How to drown the sugar and garlic, you have to be precise, and the reward is definitely high

Ingredients: Use "big six cloves" purple garlic. 4 5 days before the summer solstice, 100 kg of garlic with a diameter of more than 3 3 cm, 50 kg of white sugar, 18 kg of boiling water, 1 8 kg of salt, and 1 2 kg of vinegar should be purchased.

Operation: Soak garlic: Peel off the outer skin of garlic 2 3 layers, peel off the garlic roots and garlic stems to leave 1 5 cm long, then put them in the tank and soak them in water.

The ratio of garlic to water is 1 3, soak for 3 days and then change the water, and then change the water every two days. After beating lightly with a rake once a day and changing the water 6 or 7 times, the garlic all sinks and bubbles as well. Dried garlic:

Wash the soaked garlic with water and marinate it in a jar. 3 5 kg of salt per 100 kg, a layer of garlic and a layer of salt, turn over the tank once after 8 hours. After turning 2 or 3 times, the salt has been melted, take out and put it on the table to dry, the stem is facing down, according to the order of the code, after 3 4 hours turn 1 time, dry until the skin is tough.

Soup: Put water, salt and vinegar into a pot in proportion to boil, cool and set aside. Boiling soup kills microorganisms, salt preserves quality, and vinegar retains color.

Jar: Wash and wipe the jar dry, each jar is filled with 20 25 kg of garlic, mix the sugar and water according to the ingredients, pour it into the jar, and then cover the mouth with pig bladder skin or plastic sheeting, tie the rope tightly, and start to roll the altar, roll 2 times a day 3 times, 3 days later, open the mouth to deflate. In the future, whenever the sealing skin is bulging, it will be released once.

Generally, it is opened at night and closed in the morning. After 20 days, roll twice a day, and once every two days after 1 month, and it will be completed when the summer is out. 6 to 7 days before ripening, you can add some osmanthus to enhance the flavor.

The correct way to drown the sugar garlic:

Ingredients: 5 kg of fresh garlic.

Excipients: 800g sugar, 70g salt, 1200g rice vinegar, 1000g water, appropriate amount of liquor.

Pound fresh garlic, cut off the roots, and leave the tail about 1-2 cm in length.

2. Then peel off the skin and leave two layers, the fresh garlic with white skin is the most suitable variety for sugar garlic, usually purple garlic or one-headed garlic will be spicy, not as delicious as the taste made by white garlic.

3. Then add water and wash twice, and after all the molds are cleaned, the shirt beams begin to soak the garlic.

4. Add 70 grams of salt to the basin, then pour in water to dissolve the salt, and then pour in the garlic and soak it for 1 day and 1 night to remove the spicy taste of the garlic.

5. On the second day, take out the garlic after soaking, and control the water with the tail facing downward, and control the drying until there are not too many obvious water droplets.

6. Then add 1000 grams of water, 800 grams of rock sugar, 1200 grams of rice vinegar to the pot, cook over high heat until the rock sugar melts, turn off the fire, the boiled sweet and sour juice is sweet and sour, and the taste is softer. Then put the cold sweet and sour sauce, wait until the sweet and sour sauce is completely cooled, and then add 50 grams of liquor and stir well, adding liquor can remove the spicy taste and keep it for a longer time.

7. Next, put the drained new garlic into a glass jar, and then pour in all the sweet and sour sauce, and our sweet garlic pickling process is completed, and the next thing is to close the lid and wait for a month.

Process flow: material selection, salting, turning, water exchange, water control, cancellation, rolling altar, out of the altar, packaging, finished product.

Key points of operation: material preparation. Prepare according to the proportion of 150 kg of fresh garlic, 10 kg of salt, 5 kg of sugar, 60 kg of rice vinegar and 20 kg of boiling water.

Dip and wash. Soak the garlic head in water for 10 hours, do not peel off the garlic skin.

Pickled. Scoop up and drain the soaked garlic head, mix the salt evenly in proportion to the pound and put it into the jar, the capacity of the jar is 25 kilograms, and it can be loaded with 16 kilograms of fresh garlic. Tie the mouth of the altar tightly with bamboo shell oil paper, swing it horizontally on the ground, and roll it twice a day to promote its maturity.

