The correct way to marinate fresh garlic, how to marinate fresh garlic

Garlic pickling is a good choice, first of all, we have to prepare fresh garlic, the garlic is directly pickled into sugar garlic, this is a very delicious way to eat, and the method of making is not difficult, for fresh garlic, remove the skin and remove the root, after it is completely processed, you can put it in the basin, and then add the right amount of salt, plus water to start pickling, in the middle of pickling, we can change the water several times, wait for three days, pour out the water, and then remove the water from the garlic, After that, add an appropriate amount of sugar, marinate and taste, and it only takes a month.

Garlic pickled into salty and sour eating is also possible, for fresh garlic, directly pickled into salty garlic is a good choice, first of all, for fresh garlic, we have to give the garlic the skin and roots, all have to be removed, and then we choose to put it in clean water, need to soak for about three days, when soaking we need to change the water a few more times, and when it is completely soaked, you can take it out, and then add an appropriate amount of salt to the pot, directly start pickling, and wait for half a month. At this time, you can let the garlic absorb the flavor, and it is better to eat garlic later.

The benefits and disadvantages of eating pickled garlic.

Pickled garlic is good for our health, first of all, pickled garlic can help us greatly reduce the harmful substances that will exist in the blood, especially the content of cholesterol can be greatly reduced, so that we have certain benefits for cardiovascular health, if there is such a type of disease, then eating pickled garlic can help relieve it very well, and eating pickled garlic can help the human body to reduce blood cholesterol, and can also reduce the content of triglycerides in our body. Sweet and sour can play a role in the conversion of energy, and can also soften blood vessels, which can reduce blood cholesterol. Moreover, there are organic acids in it, which are very conducive to maintaining the pH balance of the human environment, and can also keep the body's physical condition stable.

Therefore, it is good to eat some pickled garlic on a regular basis, which is of great help to vascular health.

Although it is good to eat pickled garlic, it does not mean that there is no problem with eating pickled garlic at will, first of all, we can't eat more when we eat pickled garlic, we must eat it in moderation to be healthy, and if there is weak gastrointestinal function, it is not suitable to eat. If there is enteritis and liver disease, we should also avoid eating pickled garlic.

1.Ingredients: 500 grams of garlic, 200 grams of rice vinegar, 150 grams of rock sugar, 50 grams of salt.

2.Peel off the old skin of the garlic, soak it in water for 2 days, change the water twice a day, and drain the water.

3.Pour rice vinegar, rock sugar, salt, and an appropriate amount of water into the pot, mix well and boil, turn off the heat and let cool.

4.Put the garlic in an airtight container, pour sweet and sour salt water to submerge, marinate for 3 days and serve.

Pickled fresh garlic comes in a variety of flavors. Don't know which one you're going to pickle. Now make a brief introduction to the family pickling of sweet and sour garlic: ingredients: 5 kg of fresh garlic, 200 grams of salt, 1 kg of sugar, 2 kg of rice vinegar.

1) Remove the fresh garlic from the roots one by one and leave a 2 cm stem. Peel off the outer skin, leaving only 1-2 layers.

2) Soak in salt water for 2-3 days and turn twice a day to keep the fresh garlic better off its spiciness. After soaking, remove the fresh garlic and set aside.

3) Boil the rice vinegar with sugar, add fresh garlic after drying, and the sweet and sour water should be submerged with garlic.

4) After about a month, it can be consumed. But the sweet and sour garlic tastes better for a longer time.

1.After the new garlic is bought, peel off some of the old skin on the outside and leave it behind.

1st and 2nd layers of endothelium.

2.Cut off the roots of the garlic and cut the stems shorter, leaving about 1-2 cm long.

3.Prepare some cold boiled water, add a little salt to make light salted water, soak the chopped garlic in the water, soak for a day and a night, and change the water in the middle.

4.Remove the soaked garlic and drain it.

5.Mix the rice vinegar and sugar into sweet and sour water in a ratio of 3:1, and stir several times to completely dissolve the sugar.

6.The ratio of sugar and vinegar is arbitrary, and if you like sweet, put more sugar.

7.Put the garlic in the dry water in a jar or glass jar, pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.

Laba garlic can be served with a porridge, Wufu chicken feet, very fragrant.

Break the garlic into small cloves, clean it, dry it in the sun, prepare a clean jar, pour a little more light soy sauce, add a handful of rock sugar, put the garlic in it, add a few chili peppers, cover and marinate for a week to eat.

Laba garlic can be served with a porridge, Wufu chicken feet, very fragrant.

There are two ways to marinate: 1. Salted garlic;Wash the garlic and let it dry, take an appropriate amount of boiling water and add salt to dissolve, and then let it cool.

Take a jar and put garlic, pour in salted water to seal, leave for a while and eat. 2.Laba garlic; Wash and dry the garlic, place it in the jar, add an appropriate amount of white sugar and old vinegar to seal, leave it for a period of time, and wait until the garlic turns green before eating.

