How to soak garlic to make it delicious, how to make pickled garlic delicious

Rinse the fresh wild garlic with water, a single rinse is not clean, the loose skin on the outside of it is removed, and the bottom of the root is removed.

After washing, let the water dry in the sun, and the weather is good for a day.

Sprinkle salt on top of the dried garlic, then marinate some water, and then dry the salted water.

Generally, the day is almost over, if the day is not dried, continue to dry until it dries.

Dry the garlic again and put the garlic in a container. Add soy sauce and soak for a week to eat, so the pickled garlic is particularly beneficial, you can give it a try.

1. Choose purple garlic, peel off the skin, remove the roots, cut off the excess stalks, clean them, put them in a cool boil, add an appropriate amount of salt, soak them overnight and dry them.

2. Boil water in a pot, add an appropriate amount of brown sugar and rock sugar after the water boils and stir until melted, then add an appropriate amount of salt, rice vinegar, soy sauce, and aged vinegar to boil and let it cool naturally.

3. Find a sealable container, put in the garlic that is dried in water, pour in the sweet and sour juice that is cooled, add an appropriate amount of liquor, and seal it for a month.

How to marinate small garlic.

Soak the garlic overnight, and dry it the next day. Ingredients: salt, sugar, vinegar, soy sauce, chili flakes, 1 head of garlic. Put the dried garlic in a pickled container, and put the peeled garlic in it.

Then put the salt, soy sauce, vinegar, sugar, and chili noodles in a pot and boil them, and when they are cold, pour them over the garlic. Cover the garlic and seal it in a cool place. Generally, you can eat it after half a month.

Marinate the garlic roots.

First of all, clean the small root garlic, put it in a container and soak it in water, soak it for more than 24 hours, mix and stir the vinegar, soy sauce and other seasonings and pour it into the pot to heat, after boiling, the juice is cooled and set aside, the soaked small garlic root is taken out to control the dry water, placed in the jar, the juice is also poured into the jar, and finally put in the garlic cloves, sealed and stored for fifteen days before eating.

1. 250 grams of purple garlic, a teaspoon of sugar (about 3 grams), 300 ml of rice vinegar.

2. Peel off the old skin on the surface of the purple garlic. Break the garlic into small cloves. Wash and dry your hands, then peel the skin off each garlic clove (not wash).

3. Peel the garlic cloves, put them in a sealed container, and add a small spoonful of sugar to them (white sugar is not necessary, southerners recommend adding some, the taste will be softer).Pour rice vinegar into the jar, the amount of rice vinegar is about the same as the garlic cloves. Seal the jar tightly (you can also use an airtight box) and put it in the refrigerator or in a colder place in your home (such as a balcony).

4. After soaking for about 7 days, you can see that about half of the garlic has begun to turn green. After soaking for 11 days, most of the garlic has turned green, and the garlic at this time can be eaten, but it is not the most delicious. After soaking for more than two weeks, all the garlic will turn green, and the garlic tastes best at this time.

June and July is the season when new garlic is on the market, take advantage of this time to pickle some sugar garlic, not only taste sweet, crisp, tender and refreshing, but also can play a role in removing fishy greasy and helping digestion. Traditional Chinese medicine believes that sweet garlic has the effect of avoiding poison and can eliminate redness and swelling on the body.

Garlic is originally a hot food, and if you eat too much, it is easy to get angry with the liver, but the sugar garlic soaked in white vinegar and white sugar not only reduces the spicy taste of garlic, but also eases its pungent nature, so even people who are deficient in yin and fire can eat some. Especially when eating fatty meat foods, eating some sugar garlic can not only remove the oiliness, but also promote the digestion and absorption of the human body.

The pickling of sweet garlic is very simple :

1) Take the new garlic in spring, remove the outer skin, leaving only one or two layers of tender skin inside, and wash it.

2) After boiling a pot of water, add a little salt to dissolve it and put it on fire, let it cool and soak it in garlic for half a day to a day, which can play a role in disinfection and make garlic easier to preserve.

3) Take out the garlic soaked in salt water, drain the water, and then put the garlic into the jar or enamel jar or glass bottle, and sprinkle a layer of garlic with a layer of white sugar. In general, 500 grams of garlic requires about 750 grams of sugar.

4) Add white vinegar and add the amount of vinegar according to your taste.

