Is it better to use balsamic vinegar or white vinegar for sweet and sour garlic?

Garlic is an indispensable condiment in our daily diet, garlic is mostly used as an adjunct to increase the taste of the ingredients, and in fact, garlic as the main ingredient is also a very good choice, sweet and sour garlic, laba garlic and so on are very classic practices, this time to share with you is the practice of sweet and sour garlic, in fact, the production of sweet and sour garlic is relatively simple, you only need to remember the proportion of sweet and sour, and a small trick, you can make crisp, sweet and refreshing, but also easy to preserve sweet and sour garlic, and many people do not know whether to use white vinegar or balsamic vinegar? I will also share this technique with you in detail below, hoping that you can also easily make delicious sweet and sour garlic.

Preparation of sweet and sour garlic:

Spare ingredients:480 grams of new garlic, 200 grams of cool white boil, 75 grams of sugar, 5 grams of salt, 75 grams of white vinegar;

Production process:The first step is to prepare the amount of garlic, of course, you can increase or decrease according to your personal preferences, garlic must be selected as a new garlic head, peel off the outer layer of skin, leave a thin 2 layers of skin, and rinse it carefully with water;

In the second step, drain it thoroughly, put the processed garlic in a clean container, put the amount of sugar and salt needed in the ingredients in the container, and at the same time weigh the amount of white vinegar and put it in it;

The third step, add water to the pot, after boiling, turn off the heat, let it cool naturally until it is cool and white, pour it into the container, stir it well with chopsticks, cover it with a layer of plastic wrap, and cover the lid of the container, put it in the refrigerator, and marinate for 2 days;

Fourth, after the time is about the same, prepare a few slightly smaller containers, put them in a pot of boiling water and cook for a while, after disinfection, drain the water, take the garlic out of the refrigerator, and put the garlic one by one in the container with waterless and oil-free chopsticks;

Step 5, and pour the marinated sweet and sour sauce into it, cover the lid of the container, place it in a cool place, marinate for a month, and then open the lid and enjoy.

Cooking tips: 1. Garlic itself is a very nutritious ingredient, often eaten can play a certain role in health care, and because of the rich nutritional elements contained in it, it is helpful for sterilization and anti-aging, so both men and women should eat garlic appropriately, and the practice of sweet and sour garlic is undoubtedly to put garlic from a supporting role to the leading role, and the garlic in this way has reduced the spiciness a lot, and there is a faint sweet taste, and everyone can eat it with confidence.

2. There is something to say, when making sweet and sour garlic, remember that sweet and sour should be in accordance with the ratio of 1:1, and you also need to remember a small trick, which is what many people are entangled, should it be marinated with white vinegar or aged vinegar? In fact, the correct method should be to use white vinegar, because the sweet garlic will become sour after being marinated for a period of time, and the acidity of white vinegar is relatively low, so that the pickled sweet and sour garlic will taste just right; In addition, it should be noted that the container for pickling garlic needs to be waterless and oil-free, so that the sweet garlic will be stored for a longer time.

Keep these methods in mind, the sweet and sour garlic has a crisp, sweet, refreshing and not spicy taste, and it is easy to preserve.

Balsamic vinegar is better for sweet and sour garlic, because the fragrance of balsamic vinegar is stronger, and it is more sour than the sour taste of white vinegar, and can make the garlic dye the color well, so that we can soak the sweet and sour garlic more delicious.

It is better to use balsamic vinegar, because if you use balsamic vinegar, it will make the garlic more fragrant, and it will also be more flavorful, and the taste will be more crispy. Plus, it's not too greasy.

It is better to use balsamic vinegar, because balsamic vinegar has color, in addition to providing sweetness, it can also play a role in coloring, making sweet and sour garlic more colorful, flavorful.

Summary of the most authentic sweet and sour garlic pickling method.

1. Remove the old skin of the 10 catties of garlic you bought, and remove some small dirty things from the roots with a knife.

2. Put it in a basin, soak it in cold boiled water for 24 hours, and then take it out and drain it.

3. Prepare the ingredients, such as soy sauce, vinegar, Sichuan pepper, and other ingredients, and put them aside.

4. Pour cold water, soy sauce, vinegar, peppercorns, sugar, salt, etc. into the mesh pot. Heat and pour into a basin, stir well, and let cool.

5. Put the drained garlic into the newly bought and washed bottle, note: after the bottle is washed, it must be dried in the sun, and there can be no water.

6. Add some liquor to the seasoning, which can play a sterilizing role, and then cover the lid.

7. Sweet and sour garlic can be eaten after marinating for about 10 days, but it is best to take it out with clean chopsticks when eating, so as to avoid the entry of bacteria, and cover it immediately.

Sweet and sour garlic with rice vinegar or white vinegar.

Hello, I am helping you to inquire about the relevant case and will reply to you immediately.

The production principle of white vinegar and sweet and sour garlic is that acetic acid inactivates the cell, and the selective permeability disappears after the cell is inactivated, the water inside the cell flows out, and the acetic acid and sugar enter the cell, and the main component of white vinegar is acetic acid, so it is recommended to use white vinegar.

How to make sweet and sour garlic (ten catties of garlic).

Is it okay to make millet vinegar in white sauce.

The most authentic sweet and sour garlic pickling method 1, remove the old skin of the 10 catties of garlic that you bought, and remove some small dirty things from the root with a knife. 2. Put it in a basin, soak it in cold boiled water for 24 hours, and then take it out and drain it. 3. Prepare the ingredients, such as soy sauce, vinegar, Sichuan pepper, and other ingredients, and put them aside.

4. Pour cold water, soy sauce, vinegar, peppercorns, sugar, salt, etc. into the mesh pot. Heat and pour into a basin, stir well, and let cool. 5. Put the drained garlic into a newly bought and washed bottle, note:

After the bottle is washed, it must be dried in the sun without water. 6. Add some liquor to the seasoning, which can play a sterilizing role, and then cover the lid. 7. Sweet and sour garlic can be eaten after marinating for about 10 days, but it is best to take it out with clean chopsticks when eating, so as to avoid the entry of bacteria, and cover it immediately.

Is it okay to make homemade millet vinegar.

It is recommended to use white vinegar, and the effect of millet vinegar should not be as good as that of white vinegar.

Ok thanks! You are welcome.