Please advise how to pickle dried garlic, how to pickle dried garlic deliciously how to pickle dried

Use a large head of fresh garlic, cut off the garlic stems and fibrous roots, peel off the outer layer of rough skin, soak in clean water for 5 to 7 days, and change the water once a day. Then marinate for three days in the ratio of 500 grams of garlic and 100 grams of salt, and then take it out to dry. Then marinate in the ratio of 300 grams of brown sugar, 50 grams of vinegar, and 600 grams of water for a week before eating.

Processing of pickled garlic in Sichuan Garlic is harvested before and after the beginning of summer, the fibrous roots are peeled off, the epidermis is peeled off 2 3 layers, the false stem is left 5 cm, washed and dried. Add 4 kg of salt to 50 kg of water, boil and cool, and add 50 grams of Sichuan pepper, 1 kg of red pepper, 1 kg of ginger, and 1 kg of wine to make marinade. Then put the whole garlic head into a jar or bubble jar, pour in the marinade, cover and seal.

Generally, it is fermented at room temperature for 10 days. Processing of spiced sweet and sour garlic.

50 kg of garlic, 2 kg of salt, 10 kg of red (white) sugar, kg of soy sauce, and 2 garlic treatments. Wash and dry the garlic, sprinkle a layer of garlic with a layer of salt, marinate for a day and night, re-enter the jar, add sugar, vinegar, soy sauce, five-spice powder and the marinade prepared by cold boiled water, marinate again, and seal tightly with plastic sheeting. Rotate the cylinder twice a day, open the cylinder every other day to disperse for 4 5 hours, and change it to 3 after half a month, and it will be completed in January.

Laba garlic can be served with a porridge, Wufu chicken feet, very fragrant.

Break the garlic into small cloves, clean it, dry it in the sun, prepare a clean jar, pour a little more light soy sauce, add a handful of rock sugar, put the garlic in it, add a few chili peppers, cover and marinate for a week to eat.

Ingredients: 2 heads of garlic, appropriate amount of white vinegar, appropriate amount of white sugar.

1. Remove the smallest clove in the middle of the garlic.

2. Peel off the inner and outer skin, and put it in a container that can be sealed with glass or ceramic, and never put it in a plastic container.

3. Pour in some sugar.

4. Pour in the white vinegar, not over the garlic, and seal the bottle.

5. If you make it in summer, put it in the refrigerator, and put it at room temperature in winter.

6. You can basically eat it in about a week.

1. Peel the new garlic you bought first, keep two layers of skin, and remember to clean the roots. After the processed garlic, soak it in salt water for half a day, put 500 ml of water in a bowl and then add 25 grams of salt to stir and melt, soak the garlic in it, and let the water cover the garlic. This process can also play a role in sterilizing and removing the pungency.

2. It will take about half a day to drain the soaked garlic and drain it. At this time, you can sterilize the container of pickled garlic in advance, steam or boil it in boiling water for 10 minutes, and also drain the water, preferably in a glass container. 3. Put 100 grams of sugar in a large bowl, add an appropriate amount of vinegar to dissolve the ratio of sugar, garlic and sugar, in a pound of garlic, 100g of sugar, if you like a very sweet taste, you can increase the amount of sugar.

4. Put the drained garlic into the container, add sweet and sour sauce, if the garlic is not enough, you can add vinegar. After 20 days it's OK.

Here's how to marinate garlic:1. Peel the new garlic until only one layer of tender skin is left, wash it, sprinkle it with salt and mix well, let it stand in a cool place for a day, control the moisture of the garlic, pour out the water, and dry the moisture.

2. Put the washed glass jar upside down until dry, pour in vinegar and sugar and stir well.

3. Put the dried garlic into the jar and close the lid.

4. Cover the mouth of the altar and marinate for 24 hours before eating. In fact, at this time, the garlic still has a spicy taste, and it is best to marinate it for a few more days, and it is good to marinate it until the garlic is translucent, but often when the garlic is pickled, our enthusiasm for eating garlic also begins to be excessive.

Break the garlic into small cloves, clean it, dry it with moisture, prepare to clean a clean jar, pour a little light soy sauce before the split, add a handful of rock sugar, put the garlic in, add a few chili peppers, cover the lid and marinate for a week to eat.

1. The pickling method of dried garlic and the pickling method of fresh garlic are almost the same, which can be pickled into sweet and sour flavor, salted garlic, or spiced flavor. If you want to marinate it to make it sweet and sour as a child, you need to put white sugar and vinegar together and a small amount of edible salt to make a sauce, and when marinating it into salty garlic, you only need to prepare salt and water. Before marinating the five-spiced pickled garlic, you need to prepare brown sugar and salt, light soy sauce and five-spice seasoning.

