Sweet and sour garlic is delicious and goes well with rice, how to make it sweet and sour?

Sweet and sour garlic, as the name suggests, is sweet first and then sour, so it is called sweet and sour.

The sweetness is heavier than the sourness. When making sweet and sour sauce, you can mix it according to your taste.

Add a little salt to the sweet and sour juice to fully reflect the taste of sweet and sour garlic. To make the pickled garlic taste better, add a little white wine (brandy is best). Baijiu can speed up fermentation, shorten the marinating time, and Titian!

But don't add too much, the taste of the wine is too big, and you can't hide the taste of sweet and sour garlic.

Method: Remove the outer skin of the garlic, leaving only the tender skin inside. After washing, soak in light salted water for half a day to a day to disinfect the garlic and make it better preserved.

Then remove the garlic soaked in salt water and drain it, put it in a jar or enamel jar or glass bottle, add gummies and white vinegar. (500 grams of garlic requires about 750 grams of sugar, and the amount of vinegar depends on your taste).

Finally, add an appropriate amount of cold boiled water to submerge the garlic cloves, do not stir, let the sugar dissolve slowly, cover the container and seal, and you can eat it in about two weeks to a month.

Tips: After the sweet garlic is marinated, the juice used to marinate the garlic can also be used for flavoring. When cooking fish, sugar, vinegar, and cooking wine are generally used to adjust the sauce, and the sugar and vinegar are directly replaced with sugar and garlic juice, which will have another taste.

Bad vinegar garlic is a type of garlic that is pickled in sweet and sour water. GarlicChoose fresh and tender garlic, tear off the outer skin, and leave a film inside. Kill the garlic with salt first, but I personally think this step can be omitted altogether because the garlic itself is sterilized.

Pour a pot of clean and oil-free cold boiled water directly into the jar, add a certain proportion of sugar and aged vinegar, put more vinegar if you want to eat sour, put more sugar if you want to eat sweet, come if you want, don't care too much, and then add peeled garlic, seal it, and you can eat it after half a month. Of course, it tastes better when marinated for a long time. This is the sweet and sour garlic that I have marinated for a year.

Sweet and sour, it can be eaten as a snack or as an after-meal snack, and it is best to remove the greasy and thick flavor.

When choosing garlic, you must choose fresh, peel off the skin of garlic, leave a layer of tender garlic skin inside, then pour the vinegar, soy sauce, sugar, and salt we prepared into the pot and boil, boil and then turn off the heat and put it to cool slightly, then wipe the prepared container clean, boil the sweet and sour water and pour it into the container after cooling, and then pour in some liquor, which is also a very critical step, stir well, put the garlic in, seal it and put it in a cool place, and you can eat it in about 20 days. This is a good sweet and sour garlic sweet and sour, and the added thing is liquor, which can sterilize and prevent garlic from becoming soft and rotten, and at the same time, liquor has a fermentation effect that can promote the taste of sweet and sour garlic.

First soak the garlic in water, then add a little sugar to the jar. vinegar, and then put the garlic in and stir it in. Store for a while.

You need to peel off all the outer coat of garlic, leaving only the innermost layer, and then soak it in white vinegar, put a lot of sugar, and wait for a month to do it, it will be sour and crispy.

Peel the skin of the garlic, wash it with water to control the moisture, the boiled soup is cold, put the soup into the garlic to control the moisture and marinate for a period of time before eating.

Pickle sweet and sour garlic by yourself, the sweet and sour recipe is to add sugar and vinegar, and then pay attention to the ratio, leave it for a while, and mix it cold, it tastes very good.

The new garlic is on the market, and the fame of garlic in the first two years is booming, and the price of garlic is soaring to catch up with the price of meat. The three of us like to eat garlic very much, and all the delicacies that are touched by the aroma of garlic will become the rice on the table, and all kinds of garlic-flavored recipes have become my first choice for research.

Preparation of pickled garlic.

Step 1

Peel the garlic offspring; Leave the skin close to the garlic meat.

Step 1

Soak the peeled garlic in water for two to three days, changing the water once a day; Dry the soaked garlic in water.

Step 1

Mix the light soy sauce and vinegar with sugar; Bring to a boil in a pot and let cool.

Step 1

Place the dried garlic in a container; Pour in the cooled marinade.

Step 1

Add the lid and seal it in a cool place; Open the lid every three days and store for a week before serving.

The recipe for pickling sweet and sour garlic by yourself is crisp and sweet. In general. Be. Two pounds of garlic and one pound of sugar. Half a pound of vinegar. Follow this recipe. Pickled. It can be said to be crisp and sweet.

