Why does garlic get sweet? How do you marinate garlic to make it crispy, sweet, white and sour?

Vinegar soaked garlic is a delicacy, and the main ingredients for making it are garlic, aged vinegar, and sugar. Vinegar-soaked garlic not only tastes good, but also has the effect of removing odor and helping digestion, and also has the effect of disinfection and avoidance, prevention of influenza, prevention of wound infection, ** infectious diseases and deworming.

When many people make vinegar garlic for the first time, they will wonder why garlic turns green and sweet? Is it broken, can you still eat it?

Of course, you can eat it, so please feel free to use it.

The reason why the garlic in vinegar-soaked garlic turns green is actually because after soaking, allicin will be produced first, and then converted into allicin, which takes a very short time to produce allicanthin, that is, to allicanthin. According to the analysis of material changes, the bioactive substances in garlic cells generate various sulfinates under the action of allithemin, which are used as precursors of garlic pigment substances, and further garlic green transformation occurs. (I've been looking for it for a long time, to put it bluntly, I don't understand it very well).

As for why it is not spicy but sweet, there should be two reasons.

First of all, the white vinegar reduces the spiciness of the garlic, eliminate part of the pungent heat, so that the damage to the stomach is reduced.

Secondly, after adding white sugar, the white sugar will neutralize the taste of garlic, and after a long period of fermentation, the garlic will undergo changes under the action of allicinase, and gradually turn green and sweet. The taste is sweet, crisp, tender and refreshing.

Now is the season of new garlic on the market, friends take advantage of this time to pickle some sugar garlic!

How to make it is attached!

Ingredients: 5000g fresh garlic, 1000g sugar, 500g salt, 2250g vinegar (Shanxi aged vinegar or Zhenjiang balsamic vinegar is best).

Method: 1. Peel off the skin of the garlic and cut off the garlic stem.

2. Then put the garlic into a sealed jar or bottle, stir with salt, and marinate for 1-2 days.

3. Pour in the vinegar and sugar until the garlic cloves are submerged.

4. Seal the container and place it in a cold place. Stir gently for the first two days, and after 7 to 10 days, the garlic is ready to eat as soon as it turns green.

According to the words of our nation, life without eating garlic is not life, in our daily life, garlic is an indispensable food, so is it the same way? There are many ways to make garlic, whether it is in the auxiliary materials or the pickled garlic we usually eat, it is very good.

The sweetness should be ready to sprout and begin to break down the previously stored sugars.

After the garlic head is harvested, the dormancy period is generally 2 to 3 months. After the dormant period, under the right temperature, the garlic head will quickly sprout and grow leaves, depleting the nutrients in the stem, causing the bulb to shrivel and shrivel, greatly reducing the edible value, and even rotting. Therefore, although the sprouted garlic head can be eaten, the edible value will be greatly reduced due to its nutritional consumption.

Garlic is a kind of vegetable that people generally love, the edible part has green garlic, garlic moss, garlic cloves, etc., whether it is green garlic, or garlic moss garlic cloves, all have a special spicy smell, its active ingredient is allicin, but also contains pyruvate and ammonia, that is to say, garlic from garlic sprouts to re-grow into garlic, and the nutrients in the body do not produce toxic substances in the transformation process of various growth stages. Garlic sprouting is just another form of edible product formed by garlic under suitable external conditions and using its own stored nutrients.

As for garlic, it can not be left in a humid place for a long time, it will deteriorate, which will affect its same value, and it is important to pay attention to the conditions of your own life.

The reason why it becomes sweet is because we have bad habits, although it is also affected by the environment. Garlic also has many effects, as long as we make reasonable use of it, it is very good for our life and health!

Prepare raw materials: 5000 grams of garlic, 1000 grams of rock sugar, 500 grams of vinegar, 400 grams of salt, and an appropriate amount of high liquor.

1. Wash the garlic with water.

2. Soak with water.

3. After 24 hours, take out the garlic and wash it to dry!

4. Put rock sugar in the jar.

5. Add warm water, this process promotes the melting of sugar and salt.

6. Add garlic and a pound of white vinegar.

7. Seal with plastic wrap. Finish.

Sweet garlic soaking steps:

Prepare the ingredients: garlic, salt, rock sugar, white vinegar, purified water, glass bottle.

