How to make sweet garlic, how to make sweet garlic

1. Pickling method 1 of sugar and garlic.

Ingredients: garlic, brown sugar, white vinegar, salt, soy sauce.

Steps: 1) Peel the garlic, clean and set aside.

2) Boil a pot of water, put in the salt to dissolve, turn off the heat, soak the prepared garlic in the salted water, drain for about 20 minutes, and then drain and remove.

3) Continue to heat the salted water that has just soaked the garlic, add the white vinegar, brown sugar, soy sauce and other seasonings, and turn off the heat after boiling.

4) Put the sauce and garlic together in the easy, seal and refrigerate and soak, and after a few days, it is ready to serve.

Garlic. 2. Pickling method 2 of sugar and garlic.

Ingredients: garlic, salt, white wine, white vinegar, honey, sugar.

Steps: 1) Select fresh, whole, relatively large garlic, peel and clean for later use.

2) Mix well with water and 50 grams of salt, soak the processed garlic in light salt water, generally soak for three days, change the salt water every day, and determine the length of soaking time according to the current temperature. Soaking garlic in brine can disinfect and also bring out the flavor of garlic. When the garlic is soaked, drain and remove.

4) Put the soaked garlic into the jar, add white wine, white vinegar, sugar, honey, and then pour in cold boiled water, pour the amount of cold boiled water to be less than the garlic, and about three centimeters more. Stir the garlic with the seasoning with chopsticks and seal it well.

5) Place the sealed jar in a cool place and it will be ready to eat after 2-3 months.

Garlic. 3. Pickling method 3 of sugar garlic.

Ingredients: garlic, sugar, white vinegar.

Steps: 1) Treat the garlic well and soak it in lightly salted water for 2 days.

2) Take out the garlic, drain the water, put it in a jar, add white vinegar and sugar, and the ratio of white vinegar and sugar is 3:2, then pour in cold boiled water, not over the garlic, and store it tightly.

3) Open and stir the garlic once a day, and it will be ready to eat after a few days.

Here's how to make sweet garlic:

First of all, the sugar garlic bought at the beginning of spring is tender sugar garlic, use this sugar garlic to peel off its skin, wash it and control the water for one night, then boil the vinegar, and then pour about half a bowl of soy sauce, vinegar is three kilograms, garlic is five kilograms.

Then put half a catty of rock sugar, boil it at this time, let it cool and be cool, and then put the garlic for a month to eat, very simple.

Sweet garlic

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

Method:

1. Peel off a layer of 10 whole garlic crusts slightly 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, drain the water and let it cool for later use.

3. Put all the ingredients of the seasoning in a pot and mix and heat, boil and then cool off the heat, which 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, and then put it in the refrigerator to soak for more than 2 weeks, which can be stored for about 1 2 months.

Storage Method:

Place the garlic in the marinated syrup, then place the jar in a cool, dry environment and eat as you go.

Nutritional effects:

Sweet garlic is a flavor snack in Jiangsu, Zhejiang, Shanghai and northern regions, and is a traditional pickled food. Sweet garlic is white in color and translucent, making it the best of pickles. Sweet garlic is a very delicious recipe made mainly with garlic, salt, brown sugar and vinegar to prevent flu and more.

However, sweet garlic itself is a spicy food, and eating too much will cause fire, so people who are deficient in yin and fire should eat less.

Homemade Sweet Garlic: The production method of sweet garlic is simple, and the sweet garlic made is sweet, crisp and not spicy.

The authentic pickling method of sugar garlic, ingredients and production methods will teach you, and it is crispy and sweet and sour when pickled.

Sweet garlic, also known as sweet and sour garlic and sweet garlic, is a pickle that can be found in both north and south, and is made by mixing brown sugar (white sugar), white vinegar, white wine, soy sauce and salt with water, and then pickling garlic.

Pickled sugar garlic season, peel off the skin of the garlic and wash it, put it in a basin 10 catties of garlic 150 grams of coarse salt, sprinkle it and stir well for pickling for 5 days, stir once a day, soak it after 5 days to change the water in the morning and evening, take out the water control and put it into the utensils after soaking for 5 days, boil water in the pot and pour 2 catties of sugar into the pot without pouring vinegar to boil it directly into the container containing garlic, don't worry about the garlic will not be blanched, you can eat it after sealing the lid for 45 days, the taste is sweet and crisp and sour and very delicious.

Main ingredients: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar, 2 grams of Sichuan pepper, 6 grams of star anise.

1. Peel off the outer layer of fresh garlic and cut the root with a knife.

2. The processed garlic must be left with two layers of skin.

3. Put the garlic in a pot and soak it in water to remove the spicy taste of the garlic.

4. Take out the soaked garlic and put it on the grate to control the moisture.

5. Prepare soy sauce, vinegar and peppercorns.

6. Pour soy sauce, vinegar, Sichuan pepper, spices, sugar and water into the pot, bring to a boil over high heat, then turn off the heat and let cool.