Every year in May, when the new garlic is on the market, it is tender and spicy, and it is just right to pickle the sugar garlic. After the garlic is marinated, it should be eaten at least 2 months later, and it will take 3 months for it to be completely marinated. The pickled sugar garlic is crisp and sweet and sour, and the pickling method is as follows:

Ingredients: 5000g fresh garlic, 3000g white vinegar, 1000g sugar, 150g salt.

Method: 1. Remove the old skin and whiskers of new garlic, soak for 1 to 2 days to remove the pungent taste of garlic, change the water at least 2 times during the period, and it is best to choose cold boiled water.

2. Put the soaked garlic down for one day.

3. Use a clean container, water-free and oil-free, preferably glass, and put the peeled garlic in.

4. Sprinkle with sugar and salt. You don't need to flip it, it will automatically move down when marinating.

5. Pour in the white vinegar again.

6. Cover the lid, put it in a cool place, marinate for 2 months and eat.

Tips: The cleaned garlic must be dried until dry, so that the good sugar garlic is not easy to spoil; Be sure to ensure that the container is oil-free and water-free, otherwise the sweet garlic will spoil easily.

1. Good dishes must be inseparable from good ingredients, and it is very important to choose fresh and good garlic. Generally, we go to the vegetable market to pick garlic, preferably sweet garlic with a section of garlic sprouts on top.

2. Soak it one day in advance, and marinate it with salt for 3 days the next day, during which you need to stir it every day to make the pickling effect more uniform.

3. Take out the marinated sweet garlic, put it in a glass bottle, then prepare a little sweet and sour sauce, pour it in, and then seal it, and you can open it for more than half a month to enjoy.

The ratio of sweet and sour sauce is also strictly required, sugar:vinegar = 35:10.

Sweet and sour garlic.

How can the sweet and sour garlic pickled by yourself be crispy and sweet?

Ingredients: garlic, salt, balsamic vinegar, aged vinegar, brown sugar, white sugar, white wine, etc.

Production method] 1. First prepare the purple garlic, clean it, then peel off the garlic skin, and finally leave one or two layers of skin, and then cut off the roots with a knife.

2. Clean the garlic again and drain the water, then pour in mineral water, you can also use cool white water, then add an appropriate amount of salt, soak it, stir it with chopsticks, let the salt fully melt, and soak for 24 hours.

3. When the time is up, take out the garlic and shake the water. Prepare another sieve, put the garlic head down, put it in the sieve, drain a little, and set aside.

4. Use this time to spice the sauce, pour 500 grams of balsamic vinegar, 500 grams of aged vinegar, 300 grams of brown sugar, 300 grams of white sugar into the pot, and then pour the mixed sauce into the pot. Turn on low heat, stir constantly with a spoon, let the brown sugar and white sugar all melt, do not boil it to boil, add salt when the sugar is completely melted, stir it, turn off the heat and let it cool naturally for later use.

5. Prepare 1 glass container, put the garlic in, and then add a little high liquor to prevent corrosion. Then pour the juice in, over the garlic, press the exposed garlic inside, soak the garlic completely in the pressure knife juice, cover the lid, seal the mouth, and put it in a cool and ventilated place to marinate for 20 days. When the time is up, you can take it out and eat it.

Tips: 1. When pickling sugar garlic, it is best to use purple-skinned garlic, which is delicious when pickled, and it must be fresh and freshly dug out.

2. Soak the garlic with salt to remove the spicy taste in the garlic and make the garlic pickled more crispy.

3. Do not boil the juice in the pot until it boils, the vinegar flavor will volatilize when it boils.

4. It is best to use glass containers for pickling sugar garlic, and it is best not to use plastic, which has a peculiar smell.

5. Don't forget to add some liquor when marinating sugar garlic, which can preserve and prevent it from spoiling. Do not keep it in a cool place away from direct sunlight.

I think the method of marinating sugar garlic is very simple, first soak the sugar garlic in salt for about 7-8 minutes, then drain the water, and then put the soy sauce and salt in a pot and boil for about 15 minutes, you can put some sugar or vinegar, let it cool, pour it into the jar, and then pour the prepared seasoning juice into the jar for marinating. In about 15 days, the sweet and sour garlic is ready.

Hello! Of course, vinegar and sugar, rock sugar, soy sauce and salt, monosodium glutamate, taste delicious.

How to marinate sweet and sour garlic by yourself:

Ingredients: fresh garlic, sugar, rice vinegar, light brine.

1. Clean and process fresh garlic.

Remove the fresh garlic skins and keep the two layers of tender skins. Cut off the root of the garlic with a knife, taking care not to spoil it. Cut the garlic neck short with scissors, keep it at 1 cm, and then clean the garlic for later use.

