Can you put white sweet and sour soy sauce chili garlic together?

Answer: White sweet and sour soy sauce chili garlic can be put together, and many people will put these seasonings in summer cold dishes.

White sugar, soy sauce, vinegar, chili pepper and garlic can be put together, and these raw materials are needed to make braised fish, as long as the amount of seasoning is adjusted well, the braised fish made is very delicious.

You can put it together, sweet and sour garlic is good to eat, and the nutritional value of chili peppers is also very high, and they taste better together.

Can white sweet and sour soy sauce chili garlic be put together? Yes, absolutely, this is the first calculation, it's so strict.

White sweet and sour soy sauce, chili garlic can be eaten together. The taste is very good.

You can put them together so that they taste better. Crisp and refreshing.

Can be put together. It can also be put together, used, if the fish is stewed, these things have to be put together.

It can be put together, sour, sweet and spicy, and very appetizing.

It's totally okay, it's very delicious to use these to make a salad seasoning.

OK. This is put together and marinated for a period of time to make it sweet garlic.

It's very good, and it tastes great to make a coleslaw together.

Yes, it's just that the taste is too mixed.

White sweet and sour soy sauce, chili pepper and garlic can be put together to make cold dish seasoning.

Sauces can be made together.

For example, you can use such a sauce to boil fish at home, and even add ginger slices, green onions, and so on.

These ingredients can be made into an appetizer: vinegar soaked chili, soy sauce vinegar sugar and an appropriate amount of water to boil, let cool and put in chili pepper and garlic, soak for about fifteen days, eat breakfast with steamed porridge is good!

The practice of sweet and sour garlic is to put the soy sauce in the pot and boil it in the soy sauce, and put some big ingredients in the soy sauce, ginger, sugar and vinegar are mixed into juice, and if you like sweet and sour, you can put more in the sugar and vinegar, and if you don't like to eat, put less, put the garlic in a small jar, pour the cool soy sauce into the jar, and you can eat it after 15 days.

Peel off some of the husks of the tender garlic and remove the fibrous roots from the roots. Wash the tender garlic. Strain out excess water droplets. Place in a basin and rub with table salt. And put the garlic in the jar.

Then add the rock sugar cubes to the garlic head. Perform a make-up. Note that the amount of rock sugar should not be too much, too much will be too sweet. Increase or decrease the amount of rock candy according to your preference.

Then you can put water in the pot and pour half a bowl of vinegar. The amount of vinegar is determined according to the acidity of the vinegar. The general recommendation is not too much. Stir to combine. Stop the fire and wait for the vinegar to cool in boiling water. At the same time, pour in some edible soy sauce.

Finally, pour the cooled vinegar water into the jar. Soak all the garlic in vinegar water. Cover the jar with a lid and seal it with water for about a week. It can be applied without spiciness.

Ingredients. 2 pounds of garlic.

Sugar 60g

White vinegar pounds. Method steps.

Pour the sugar and vinegar into the pot, add an appropriate amount of water and boil together, boil for another 2 minutes after boiling, let cool and set aside.

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The garlic peels off the skin, leaving only one or two layers of tender skin. Then cut off the fibrous roots and false stems of the garlic, leaving 3 4 cm on the part of the false stem, and dig the roots of the garlic into a concave shape to facilitate the flavor. If you want to save trouble, you can also not dig, and soak for a longer time.

You can also use a knife to cut off a little bit of the root, so that it slightly exposes a little garlic, which is also easy to taste. Next, wash the garlic and set aside.

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Boil a pot of lightly salted boiling water, let it cool, pour in the peeled and washed tender garlic, and soak for half a day to a day. Soaking garlic in boiled and cool lightly salted boiling water can remove the spicy taste of garlic, and it does not hurt the stomach when eating, and it also has the effect of removing pesticide residues and sterilization.

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After soaking, take out the garlic, put it in a cool and ventilated place, control the moisture with the false stem facing down, and dry the excess water, the length of drying time varies, and the garlic should have no excess water throughout the body.

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The container for pickling sweet and sour garlic can be a clay jar, glass bottle and other containers that can be sealed, and they should be washed before use to ensure that there is no oil in the jar, and then take the boiling water to scald, disinfect, invert and control the dry water for later use, to ensure that there is no oil and no raw water in the container.

Put the processed garlic in a container and pour in the sweet and sour sauce. It should be noted here that the sweet and sour sauce is about 2 inches higher than the garlic. Then seal the lid tightly, place it in a cool place, and after a month, you can open the lid and eat. 6 to 7 days before ripening, you can add some osmanthus to enhance the flavor.

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4. It is generally not recommended to put it. Although there is no conflict between sweet and sour garlic and chili peppers, it is not recommended to put chili peppers when making sweet and sour garlic, because garlic itself is rich in allicin, which has a certain spicy taste.