After rolling for 10 days, you can open the mouth of the altar, remove the brine in the altar and merge the jar until it is filled with garlic. After light pressing, stuff the pouch at the mouth of the altar, and then cover a small saucer, and seal the mud at the mouth of the altar. When the mud is slightly dry, the mouth of the altar is upside down on the ground, after about 40 days, the brine in the altar is basically sucked dry by the sealed soil, and the garlic head is a mature salty billet.

Re-marinating. The jar filled with salty billet is unsealed, the remaining salty brine in the jar is poured, the weight is weighed, and the ingredients are added to the ratio to re-marinate. The method is to boil the water, add rice vinegar and boil together, then add white sugar and mix well to make sweet and sour brine, and pour it into the jar after cooling, so as to submerge the garlic head.

Finally, seal the mouth of the altar with a layer of oil paper and a layer of kraft paper (you can also seal it with film), and after 10 to 15 days, it is a finished product, which can be eaten or packaged**.

Buy 2 catties of new garlic, two handfuls of salt, and then boil soy sauce and vinegar in a ratio of 5:1 A handful of sugar "A Handful: Adults Grab It with Your Hands".

Cover the garlic for about 20-30 days.

How to cook sweet garlic? Peel the garlic and add water, add salt and soak for four hours, remove and dry the water, pour 900 grams of white vinegar, 350 grams of sugar, 60 grams of salt and 500 grams of water into the pot, bring to a boil and pour into the garlic.

Sweet garlic, also known as sweet and sour garlic and sweet garlic, is a pickle that can be found in both north and south, and is made by mixing brown sugar (white sugar), white vinegar, white wine, soy sauce and salt with water, and then pickling garlic.

The ratio of the submerged sugar garlic recipe is: the ratio of vinegar to sugar is two to one.

Garlic is a condiment that is often eaten at home. In the north, many people like to eat garlic raw, so that it tastes good and goes well with rice. However, in the south, most people prefer to pickle the garlic before eating, and the pickled socks have a unique taste and are also loved by southerners.

But in different places, there are also different ways to marinate sweet garlic. The main ingredients of sweet garlic are generally sugar and vinegar, and the ratio of vinegar and sugar is two to one.

Common garlic can choose white crystal garlic, if you pursue appearance, color, you can choose purple garlic. The sweet garlic water soaked in purple garlic will be slightly reddish, just like the color of pickled radish and purple cabbage in Sichuan kimchi. Rice vinegar is generally used for vinegar selection.

Because the color of white vinegar pickled is not good-looking. Aged vinegar is stored for a long time, there is sediment in it, the color will be heavy, the color of the pickled garlic will also be heavy, its vinegar flavor is strong, and the pickled garlic vinegar flavor will also be strong.

Tips for choosing sugar in sweet garlic

Sweet garlic is also called sweet and sour garlic, vinegar will be used when soaking, we are all vinegar is sour, but balsamic vinegar can also make garlic crystal clear, so that others eat more appetite. Balsamic vinegar is used in pickling like eggplant, which has another purpose, which is to increase the aroma. If it's just sugar, it's sweet.

Generally, brown sugar is used more. Because the color of the brown sugar itself can color the garlic during the pickling process, and the brown sugar pickled will be sweeter, rock sugar rock sugar is generally made of white sugar, compared with white sugar and brown sugar, it is not easy to melt, so in general, the main ingredients are purple garlic, rice vinegar, and brown sugar. Peel off the skin of the garlic when you buy it home, and pay attention to leaving a layer of skin.

Then wash it and put it in a ventilated place to control the moisture of the garlic skin.

In the first step, peel off the outer skin of the garlic, leaving only the innermost two layers, and then cut off the garlic head.

The second step is to soak the garlic in lightly salted water for a day.

The third step is to make the sweet and sour soup of pickled garlic.

The fourth step is to take a dry jar, put the drained garlic into it, pour in the cooled sweet and sour soup, and then pour the liquor evenly on the surface.

The final step is to close the jar.

The food has its own taste, don't change it.