5) Finally, add an appropriate amount of cold boiled water, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, close the lid on the container and seal, and it can be eaten in about 2 weeks to a month.

After the garlic is marinated, not only the garlic can be eaten, but the juice used to marinate the garlic can also be used for seasoning. When grilling fish, it is common to use sugar, vinegar and cooking wine to make the sauce, and the sugar and vinegar are directly replaced with sugar and garlic juice, which has a different taste.

When eating sweet garlic in a restaurant or buying it outside, be aware that if the garlic is a little bitter, it may be that saccharin was added when soaking, and it is best not to eat such sweet garlic.

Nutritional efficacy: Sweet and sour garlic with porridge and wine, sweet and sour, garlic fragrant, not spicy, greasy and fishy, help digestion. Garlic contains a kind of capsaicin called "propylene sulfide", which can reach penicillin 1 10 with bactericidal ability, which has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, wound infection, infectious diseases and deworming effects.

Garlic can protect the liver, induce the activity of hepatocyte detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. Its antioxidant activity is better than that of ginseng, regular consumption can delay aging, and people who are often exposed to lead or have a tendency to lead poisoning can effectively prevent and treat lead poisoning.

Ingredients: 500g of garlic Accessories: appropriate amount of balsamic vinegar, appropriate amount of salt, appropriate amount of sugar.

Step 1: Prepare the whole garlic.

<>Step 3: Peel off the skin of the garlic.

Step 4: Place the peeled garlic in a sterilized glass jar.

Step 5: Prepare balsamic vinegar, sugar and salt.

Step 6: Put a little sugar and salt into the bottle and then add balsamic vinegar (add sugar and salt to see your favorite flavor, you can also dig it out).

Step 7: Pour the balsamic vinegar into the bottle of garlic in the Luji book, seal the mouth of the bottle with plastic wrap, tighten the lid, and put it in the freezer for three weeks (the time depends on how much garlic you soak).

Step 8: Remove from freezer after 3 weeks.

Step 9: This "balsamic vinegar soaked garlic" does not necessarily have to be soaked on the eighth day of the lunar month, and it can be done at any time.

Pickled garlic in sauce (minimalist version).

Last time, I ate the sauce pickled garlic made by my colleague and thought it was delicious, but now the garlic is cheap, I put in 10 catties, soak the garlic myself, leave some stir-fried vegetables, and then share some with my family.

Ingredients: Garlic to taste.

Light soy sauce to taste.

Rock sugar: Appropriate amount of orange calling.

Red Star two pot head height one bottle cap.

The preparation of soaking garlic in sauce (minimalist version).

Find a sealed glass bottle, wash it, it must be water-free and oil-free, and finally I blanch the bottle twice with boiling water and then air dry it and set aside.

Wash your hands, peel the garlic and put it in an air-dried glass bottle.

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After adding the peeled garlic, add a little rock sugar, preferably a small piece of rock sugar. Then pour in the Lee Kum Kee light soy sauce until the garlic is not over, and note that the garlic will still float at the beginning. Finally, pour in a bottle of red star two pot head high liquor, seal, cool and leaky Kai ventilated place to store, put it for 2-3 months, you can enjoy it after the flavor, hahaha, is it simple.

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Tips: I saw that some recipes were to wash the garlic and then dry the water, I didn't want to wash it again, it was complicated, I peeled it directly and put it in the bottle, the skin was not dirty, and it did not come into contact with other substances.

Here's how to soak garlic in a delicious way::

1. Prepare an appropriate amount of garlic, peel off the outer skin of the garlic, and then cut off some of the roots and head of the garlic, after the garlic is processed, the garlic is cleaned in clean water, and the washed garlic is placed in a pot for later use.

2. Take a basin, add a small amount of salt to the basin, stir evenly, stir the salt until melted, and put the washed garlic into it to soak for a period of time, which can not only disinfect and sterilize, but also remove the spicy taste in the garlic, and soak it for about 3 to 5 hours.

3. When the time is up, take out the garlic and put it in the basin to clean it, and then dry the moisture on the surface of the garlic, this step is very important, be sure to dry the moisture on the surface of the garlic, so that the garlic can be preserved longer.

4. Next, adjust a sauce, pour an appropriate amount of white vinegar, an appropriate amount of light soy sauce, a tablespoon of sugar, a handful of Sichuan peppercorns, a handful of star anise, and then add an appropriate amount of salt, stir well with a spoon, boil and cool for later use.