2. Soak garlic in lightly salted water.

Add an appropriate amount of edible salt with cool boiled water, mix it into light salt water, and then soak the garlic in salt water for a day and a night, and change the water twice to ensure that it does not deteriorate. Then remove the water, dry and set aside.

3. Mix sweet and sour water.

Boil the rice vinegar, add sugar, the ratio of vinegar to sugar is 3:1, stir constantly until the sugar is completely dissolved, adjust the sweet and sour water, and let it cool for later use.

4. Marinate in the jar.

Put the garlic into the sterilized jar, add the sweet and sour water that has been prepared, and the water level should not exceed the garlic. Seal the altar and put it in a cool place, generally after a week of quiet, you can open the altar and eat. The sweet and sour garlic pickled in this way is crispy and sweet, and it is very delicious.

First of all, we need to choose the raw materials of white garlic: garlic head, salt, sugar, and white vinegar.

1.Put two scoops of water into a basin, add two teaspoons of salt, and stir well.

2.Soak the garlic in salted water and soak for two days.

3.After two days, remove the garlic and dry it head-down.

4.Put the garlic in a jar that can be sealed.

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

6.Two tablespoons of white sugar (3:2 ratio of vinegar to sugar).

7.Mix the sweet and sour sauce and put it in 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 to eat sweet and sour, and the sweet and sour garlic for appetizing rice is ready.

1. First of all, we prepare 200g of aged vinegar, 100g of brown sugar, and 200g of new garlic, first peel off the outer two layers of black skin of the garlic, and then put it in clean water to wash. Then put the garlic in a bowl and soak it in water and salt for a day. 2.

After draining the soaked garlic head down, put it in a waterless and oil-free sealed jar, then add salt, brown sugar, and aged vinegar, cover the lid and seal it for a month.

Hello friend, you can do it like this, the taste is relatively good. Step 1, cut off the root of fresh garlic, leave the tail 2 cm long, peel off the skin and leave two layers (if the garlic is particularly tender, you can leave a few more layers of garlic skin, it is delicious) Step 2, after all the garlic is cleaned, soak it in tap water for two days, change the water 3-4 times in the middle, the purpose is to remove the spicy taste of garlic Step 3, after soaking, take out the tail to control the water downward, there are not too many obvious water droplets dripping down, no need to control it into dry Step 4, start pickling sugar garlic, prepare an oil-free and waterless container in advance, code a layer of garlic, sprinkle a layer of sugar, Repeat these two steps, and finally pour the white vinegar into it, be sure to end the garlic, if you are worried about the uneven sweet and sour can shake the container after the next day Step 5, you can have a snack after a week.

Sweet and sour. Pickled garlic ingredients Method 1: Peel the garlic, wash it, and dry it. 2. Then put it in water-free and oil-free utensils.

3. Pour over the vinegar that has not been covered with garlic granules and add an appropriate amount of sugar. 4. Store at room temperature after sealing, and eat after changing color and flavor. 1. After washing the garlic, dry or wipe it clean.

1. Whether the garlic is pickled out is delicious, the selection of materials is very critical, you must choose the fresh and tender garlic, take a garlic after peeling the garlic, and gently pinch it with your fingernails. Today I am here with 5 catties of garlic as a proportion, fresh garlic peel off the skin to leave the last 1 to 2 layers, after peeling the root of the garlic cut off, be careful not to hurt the garlic flesh, and then cut off the tail of the garlic, leaving about 1 cm to eat when you take it by hand (I pickle the whole garlic here, I don't like or the garlic is a little old, you can also break it into garlic seeds to pickle).

2. After all the garlic is processed, pour it into the basin, wash it with water, remove the residual soil on the garlic head and some mucous membranes on the garlic skin, after washing, take out the garlic and put it on the drain net or board, and dry the water with the big head up and the tail down, this step is very critical, if the water is not dried, in the process of pickling, the garlic is easy to deteriorate or turn green. (If you are in a hurry, you can also use cool white to clean, and after washing, you should also control the water, but it doesn't matter if you bring a little moisture).

3. If you want to pickle the color of sugar garlic beautifully, the choice of vinegar is also very important, the color of the garlic pickled in aged vinegar is relatively dark, and the dark brown color is not bright, after doing it with white vinegar, only the taste of sugar garlic has no color of sugar garlic, I personally think that rice vinegar is the best, not only crisp and refreshing, but also very beautiful in color. How can you make sweet garlic without sugar? Prepare 1 kg of sugar, 120 grams of salt and pour it into the basin together, and pour all 3 kg of rice vinegar into the basin, stir it quickly with chopsticks to dissolve the sugar and salt.