How to pickle the peeled garlic cloves, how to pickle the peeled garlic cloves

Pickle garlic. Ingredients used: 2 catties of garlic, 2 pieces of ginger, salad oil.

150ml, 400ml light soy sauce, 100ml dark soy sauce, a handful of Sichuan peppercorns, 5 large ingredients, 3 spoons of sugar, salt, monosodium glutamate.

Liquor. Step 1: Remove the outer skin of the garlic, and try to peel it with a tool if the amount is large, otherwise it will be too wasteful of time. 2 heads of ginger cut into slices and set aside.

Step 2: To ensure that the garlic cloves can be marinated quickly, the large garlic cloves can be cut in half with a knife for easy flavoring. Wipe the peeled garlic cloves with a dry cloth to clean the garlic juice.

The third step, put the garlic into a large bowl, evenly sprinkle with an appropriate amount of salt, generally 3 three spoons of salt (90 grams) of a pound of garlic, grasp it evenly with your hands and let it stand for 1 hour, and after the garlic comes out of the water, control the water in the bowl for later use.

Step 4: The garlic and ginger that have been slightly softened are evenly spread in a dry bamboo basket, placed in direct sunlight, dry and ventilated for 3 hours, and dried until there is no moisture on the surface of the garlic cloves. After these two steps, the pungent taste of garlic will be reduced by more than half, and it will be easier to absorb the flavor.

Step 5: Add a bowl of water to the pot, put in a handful of peppercorns, 5 large ingredients, boil over medium heat for 5 minutes and stop the fire, add 3 tablespoons of sugar, half a spoon of monosodium glutamate, and 100 ml of liquor, stir well, put it out and pour it into the garlic bowl. Follow 4:

The ratio of 1, light soy sauce and dark soy sauce, can cover the garlic cloves.

Step 5: Heat a spoonful of salad oil for 8 hours, pour it into a garlic bowl while it is hot, stir well, cool slightly and cover with plastic wrap.

Keep in the refrigerator and ready to eat in about 10 hours. It can be stored for about 1 month, and the longer it is placed, the less pungent the garlic will be, and the more fragrant it will be.

Tips - Garlic is a treasure, and it is good to eat it often. Eating three slices of ginger in the morning is better than drinking ginseng soup. Seasonal side dishes marinated with garlic and ginger slices are simple and delicious, if you can buy soy sauce directly, it is best to marinate it with soy sauce, otherwise it is marinated according to the ratio of light soy sauce + dark soy sauce, 4:1.

Garlic should be salted first, and then dried to remove the spiciness, so that it will be delicious and flavorful. Pour hot oil while it's hot to further bring out the aroma.

1. Peeled garlic can be used to pickle sugar garlic, and it is necessary to prepare two kilograms of strange garlic, 500 grams of sugar, and an appropriate amount of edible salt and vinegar when pickling.

2. Peel the whole strange garlic that has been prepared, get the white garlic cloves, and then clean it with clean water, and then drain the water, at this time it is necessary to prepare a clean large glass bottle, and put the peeled garlic into the bottle.

3. Put the prepared vinegar and a little edible salt into the pot, then participate in the prepared sugar, boil over high heat, and then boil over low heat until the sugar and salt are completely dissolved to get sweet and sour juice, turn off the fire and cool down, pour it directly into the glass bottle, tighten the cap of the glass bottle, put it in a cool and ventilated place, marinate for 10 to 15 days, and wait for the garlic inside to change color and then take it out and eat.

How to marinate peeled garlic.

Pickled garlic. 1. Peeled garlic can be used to pickle sugar garlic, and two kilograms of fresh garlic, 500 grams of sugar, and an appropriate amount of edible salt and vinegar need to be prepared when pickling.

2. Peel all the prepared fresh garlic, get the white garlic cloves, and then clean it with water, and then drain the water on the surface, then you need to prepare a clean large glass bottle, and put the peeled garlic into the bottle.

3. Put the prepared vinegar and a small amount of edible salt into the pot, then add the prepared sugar, boil over high heat, and then boil over low heat until the sugar and salt are all melted to get the sweet and sour juice, turn off the fire and cool down, pour it directly into the glass bottle, tighten the cap of the glass bottle, put it in a cool and ventilated place, marinate for 10 to 15 days, and wait for the garlic inside to change color and then take it out and eat.

Laba garlic. 1. Press the peeled garlic into laba garlic, which is particularly delicious. When marinating, you need to prepare 10 to 20 heads of purple garlic, an appropriate amount of rice vinegar, and a clean glass bottle.

2. Peel all the prepared garlic and cut off a small piece of its root with a knife, which can ensure that the garlic absorbs vinegar evenly during the pickling process, and can make the color of the pickled laba garlic more uniform.

3. After the garlic is processed, put it in a clean glass bottle, and then add all the prepared rice vinegar to it, the amount of rice vinegar must be completely less than the garlic, and finally cover the bottle cap, put it in a warm place to marinate for more than ten days, and wait for the garlic inside to become dark green, it proves that the laba garlic inside is pickled, and you can take it out and eat it directly when you want to eat it.

Sugar and garlic ingredients: 1500 grams of new garlic, sugar, vinegar, salt Method: 1. Prepare 1500 grams of new garlic; 2. Peel.

In order to save pickling time. All peeled into garlic; 3. Put it in a washed glass bottle; 4 Sugar and vinegar ratio: 2 to 1

Add another amount of salt; 5. Mix the juice proportionally. According to each person's taste. and then adjust; 6Pour into glass bottles.

Cover with garlic; 7. Tighten the cap. Marinate for 10 days; 8. The pickled sugar garlic shows another color before eating.

Here's how to marinate garlic:1. Peel the new garlic until only one layer of tender skin is left, wash it, sprinkle it with salt and mix well, let it stand in a cool place for a day, control the moisture of the garlic, pour out the water, and dry the moisture.

2. Put the washed glass jar upside down until dry, pour in vinegar and sugar and stir well.

3. Put the dried garlic into the jar and close the lid.

4. Cover the mouth of the altar and marinate for 24 hours before eating. In fact, at this time, the garlic still has a spicy taste, and it is best to marinate it for a few more days, and it is good to marinate it until the garlic is translucent, but often when the garlic is pickled, our enthusiasm for eating garlic also begins to be excessive.

Yes, it's easier to eat.

Sweet garlic is a famous flavor in Jiangsu, Zhejiang, Shanghai and northern regions, and a traditional pickled food. Made of garlic, the color is white, translucent, sweet and sour, and the taste is sweet and sour. Sweet garlic is a noisy and delicious recipe, the main raw materials are garlic, salt, brown sugar, vinegar, etc., this dish has the effect of preventing influenza, preventing wound infection, ** infectious diseases and deworming.

The practice of sweet garlic is staring at the state

Ingredients: garlic, salt, brown sugar, white vinegar, water, soy sauce.

Method: 1. Peel off the outer skin of 10 whole garlic cloves slightly and set aside;

2. Boil 1 pot of water stain stove, add a little salt to dissolve, turn off the heat, then add garlic to soak for 20 minutes, drain the water and let it cool for later use;

3. Put all the ingredients of the seasoning in a pot and mix and heat, and then cool off the heat after boiling, which 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 then put it in the refrigerator to soak for more than 2 weeks, which can be stored for about 1 to 2 months.