Mom recently wanted to pickle some sugar garlic, what else is there besides putting old vinegar?

In addition to the aged vinegar, the pickled sugar garlic should also be put with an appropriate amount of rock sugar, salt, water and liquor. Method: Peel off the skin of a handful of garlic and clean it. Second, cut off the dirty part of the root, cut off its bing, do not stain the garlic, put it in a cool and dry place, dry it for one to two hours, and dry the water.

Put three brown sugar, rock sugar, and salt into it, boil the water, remove the foam on the top, add vinegar and boil, and then turn off the heat. If the vinegar is left early, it will evaporate, so it should be put later. It's okay to put a little bit of liquor, don't put too much, a few dozen yuan of liquor is fine.

Fourth, the glass bottle has to be scalded with boiling water, wiped dry, put the garlic in first, and pour the cold juice into the jar. Seal the lid for half a month and you can eat it, sweet and sour, it won't spoil for a long time, and it won't become soft. <>

Sweet garlic is a famous food in the northern region. Pickled garlic is mainly made of garlic, the color is white and transparent, the taste is sour and refreshing, and it is the best in pickles. Sweet garlic can have the effect of preventing influenza, infection, infectious diseases and deworming. <>

The benefits of sweet garlic are lowering blood cholesterol. People who eat garlic have a very small chance of getting heart disease because of the reasons why garlic lowers cholesterol and triglycerides. Sweet garlic is also beneficial for the conversion of energy, softening blood vessels, and organic acids can maintain the balance and stability of pH in the body.

In people who regularly eat sweet garlic, the disease of arteriosclerosis is rare. <>

You can't eat too much sweet garlic, especially for people with gastrointestinal problems. People with hepatitis and liver disease should not eat more. It cannot be eaten with mango and can cause jaundice. It cannot be eaten with mango either, it will be poisoned.

Sweet garlic can be eaten together with milk, without any reaction and without affecting the production of nutrients in the human body. It is best to eat sweet garlic first and then drink milk, because the taste of sweet garlic is relatively strong, and drinking milk can remove the odor in your mouth. Sweet garlic cannot be eaten with green onions and dog meat.

Because green onions, sweet garlic are warm foods, eating them will have certain harm to the stomach, and it is easy to cause stomach pain and diarrhea, so it is recommended not to eat them together.

Of course, it's sugar, garlic sugar, garlic sugar is very important, sugar can't be put too much, it will cover the taste of vinegar so that it is not delicious, add more vinegar and a little sugar.

Also put sugar, salt, and liquor. Liquor has the effect of inhibiting the growth of bacteria, and when put into pickled garlic, pickled garlic is not easy to spoil.

Put some sugar and wine. When marinating, the seasoning is usually vinegar and sugar, and if you want to eat a good taste, add a little alcohol. But the proportions must be put in place, so that the food is delicious!

Sweet and sour garlic Delicious recipe Sannong pickled vegetables Meals Pickled sweet and sour garlic is delicious and has a trick, Lao Liu will tell you the secret, it won't be bad if you put it for a year, and it's crispy! If you want to eat sweet and sour garlic, you won't be pickled, Lao Liu will teach you by hand, the tutorial is detailed, and it will be difficult to learn it!

Pickled sweet and sour garlic should not be salted, except for sweet and sour. Nothing else is needed.

Low-alcohol aged vinegar can be used. Aged vinegar is one of the traditional Chinese condiments, the color is brown, the liquid is bright, the vinegar is mellow, mainly made of sorghum as the main material, its nutritional value and edible value are relatively high, it can be used to make sweet and sour garlic, but it is generally recommended to use low aged vinegar is better, because sweet and sour garlic will ferment in the process of soaking, if the sour taste of aged vinegar is too strong, then it will affect the taste of sweet and sour garlic.

Nowadays, many people like to dream by themselves, because the process of making their own food will be more fun, so when they pickle the sugar garlic, they will have their own taste, and the effect of pickled sugar garlic does not need to be cooked? In fact, it is not used, because there are some antibacterial things in the vinegar, and if it is cooked in ginger vinegar, it will also kill the probiotics in it. It wouldn't be better to pickle the garlic.

Today, let's summarize how pickled sugar garlic will make sugar garlic more delicious. <>

First, the role of sweet garlicThere are many benefits to eating sweet garlic, which is why many people will try to pickle the garlic themselves, but every time the garlic is in the heart, the garlic is very tender. Pickling sugar garlic will also make sugar garlic more delicious, when pickling a jar of sugar garlic is enough to eat for a year. Because the sweet garlic will be disinfected and deodorized, after all, it can also make the taste more crisp and tender.

Everyone has different tastes, and whether to add vinegar or not depends on your taste. <>

2. Prepare fresh garlic Fresh garlic is the most important step in pickling sugar garlic, so the fresh garlic is bought in the market, and the process of peeling garlic is more troublesome. If the garlic is relatively fresh, just teach the old skin to peel off the outside, leave 1 to 2 layers of skin, do not separate the garlic cloves, and the whole pickling is the most authentic sugar garlic. If the process is boring, but gradually the work will be done, then prepare an oil-free jar and rinse it twice with clean water.

The most important thing is to marinate the garlic in salt water and wait for half a month. <>

3. Prepare the dosage of vinegarMany people still prefer to eat sour and sour when eating sugar and garlic, so you need to add eight catties of white rice vinegar to two catties of white sugar, so that the sugar is completely dissolved in the vinegar, and then add a little salt. After the pickled sweet and sour sauce is adjusted, you can pour the vinegar sauce into the marinated jar, so that the sugar and garlic will have the taste of old vinegar, the vinegar of the pickled sugar and garlic does not need to be cooked, if you want to have a better effect, you can also cook the vinegar, it is okay, as for whether to add vinegar or not, it depends on the personal flavor.

As for whether the sweet and sour sauce of pickled garlic should be boiled, this completely depends on everyone's habits, there are no hard and fast rules, many people just mix the sugar and vinegar together, and then just pickle the garlic, but when our family pickles sweet and sour garlic every year, the sweet and sour sauce will be boiled, the purpose of this is because the boiled sweet and sour sauce tastes richer and mellow, and the other is to prevent garlic from spoiling, but we love to eat it at home.

No, as long as the whole production process is guaranteed to be oil-free, no raw water, and the sweet and sour sauce of pickled sugar and garlic does not need to be boiled at all. Of course, boiling is also possible, but there will be an extra step of boiling and cooling, which is a bit troublesome.

This one is generally boiled, because there is still sugar to be added to vinegar to stew, and then used after cooling.

The vinegar used to pickle sugar garlic at home does not need to be boiled and used directly for pickling. If you boil it with water, the flavor of the vinegar will evaporate.

There is no need to boil, because if you boil, it will not taste good when pickled, so you can marinate it directly.

If you want to boil, the garlic soaked in the sweet and sour sauce is delicious, and then put the garlic when it is cool.

The method of pickling garlic with vinegar is as follows: Ingredients: 500g of fresh garlic Auxiliary materials: 300g of white vinegar, 100g of sugar, 15g of salt. Steps.

6. Cover the lid and marinate for 15 days. Step 7: Consume after 15 days.