1. After the new garlic is bought, peel off some of the old skin on the outside, and leave the grandson.

1st and 2nd layers of endothelium. 2. Cut off the roots of the garlic and cut the stems shorter, leaving about 1-2 cm long. 3. Prepare some cold boiled water, add a little salt to make light salt water, soak the skillfully cut garlic in water, soak it for a day and a night, and change the filial piety shirt once in the middle.

4. Take out the soaked garlic to control the moisture. 5. Mix the rice vinegar and sugar into sweet and sour water in a ratio of 3:1, and mix it several times to completely dissolve the sugar.

5. The ratio of sugar and vinegar is intentional, and if you like sweet, put more sugar.

Hello, the method of marinating fresh garlic is as follows:1Prepare the materials:

Fresh garlic, salt, vinegar, water, air tightly closed container. 2.Peel and wash the fresh garlic and gently pat it with the back of a knife to crack the surface a little.

3.Mix salt, vinegar and water in proportion, heat until the salt is completely dissolved, and pour it into a container after the cooling hood is made. 4.

Place the fresh garlic in a container, making sure it is completely covered with liquid. 5.The container is tightly lid, placed in a cool and ventilated place, opened the container for ventilation every day, and checked that the liquid is sufficient to cover the garlic.

6.About a week later, the pickled fresh garlic is ready to eat. Putting it in the refrigerator can extend its shelf life.

In addition to the above pickling methods, you can also add spices such as chili pepper and Sichuan pepper to the marinade to increase its taste and flavor. Pickled garlic can be used for a variety of purposes such as cooking, dipping sauce, and making garlic paste, and has antiseptic, antioxidant and other effects, making it a very healthy and delicious food.

Summary. Dear, hello, after you buy garlic, you must first carry out the necessary treatment, first of all, you must cut off the root of the garlic, and then cut off the garlic seedlings of the garlic and leave only about two centimeters. Next, the fresh garlic needs to be peeled.

Here we should pay attention to the removal of the skin of fresh garlic, only the outer layer of old skin needs to be removed, and two to three layers of relatively tender skin should be left on the outside of the garlic.

Dear, hello, after you buy garlic, you must first carry out the necessary treatment, first of all, you must cut off the root of the garlic, and then cut off the garlic dust cover seedlings of the garlic, leaving only about two centimeters to roll with your brother. Next, the fresh garlic needs to be peeled. Here we should pay attention to the peeling of fresh garlic, only need to remove the outer layer of old skin, and leave two to three layers of relatively tender skin on the outside of garlic.

Dear, put the processed fresh garlic into clean water and wash it two to three times. Then choose a container, grind the beard in it and put some light salt water, soak the washed garlic head in it, and the soaking time is three to five days is the most appropriate. Prepare a container for pickling garlic, then mix cold boiled water and salt in a ratio of 15 to 1, and then scoop up the soaked garlic and put it into the prepared brine.

At this time, it should be noted that you must let the salt water submerge all the garlic. Cover the container of pickled fresh garlic with a gauze or other breathable substance, and then store it in a cool and ventilated place after the feast, and after about 20 days, the garlic can be flavored, and the liquid silver can be eaten.

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Pro, the pickling method of fresh garlic steps:1Peel the fresh garlic and cut it into small pieces or thin slices.

2.In a clean container, add salt and white vinegar to taste and stir well. 3.

Place the chopped garlic in a container, add the appropriate amount of red pepper and peppercorns, then add the bay leaves and sugar (if desired). 4.Stir the garlic well, spooning or hand, making sure that each garlic is coated with the marinade.

5.Close the lid of the container and let it marinate at room temperature for 24 to 48 hours. 6.

Pickled garlic can be kept in the refrigerator and can be used to flavor a variety of dishes.

How to marinate fresh garlic.

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Pro, fresh garlic macro judgment of the pickling method steps:1Peel the fresh garlic and cut it into small pieces or thin slices.

2.In a clean container, add an appropriate amount of celery salt and white vinegar and stir well. 3.

Place the chopped garlic in a container, add the appropriate amount of red pepper and peppercorns, then add the bay leaves and sugar (if desired). 4.Stir the garlic well, spooning or hand, making sure that each garlic is coated with the marinade.

5.Close the lid of the container and let it marinate at room temperature for 24 to 48 hours. 6.

Pickled garlic can be kept in the refrigerator and can be used to flavor a variety of dishes.

Notes:1Garlic must be fresh, do not use garlic that has sprouted or become soft.

2.Cut the garlic into small pieces or slices to make it easier for the silly marinade to penetrate. 3.

The ratio of salt and white vinegar can be adjusted according to the taste of the large acacia tree, but the general ratio is 1: red pepper and Sichuan pepper can be increased or decreased according to personal taste. 5.

Bayberry leaves and sugar can add aroma and flavor to the marinade.