There are many friends who say why my pickled garlic is always spicy and not crispy, and that's because you didn't choose the garlic well.

First of all, let's talk about how to choose garlic, garlic is divided into purple garlic and white garlic, purple garlic has fewer garlic cloves, but the size is relatively large, its water is not as much as white garlic, the spicy taste of this garlic will be heavier, and the garlic flavor is also relatively strong, which is generally most suitable for seasoning.

The juice of white-skinned garlic is relatively sufficient, the spicy taste is not so strong, and the taste is more crispy, which can be eaten raw directly, which is the most suitable for pickled sugar garlic.

Although the taste of the two kinds of garlic will be a little different, the nutrients are almost the same, the anthocyanin content in purple-skinned garlic is higher, and the selenium element in white-skinned garlic will be richer, so we can choose according to our needs when we usually eat garlic.

After reading the above introduction, everyone also knows that pickled garlic must choose white-skinned garlic, and secondly, garlic must choose new garlic, the size of garlic is also very important, choose a little tender, and the pickled garlic will taste better.

Before pickling garlic, pick out the rotten and injured garlic, and then deal with the garlic, all garlic treatment methods are the same, first remove two layers of old skin from the outside of the garlic, and leave two layers of skin inside without peeling off.

After the garlic is peeled, the skin will inevitably have some dust, we can first prepare some cold boiled water to clean the garlic simply, many netizens say why do you have to use cold boiled water? Because raw water contains a large number of bacteria, the pickled garlic takes a long time and will be easy to deteriorate, and the advantage of using cold boiled water is that the pickled garlic will not have to worry about spoiling if it is left for 1 year.

Then prepare another basin of cold boiled water, add 5 grams of salt, stir evenly and dissolve. After the salt is boiled, put the garlic in a pot and soak for about 24 hours. If the indoor temperature is too high, change the water every few hours in the same way.

The main reason for soaking garlic in cold boiled water is that it can remove the pungent taste of garlic and absorb water sufficiently, so that the garlic will have a crispier texture after pickling.

Next, dry the garlic, put the garlic bottom up in the basket, put it in a sunny and ventilated place to dry, and dry it until the moisture is all controlled.

Add 2000 ml of white vinegar, 800 grams of rock sugar, 100 grams of salt, add 2200 ml of pure water, boil rock sugar until melted, pour the boiled sweet and sour water into the basin and let it cool for later use.

The garlic will be marinated for a long time, and the container should be scalded with boiling water and sterilized at high temperature. Put all the dried garlic into a container, then pour in the cooled juice, cover the lid and seal it, be sure to seal the mouth tightly, and finally store it in a cool and ventilated place. Garlic should be marinated for at least 50 days before eating it to taste better, and the longer it is marinated, the more crispy the taste will be.

Method: 1. Take two scoops of water and pour it into a basin, sprinkle with two teaspoons of salt, and stir well.

2. Soak the garlic in salt water and soak for 2 days.

After the day, take out the garlic and control the moisture with the head facing down, at least 3 hours.

4. Put the dried garlic in a sealed jar.

5. Mix sweet and sour water, 3 tablespoons of white vinegar.

spoon sugar (the ratio of vinegar to sugar is 3:2).

7. Mix the sweet and sour water and pour it into the jar.

8. The juice is not over the garlic, cover the lid and seal it tightly, open the lid and roll it once a day, soak it for a week and eat it.

Precautions: 1. Soak the garlic in salt water for 2 days, and drain the water head down after soaking, which is very important.

2. The ratio of sugar to vinegar is 2:3

3. Open the lid and roll it over once a day.

Garlic is one of the essential condiments in people's lives, and garlic is indispensable when cooking. Garlic has a strong flavor, but it has a high nutritional value. Since the garlic has a strong flavor, it is pickled.

Sweet garlic not only reduces the original spicy taste of garlic, but also tastes sweet and sour, crisp and sweet, and appetizing for rice. Many people will get used to eating some sweet garlic when eating, and they will also have some sweet garlic when eating mixed sauce noodles and hot pot. Sweet garlic is still very beneficial, strengthening the spleen and stomach, aiding digestion, clearing the intestines and detoxifying, as well as lowering blood sugar and blood pressure.