2. Remove the garlic skin of the garlic, take out the garlic cloves inside and soak them in clean water for 2 to 3 days, take out the water on the surface after soaking, and then put it in a clean glass bottle, and then prepare the juice according to your own taste, pour the mixed juice into the glass bottle, let the juice submerge the garlic cloves, seal the mouth of the glass bottle, and marinate it in a cool and ventilated place, and the dry garlic inside can be marinated after 10 to 15 days.

You can pickle sweet and sour garlic, but it is generally better to use new garlic than Shengling.

Pickle hand method of sweet and sour garlic.

Ingredients: garlic, brown sugar, balsamic vinegar.

Excipients: salt. Steps.

Prepare the garlic. Peel off the garlic grains one by one, leaving a thin coat for each one.

Wash and drain the garlic, put it in a bowl, add salt, and marinate it in the refrigerator for 3-4 days, turning it over every day.

When the garlic is soft, pour in cold boiled water and rinse and drain.

In an oil-free and water-free container, add the garlic and brown sugar on the other until all are in the container.

Finally, the garlic is compacted and the balsamic vinegar is poured.

Add plastic wrap, cover the lid and put it in the refrigerator, 3-4 days will see the garlic gradually begin to turn emerald green, 20 days to open the lid to eat, usually put in the refrigerator for storage.

Garlic is a very good condiment in the kitchen, is also a good nutrition, is a good natural green medicine, a study shows that the nutritional value of garlic exceeds ginseng, garlic is a natural plant broad-spectrum antibiotic, garlic contains about 2% allicin, its bactericidal ability is penicillin 1 10, a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid, paratyphoid, Mycobacterium tuberculosis and Vibrio cholerae, have obvious inhibitory and killing effects. It can also kill a more variety of pathogenic fungi and hookworms, pinworms, and trichomoniasis. Eating garlic raw is an effective way to prevent the flu and prevent intestinal infections.

Ingredients: 100 heads of new garlic with long green garlic stems, 60 grams of salt, 1000 grams of aged vinegar or balsamic vinegar (2 catties), 800 grams of sugar, and the ratio of sweet and sour is 1 catty of vinegar and 8 taels of sugar (you can also adjust it according to your own taste) Preparation: 1

Cut the garlic stalks (don't throw it away, just choose the tender ones and then stir-fry) and the garlic whiskers, peel off the old skinWash it and soak it in clean water (tap water is sufficient) for 24 hours (change the water once in between)3Remove the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, and stir 2 times a day 4

Take it out and put it in the prepared container (to be dry without judgment oil and water), do not put the soup marinated when pickling garlic into the container, and throw it awayTake a clean, waterless basin, pour in the vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil over fire)6Pour the stirred sweet and sour liquid into the pickled garlic and cover it tightly7

If you like spicy food, you can eat it in 3 days, and if you like to marinate thoroughly, it takes about 20 days (according to the size of the garlic) Special emphasis: sweet and sour sauce does not need to be boiled on the fire, and it can be mixed directly; Do not use plastic containers for pickling garlic; When preparing sweet and sour sauce, because the size of the garlic will be different every year, it can be prepared by one catty, as long as the sweet and sour sauce is not over the garlic, do not mix too much, so as not to waste;

In order to make delicious sweet garlic, we need to prepare the following ingredients: fresh garlic, aged vinegar, a well-sealed container, and an appropriate amount of white sugar (as much as you like).

Choose a larger size, the fruit is fuller garlic, and then you can marinate the whole garlic, if you add more flavor can be made into a piece, and it is best to choose fresh garlic, so that the pickled garlic is more delicious.

We first clean the container with clean water, then disinfect it with hot water, and then set it aside to control the moisture.

Finally, put the washed fresh garlic into a well-sealed container, pour it full of aged vinegar, and then add an appropriate amount of white sugar according to your taste, and leave it for a while, in order to increase the speed of pickling, it is best to put it in a warmer place.

The benefits of eating sweet garlic regularly.

Sweet garlic is a common pickled food in northern China, many people love to eat sweet garlic, the taste is mainly sour, salty and sweet, both garlic fragrant, and not spicy, greasy and fishy to help digestion. According to research, sweet garlic is a good health care product, and eating sweet garlic often is beneficial, which can reduce blood lipids, cholesterol and triglycerides, and reduce the incidence of heart disease.

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.

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.

Traditional Chinese medicine believes that sweet and sour garlic has the effect of avoiding poison and can eliminate the redness and swelling of sores. Garlic is originally a hot thing, but after marinating it in white vinegar and sugar, not only does the spicy taste of the garlic decrease, but its pungent nature also becomes relaxed, so even if the yin deficiency and fire are vigorous, it is okay to eat some sweet garlic appropriately. 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.

However, people with enteritis and liver disease are advised to eat less sweet garlic, while diabetics or pregnant women with gestational diabetes should not eat sweet garlic.