7. Put the garlic in a container with controlled moisture.

8. Pour in the boiled garlic soup, end the garlic, then cover the lid and wait for about 10 days before eating.

9. Finished product of pickled sugar garlic.

Steps: Step 1: Peel the innermost layer of garlic coat and wash it.

Step 2: Pour 6 taels of salt into boiling water, pour in garlic and soak for 2 to 3 days after cooling.

Step 3, 2 to 3 days later, take out the soaked garlic, rinse and drain I washed it at night, and left it overnight until most of it dried.

Step 4: Balsamic vinegar, sugar, one or two salts in a pot to boil, stir while boiling, stir the sugar to melt, turn off the heat, and let it cool.

Step 5: Stack the drained garlic, one layer of garlic on top, the second layer on the bottom, layer by layer, and no gaps.

Step 6: After the sweet and sour water cools, pour it into a container, cover the garlic, and sprinkle a salt or two on top.

Step 7, wrap it in plastic wrap, put it in a cool place and store it for about a month before you can eat it, but it is a little spicy, my family is at least three months before eating, at that time the garlic is still quite tasty, especially when you open the jar, the garlic fragrance comes to your nose, and the halazi is rolling down.

Step 8、This is a garlic that has been stored for about half a year, and the garlic has a strong aroma。

A simple recipe for sweet and sour garlic.

Raw material formula: 100 kg of fresh garlic, 10 kg of salt, kg of vinegar, appropriate amount of brown sugar, and a little five-spice powder.

How to make:1Choose neat, fat, white-skinned, fresh garlic. Remove the fibrous roots, peel off the old garlic skin, wash and drain.

2.According to the ratio of 10 kg of salt per 100 kg of fresh garlic, it is packed layer by layer in the cylinder, and it can be loaded into half a cylinder, and a cylinder of the same size is used for standby.

3.Change the jar once a day in the morning and evening, so that the garlic is marinated evenly, and after 15 days of marinating, it becomes a salty garlic.

4.Remove the garlic and dry it on the mat, turning it once a day until it reaches 70% of its original weight. If the garlic skin is found to be loose, it needs to be peeled off.

5.Put the salted garlic head into the jar, press it gently, and when it is loaded into the jar 3 4, inject the prepared sweet and sour liquid into the jar. After filling, place a few bamboo slices horizontally in the jar to prevent the garlic from floating.

Finally, tie the mouth of the altar tightly with oiled paper or plastic sheeting, seal it with Sanhe soil, and it can be eaten after 2 months. If stored tightly, it can be stored for a long time.

6.Sweet and sour liquid preparation: first heat the vinegar to 80, then add brown sugar to dissolve, and add a little five-spice powder.

Product features: reddish-brown, beautiful color, very local color.

Method: Peel off the skin to expose the garlic cloves and cut off the roots. The cleaned garlic bones are soaked in water overnight to remove the pungent smell of the garlic and to dry.

Boil the vinegar, brown sugar and salt for 1-2 minutes. Put the garlic in a bottle. Soak the garlic whole in the vinegar sauce.

Be sure to seal and cover tightly.

Ingredients: 6 kg of new garlic, 4 kg of vinegar, 4 kg of sugar, 200 grams of brown sugar (can be adjusted according to personal taste), two spoons of salt (not too much, too salty and not delicious).

Sugar and salt are mainly to enhance the taste, not too sweet or too salty, you can taste it when the juice is cooked, if it is too thick, you can add some boiled water, remember to be boiled water, because it has to be stored for a long time, so the disinfection work must be done sufficiently, and this juice is well preserved, it can be used repeatedly.

How to cook sweet garlic? How to make sweet garlic:

Peel off the skin of the garlic slightly, bring water to a boil in a pot, add salt, and add the garlic. Then, put brown sugar, white vinegar, water, salt, and soy sauce in a pot, and bring to a boil over high heat. Finally, put the garlic in a container, pour in the boiled sweet and sour sauce, and put it in the refrigerator for two months before serving.

Here's how to make sweet garlic:

Ingredients: 10 kg of fresh garlic, 3500g of water, 1500g of white rice vinegar, 800g of sugar, 400g of rock sugar, 200g of salt, 50g of liquor, 200g of salt for cleaning and soaking.

Steps: 1. Remove the skin of the fresh garlic, leave only one or two layers of thin skin in the middle (easy to taste), cut off the roots, and then cut off part of the stems (the stems are 3 cm long to avoid water inlet during soaking).

2. Rinse with water.

3. Boil a pot of boiling water, add 200 grams of salt to stir and cool and pour it into a basin, put the washed garlic into the salt water, and soak for 24 hours (soaking in salt water is to remove stains and sterilize and better remove the pungent taste of garlic).

4. Soak the garlic for 24 hours, remove it, wash it with cool boiled water again, and then cut off the reserved excess stems (to facilitate the control of dry water).

