spice powder and the marinade prepared by cold boiled water, marinate again, and seal tightly with plastic sheeting. Rotate the cylinder twice a day, open the cylinder every other day to disperse for 4 5 hours, and change it to 3 after half a month, and it will be completed in January.

Break the garlic into small cloves, clean it, dry it in the sun, prepare a clean jar, pour a little more light soy sauce, add a handful of rock sugar, put the garlic in it, add a few chili peppers, cover and marinate for a week to eat.

Sweet and sour garlic is a delicious snack, but do you know how to marinate it? Today, I will share the method with you and learn it together!

Laba garlic can be served with a porridge, Wufu chicken feet, very fragrant.

Here's how to marinate garlic:1. Peel the new garlic until only one layer of tender skin is left, wash it, sprinkle it with salt and mix well, let it stand in a cool place for a day, control the moisture of the garlic, pour out the water, and dry the moisture.

2. Put the washed glass jar upside down until dry, pour in vinegar and sugar and stir well.

3. Put the dried garlic into the jar and close the lid.

4. Cover the mouth of the altar and marinate for 24 hours before eating. In fact, at this time, the garlic still has a spicy taste, and it is best to marinate it for a few more days, and it is good to marinate it until the garlic is translucent, but often when the garlic is pickled, our enthusiasm for eating garlic also begins to be excessive.

Pickled fresh garlic comes in a variety of flavors. Don't know which one you're going to pickle. Now make a brief introduction to the family pickling of sweet and sour garlic: ingredients: 5 kg of fresh garlic, 200 grams of salt, 1 kg of sugar, 2 kg of rice vinegar.

1) Remove the fresh garlic from the roots one by one and leave a 2 cm stem. Peel off the outer skin, leaving only 1-2 layers.

2) Soak in salt water for 2-3 days and turn twice a day to keep the fresh garlic better off its spiciness. After soaking, remove the fresh garlic and set aside.

3) Boil the rice vinegar with sugar, add fresh garlic after drying, and the sweet and sour water should be submerged with garlic.

4) After about a month, it can be consumed. But the sweet and sour garlic tastes better for a longer time.

1.After the new garlic is bought, peel off some of the old skin on the outside and leave it behind.

1st and 2nd layers of endothelium.

2.Cut off the roots of the garlic and cut the stems shorter, leaving about 1-2 cm long.

3.Prepare some cold boiled water, add a little salt to make light salted water, soak the chopped garlic in the water, soak for a day and a night, and change the water in the middle.

4.Remove the soaked garlic and drain it.

5.Mix the rice vinegar and sugar into sweet and sour water in a ratio of 3:1, and stir several times to completely dissolve the sugar.

6.The ratio of sugar and vinegar is arbitrary, and if you like sweet, put more sugar.

7.Put the garlic in the dry water in a jar or glass jar, pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.

Wash and drain the garlic.

Peel the garlic and rinse it with water and drain.

Add rock sugar and soy sauce to melt.

Put 50g of rock sugar in a bowl and pour 150g of soy sauce. Heat on an induction cooker until the rock sugar melts, then let cool for later use.

Put the garlic in a bottle and pour the sauce.

Put the dried garlic in a bottle and pour in the boiled sauce and drown the garlic granules.

Marinate in white wine for a month.

Add some liquor, cover and marinate for a month and you can eat it.

Method 2: When fresh garlic goes on the market, you can buy some fresh and tender garlic, remove the skin of the garlic, leave the innermost two layers, and cut off all the garlic seedlings and garlic roots, soak them directly in water for two days, and then take them out and add water to add edible salt to pickle directly, and after fifteen days, the garlic can be pickled well, and you can take it out and eat it directly.

Marinate directly with rice vinegar.

Peel off the outer skin of the purple-skinned garlic. Break the garlic into small cloves. Wash your hands and peel the skin off each garlic clove (don't wash it).

Put the peeled garlic cloves in a sealed container and add a teaspoon of sugar (with or without it, it tastes better with it). Pour in the rice vinegar. The amount of rice vinegar is about the same as that of garlic cloves.

Close the airtight cap. Put it in the refrigerator or a cold place in your home. If you soak it for more than two weeks, all the garlic will turn green and taste better.

Marinate directly with vinegar.

In winter, garlic can also be pickled directly with vinegar, the pickling method is also very simple, only need to remove the garlic, peel all the garlic cloves, put them in a clean container, and then add the rice vinegar to the container, to cover all the garlic cloves, seal the container, after more than ten days the garlic will turn green, you can take out and eat when you want to eat, and the vinegar of pickled garlic can also be used as a condiment for many dishes.

Pickling method of fresh garlic: teach you how to make it at home, it is better than buying, safe and secure.

Laba garlic can be served with a porridge, Wufu chicken feet, very fragrant.

