The practice of sweet and sour garlic, how to make sweet and sour garlic delicious, the home cooking

Ingredients. Ingredients.

Garlic. 350g

Brown sugar. 50g

Balsamic vinegar. 350ml excipients. Salt.

5G steps. 1.Prepare the garlic.

2.Peel off the garlic grains one by one, leaving a thin coat for each one.

3.Wash and drain the garlic, put it in a bowl, add salt, and marinate it in the refrigerator for 3-4 days, turning it over every day.

4.When the garlic is soft, pour in cold boiled water and rinse and drain.

5.In an oil-free and water-free container, add the garlic and brown sugar on the other until all are in the container.

6.Finally, the garlic is compacted and the balsamic vinegar is poured.

7.Add plastic wrap, cover the lid and put it in the refrigerator, 3-4 days will see the garlic gradually begin to turn emerald green, 20 days to open the lid to eat, usually put in the refrigerator for storage.

Tips: 1.Brown sugar can also be substituted with white sugar.

Ingredients: 10 whole garlic pieces, 1 2 tbsp salt, 1 1/2 cups brown sugar, 3 cups white vinegar, 2 cups 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-skinned garlic, remove the hair roots, leave the garlic stems 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.

Procedure 3 <>

Sweet garlic. 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.

It is best to use purple garlic to make sweet garlic.

1. 1500g fresh garlic, 400ml ginger vinegar, 30g salt, 300g sugar.

2. Peel off the skin of the garlic in the coat and cut off the garlic under it with a knife.

3. Soak the treated garlic in water for half a day.

4. Add the ginger vinegar to the pot.

5. Add salt.

6. Add sugar in the rotten book.

7. Stir slowly over medium-low heat.

8. Turn off the heat until all the sugar is melted and set aside.

9. Soak and wash the garlic head and drain the water.

10. You can use kitchen wipes to wipe the garlic clean.

11. Put all the garlic in the crisper box.

12. Pour in the cold sweet and sour sauce.

13. Seal it and marinate it in a cool place with a backlight for 20 days before eating.

Summary. Sweet and sour garlic is mainly made of garlic pickled with sugar, vinegar and light soy sauce, which lacks the spicy taste of garlic, and tastes crisp and sweet, appetizing for rice. Here's how:

How to make sweet and sour garlic.

Sweet and sour garlic is mainly made of garlic pickled with sugar, vinegar and light soy sauce, which lacks the spicy taste of garlic, and tastes crisp and sweet, appetizing for rice. Here's how:

Ingredients: 500g of new garlic, 40g of rock sugar, 40g of white sugar, 80g of rice vinegar, 80g of white vinegar, appropriate amount of salt, appropriate amount of water, Cooking step 1Peel 1 kg of garlic, (this is new garlic, it is easier to absorb the flavor) clean it, add an appropriate amount of salt and soak for a day, this is to remove the pungent taste of garlic.

2.The next day, remove the garlic from the jar and place it on kitchen paper to dry. 3.

Place the washed and dried garlic heads in a ready, clean, oil-free and water-free sealed jar. 4.Put rock sugar or white sugar, rice vinegar or white vinegar in the pot, the ratio is 1 to 2, and then melt the rock sugar in the vinegar, without too much fire, stir the rock sugar to melt.

5.Let the sweet and sour sauce cool completely, pour it into a jar with garlic heads, cover all the garlic heads, cover tightly, store in a cool place for 20 days, and then serve.

It may be a little spicy after 20 days, but you can also extend the marinating time.

The pickling method of sweet and sour garlic is as follows:1. Cut off the garlic stems, leaving about 6 cm of false stems;

2. Wash the garlic and drain the water;

3. Put the garlic into the jar, put a layer and sprinkle a layer of salt, fill it into half a jar, and then add water. Pour garlic, salt and brine into another tank every morning and evening, and pour the garlic in the tank with salt water to make it all wet and marinated;

4. Take out the pickled garlic and dry it once a day;

5. Put the half-dried salted garlic into the empty jar, only half of it, and leave half of it to prepare to pour the sugar solution;

6. Boil the vinegar, then mix the brown sugar, dissolve the saccharin with a little boiling water, and then mix it into the sweet and sour solution;

7. Pour the prepared solution into the garlic jar for brewing, and put a cross-shaped bamboo strip in the jar to prevent the volume of garlic from expanding and flushing out of the cylinder;

8. Paste the cylinder mouth with leather paper, and then coat it with pig blood lime to make the cylinder mouth closed tightly.

Here's how to make sweet and sour garlic:Ingredients: 750 grams of garlic.

Excipients: 100 grams of salt, 300 grams of brown sugar, 50 grams of balsamic vinegar, 800 grams of water.

1. Tear off the skin of the garlic, remove two pieces, and handle it carefully when tearing the skin to keep it clean.

2. Prepare an appropriate amount of cool boiled water, add salt, stir to dissolve.

3. Soak the peeled garlic in salted water for three days.

4. Boil water in a pot, add brown sugar and balsamic vinegar, and cook until all the sugar melts.

5. Disinfect and clean the glass jar, wipe it dry, and add garlic.

6. Pour in the boiled sweet and sour water after it cools, cover the lid, and pour pure water into the rim of the altar and seal it.

7. Let it be placed for 2 months, and the sweet and sour garlic will be ready.

The sweet and sour garlic is as follows:

Ingredients: Garlic: 3 catties; Balsamic vinegar: 1200 grams; Sugar: 600 grams; Salt: 50 grams; Plain water: to taste; Salt: to taste.

1. Peel off the skin of the garlic you bought, break it into a clof, and cut off the root of the garlic with scissors and put it in a pot for later use. Breaking garlic into a clove can reduce the pickling time, and at the same time, there are not many jars for pickling sweet and sour garlic at home.

