What is the appropriate ratio of water and vinegar to make sweet and sour garlic?

Sweet garlic. It is very delicious to eat, so it has also become a common delicacy on people's tables, and some people want to know how to make sweet garlic. The ratio of sugar and vinegar is generally 100 grams of sugar, and the quality of vinegar is 250 ml, this ratio is not difficult to grasp, so we can try to make sweet garlic at home, and the process of making it is very simple.

1. Preparations. First of all, there are a series of preparations, prepare some fresh garlic, pay attention to the fresh garlic, the kind of garlic that has been dried and then sold on the market, can not be used to make sugar garlic. Buy the freshly unearthed garlic and remove the old skin on the surface, so that the sweet garlic is easier to taste.

Wash the fresh garlic, soak it in salt and water for two hours, then remove it and let it dry.

Second, the production of sweet garlic. Then there is the production of sweet garlic, the first thing we need to make is sweet garlic water, and the production method of sweet garlic water is also very simple. Let's first put brown sugar and rice vinegar in the pot.

and osmanthus, after boiling over high heat, turn down the heat a little more, cook for four or five minutes, then turn off the heat and wait for it to cool down naturally. At this time, to see if the sugar garlic still has water, be sure to prepare the drained sugar garlic. In this interval, you can prepare a storage jar for sugar and garlic, generally with a transparent glass jar, but pay attention to the fact that there can be no water or oil in the jar.

3. Preservation of sweet garlic. The next step is to store the garlic. After draining the garlic, put it in a glass jar, and then pour in the sweet garlic water we just boiled, and cover all the garlic.

When everything is done, the bottle is given to the bees so that it can be stored for more than two weeks, and the fresh and delicious sweet garlic is ready.

The ratio of water to vinegar is 1:1 is the most appropriate, so the pickled sweet and sour garlic is very delicious, and it is particularly refreshing to eat a few cloves when you have no appetite.

Generally, the amount of water is four to five times that of vinegar, the amount of sugar is the same as the amount of vinegar, pour sweet and sour water into garlic, seal it for a period of time, and open it to eat.

When making sweet and sour garlic, the ratio of water to vinegar should be 3:7, and the sweet and sour garlic will taste particularly delicious.

2:4, this is more suitable, and the sweet and sour garlic soaked out is also very delicious, you must add a lot of vinegar when making sweet and sour garlic.

The ratio of pickled sweet and sour garlic is: 10 catties of garlic: catties of sugar: 3 catties of vinegar: catties of salt.

Here's how: First, go to the market to buy fresh garlic, remove the wrinkled outer skin, and leave two or three layers of epidermis inside.

Second, put the garlic into a container, add salt and marinate for about two days, and pour the tank in the middle.

Third, pour out the pickled salt water, soak it in water for 3-4 days, and change the water once a day, and take out the garlic after soaking.

Fourth, put the processed garlic into a new container, add salt, sugar and vinegar and an appropriate amount of cold boiled water, the amount of water should not be over the garlic, and then seal the container and put it in a cool place.

Fifth, after about 20 days, the authentic sugar garlic will be flavored and marinated.

Ratio of the two ingredients of sweet and sour garlic.

1. Use the weight of garlic as an ingredient: 10 catties of sweet and sour salt of fresh garlic, about 3 catties of vinegar and salt.

2. Use the number of garlic heads as ingredients: the proportion of sweet, sour and salt, 10% of the total amount of garlic is salt, 53% is vinegar, and 16% is sugar.

How to make it: 1. Peel off the fresh garlic, clean it, pour it into a basin, pour an appropriate amount of water, soak it in salty salt for 1 hour, remove it, put it in the sun and dry the water.

2. Find a clean jar without oil, put the dried garlic into the jar, and pour the ginger slices and millet spicy into the jar for later use.

3. Pour white vinegar (or add a bottle of apple cider vinegar to taste softer) sugar and white soy sauce into the pot, boil the salty salt, cool and pour it into the jar, pour in an appropriate amount of high liquor, cover and put it in a humid place to marinate for about 15 days before use.

Sweet and sour garlic classification.

1. A kind of soaked is white, this white sweet and sour garlic is soaked with pure white vinegar and white sugar and salt, which looks white, but it is actually a faint yellow, translucent, sweet and sour taste, appetizing and delicious.

