The practice of pickling garlic cloves, how to marinate garlic cloves

The main way to marinate garlic cloves is to clean the garlic and then control the moisture.

Put it in a glass container and add the boiled peppercorn water.

Add an appropriate amount of salt and a few bay leaves.

Hello this friend, then you put the garlic cloves in place, and then soak them in rice vinegar is the best.

After the garlic cloves are ready, put them in a jar and add sugar, salt, MSG, chili peppers, and soy sauce.

Remove the skin of the garlic, marinate it with salt for a day, press out the water with a stone, put it in a bottle, and pour the juice stirred with sugar and vinegar into the bottle and submerge it.

If you want to marinate garlic cloves, it is actually very easy, as long as you adjust the appropriate marinade water.

Pickled garlic. Seasoning: 10 whole garlic, 1 2 teaspoons salt, 1 1/2 cups of brown sugar, 3 cups of white rice vinegar, 1 cup of water, 1 teaspoon of salt, 1 teaspoon of light soy sauce.

Practice. 1) Peel off the skin of 10 whole garlic cloves and set aside.

2) Boil 1 pot of water, add a small amount of salt to dissolve, then rest the fire, then put in the garlic to pre-soak for 20 minutes, remove the dry water and let it cool for reservation.

3) Put all the raw materials of the condiment in a pot and mix and heat, boil and refrigerate, that is, sweet and sour sauce.

4) Put the garlic and the refrigerated sweet and sour sauce into the utensils to marinate, the sweet and sour sauce needs to cover the garlic, cover it and place it in the refrigerator for more than 2 weeks, and it can be stored for about 1 2 months.

Pickled garlic is peeled off the fresh garlic, dried and placed in a jar that has been cleaned and dried beforehand, and then salted water with cool boiled water.

This is usually done with new garlic, washed, put sugar water, vinegar, sealed.

The ingredients that need to be prepared in advance include: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar, 2 grams of Sichuan pepper, and 6 grams of star anise. Here's how:

1. Peel off the outer layer of fresh garlic, be sure to leave two layers of skin, put it in a basin, and soak it in water.

2. Take out the soaked garlic and put it on the grate to control the moisture.

3. Prepare soy sauce, vinegar and Sichuan peppercorns.

4. Pour the soy sauce, vinegar, Sichuan pepper, spices, sugar and water into the pot, bring to a boil over high heat, then turn off the heat and let cool.

5. Put the garlic with the boiled juice in a container, then cover the lid and wait for about 10 days before eating.

The method of salting garlic cloves is relatively simple, you peel the garlic and what is the corresponding salt, soy sauce and other spices, and then seal, and let it go for a period of time.

Wash half and half of the garlic writing process, then put some of the magma on the plate and swallow it for one to one and a half months before eating.

Pickle garlic. Pickling garlic is a method of pickling garlic, which is mostly used in the north. The main methods are 50 kg of garlic, 2 kg of salt, 10 kg of red (white) sugar, and kg of soy sauce.

Wash and dry the garlic, sprinkle a layer of garlic with a layer of salt, marinate for a day and night, re-enter the jar, add sugar, vinegar, soy sauce, five-spice powder and the marinade prepared by cold boiled water, marinate again, and seal tightly with plastic sheeting.

Rotate the cylinder twice a day, open the cylinder every other day to disperse for 4 5 hours, and change it to 3 after half a month, and it will be completed in January.

Chinese name. Pickle garlic.

Ingredients. 50 kg of garlic and 2 kg of salt.

Accessories. 10 kg of red (white) sugar, kg of soy sauce.

Craft. Pickled.

Pickling method. Choose large fresh garlic, cut off the garlic stems and fibrous roots, peel off the outer layer of rough skin, soak in clean water for 5 to 7 days, and change the water once a day. Then marinate for three days in the ratio of 500 grams of garlic and 100 grams of salt, and then take it out to dry.

Then marinate in the ratio of 300 grams of brown sugar, 50 grams of vinegar, and 600 grams of water for a week before eating.

Processing of pickled garlic in Sichuan.

Garlic is harvested around the beginning of summer, cut off the fibrous roots, peel off 2 3 layers of epidermis, leave 5 cm of false stems, wash and dry. Add 4 kg of salt to 50 kg of water, boil and cool, and add 50 grams of Sichuan pepper, 1 kg of red pepper, 1 kg of ginger, and 1 kg of wine to make marinade. Then put the whole garlic head into a jar or bubble jar, pour in the marinade, cover and seal.

Generally, it is fermented at room temperature for 10 days.

Processing of spiced sweet and sour garlic.

