What can you do with sweet garlic How to make sweet garlic is simple and delicious

Stir-fried chicken gizzard with sugar and garlic].

1. Materials:

Fresh chicken gizzards, sweet garlic, onions, green and red peppers, ginger, and black bean sauce.

2. Peel and slice the sweet garlic; Dice green and red peppers and onions; Finely chop the ginger and set aside.

3. Add minced ginger, light soy sauce, dark soy sauce, chicken essence, pepper, cooking wine, corn starch to the chicken gizzard, mix well and marinate for 10 minutes.

4. Burst the chicken gizzard first. Pour cooking oil into the pot and cook until it is 70% hot, pour the marinated chicken gizzard into it and quickly stir-fry until it is 6 mature, then remove from the heat, and put it in a bowl for later use.

5. Wash the pot, pour a small amount of oil again, add the chopped sugar garlic, onion, green and red pepper and stir-fry for a while, then change to low heat.

6. Pour in the exploded chicken gizzard and stir-fry for a while, add an appropriate amount of salt, sugar, vinegar, Lao Gan Ma, and pour a few drops of sesame oil on it before turning off the heat.

The frozen chicken gizzard bought back in the supermarket is best cut into slices when the surface ice melts at room temperature and the chicken gizzard is still retained in the middle.

Adding a little cooking wine while marinating can help get rid of the fishy smell.

When the chicken gizzard is fried, the fire must not be too big, and the oil temperature is 6-7 into the hot pot and then stir-fried, so that the burst will not be old.

The most authentic way to make sweet garlic is as follows:

Ingredients: 5 kg of garlic, 2 kg of sugar, 100 grams of salt, 50 grams of balsamic vinegar.

Excipients: 4 kg of water.

Steps: 1. Peel off the old skin of fresh garlic and dig out the harder part of the root. The fresh garlic here refers to the pure garlic that has just been dug out of the soil, and the garlic coating on the outside is still tender. If it is dried, you can't make sweet garlic, you can only peel off the pickled garlic.

2. Soak all the processed garlic in water, this step can remove part of the spicy taste of garlic, and the pickled sugar garlic will be more crisp and tender. Generally, it needs to be soaked for two days, and the water needs to be changed twice in between.

3. After soaking, put the garlic on the shelf face down, and completely dry the water inside. I used clean water, and I was afraid that it would break, so I used two grills for about a day to control it, and it was completely dry. Because sugar garlic is eaten for a year, you must pay attention to the cleanliness and sterility of the container and garlic during the production process.

4. When the garlic is dry, you can cook the sauce. Put sugar and salt into the pot, add enough water, about 4 catties of water, this step should be paid attention to stirring in time to avoid the sugar caramelization at the bottom. After boiling, cook for another 3 minutes to fully kill the bacteria in the soup.

5. After the sauce boils, add vinegar, turn off the heat after stirring well, and do not put the vinegar too early to avoid the vinegar from volatilizing after boiling for a long time.

6. After the boiled sweet and sour sauce is cooled, put it in a container that can be sealed, and put the sugar and garlic that controls the dry moisture into it, and this step should ensure that the sweet and sour sauce can cover all the sugar and garlic.

7. Close the lid of the sealed box, and the rest of the pants are waiting. At first, you have to open the lid often to let out the pungent flavor of the garlic, and you can open it once every four or five days, about half an hour each time. After about 2 months, the garlic will be marinated, and the base hail will be crispy and tender.

8. The finished product is as follows. <>

Pickled sugar garlic needs to prepare some garlic, rice vinegar, salt, sugar, the outer skin of garlic needs to be peeled off, you can leave 1 2 layers of tender skin inside, and then cut off the roots, the stem also needs to be cut shorter, about one centimeter to two centimeters, prepare a bowl, add some cold boiled water, and then add an appropriate amount of salt and stir evenly, soak the garlic in it, you need to soak it for 24 hours, you also need to change the water in the middle, you can take it out and drain the water after the garlic is soaked, Then start to make sweet and sour water, the ratio of rice vinegar and white sugar should be 3:1, and then fully stir evenly to let it melt thoroughly, the proportion can be adjusted by yourself, after all, everyone's taste is different, garlic water into a glass jar or jar, pour sweet and sour water into it, to marinate the garlic, cover the lid, put it in a cool place to seal and preserve, save a period of time to eat, the longer the time, the stronger the taste.

If you want to pickle sugar garlic, you must pay attention to the choice of container is very important, you can choose glass bottles and clay jars, to seal and preserve, before pickling, these melt and clean, there can be no oil, it is best to use some boiling water to scald, so that you can achieve a good sterilization effect, and then put it upside down, drain the water inside, and ensure that there is no oil and no water in the container.

Pickled sugar garlic can prepare some garlic, white vinegar, sugar, first pour vinegar and sugar or suspicion into the pot, add an appropriate amount of water to boil and let it cool for burning, and then process the garlic, put it into the container, pour the sweet and sour juice in, the sweet and sour juice is best to be about three centimeters higher than the garlic, and then the lid is tightly sealed and preserved, you need to put it in a cool place for more than 40 days to open the lid to eat, the taste is very good.

Teach you the detailed pickling method of sweet and sour garlic.

Sweet garlic, also known as sweet and sour garlic and sweet garlic, is a pickle that can be found in both north and south, and is made by mixing brown sugar (white sugar), white vinegar, white wine, soy sauce and salt with water, and then pickling garlic.

The food has its own taste, don't change it.