No. To make sweet and sour garlic, only put sugar and vinegar, and put less salt when soaking garlic to remove the spicy taste of garlic. It's okay to put some soy sauce when you want to make it, but the color of the sweet and sour garlic is not good-looking. The sweet and sour garlic made by only sugar and vinegar is almost transparent, and it is beautiful and delicious.

If you like spicy food, you can also put some chili peppers, but don't put soy sauce, otherwise the taste and color will not look good.

OK. Chop the dried red peppers into minced pieces and set aside. Peel off the fibrous roots of garlic, peel off 2 3 layers of epidermis, leave 5 cm of false stems, wash and dry for later use.

Pour the salted water into the pot, add the dried red pepper, star anise, Sichuan pepper, brown sugar and bring to a boil, let cool. Put the garlic into the kimchi jar, slowly pour in the salt water, whichever is the garlic, and finally pour in the white wine and cover the jar. Soak for a month before serving.

I hope mine can help you and have a great day.

I think bubble sweet and sour garlic, what do you like to eat? You can put whatever flavor you want, put some chili peppers, put some chili peppers, you can put anything, everything is delicious, because you like to eat that flavor I think bubble sweet and sour garlic, what flavor do you like to eat? You can put whatever flavor you want, put some chili peppers, put some chili peppers, you can put anything, everything is delicious, because you like to eat that taste.

Bubble garlic can also be put with a little chili according to your taste.

When marinating sweet and sour garlic, it is not recommended to add high liquor, which may cause the sweet and sour garlic to not be marinated successfully. Generally speaking, sweet and sour garlic can be added with some liquor, but don't add too much, which will affect the taste of sweet and sour garlic itself.

Before marinating sweet and sour garlic, you need to remove the rough skin of the garlic surface, leaving only the more tender layer inside. Then prepare an empty basin, add more water to it, soak the garlic in it for about two hours, then take out the garlic and put it on the balcony to dry for two hours.

Take out the jar of sweet and sour garlic, put some liquor in it, disinfect the jar as a whole after shaking, and then wash it carefully and put it on the balcony to dry, so that the sweet and sour garlic can be stored for a longer time.

Put the dried garlic into a jar, then pour in some vinegar, sugar and salt, and then gently stir with chopsticks to mix the seasoning evenly.

It should be noted here that the marinade should be blended with more water than garlic, otherwise it is likely that the marinade will taste uneven. Once these are ready, then seal the jar and place it in a cool place to dry, wait for a while, and then you are ready to eat.

Summary. You can put it, but pay attention to the proportion, the spicy taste of chili oil will affect the taste of white vinegar and white wine, if you put too much, it will make them too spicy, which will affect the taste. Therefore, when adding chili oil, it is necessary to properly control the proportion according to your own taste, generally speaking, add 5-10 ml of chili oil per 100 ml of white vinegar and white wine.

In addition, before adding chili oil, you can also mix chili oil in a small amount of water, which can avoid the spicy taste of chili oil being too strong, and can also make the taste of white vinegar and white wine more mellow.

You can put it, but pay attention to the proportion, the spicy taste of chili oil will affect the taste of white vinegar and white wine, if you put too much, it will make them too spicy, which will affect the taste of Sojian. Therefore, when adding chili oil, it is necessary to properly control the proportion according to your own taste, generally speaking, add 5-10ml of chili oil per 100 milliliters of white vinegar and white wine. In addition, before putting chili oil, you can also mix chili oil in a small amount of water, which can avoid the spicy taste of chili oil being too strong, and can also make the taste of white vinegar and white wine more mellow.

I mean, can you add white vinegar and white wine to chili oil at the same time?

Hello dear Da can be added at the same time Chili peppers can be put together with white vinegar and white wine, which can make the dish richer in taste. The spicy flavor of chili oil can be blended with the sourness of white vinegar and the mellow taste of white wine to create a more wonderful taste. Moreover, chili oil can enhance the nutrition of food, and the nuclear god can improve the flavor of's macro.

You can put it or not. Sweet and sour garlic has both soy sauce and black soy sauce, and soy sauce looks white without soy sauce, in fact, both methods can be used, and you can choose whether to put soy sauce or not according to your personal taste. Put soy sauce in a darker color, with a little salty taste and a little sauce flavor, and you can choose to put soy sauce to cover the reeds if the taste is heavy; If you want the sweet and sour garlic to be lighter in color or light in taste, you can put a little less soy sauce or no soy sauce to make the sweet garlic whiter.

You can put it and you can leave it unput.

Sweet and sour garlic has both soy sauce and black looks, and sweet and sour garlic looks white without soy sauce, in fact, both methods are possible, and you can choose whether to put soy sauce or not according to your personal taste.

Put soy sauce in a darker color, with a little salty taste and a little sauce flavor, and you can choose to put soy sauce if the taste is heavy; If you want the color of sweet and sour garlic to be lighter, or the taste itself is lighter, you can put a little less soy sauce or no soy sauce, and the sugar garlic made is whiter.