Both children and the elderly can eat a little bit.

Homemade Sweet Garlic】 Ingredients Steps:

100 heads of new garlic, 60 grams of salt, 2 catties of aged vinegar or balsamic vinegar, 800 grams of sugar.

Steps: Peel off all the garlic, wash it first, and soak it in clean water for 24 hours.

Remove the soaked garlic cloves and control the water, sprinkle the garlic cloves with salt, and mix well. Marinate for 2-3 days, stirring twice during the period, you can use a basin to turn it over and turn it evenly.

Prepare a few oil-free and water-free dry containers, take out the garlic cloves and put them in, but do not put the juice of the pickled garlic into the container, you can pour it out.

Prepare a basin without oil and water, put the prepared sugar and vinegar in it, and stir well until the sugar is all melted in the vinegar.

Pour the stirred sweet and sour sauce into the garlic container and close the lid.

Put in one place and marinate for about 15 days. You can take it out and eat it.

Tips: The ratio of sweet and sour is 1 kg of vinegar and 8 taels of sugar, which can also be adjusted according to your own taste.

The sweet garlic made by many people tastes wrong and is not delicious. A big reason is that you haven't mastered the method, and today's method is sure to let you pickle delicious sweet garlic. I learned to make sweet and sour garlic by myself, I can eat it at home while sitting, and the sweet garlic can be left for a long time.

Before eating the garlic, take it out with clean chopsticks or a spoon and seal it. Don't leave the lid open so that it doesn't sit out for a long time. You can also put the pickled sweet garlic in the refrigerator and eat it at any time.

Sweet garlic can be used as a small side dish when drinking porridge or drinking, and the taste of sweet garlic is also acceptable to many people. Sweet and sour, with a slight garlic flavor without the spicy nature of garlic itself. Sweet garlic is very tasty. No matter what it goes with, it's very good.

1.Peel off two or three layers of garlic (spring new garlic) skin, put it in a small tank, when loading the tank, a layer of garlic and a layer of salt (a total of 180 grams of salt), press, marinate for seven to eight days, take it out, and pour out the wastewater.

2.Garlic in a jar, a layer of garlic, a layer of salt (the rest), press, a month later ready to eat.

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 above can understand why garlic is sweet after soaking in vinegar, because there is white sugar.

Garlic vinegar can prevent cancer, anti-aging, and infection. Garlic can protect the liver, induce the activity of hepatocyte detoxification enzymes, and can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. The antioxidant activity of garlic is better than that of ginseng, and regular consumption can delay aging, and people who are often exposed to lead or have a tendency to lead poisoning can effectively prevent and treat lead poisoning.

Garlic contains a kind of capsaicin called propylene sulfide, whose bactericidal ability can reach 1 10 of penicillin, which has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, ** infectious diseases and deworming effects.

The garlic we have here is spicy.

Without this experience, you don't understand that garlic is sweet, and you haven't found it after eating it for decades.

Prepare the pickled garlic, soak it in thick salted water, soak it for a few days, and then dry it for 2 days.

On the first day of drying, I tasted garlic normally, and on the second day of drying, I found that some water marks on the table were not dry, and I tasted garlic, ah! This garlic is so sweet! Against all odds. I didn't put sugar at all, and I didn't get to that point, it turned out that garlic was so sweet, I really didn't expect it!

So we can also know that the garlic is soaked in thick salt for three days and then dried, and the garlic itself is very sweet and does not need excess sugar.

At the same time, it can also be speculated that many of the sweet garlic I buy now is too sweet. The reason may be that the sweet and sour ratio is fixed, but it is not expected that the garlic itself will be very sweet or not sweet. So maybe in the end, some of the finished products will become too sweet and too sweet.

This is also the reason for my original intention of pickling sugar garlic this time, the sugar garlic I bought in the past few years is too sweet, and the crispness is not doggy. Inadvertently, it completely subverts the understanding, and it turns out that garlic itself is very sweet.