Sweet and sour garlic can be used balsamic vinegar or white vinegar, which works better?

Pickled garlicBalsamic vinegar or white vinegar? The answer is yesIf you like light color, then use white vinegar, and if you like dark color, use balsamic vinegar, as long as the acidity is about the same, there is no difference, and vinegar also has degrees. Low rice vinegar.

Balsamic vinegar and aged vinegar can be, you can't use a high level, and you don't need a large amount, because the sugar garlic will be sour on its own after being pickled for a period of time, and it's okay to start eating, but if it's too sour in the later stage, there will be no balanced taste of sweet and sour.

Eating sweet garlic, if you like a crunchy texture, white vinegar is better than balsamic vinegar.

Pickled sweet and sour garlic.

The container can be a clay jar, glass bottle and other containers that can be sealed, and they should be washed before use to ensure that there is no oil in the jar, and then take the boiling water to scald, disinfect, invert and control the dry water for later use, to ensure that there is no oil and no raw water in the container.

Boiling sweet and sour sauce: The boiling of sweet and sour sauce can be said to be the most critical, because it determines the flavor of sweet and sour garlic. Taking 10 catties of tender garlic as an example, some commonly used methods are introduced as follows for friends' reference.

Method 1: 350 grams of sugar, 7 pounds of white vinegar. Pour the sugar and vinegar into the pot, add an appropriate amount of water and boil together, boil for another 2 minutes after boiling, let cool and set aside.

Method 2: 350 grams of brown sugar, 7 pounds of aged vinegar. The boiling method is the same as above.

Method 3: 6 kg of sugar, 6 kg of vinegar, 1 kg of soy sauce. The boiling method is the same as above.

Method 4: 4 catties of sugar, 3 taels, 7 taels of salt, and more than 1 tael of vinegar. The boiling method is the same as above. This recipe is sweeter and has a lighter vinegar flavor.

Method 5: 1 kg of salt, 6 kg of brown sugar, 300 grams of rice vinegar or 200 grams of white vinegar. The boiling method is the same as above. This recipe is sweeter and has a lighter vinegar flavor.

Marinating method: Put the processed garlic in a container and pour in the sweet and sour sauce. It should be noted here that the sweet and sour sauce is about 2 inches higher than the garlic.

Then seal the lid tightly, place it in a cool place, and after a month, you can open the lid and eat. 6 to 7 days before ripening, you can add some osmanthus to enhance the flavor.

It is better to boil the sweet and sour sauce and cool it before using it, so that it is not easy to spoil. In addition, after the sweet and sour sauce is cooled, you can also add some honey to mix thoroughly, so that the pickled sweet and sour garlic can become crystal clear and shaved.

When you pickle sweet and sour garlic, it is best to use balsamic vinegar, because the taste of white vinegar is particularly sour, and not everyone can accept it, so it is better to use balsamic vinegar.

The effect is the same. It's just a matter of what color you like to pickle the sweet and sour garlic, for example, if you like dark colors, use balsamic vinegar, and vice versa.

In fact, sweet and sour garlic generally chooses to use balsamic vinegar, because white vinegar actually has some damage to the taste, and then balsamic vinegar can also be fragrant, so it is also very delicious.

Low-degree rice vinegar, balsamic vinegar, and aged vinegar can be used, and you can't use a high degree or a large amount, because the sugar and garlic will be sour after being marinated for a period of time, and it's okay to start eating, and if it's too sour in the later stage, there will be no balanced taste of sweet and sour.

Benefits of eating sweet and sour garlic often:1According to research, sweet garlic is.

Low-degree rice vinegar, balsamic vinegar, and aged vinegar can be used, and you can't use a high degree or a large amount, because the sugar and garlic will be sour after being marinated for a period of time, and it's okay to start eating, and if it's too sour in the later stage, there will be no balanced taste of sweet and sour. A good health care product, eating sugar garlic often is beneficial, it can reduce blood lipids, can lower cholesterol and triglycerides, and reduce the incidence of heart disease.

2.In addition, according to the research of relevant research institutions of China Agricultural University, garlic contains trace elements of selenium, which can improve the body's immunity and prevent colds and cancer. The extract of sweet and sour garlic has certain antioxidant activity, and has obvious inhibitory effect on HL-60 human leukemia cells, MDA-MB human breast cancer cells, and BGC-823 human gastric cancer cells, so sweet garlic has antioxidant activity and has a certain inhibitory effect on the occurrence of gastric cancer and breast cancer.

3.Because the juice of sweet garlic is hypertonic, coupled with the effect of allicin and acetic acid, no bacteria including mold can survive, and it has been confirmed that sweet garlic has the effect of killing pathogenic microorganisms in the oral cavity and gastrointestinal tract. Such as killing anaerobic bacteria in the mouth** bad breath; Kill Helicobacter pylori in the stomach and prevent gastric cancer.

Sweet and sour garlic is generally recommended to be marinated with aged vinegar, which is mainly brewed from sorghum, and it is the most suitable for sweet and sour garlic, while many white vinegars are blended with acetic acid, and the sweet and sour garlic that comes out of this is definitely not delicious. Note that the amount of vinegar should not be too large, because the sweet garlic will become sour after marinating for a period of time, and it is okay to eat it at first, but if it is too sour in the later stage, there will be no balanced taste of sweet and sour.

