What s the deal with sweet and sour garlic not sweet? What is the reason why sweet and sour garlic i

Sweet and sour garlic is a way to eat garlic, marinated for a period of time with vinegar and sugar and other seasonings, and it is sweet and sour and refreshing to eat, and it is very good to eat. And the pickled sweet and sour garlic will not have the spicy taste of raw garlic, nor will it lead to the loss of the original nutrients of garlic. Sweet and sour garlic is best when it tastes crispy, so why is the pickled garlic not crispy at all?

It depends on whether the sweet and sour garlic has gone bad.

The sweet and sour garlic marinated in the right way is crispy and tender. If pickled, it will not become brittle, most likely because of improper selection of raw materials or incorrect pickling methods, resulting in the failure of sweet and sour garlic. If there is no deterioration, you can continue to consume it.

If the sweet and sour garlic is crispy at the beginning, then it will not be crispy if you continue to marinate it, which may be because there are too many bacteria growing in it, causing the sweet and sour garlic to go bad and is not recommended to eat.

1.Buy large, plump fresh garlic and peel it by hand. Do not cut the garlic cloves with a knife so as not to spoil the appearance of the garlic cloves, so as not to change the internal structure of the garlic cloves during the marinating process.

3.After peeling the garlic, place it directly in the bottle. Can be washed or not.

Vinegar is initially sterilized. If you want to clean, dry it before soaking, sprinkle it with an appropriate amount of sugar, then pour in balsamic vinegar, then cover and seal the garlic cloves for about a week before serving. After consumption, the vinegar can continue to soak the garlic.

Eating raw garlic is very beneficial. The medicinal properties of garlic come from its pungent taste, which is allicin. If sautéed and eaten, allicin will volatilize or break down due to heating, which greatly reduces the health benefits of garlic.

If you can't tolerate the spiciness of garlic, you can sprinkle garlic on a plate when the pot is about to come out, which will reduce the spiciness without losing too much allicin.

However, although garlic is good, it is essential to control the amount of garlic when eating so as not to cause stomach upset, especially for people with stomach problems. Make sure not to eat garlic on an empty stomach.

When marinating and selling sweet and sour garlic, the lid is not covered properly or other reasons make the sweet and sour garlic come into contact with the air, resulting in the sweet and sour garlic not being crispy and becoming soft. Or in the production of sweet and sour garlic, the choice of garlic varieties, it is generally recommended to choose the season of new garlic, the hardness of old garlic is lower than that of new garlic, if the marinating time is too long, it is easy to appear that the garlic is soft, so it is recommended to choose the garlic variety before production. <

When marinating sweet and sour garlic, the lid is not properly covered or for other reasons, so that the sweet and sour garlic comes into contact with the air, resulting in the sweet and sour garlic not being crispy and becoming soft. Or in the production of sweet and sour garlic, the choice of garlic varieties, it is generally recommended to choose the season of new garlic, the hardness of old garlic is lower than that of new garlic, if the pickling time is too long, it is easy to appear that the garlic hair is soft and lacks spirit, so it is recommended to choose the garlic variety before production. Sweet and sour garlic is a traditional snack of the Jiangnan people and the northern region.

Sweet garlic is brown in color, crisp and sweet and sour, it is the favorite of people who eat hot pot, rich in protein, fat, sugar, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds and other substances that are beneficial to the human body.

1. Reconfigure the sweet and sour sauce.

If the pickled sweet garlic is not sweet, you can take out the sweet garlic inside and control it dry, pour out the original sweet and sour sauce and then reconfigure the new sweet and sour sauce according to the proportion.

It should be noted that because the sweet and sour garlic has been marinated in the previous sweet and sour sauce for a while, the pickling time this time should not be too long, generally speaking, it can be eaten after marinating for about 1-2 days until the flavor has entered.

2 Yes. If the sweet garlic is not sweet, you can add some white sugar to the original sweet and sour sauce, so that the sweet garlic will become sweet and taste better after continuing to absorb the sugar in the sweet and sour sauce.

However, if the sugar is added directly to the soup, it will not melt easily, the sugar will be deposited at the bottom of the jar and the sugar concentration will be uneven, and the pickled sugar garlic will also have an uneven taste, so it is recommended to use an appropriate amount of boiling water to melt the sugar and then add it to the original sweet and sour sauce.

3 Yes. If you feel that the sugar garlic is too sour, you can add some white sugar to it according to your personal taste, but it is recommended that you first use hot boiled water to melt the white sugar, and then add it to the original sweet and sour sauce after the sugar juice cools, and then continue to marinate for 4-5 days after adding the sugar juice.

4. Xylitol is not recommended.

In the pickling process of sweet and sour garlic, sugar participates in some fermentation reactions in pickling, and the sugar itself also has its own unique taste, which cannot be replaced by xylitol, and the sweet and sour garlic taste marinated with xylitol may not be the authentic sweet and sour garlic taste.

It is not recommended to use xylitol completely for pickling, and if you want to reduce the sugar content, you can use some xylitol instead of sugar.

Speaking of this garlic, it is super delicious, you can have a little when you grind the cold vegetables, or you can make the garlic into sweet and sour garlic, the taste is still very good. So can you still eat sugar and vinegar garlic if it's not crispy?

1. It depends on whether the sweet and sour garlic has deteriorated.

2. The correct way to marinate the sweet and sour garlic out of the canopy, is crisp and tender, if it is pickled, it will not be crispy, it is because the raw materials are not selected well, or the pickling method is wrong, which leads to the failure of sweet and sour garlic, if there is no deterioration, then you can continue to eat.

3. If the sweet and sour garlic is crispy at the beginning of pickling, and it will not be brittle if it continues to be pickled, it is likely that there are too many bacteria in it, which has caused the sweet and sour garlic to deteriorate, and the spoiled sweet and sour garlic is not recommended to eat.

1. It depends on whether the sweet and sour garlic has deteriorated.

2. The sweet and sour garlic pickled in the correct way is crisp and tender, if it is pickled, it will not be crispy, it is because the raw materials are not selected well, or the pickling method is wrong, which leads to the failure of sweet and sour garlic.

3. If this sweet and sour garlic is crispy at the beginning of pickling, and it will not be brittle if it continues to be pickled, it is likely that there are too many bacteria in it, which has caused the sweet and sour garlic to deteriorate.

In the first step, peel off the outer skin of the garlic, leaving only the innermost two layers, and then cut off the garlic head.

The second step is to soak the garlic in lightly salted water for a day.

The third step is to make the sweet and sour soup of pickled garlic.

The fourth step is to take a dry jar, put the drained garlic into it, pour in the cooled sweet and sour soup, and then pour the liquor evenly on the surface.

The final step is to close the jar.