The ingredients that need to be prepared in advance include: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar, 2 grams of Sichuan pepper, and 6 grams of star anise. Here's how:

1. Peel off the outer layer of fresh garlic, be sure to leave two layers of skin, put it in a basin, and soak it in water.

2. Take out the soaked garlic and put it on the grate to control the moisture.

3. Prepare soy sauce, vinegar and Sichuan peppercorns.

4. Pour the soy sauce, vinegar, Sichuan pepper, spices, sugar and water into the pot, bring to a boil over high heat, then turn off the heat and let cool.

5. Put the garlic with the boiled juice in a container, then cover the lid and wait for about 10 days before eating.

6. Marinated garlic.

The pickling method of garlic, so that the pickled garlic is more delicious than sweet garlic, and it can be done in 15 days, so I will collect it first.

Pickled garlic 1, sweet and sour garlic. Sweet and sour garlic has a sweet and sour taste and is slightly salty. And it has the inherent spicy taste and aroma of garlic, and the texture is crisp and refreshing.

To make sweet and sour garlic, use fresh garlic, choose garlic that does not hurt or rot, remove the stems and roots, peel off the old skin, soak it in cold water, change the water once in 6 hours, and after 24 hours, it can be taken out and dried and put into the jar in layers. Sprinkle a layer of garlic with minced salt and a little brown sugar, and sprinkle all over the surface. Once the layers are full, cover and leave for one to two days.

Ren soup according to the ratio of 100 heads of garlic, 1 kilogram of soy sauce, kilograms of sugar water (300 grams of boiling water, 200 grams of brown sugar, stir evenly and cool), and 150 grams of vinegar into the soup and pour it into the jar. Then sprinkle in a small amount of crushed salt to cover and close tightly, put it in a cool place, and you can eat it after half a month or **.

Contraindications: Pickled sweet and sour garlic can not be used as raw water for any soup, and furthermore, when it is eaten and opened in summer, it should be closed in time to avoid the invasion of miscellaneous bacteria.

2. Pickle salted garlic. Raw garlic pickling method: cut the roots of the selected new garlic, cut the stems (leave 2 cm), peel off the skin, leave 3-4 layers of tender skin, wash and put it in the tank, a layer of garlic and a layer of salt, and add 50 per kilogram of salt in proportion

kg of vinegar and 50 kg of water. The next day after marinating, press the garlic head down with your hand on the edge of the jar to turn the garlic under the jar up. After that, press once a day, and after about 15 days, the garlic will automatically sink to the bottom and stop turning.

The garlic jar should be open to facilitate the spicy taste, and it should be covered with gauze to prevent the invasion of flying insects, and it will be marinated in about 20 days.

3. Honey garlic. (1) Recipe: 25 kg of garlic, 10 kg of sugar, kg of vinegar, kg of salt, kg of osmanthus.

2) Processing method: After peeling the garlic and removing the beard, pour it into the tank and soak it in water, change the water the next day, and remove it on the third day. Then the boiled ingredient soup is cooled, poured into the garlic jar for soaking, and the cylinder is sealed after 3-4 days, and the finished product is after 2 months.

Simple method: peel and wash, mix boiling water with 60% salt, soak in the seal for a week after cooling, and then eat.

June and July is the season when new garlic is on the market, take advantage of this time to pickle some sugar garlic, not only taste sweet, crisp, tender and refreshing, but also can play a role in removing fishy greasy and helping digestion. Traditional Chinese medicine believes that sweet garlic has the effect of avoiding poison and can eliminate redness and swelling on the body.

Garlic is originally a hot food, and if you eat too much, it is easy to get angry with the liver, but the sugar garlic soaked in white vinegar and white sugar not only reduces the spicy taste of garlic, but also eases its pungent nature, so 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.

The pickling of sweet garlic is very simple: take the new garlic in spring, remove the outer skin, leave only a layer of tender skin inside, and soak it in light salted water for half a day to a day after washing, which can play a role in disinfection and make the garlic easier to preserve; Take out the garlic soaked in salt water, drain the water, put it in a jar or enamel jar, glass bottle, and add white sugar and white vinegar, generally speaking, 500 grams of garlic needs about 750 grams of sugar, and the amount of vinegar is added according to your taste; Finally, add an appropriate amount of cold boiled water, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, close the lid on the container and seal it, and it can be eaten in about 2 weeks to a month.

After the garlic is marinated, not only the garlic can be eaten, but the juice used to marinate the garlic can also be used for seasoning. When grilling fish, it is common to use sugar, vinegar and cooking wine to make the sauce, and the sugar and vinegar are directly replaced with sugar and garlic juice, which has a different taste.

When eating sweet garlic in a restaurant or buying it outside, be aware that if the garlic is a little bitter, it may be that saccharin was added when soaking, and it is best not to eat such sweet garlic. (Yang Li, Professor of China Academy of Traditional Chinese Medicine).

The end of my world is over.

Aren't boiled garlic cloves scalded? Isn't it crispy when it's blanched?