The effect of sweet and sour garlic 1, delay aging Sweet and sour garlic is rich in antioxidant substances, antioxidant effect and ability can be comparable to ginseng, if you eat it regularly, it can also effectively delay the aging of the body, so it is not only an anti-aging effect on the surface, but also has a good oxidative activity function for the whole person's body, so if you want young friends, you can eat more sweet and sour garlic. 2. Sterilization and disinfection In addition to its strong antioxidant capacity, it can also play a very strong role in sterilization and disinfection, because it contains a substance called propylene sulfide, which plays a great role in sterilization and disinfection, we all know that the human mouth contains a large number of bacteria and microorganisms, and some people have a lot in the mouth, so eating it regularly can effectively help us clean up foreign bodies and bacteria in the mouth, and can also prevent the occurrence of oral inflammation. It has a good control effect on some epidemic bacteria. 3. Reduce blood lipids Sweet and sour garlic contains allicin, which can effectively reduce the content of cholesterol in the body, and the acetic acid and organic matter contained in vinegar can soften blood vessels, prevent the occurrence of arteriosclerosis, and help reduce the cholesterol content in the blood.

4. Prevent cancer Because this garlic is pickled, it contains a variety of substances that have an effect on cancer, which can stimulate the activity of liver cell detoxification enzymes, so that its anti-cancer function becomes stronger, prevent the synthesis of nitrosamines and carcinogens contained in the body, and prevent the occurrence of cancer. 5. Prevention of cardiovascular and cerebrovascular diseases: In addition to reducing blood lipids, it can also enter the blood of the human body to help people remove the deposition of the blood vessel wall, which can make the inner wall of our arteries more smooth and elastic, and reduce the incidence of cardiovascular and cerebrovascular diseases in most of our people.

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.

It gets along better. Because the white vinegar tastes very sour. The aroma of balsamic vinegar is even stronger. And the color is very good-looking.

I think it's better to use white vinegar because white vinegar is generally used to make sweet garlic nowadays, and the pickled sweet garlic is also more beautiful and makes people more appetizing.

Personally, I think it's better to use balsamic vinegar. The sweet and sour garlic produced in this way is more beautiful in color and is particularly appetizing.

You can choose between white vinegar and balsamic vinegar depending on your personal preference. Generally speaking, when making sweet and sour garlic, most people will choose to use white vinegar, because white vinegar is a transparent liquid, and it will not make garlic colored, and the taste is sweet and sour, but in fact, low-degree rice vinegar, balsamic vinegar, and aged vinegar can be used, and there are no special regulations, mainly according to their own needs.

Sweet and sour garlic is in the south of the Yangtze River and in the northern region.

Traditional snacks. Sugar garlic is brown in color, crisp and sweet and sour, it is the favorite of people who eat hot pot, rich in protein, fat, sugar, vitamins and various amino acids and trace elements required by the human body.

and a variety of volatile sulfur compounds and other substances that are beneficial to the human body. It has the ability to enhance human physiology, promote metabolism, delay aging, and prevent cardiovascular diseases.

and boosting immunity.

It depends on what flavor you like to eat, I like balsamic vinegar.

The vinegar of sweet and sour garlic should be boiled, and only in this way can you make more delicious sweet and sour garlic. Sweet and sour garlic is a very common traditional snack, pickled sweet and sour garlic is delicious, sweet and sour, no spicy taste of garlic, can be eaten with hot pot, can strengthen the spleen and appetize, promote digestion and absorption.

Garlic is a condiment, but because it has a spicy taste, and after eating, it will leave an unpleasant odor in the mouth, which is disliked by many people, but sweet and sour garlic perfectly solves this problem, sweet and sour garlic is rich in protein, sugar, vitamins and amino acids, trace elements, etc., with high edible value and medicinal value, can promote metabolism, delay aging, prevent cardiovascular diseases, etc.

Preparation of sweet and sour garlic:

Buy fresh garlic, if you like sweet and sour garlic, you can make more, take ten catties of garlic as an example, first peel off the old skin on the outside of the garlic, leave the inner skin inside, cut off the root of the garlic, boil the water, put in five taels of salt, and then put the garlic in the salt water to marinate for two days, and then take out the garlic and dry it.

Pour 5 catties of vinegar, 1 tael of salt, and 5 catties of sugar into the pot in turn, stir while boiling until the sugar and salt are completely melted, put the dried garlic into a container with a lid, and then pour the cooled sweet and sour sauce onto the garlic, so that the sweet and sour sauce is just over the garlic, and then sprinkle one or two salts, open the lid and marinate for about 3-5 days, then cover the lid, and continue to marinate for a month before eating.

Use white vinegar and you'll be fine.

Production method: Sweet garlic is made of garlic, the color is white, translucent, sweet and sour taste, and it is the best pickle. Sweet garlic is a delicious recipe, the main ingredients are garlic, salt, brown sugar, vinegar, etc., this dish has the effect of preventing flu, preventing wound infection, ** infectious diseases and deworming.

Ingredients: 10 whole garlic pieces, 1 2 tbsp salt, 1 1/2 cup brown sugar, 3 cups white vinegar, 1 cup water, 1 tsp salt, 1 tbsp soy sauce.

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

2) Boil 1 pot of water, add a little salt to dissolve, turn off the heat, then add garlic to soak for 20 minutes, and remove it.

Drain and let cool.

3) Put the ingredients assigned to the seasoning in the pot cavity and mix and heat, boil and cool off the heat, that is, sweet and sour sauce.

4) Put the garlic and the cooled sweet and sour sauce into a container to marinate, the sweet and sour sauce needs to cover the garlic Wu Xianli, and put it in the refrigerator to soak for more than 2 weeks after capping, which can be stored for about 1 2 months.