What should I do if pickled garlic accidentally sticks to oil, why can t sugar garlic stick to oil?

A layer of viscous oil can be peeled off. If the amount of sticky oil is large, you can pour out the oily juice, clean the garlic and marinate again.

Hello, the method of pickling sugar garlic is as follows:

Ingredients: 10 whole garlic pieces, 1 2 tbsp salt, 1 1/2 cup 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.

Ingredients: 100 heads of new garlic with green garlic stalks (now there are fresh garlic on sale in spring, and the garlic stalks have been removed, which is simpler and better to use), 60 grams of salt Aged vinegar or balsamic vinegar (rice vinegar can also be used if you don't like color) 1000 grams (2 catties) 800 grams of sugar The sweet and sour ratio is 1 catty of vinegar and 8 taels of sugar (you can also adjust it according to your own taste) Production: 1

Chop the garlic. 3757

If the fruit has not been pickled, you can wash it in the pickle, and if the sugar garlic that has begun to be pickled has been put into the oil, you can take out the garlic and remix the vinegar.

It should be fine, you can't eat it with raw oil.

Put some honey and water in a pot.

Hello, you would like to ask why sugar garlic can't stick to oil?

Sweet garlic contains a lot of carbohydrates, and these carbohydrates will deteriorate under the action of oil, making the sweet garlic brown and precipitated, losing its original taste. In addition, sweet garlic also contains high sugar and water, and these two components are also easy to be extracted in oil, so that the sugar garlic that goes deep into the fried food when the pants come to lose its original sweetness, and it is not suitable for frying. Manuscript Woods.

I hope you will try sweet garlic more in your future diet and make your tongue feel its charm!

Kiss, the sweet pickled garlic can be remedied in the following ways: 1. Add a little salt: adding a little salt to the sweet and sour garlic can weaken the sweetness of the dust, and it can also play a role in improving freshness.

2. Heating and volatilization: Heating sweet and sour garlic in a pot can effectively promote the volatilization of sugar, and at the same time, you can add a little water to accelerate the volatilization of sugar. 3. Add other ingredients

Adding other food leakage materials to sweet and sour garlic, such as chili peppers, bean returns, and peanuts, can neutralize the sweetness of sweet and sour garlic and make the taste richer. 4. Reduce the amount of sugar: When marinating sweet and sour garlic next time, reduce the amount of sugar to avoid excessive sweetness.

At the same time, you can add a little lemon juice or vinegar, which will play a role in neutralizing the sweetness. Dear, I hope the above information is helpful to you.

Dear, hello, I've kept you waiting, I'm glad to answer for you, if the sugar garlic is pickled too sweet, you can try to fix it by the following methods:1Add garlic clefts:

If your garlic pickled is too sweet, you can add some more garlic to increase the amount of garlic and reduce the sugar content of individual garlic. 2.Increases the acidic component:

Acidic ingredients can neutralize sugars, such as adding a small amount of lemon juice, vinegar, or sour plum juice. 3.Add water:

If the garlic is marinated too sweetly, the marinating time can be shortened, which will reduce the amount of sugar absorbed during the curing process. There are some common remedies for sweetened limbs pickled in sugar and garlic, and you can try different methods according to your taste and find a suitable adjustment method for yourself.

Pour the sweet and sour sauce to the full, cover the garlic, and turn it regularly, the following is how to do it

Ingredients: 1 kg of fresh garlic, 100g of sugar, and a bottle of white rice vinegar.

Steps: Shoot the pants book.

1. Prepare the materials, wash the glass bottle and blanch it with boiling water to control drying.

2. Peel the fresh garlic, leaving the innermost layer of thin skin without peeling.

3. Peel it like this.

4. Put it in a bottle and pour in sugar.

5. Pour in white vinegar and fill it full.

6. Cover the sealed lid of the raid, and you can eat it after a month, and it is done. Pure only.

7. Finished product drawing.

Pour the sweet and sour sauce to the full, cover the garlic, and turn it regularly, the following is how to do it

Ingredients: 1 kg of fresh garlic, 100g of sugar, and a bottle of white rice vinegar.

Production steps: 1. Prepare the materials, wash the glass bottle and scald it with boiling water to control drying.

2. Peel the fresh garlic, leaving the innermost layer of thin skin without peeling.

3. Peel it like this.

4. Put it in a bottle and pour in sugar.

5. Pour in white vinegar and fill it full.

6. Cover the sealed lid, and you can eat it after a month, and it's done.

7. Finished product drawing.

The garlic clove floats up because the garlic clove is less dense than water and the gravity is less than buoyancy, you can try to add a little less sugar to reduce the density of the sugar water so that it doesn't float up.

Normally, some will sink and some will float, and you can flip it over after a while.

If the soy sauce pickled sugar garlic is pickled, you can add some sugar.

How to marinate sweet garlic:

1. Select the same size of fresh garlic, wash and remove the roots, brush off the outermost layer of old skin, and then stack the garlic layer by layer in a small jar, yard a layer, sprinkle a layer of salt (5 kg of garlic sprinkled with 60 grams of salt), and finally add water in the tank, 5 kg of garlic plus 150 grams of water. The purpose of adding this small amount of water is to make the salt melt quickly.

2. Refill and change water. After 12 hours, refill the tank with cool water. The water should be submerged with garlic, change the water after three days, and change the water once a day for 7 consecutive days. This removes the spiciness from the garlic.

3. Put sugar and soy sauce, if you want the color to be fresh and clean, put less soy sauce, or you can leave it out, and put it according to your preference.

Remove the garlic from the jar and put it in a pot, and rub the sugar evenly over the garlic with your hands. Then put the garlic into a jar or jar, and sprinkle some sugar on each layer (the total amount of sugar is 250 grams of sugar per kilogram of garlic). Finally, pour a small bowl of cooked salt water and a small amount of vinegar into the jar.

Cooked brine must be cool, boiled water. 50 grams of water with 35 grams of salt for its concentration, 500 grams of sweet garlic with 50 grams of cooked brine).

Fourth, sealing. Seal the mouth of the altar with two layers of gauze, tie it tightly with a rope, and place it in a cool place indoors. Serve in 5 days. 5. The jar of pickled garlic should be clean and clean, and the oil should not stick to the oil, otherwise the garlic is easy to rot and deteriorate.

To marinate the garlic in soy sauce, add a little salt and then add sugar and soy sauce, as it will have a sour taste if the salt is less. Now, you can add a little baking soda to neutralize it, so that the sourness can be reduced, and then add some rock sugar (white sugar is fine, not enough sweetness) and a little salt, and you're good to go.

The way on the first floor can be ah.,Jack up.。。 Personal experience put a few live clams into 44

The sugar garlic that has been marinated for a month is a bit fluffy, and there is no way to change this.

Pickling for a month will be cotton, which means that the quality of the garlic you bought is not good, and the phenomenon of spoilage has occurred after pickling.

The second is that during the pickling process, whether the container has not been sterilized properly, or the excipients you use may have fundamentally changed the quality of the garlic, so the garlic will become cottony.

You taste the taste of sweet garlic, and if it is delicious and the taste is what you like, then eat it. Otherwise, throw it away, it's not worth a few dollars, it's really not delicious.

The sugar garlic that has been marinated for a month is a little sticky, what should I do? Then wash it with water. Then burn and marinate it before you can use it.

The pickled garlic for a month is a little salty, what should I do? You can add a little more water to it.