The method of marinating garlic cloves is very simple, wash and dry the garlic cloves, and then soak them in a bottle with vinegar for a while.

The practice of Yan Arithmetic Companion. Let's do the math first. Number eight. Then, put in the amount of food in the county salt salt. Marinate for a day before putting it in. Light soy sauce. Tang Dynasty. Will. All kinds of spices.

I'm going to wash it, dry it, add salt and various condiments, and just stuff it.

The method of marinating garlic cloves is very simple, peel and wash the garlic, and then put soy sauce on top of it, as well as your favorite seasoning.

The method of the algorithm book is very simple, as long as the garlic is wrapped and put in a pot with sweet, sour and salt, soaked and sealed, it can be eaten for about a week.

The practice of pickling garlic cloves, the garlic is picked, the boss soaks it in water for a day and a night, and then practices and then puts the soy sauce well, and then Yanyan well, boils it for him, and then cools, and then adds a little mantissa um, so that the garlic is put in it, and you can eat it after a day.

Under normal circumstances, we use the pickling method of getting along, which is relatively simple, the effect is better, and the taste is also very good.

Put vinegar and sugar, light soy sauce, and a pickle is delicious.

One: pickled garlic.

Ingredients: 3000g garlic, 1500g sugar, 1500g rice vinegar, 500g salt.

Method:1First remove the skin of the prepared garlic, pay attention not to peel it off completely, and then put the prepared garlic into the salt water and soak it for 24 hours, pay attention to change the water in the middle, and then take out the soaked garlic, drain the water and set aside.

2.Add an appropriate amount of rice vinegar and sugar to the jar and stir well until the sugar is all melted, and then put the prepared garlic into the jar to marinate. Generally, it can be eaten after 20 days, because it is a pickled product, so don't eat it too early.

Two: pickled pesto.

Ingredients: garlic, ginger, soy sauce, rice vinegar.

Method:1Remove the skin, roots and stems of the prepared garlic, soak the processed garlic in clean water for 24 hours, note that the water needs to be changed in the middle, and then take out the soaked garlic and drain the water for later use.

2.Add an appropriate amount of soy sauce and rice vinegar to the pot, bring to a boil over high heat, add the red pepper, ginger and garlic and put it in a glass jar.

3.Then add the drained garlic and put it in a cool position, generally half a month later, you can eat.

Clean it first, dry the water, and then put it in a glass jar, use sugar, salt, white vinegar or red vinegar to cool it, pour it into the glass jar, soak the garlic, and pay attention to seal and preserve.

Let's take the production method of laba garlic as an example:Ingredients: 6 cloves of garlic.

Excipients: 500 grams of rice vinegar.

Steps: 1. Choose purple-skinned garlic with no broken skin and hard garlic.

2. There is no skill in peeling garlic, so be careful and peel the garlic smooth.

3. Pick out the scarred and broken garlic cloves.

4. Use a knife to thin a layer on the bottom and top of the garlic cloves.

5. This is a necessary step for garlic cloves to turn green quickly.

6. Put the garlic cloves into a waterless and oil-free glass jar, not too full, eighty percent. (The large garlic cloves are placed at the bottom, and the small ones are placed on top so that they are easy to take).

7. Pour in an appropriate amount of rice vinegar (I have made garlic Dadouwei marinated in aged vinegar and white vinegar respectively, but they are not as delicious as rice vinegar).

8. Seal the lid with a lid and put it tightly on the heater (it can also be placed in a warm place).

9. It started to turn green the next day.

10. It will be completely green in two days, and the green garlic should be placed in a cool place to avoid overheating and yellowing.

How to marinate garlic:

Ingredients: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar.

Excipients: 2 grams of Sichuan pepper, 6 grams of star anise.

1. Peel off the outer layer of fresh garlic and cut the root with a knife. Put the garlic in a pot and soak it in water, so as to remove the spicy taste of the garlic, about a day of soaking, I soaked it in the morning, took it out and drained it at night, and changed the water twice in the middle.

2. Take out the soaked garlic, put it on the grate, and control the moisture, just one night to control it.

3. Prepare soy sauce, vinegar and Sichuan peppercorns.

4. Put the garlic in a container with dry moisture.

5. Pour in the boiled garlic soup, end the garlic, then cover the lid, wait for about 10 days before eating.

The easiest way to marinate dried garlic cloves:Ingredients: 3 4 kg of purple garlic; three bottles of Hengshun rice vinegar; More than 20 large grains of rock sugar.

Simple steps to make green garlic:

1.Supermarket-bought purple-skinned dried garlic. Pick a good quality one, peel it and set aside.

