The practice of soaking garlic in vinegar, the correct way to soak garlic in vinegar

The method of soaking garlic in vinegar is as follows:Ingredients: appropriate amount of garlic, appropriate amount of aged vinegar, a glass container with a good seal, salt, etc.

First of all, you need to sterilize the closed container of pickled garlic with hot water, and then put it on a rack to control the moisture.

Next, we have to choose those garlic with fuller fruits and fresh fruits, and we can make the garlic cloves one by one for more flavor.

Finally, put the peeled garlic into a closed container that has been sterilized, then add an appropriate amount of aged vinegar, preferably submerged garlic, and marinate it in a cool place for a while.

1. Pour the sugar and vinegar into the pot, add an appropriate amount of water to boil together, boil for another 2 minutes after boiling, and let it cool for later use.

2. Peel off the skin of the garlic, 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.

3. Boil a pot of lightly salted boiling water, pour in the peeled and washed tender garlic after cooling, 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.

4. After soaking, take out the garlic, put it in a cool and ventilated place, control the water with the false stem facing down, and dry the excess water.

5. 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.

6. Put the processed garlic into 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.

The efficacy and function of vinegar soaked garlic.

1. Eliminate food and relieve greasy.

At this time, eat some aged vinegar and soak garlic, only a few cloves can play a role in relieving oiliness, increasing gastric acid secretion, and promoting digestion.

2. Sterilization.

Aged vinegar is made of aged vinegar and vinegar when soaking garlic, and they all have a very good anti-virus and sterilization effect. There are also studies that show that raw garlic has anti-cancer effects, and the allicin and garlic oil in raw garlic have anti-arteriosclerosis and softening blood vessels.

3. Prevent diabetes.

Garlic soaked in vinegar has the effect of preventing diabetes because garlic contains ingredients that promote insulin secretion, which helps to improve the body's glucose tolerance, thereby lowering the body's blood sugar levels. In addition, aged vinegar has the effect of killing various bacteria that induce diabetes, thereby preventing the occurrence of diabetes.

4. Buck pressure. Garlic contains "glycosomes" that have a hypotensive effect, and garlic soaked in aged vinegar is more easily absorbed by the body. Eating a few cloves of aged vinegar and soaking garlic every day is a simple and easy way to lower blood pressure.

1. Ingredients: Appropriate amount of garlic digging birds.

Liquor 10g

Vinegar Appropriate amount of rock sugar 5g

2. Method 1: Peel the garlic, cut the roots, and perforate it and pour it into a sealed jar.

2. Add 10g of liquor, 5g of rock sugar and white vinegar, seal and place in a warm place to marinate for 24 hours.

3. Take it out and enjoy.

Tips: Sulfur-containing compounds such as thioaliphatic cysteine sulfoxide and thiopropylcysteine sulfoxide in garlic cells generate thiosulfinate, propylthiosulfinate and allyl thiosulfinate under the action of allicinase, which are used as precursors of garlic pigment substances, and further garlic green transformation occurs.

Low temperature is the condition to break the dormancy of garlic, activate allicle, and cause green transformation. Glutamyl transpeptidase is essential in the pigment formation process. The formation of green pigment of "Laba garlic" has a certain similarity with the red change of onion, and the green change occurs when the allyl and propylene sulfur disturbance oxides exist at the same time, and the red change occurs when there is propyl sulfur oxide and the absence of allyl sulfur oxide.

Take an appropriate amount of garlic, preferably fresh garlic from this year, then cut off the tail, peel off the skin, and leave one or two layers of skin for later use.

2.Then rinse the peeled garlic with clean water and set aside.

3.Then place in a ventilated place to dry the surface for later use.

4.Then sprinkle the garlic evenly with an appropriate amount of salt and marinate for a while.

5.Finally, put the garlic head into a container, add aged vinegar, submerge the garlic head, and it can be eaten in about a week.

First, peel the garlic, wash it, and then dry it to dry it. Then pour the garlic into a clean utensil or a jar of watercress peppers, pour in aged vinegar, cover the garlic, and then add an appropriate amount of sugar. Finally, it is sealed and stored in a greenhouse, and it can be eaten after changing color and flavor.

Tips: Sulfur-containing compounds such as thioaliphatic cysteine sulfoxide and thiopropylcysteine sulfoxide in garlic cells generate thiosulfinate, propylthiothiosulfinate, and allyl thiosulfinate under the action of allicinase, which are used as precursors of garlic pigment substances to further undergo garlic green transformation.