How to drown out the delicious sweet and sour garlic

Peel the white garlic, do not peel the garlic cloves to leave some tender skin, and then soak in light salted water for about ten hours, the purpose is to remove the spicy taste of garlic, and then take out the control water, mix the sugar, rice vinegar and soy sauce together (do not put salt), the taste is set according to personal preference, put more vinegar if you like sour, put more sugar if you like sweetness, don't put too much soy sauce, and then put the garlic after controlling the water into the sauce. In the process of marinating, if you feel that the taste is not suitable, you can also add sugar or vinegar to taste at any time, subject to the palatable sauce.

After eating the sweet garlic, you can also salt the cucumber and put it in the sweet and sour sauce, so that the pickled sweet and sour cucumber is also very delicious and refreshing.

Every spring I pickle some sweet and sour garlic, and this year is no exception, which is different from what is sold on the market, so I should pay attention to the following points when making it myself:

1.Wash the garlic and open it into cloves, so that the marinating time is not too long (the longer the marinating time, the greater the nutrient damage), soak it in salted water for one to two days.

2.In the case of white vinegar, brown sugar is added, but it is more convenient and hygienic to use colored vinegar (such as Zhenjiang balsamic vinegar), add an appropriate amount of white sugar (the amount of sugar is according to personal taste), drain the soaked garlic cloves, pour in, seal and marinate.

3.In fact, you don't need to use jars, you can use a few more large glass bottles, so that you can eat one bottle and open one bottle, which is convenient and hygienic, and has a long storage time.

4.If the vinegar doesn't submerge all the garlic cloves, turn the bottle upside down every few days so that all the garlic cloves soak evenly.

3.Generally, it should be able to marinate and open a bottle for half a month, and the other bottles are still sealed and marinated, and can be stored for a long time.

Here's how to drown sweet and sour garlic:Ingredients: Appropriate amount of garlic, 10 grams of salt, 20 grams of brown sugar, 80 ml of rice vinegar.

1. Pull out the garlic skin and bring it down.

2. Pour in 10 grams of salt, stir well, and put the garlic into the water.

3. Take another pot and add 20 grams of red digging and fufu sugar, and add 80 ml of rice vinegar.

4. Put the garlic into the sealed jar and pour the soup that has been boiled in advance into the sealed jar.

5. Seal and leave for two months before eating.

Hello, I have helped you find the result; Here's how to make sweet and sour garlic: Ingredients:- 1 head of garlic- 50 ml of vinegar- 50 grams of sugar- 1 2 teaspoons of salt- 1 tablespoon light soy sauce- Vegetable oil Appropriate amount to start making:

1.Peel off the skin of the garlic head and cut it into garlic cloves with a knife for later use. 2.

In a bowl, add the vinegar, sugar, salt and light soy sauce and stir to combine. 3.Put the garlic cloves in a bowl and pour the seasoning over the garlic cloves with a spoon so that the garlic cloves are fully soaked in the spice.

4.Cover with plastic wrap and refrigerate for at least 1 hour to allow the garlic cloves to absorb the flavor. 5.

Heat the pan with cold oil, remove the garlic cloves, drain the water, and put them in the pan to stir-fry. Sweet and sour garlic has a sweet and sour taste, which is perfect with rice or a mask.

Here's how to make sweet and sour garlic:

Ingredients: 500 grams of garlic, 6 tablespoons of rock sugar, 1 bottle of rice vinegar, a little salt, appropriate amount of water, 1 tablespoon of aged vinegar.

1. It is best to use fresh garlic to peel the garlic separately, remove the outer layer of skin, leave 2 layers of skin close to the garlic cloves, treat the garlic according to this method, and soak it in salt water.

3. Soak for about 3 hours, take out the soaked garlic, put it on a drying net, dry the garlic, the moisture on the garlic skin needs to be completely controlled, prepare a pot, and add an appropriate amount of water to the pot.

3. Add 2 tablespoons of salt, 6 tablespoons of rock sugar, 1 bottle of rice vinegar, plus a spoonful of aged vinegar to color, put the pot on the fire, boil the sweet and sour sauce, and when it boils to boil, turn off the heat, and then let the sweet and sour water completely dry and cool.

4. Prepare a large jar without water and oil, use boiling water to scald it in advance to kill the virus, control the dry water, put the pre-processed garlic in the container first, and then pour the cool sweet and sour water into it.

5. Sweet and sour water can be without garlic, add the lid of the container, put it in a cool place, and put it in the refrigerator in summer, almost more than 20 days, sweet and sour garlic can be pickled and can be eaten.

Clean and remove the fresh garlic. Marinate the garlic for about 2 days, remove the garlic, rinse it with water, and dry it. Prepare the marinating container and pour an appropriate amount of vinegar, sugar, brown sugar, and salt into the pot, bring to a boil over high heat, stirring constantly until the salt and sugar are melted, and then turn off the heat and let cool.

Pour the sweet and sour sauce into a container of enlarged garlic, cover the garlic, sprinkle salt on top and cover with the lid. In this way, it can be eaten after 10 days of marinating. <

1. Clean up the fresh garlic, peel off the old skin on the outside, cut off the extra roots, and cut the stems short.

2. Pour an appropriate amount of cool boiled water into a large bowl, add the prepared garlic head, marinate for about 2 days, wait for 2 days, then remove the garlic, rinse it with water, and put it in a basin to dry.

3. Put the dried garlic into a container (jar or crisper, with a sealed lid) and pour an appropriate amount of vinegar, sugar, brown sugar and salt into the pot, bring to a boil over high heat, stir constantly until the salt and sugar are melted, and then turn off the heat and let it cool.

4. Pour the cooled sweet and sour sauce into the container where the garlic is placed, the sweet and sour sauce should not be over the garlic, and finally sprinkle an appropriate amount of salt on the top to cover the lid.

5. It can be eaten after 10 days of pickling, and the longer the time, the more sweet and sour the taste.