2. Put the garlic into a basin and pour an appropriate amount of water to clean it, and put it in a clean oil-free and water-free container for later use.

3. Pour an appropriate amount of water into the pot in advance, boil it, pour in the washed garlic, pour in the appropriate amount of water and soak for 1 night. It is best to change the water every 4-5 hours.

4. Find a grid or a steamed caster with holes, spread the soaked garlic evenly on the steaming caster or grid, and put it in a cool place to dry the water on the surface of the garlic. The soaked garlic must be dried with surface moisture, otherwise it is easy to rot and deteriorate during the pickling process.

5. Find a clean, oil-free and water-free pot, pour in 1200ml of balsamic vinegar, 600 grams of sugar, 50 grams of salt, boil the sugar juice over high heat, and melt the sugar completely and let it cool for later use.

6. Boil the jar of pickled sweet and sour garlic in hot water, wipe it with white wine, and then put it under the sun to dry the surface moisture on the surface for later use. The canned pickled sweet and sour garlic must be clean, oil-free and water-free, and Xiangshen boils it in hot water before pickling the sweet and sour garlic, and then wipes it with white wine to dry it.

7. Put the dried garlic into the sun-dried container, pour in the cooled sauce, pour in a small amount of liquor, cover the lid, and marinate in a cool and ventilated place for half a month.

There is no specific standard for the practice and proportion of sweet and sour garlic, according to the different tastes of individuals, it is made with white sugar and white vinegar, and there are also brown sugar and balsamic vinegar. Let's take a look at how to do it. Ingredients.

Ingredients: 4000g garlic

Excipients vinegar 2000g, sugar 750g, brown sugar 750g, salt 100g

Step 1: Choose fresh garlic, and the garlic braid should be longer, so as to ensure that it is very clean after peeling.

2. Peel off the outermost layer first.

3. Remove the long excess garlic braid, and then peel off the inner layer of garlic skin.

4. When peeling to the bottom, use scissors to remove the garlic skin along the inside.

5. The garlic peeled out in this way is very clean, there is no soil at all, and it can be marinated directly without washing with water. In the process of peeling, if you don't pay attention to the garlic that gets dirty, pick it out and eat it on a regular basis, and only use very clean garlic for pickling. Peel the garlic and let it cool for 2 hours before marinating.

6. Prepare the marinated ingredients.

7. Pour the vinegar, sugar and salt into the pot and boil, don't cook for a long time. The boiled water is cool.

8. Clean the jar and use boiling water to make the soup inside, and then control the moisture, and ensure that the jar is water-free and oil-free.

9. Put the garlic in the jar.

10. Finally, pour in the cool sweet and sour water. Cover and place in a cool, dry place. Marinate for 2 weeks and eat.

Tips: 1. Pay attention to picking when buying new garlic, because new garlic has a lot of moisture and is easy to rot. Some sellers will cut off the rotten place and mix it with other garlic, and it is not obvious when stained with soil, so you should look carefully when picking, and choose a new garlic head that is complete, not damaged, and has a false stem.

2. Generally, the taste is good for half a month, and you can eat it. Of course, the longer the marinade, the stronger the flavor. If you have a big jar or jar, you can marinate some more, and you can eat it until next year's new garlic is on the market.

3. In this way, the whole garlic pickled takes up more space, and the garlic cloves can also be peeled out (don't peel off the tender skin), so that the garlic cloves are pickled one by one, which can save a lot of space.

4. Aged vinegar and balsamic vinegar are also available. If you want the pickled garlic to be white, you can also use white vinegar to pickle, but use brewed white vinegar.

Process flow:

Material selection salting turning water change water control candied rolling altar out of the altar packaging finished product operation points:

Preparation. Prepare according to the proportion of 150 kg of fresh garlic, 10 kg of salt, 5 kg of sugar, 60 kg of rice vinegar and 20 kg of boiling water.

Dip and wash. Soak the garlic head in water for 10 hours, do not peel off the garlic skin.

Pickled. Scoop up and drain the soaked garlic head, mix the salt evenly in proportion to the pound and put it into the jar, the capacity of the jar is 25 kilograms, and it can be loaded with 16 kilograms of fresh garlic. Tie the mouth of the altar tightly with bamboo shell oil paper, swing it horizontally on the ground, and roll it twice a day to promote its maturity.

After rolling for 10 days, you can open the mouth of the altar, remove the brine in the altar and merge the jar until it is filled with garlic. After light pressing, stuff the pouch at the mouth of the altar, and then cover a small saucer, and seal the mud at the mouth of the altar. When the mud is slightly dry, the mouth of the altar is upside down on the ground, after about 40 days, the brine in the altar is basically sucked dry by the sealed soil, and the garlic head is a mature salty billet.

Re-marinating. The jar filled with salty billet is unsealed, the remaining salty brine in the jar is poured, the weight is weighed, and the ingredients are added to the ratio to re-marinate. The method is to boil the water, add rice vinegar and boil together, then add white sugar and mix well to make sweet and sour brine, and pour it into the jar after cooling, so as to submerge the garlic head.

Finally, seal the mouth of the altar with a layer of oil paper and a layer of kraft paper (you can also seal it with film), and after 10 to 15 days, it is a finished product, which can be eaten or packaged**.

The first thing is to clean the garlic and put it in a clean and oil-free barrel, put vinegar, and then put sugar sauce to marinate, and it can be marinated for about a month.

How to cook sweet and sour garlic? Ask a chef for this question, and he will tell you how to make sweet and sour garlic? You can also find a homework officer, also ask him for advice, and he will tell you how to do it.

You can just add some sugar and vinegar to this vinegar head, and then marinate it.

I said that if I make sugar-colored garlic, the main reason is that Tangshan has to marry the right one to be more delicious.