2. The other is light brown, there are also dark brown, this sweet and sour garlic, not only add sugar, salt, white vinegar but also add soy sauce to soak together, the soaked garlic becomes dark and light brown garlic, the darker is the soy sauce is added more, the lighter is the soy sauce is added less, the taste is sweet and sour, tender and refreshing, with a faint sauce flavor, for the pickles in the top grade.

<> "Peel and remove the mustaches of the garlic first, and then marinate the garlic with salt, preferably with large grains of salt, for at least 12 hours to marinate the water of the garlic. After marinating, wash it several times with water and dry it. When it was bought5 catties of fresh garlic, with some skin and puree, cleaned, peeled off the skin, weighed, there were 3 catties, I added 30 grams of salt, 400 grams of sugar, 800 ml of white vinegar or red vinegar, 1000 grams of water.

In order to pickle sweet and sour garlic before, I used a lot of recipes, each has its own advantages, recently I like a pure pickling method, sweet and sour, whether it is rice or steamed bread, it is very collocation, the following will talk about the specific method: pickling delicious white sugar garlic needs to prepare 2,500 grams of garlic, a kilogram of sugar, 500 grams of white vinegar and reasonable water and edible salt. Then you have to prepare a clean, oil-free bottle of pickled garlic.

Add 50 grams of salt to the garlic, then add water, submerge the garlic, and soak for 4 hours, one is to remove the sediment. In addition, you can remove the spicy taste, take out the water to dry, and be sure to dry it, otherwise the juice is easy to deteriorate, and the garlic is easy to spoil during the pickling process to make sweet and sour garlic, and the ratio of water and vinegar and sugar used for five catties of garlic. According to personal taste, those who like to eat desserts can add more sugar.

I generally make sweet and sour garlic vinegar and sugar ratio is 3:1, the water is no more than garlic, not too little, not too much.

Peel the new garlic and leave the inner layer of 2-3 layers, remove the beard, put it in salted water and marinate for about 24 hours (the ratio of salt and water is 1 kg of salt and 3 kg of water) to remove the pungent taste in the garlic, disinfect and sterilize to prevent it from being bad, filter the water and flush it for about half an hour at the time, and take it out to dry; Let's not talk about how much sugar and how much vinegar to put in sweet and sour garlic, let's give you a specific introduction, let's talk about this water problem first, make sweet and sour garlic, don't put water, otherwise the taste is not good, and it is very likely that the garlic will be soaked.

It should be a 2:1 situation to be able to marinate garlic better, and the taste of garlic will be more delicious, and the nutritional value will also be improved.

100 heads of new garlic, 60 grams of salt, 1000g of aged vinegar or balsamic vinegar, 800 grams of sugar (the ratio of sweet and sour is 1 kg of vinegar and 8 taels of sugar, which can also be adjusted according to your own taste).

The ratio of garlic to vinegar is about 3:1, this ratio can be made, the best sweet and sour garlic, very delicious, you can try it.

The ratio of sweet and sour water round wheel is 2:1, and the homely practice of sweet garlic is as follows:

Tools Materials: pot, strainer, shovel, scissors, sealed jar, purple garlic, 40 grams of salt, 600 grams of white vinegar, 240 grams of balsamic vinegar, 420 grams of sugar, star anise, some peppercorns.

1. Peel off the prepared pounds of purple peel garlic oranges, remove the skin, and we use scissors to cut off the roots, and then cut off the tails.

2. Rinse the cleaned garlic with cold water and wash it twice.

3. Add 40 grams of salt to the basin, soak in water for four hours, and finally control the moisture.

4. Heat the pot, do not add oil, add 600 grams of white vinegar, 250 grams of balsamic vinegar, 120 grams of water, 420 grams of sugar, a star anise, 20 grams of Sichuan pepper to boil, let cool and set aside.

5. Put the garlic into a waterless and oil-free sealed jar and put in the cool sauce.

6. After being sealed and stored, in a cool and dry place, and marinated for a month, we can eat Tongheng and use it, so hurry up and make it.

The ratio of sweet and sour garlic to salt, sugar and vinegar is 10:35:11.

Sweet and sour garlic is a traditional snack in Jiangnan and northern regions. Sweet garlic is brown in color and 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 the physiological function of the human body, promote metabolism, delay aging, prevent cardiovascular diseases and enhance immunity. Garlic is a natural fungicide, which has a good inhibitory and killing effect on a variety of cocci, bacilli, viruses, amoebas, pinworms, etc.