2.Wash the cans and bottles in advance and let them dry. There should be no odor, moisture and dish soap residue. Bottle the garlic.

3.Pour rice vinegar into the bottle, cover the garlic. Add eight more pieces of rock sugar, large and small pieces of rock sugar. Seal with plastic wrap and close the lid tightly. Place in the refrigerator at 2-6 degrees Celsius.

4.This is a picture of about ten days.

5.This is a diagram of about 20 days. The garlic turned green. The water is yellow.

6.It's sweet and crunchy, and it's very tasty.

Garlic must be familiar to everyone, and northerners like to eat garlic the most, but it is relatively rare in the south, especially the kind of pickled garlic cloves, which are still relatively rare in the south, I don't know if you like to eat this, especially for foodies! This should be loved by everyone, but everyone knows that they don't know how to pickle, so they are troubled by many people, in fact, we don't need to worry at all, and then we will move a small bench to listen to how to pickle garlic cloves. Method:

Peel the garlic first, wash it and dry it, soak the dried chili peppers and star anise for five minutes and let them dry, put the garlic and these seasonings in a glass bottle until it is full, and finally drizzle with soy sauce, pour in some liquor, seal it and marinate for a month.

The above is the method of how to marinate garlic cloves to share with you, I don't know if you understand it, this method to share with you is definitely the easiest compared to other methods, so you don't need to worry about learning at all, and all the seasonings to be used are sold in the supermarket, you don't have to worry about not being able to buy spices or anything, you must see clearly and carefully see some small details when you do it, if you want to make it delicious, you have to look carefully, Let's try it with the method given! I hope this time the method will help you as always.

Ingredients: 2 kg of garlic, 200 ml of water, 100 grams of brown sugar, 50 grams of rock sugar, 200 grams of aged vinegar, 200 grams of rice vinegar, 10 grams of salt.

1. Remove the skin of the garlic first, leaving only the outermost layer of each garlic clove, remember to clean the roots thoroughly, if the stems and roots are relatively long, they must be cut clean with scissors;

2. Clean it, put two spoons of salt, fill it with water, and soak it for about 12 hours, so as to remove the spicy taste of garlic, taste more crispy, and there will be no breath after eating;

After a few hours, put the plan to dry the water in a ventilated fume hood, if it is a whole garlic put down head-down, it is better to dry, and it must be sure to dry and cool to ensure that it will not deteriorate for long-term storage;

4. The next ratio must be remembered, I have the amount of two catties of garlic here, if you want to eat crystal sugar garlic, change the ingredients to rice vinegar and rock sugar, you need to use rice vinegar, do not use white vinegar, because most of the white vinegar is blended vinegar, unhealthy and there is no fragrance, the amount of vinegar can also be slightly adjusted according to the size of your container, you can not go over the garlic, slowly boil the sweet and sour water over low heat until the rock sugar melts, slightly boil, turn off the fire and cool thoroughly;

5. The bottle of pickled sugar garlic is disinfected and dried thoroughly in advance with boiling water to ensure that it is dry without oil and water, and the benefits of separating the garlic are reflected at this time.

Garlic is eaten with its bulbs, garlic sprouts, and young plants. There are two types of garlic: garlic and garlic. Garlic is one of the most common foods in table dishes, which can be eaten raw or seasoned, and has the effect of regulating insulin and lowering blood lipids.

1. Regulate insulin: due to the unreasonable dietary structure of people, the intake of selenium in the human body is reduced, which makes the synthesis of insulin decrease. Garlic contains more selenium, which has a regulatory effect on the decline of insulin synthesis in the human body, so eating garlic appropriately for diabetic patients can help alleviate the feeling of illness and childishness.

2. Reduce blood lipids: The active ingredient of garlic has obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots.

Simple recipe for pickled garlic at home:Ingredients: 6 garlic, 6 grams of salt, 6 grams of sugar, 2 tablespoons of white vinegar.

Steps:1Prepare fresh garlic.

2.Fresh tender garlic, peel off the outer skin, leave the inner layer of skin do not finish, it is relatively clean and do not need to wash, if it is a little dirty, wash it.

3.Add salt, mix well and marinate for 12 hours.

After a few hours, the surface of the garlic clove is a little wrinkled, although it is not washed, it can still be marinated and the water is discarded.

5.Then add sugar and vinegar and mix well.

6.The glass bottle is sterilized in advance, so that the glass bottle is dry and waterless and oil-free, put the garlic in, seal it with plastic wrap, close the cap tightly, store it in a cool place, and you can eat it in a week at the earliest.

7.Finished product. <>