5. Put the processed garlic stem side down, put it in a coarse hole sieve, drain the water, or dry it in the sun (I put it on the anti-theft net and dried it for 10 hours).

6. Prepare sugar and garlic juice: In a stainless steel pot without oil and water, pour 3500 grams of water, add salt, sugar and rock sugar to boil, stir until the sugar melts, and then pour in white rice vinegar to boil and cool for later use.

7. The finished product is crystal clear, sweet and sour, crisp, very appetizing, and pickled sugar garlic like this is not bad for a year.

To prepare the ingredients for the preparation of sweet and sour garlic: garlic, sugar, salt, white vinegar, Sichuan pepper, star anise.

The steps are as follows:

1. Remove the old skin of the outer layer of garlic, leave two layers of new skin, and cut off the part with soil at the root with a knife.

2. Take a basin of cool boiled water, add 30 grams of salt, stir well, add garlic and marinate for 10 hours.

3. After marinating for ten hours, change to a basin of light salt water and marinate for ten hours.

4. Remove the garlic from the water.

5. Add 450 grams of sugar, 1400 grams of white vinegar, 100 grams of water, 30 peppercorns, and 1 star anise to a boil over medium heat.

6. Bring to a boil and let cool for later use.

7. Put the garlic in a waterless, oil-free glass bottle.

8. Pour the cooled sweet and sour sauce into the bottle.

9. Cover the bottle with a cap and seal it, and it can be eaten after 20 days of marinating.

1. The garlic in the text is three catties, and everyone can adjust the sweet and sour sauce according to the ratio of one catty of garlic, 3 taels of sugar, and 9 taels of vinegar.

2. You can replace white sugar with brown sugar and white vinegar with other vinegars.

3. The sealed bottle should be placed in a cool place or refrigerator to keep it fresh and marinated.

Such an appetizing and rice-serving sweet and sour garlic is ready.

Summary. 2. While the garlic is dried, the white vinegar, sugar and salt are boiled together, boiled for about half an hour after boiling, turn off the fire and let the water cool, and put the garlic that controls the moisture into the jar, (it is best to use a glass container, clean the container in advance, and there can be no water in the jar) and then pour the cool sweet and sour water into the jar, without the garlic, wrap the mouth of the altar with plastic wrap, cover the lid, and wait for the marinade to be completed, the longer the pickle, the better the <>

How to make sweet garlic:

Hello dear, 1. Treat the garlic clean, soak it in water for 24 hours to remove the spicy taste, pour out the water the next day, it is best to shake the garlic one by one, accelerate the removal of water, and then dry it for a day, just do it without water. <>

2. While the garlic is dried, the white vinegar, sugar and salt are boiled together, boiled for about half an hour after boiling, turn off the fire and let the water cool, and put the garlic that controls the moisture into the jar, (it is best to use a glass container, clean the container in advance, and there can be no water in the jar) and then pour the cool sweet and sour water into the jar, without the garlic, wrap the mouth of the altar with plastic wrap, cover the lid, and wait for the marinade to be completed, the longer the pickle, the better the <>

In the first step, peel off the outer skin of the garlic, leaving only the innermost two layers, and then cut off the garlic head.

The second step is to soak the garlic in lightly salted water for a day.

The third step is to make the sweet and sour soup of pickled garlic.

The fourth step is to take a dry jar, put the drained garlic into it, pour in the cooled sweet and sour soup, and then pour the liquor evenly on the surface.

The final step is to close the jar.

Summary. 1.Peel and wash the garlic, drain and set aside.

2.Add 500g of sugar to the pot. 3.

Add 750 grams of white vinegar and add 30 grams of salt. 4.Add 3 quick brown sugar.

5.Bring to a boil over high heat and set aside. 6.

Put the garlic in a container. 7.Pour in the cooled juice, cover and leave in a cool and ventilated place for 10 days before eating.

1.Peel the garlic yard and wash the tartar bush reed, control the moisture and set aside. 2.

Add 500g of sugar to the pot. Zheng socks 3Add 750 grams of white vinegar and add 30 grams of salt.

4.Add 3 quick brown sugar. 5.

Bring to a boil over high heat and set aside. 6.Put the garlic in a container.

7.Pour in the cooled juice, cover and leave in a cool and ventilated place for 10 days before eating.

Sweet and sour garlic is a traditional snack in Jiangnan and northern regions. Sweet 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, trace elements and a variety of volatile sulfur compounds and other substances that are beneficial to the human body. It has the ability to enhance human physiological functions, promote metabolism of sophora chinensis, delay aging, prevent cardiovascular diseases and enhance immunity.

Garlic is a natural fungicide, which has a good inhibition and killing effect on a variety of cocci, bacilli, viruses, miba, pinworms, etc. It also has the beauty effects of lowering cholesterol, triglycerides, lipoprotein coding, lowering blood sugar, anti-atherosclerosis and nourishing **.