How to cook sweet garlic? Peel the garlic and add water, add salt and soak for four hours, remove and dry the water, pour 900 grams of white vinegar, 350 grams of sugar, 60 grams of salt and 500 grams of water into the pot, bring to a boil and pour into the garlic.

Ingredients: fresh garlic, salt.

Sweet and sour sauce: 1 2 tablespoons of salt (8 grams), cup of brown sugar (200 grams), 3 cups of vinegar (rice vinegar I used) (750 ml), 1 cup of water (250 ml), 1 tablespoon of soy sauce (15 ml).

One sealed jar with a capacity of 2130ml

Method: 1. Remove the outermost skin of the new garlic in spring, wash it, add salt with an appropriate amount of water (subject to the saltiness of the soup you usually drink), and soak the garlic in salted water for 1 day, the purpose is to disinfect and remove the spicy taste.

2. Put all the spices of the sweet and sour sauce into a pot and bring to a boil (the purpose is to sterilize), let cool and set aside.

3. Pour the sweet and sour juice into the sealed jar, and the sealed jar is disinfected and dried with boiling water in advance.

4. Put the soaked garlic into a sealed jar, seal it and store it in a cool and ventilated place, shake it often to make the sweet garlic evenly soaked in sweet and sour sauce, and it can be eaten after 2 weeks, and it can be stored for 2 months.

You can look it up on the Internet, or you can ask someone who can do it.

Method 1 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 slightly 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.

Sweet garlic 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.

Sugar garlic method 3 garlic head to remove the fibrous roots, peel off 2 layers of skin, leave about 2 cm of garlic stems, soak in water for 7 days, change the water 3 times, in order to eliminate the astringency and spicy taste of garlic. 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.

Hello! Sweet garlic recipeIngredients.

A pound of new garlic.

White vinegar and sugar 3:2

Salt to taste. Preparation of sweet garlic.

1. Smooth the bottom of the garlic and leave a section at the top, 2. Take two scoops of water and pour it into a basin, sprinkle with two teaspoons of salt, and stir well. Put the garlic in salted water and soak for two days. After removal, the top is controlled for about five hours to control the moisture.

3. Mix sweet and sour water. Mix it according to the ratio of three spoons of white vinegar and two spoons of sugar.

4. Put the garlic with controlled moisture into a sealed jar, pour in sweet and sour water, and the sweet and sour water shall prevail over the garlic. Store tightly with lid closed and stir once a day during this time. Tips:

The practice of pickled garlic is detailed in detail Cuisine and efficacy: Su cuisine.

Ingredients for bubble garlic: Ingredients: 3000 grams of fresh garlic, 1200 grams of sugar, 70 grams of salt.

Teach you how to make pickled garlic, how to make bubble garlic to be delicious 1, peel the garlic, pile it into a clean small tank, sprinkle a layer of garlic with a layer of salt, sprinkle 3000 grams (50 grams) of salt, and finally pour (100 grams) of water on it, marinate it for 12 waters, soak it in the garlic jar, and submerge the garlic noodles. It is necessary to change the water once every 3 days to remove the spicy taste of garlic; 2. Take out the garlic and put it in a clean basin, sprinkle in the sugar, rub the sugar evenly on the garlic with your hands, then put the garlic into the jar, and sprinkle a layer of white sugar on the garlic every other room to sprinkle the sugar; 3. Use water (300 grams), salt on the fire to boil and cool and slowly pour it into the altar, then seal the mouth of the altar with two layers of gauze, tighten it with a thin rope, and place it in a cool place for about 50 days.

Add sugar and a pinch of salt to the washed garlic.

Ingredients: 3 kg of new garlic, 4 kg of sugar, appropriate amount of liquor, 4 kg of rice vinegar, appropriate amount of salt, and water to soak garlic before.

Steps. Peel the garlic you bought home and peel off the roots;

Soak in salt water for half a day, then dry the water;

Put rice vinegar, sugar, and white wine in a pot and boil for 20 minutes;

Then let it cool, put the garlic in the jar, pour in the boiled sugar and vinegar sauce, cover the lid, and start to marinate the sugar garlic;

Marinate for about a month and enjoy it;

Serve in a small bowl.

Tips Soak garlic in salt water to eliminate the pungency of garlic, remember to dry it;

Boiled vinegar and sugar juice, must be specially cooled before putting the garlic in;

When eating sweet garlic, use clean chopsticks to take the sweet garlic;

Don't put oil or cold water in the jar of sugar and garlic, then the sugar garlic will be bad.

Ingredients: 1 kg of new garlic, half a liter of white vinegar, 150 grams of salt, 100 grams of sugar, two bowls of water, 5 grams of Sichuan pepper, 5 grams of star anise.

Steps Remove the outer skin and roots of the new garlic, leaving one or two layers of thin skin;

Add two bowls of water to the pot, pour in the white vinegar, add the peppercorns and star anise;

The vinegar water must be boiled, boiled, and salt and sugar are added, stirred evenly and then put in a bucket to cool for later use;

While boiling water, you can put the garlic in the jar;

Boiled water should be cooled thoroughly;

Pour it into the jar and you're done; (The jar must be oil-free and water-free).

Cover the lid and let it sit for 30 days.

If you are worried about the poor sealing, you can add a layer of plastic bag in the middle).

The garlic, which has been marinated for almost a month, is no longer very spicy and particularly refreshing.

Tips Do not touch raw water during the marinating process, and take a clean, water-free and oil-free spoon every time you eat.