How to make cool soaking garlic, how to make soaking garlic How to make soaking garlic

Peel off the outer skin of four catties of garlic, cut off the head and tail of the garlic, wash with water, add salt to cold water and stir, soak the garlic in cold water for three hours, add one and a half pounds of light soy sauce, one pound of vinegar, three star anise, more than a dozen peppercorns, half a catty of sugar, 100 grams of salt, let it cool after boiling, drain the garlic and put it into a waterless and oil-free jar, pour in the juice, cover the lid and seal it for a month.

How to make vinegar soaked garlic is as follows:

First, peel the newly bought raw garlic, wash it, and drain it. Prepare clean glass bottles, sterilize them and let them dry. Pour the sugar and vinegar into the pot, add appropriate water and bring to a boil, then boil for another 2 minutes, let cool and set aside.

Boil a pot of lightly salted water and soak the garlic for half a day or 1 day for later use. Put the garlic in a glass jar, pour in the prepared soup, cover with a lid, put it in a cool, dry place, and store it for 10 days before eating.

<>1. Ingredients: 500 grams of garlic, 1000 grams of aged vinegar, 30 grams of brown sugar, 20 grams of sugar, 10 grams of salt.

2. Peel and wash the garlic you bought from the supermarket, and put it in a drain plate to control the moisture for later use. Garlic is also hail-resistant without peeling.

3. Take a large-mouth bottle of soaked garlic, clean it, buckle it upside down on a flat surface, and control the moisture for later use.

4. Put brown sugar, white sugar and salt on a plate for later use.

5. Put the garlic with dry water into the prepared bottle, and then put the prepared salt, brown sugar and white sugar on top of the garlic in the bottle.

6. Wash the wok, pour aged vinegar into the wok, boil the vinegar over high heat, and then adjust the acre to boil over low heat for 5 minutes, and evaporate the water vapor.

7. Pour the boiled vinegar into a clean basin and let it cool for later use.

8. Pour the cooled vinegar into the garlic bottle and stir well with chopsticks. The amount of aged vinegar should be less than the garlic, and then cover the garlic bottle with a lid and put it in a cool, dry place.

9. After a week, the pickled garlic is marinated, and it is ready to be enjoyed by taking it out with chopsticks and putting it on a plate.

1. Ingredients: purple garlic, sugar, vinegar.

Method: 1. Take 1000 grams of purple garlic and soak it in clean water, change the water every day, and drain it after 3 days.

2. Mix well with 800 grams of vinegar and 500 grams of sugar.

3. Put it into the altar and tie the mouth of the altar with plastic film.

4. Shake often, and after 1 month, it will be marinated into sweet and sour garlic.

2: Raw material formula: 100 kg of fresh garlic, 10 kg of salt, 18 kg of brown sugar, 70 kg of grain vinegar, 25 grams of saccharin.

How to make:1Cut off the garlic stalks, leaving about 6 cm of false stems.

2.Wash the garlic and drain the water.

3.Put the garlic in a jar, put a layer and sprinkle a layer of salt, fill it into a half jar, and then add water. Pour garlic, salt and brine into another tank every morning and evening, and pour the garlic in the tank with salt water to make it all wet and marinated.

4.Remove the pickled garlic and dry it once a day.

5.Fill the half-dried salted garlic heads into an empty jar, only half of them, and leave half for pouring in the sugar solution.

6.Boil the vinegar, then add brown sugar, dissolve the saccharin with a little boiling water, and then mix it into the sweet and sour solution.

7.Pour the prepared solution into the garlic jar for brewing, and put a cross-shaped bamboo strip in the jar to prevent the garlic from expanding in volume and flushing out of the cylinder.

8.Paste the mouth of the cylinder with leather paper, and then coat it with pig blood lime to close the mouth of the cylinder tightly.

Three: raw material formula: 100 kg of fresh garlic, 10 kg of salt, kg of vinegar, appropriate amount of brown sugar, 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.

Pickled garlic in sauce (minimalist version).

Last time, I ate the sauce pickled garlic made by my colleague and thought it was delicious, but now the garlic is cheap, I put in 10 catties, soak the garlic myself, leave some stir-fried vegetables, and then share some with my family.

Ingredients: Garlic to taste.

Light soy sauce to taste.

Rock sugar: Appropriate amount of orange calling.

Red Star two pot head height one bottle cap.

The preparation of soaking garlic in sauce (minimalist version).

Find a sealed glass bottle, wash it, it must be water-free and oil-free, and finally I blanch the bottle twice with boiling water and then air dry it and set aside.

Wash your hands, peel the garlic and put it in an air-dried glass bottle.

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After adding the peeled garlic, add a little rock sugar, preferably a small piece of rock sugar. Then pour in the Lee Kum Kee light soy sauce until the garlic is not over, and note that the garlic will still float at the beginning. Finally, pour in a bottle of red star two pot head high liquor, seal, cool and leaky Kai ventilated place to store, put it for 2-3 months, you can enjoy it after the flavor, hahaha, is it simple.

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Tips: I saw that some recipes were to wash the garlic and then dry the water, I didn't want to wash it again, it was complicated, I peeled it directly and put it in the bottle, the skin was not dirty, and it did not come into contact with other substances.

Wash the peeled garlic with water, dry the skin of the garlic and set aside. Put boiling water in the container, then add the appropriate amount of salt to let the boiled water in the container cool. After the aqueous solution has cooled, put the garlic that has dried up with water, and the aqueous solution in the dissolver must be submerged in the garlic.

Then pour an appropriate amount of red vinegar into the container, cover the lid of the dissolver, and place it in a cool and ventilated place. It can be consumed in one to two weeks. <

1. Wash the peeled garlic with water, cool and dry the water of the garlic skin, and set aside. Put boiling water in the container, then add the appropriate amount of salt to let the boiled water in the container cool.

2. After the aqueous solution is cooled, put the garlic that has dried up on the surface, and the aqueous solution in the dissolver must be submerged with the garlic, and the garlic cannot expose the aqueous solution. Then pour an appropriate amount of red vinegar into the container, cover the lid of the dissolver, and place it in a cool and ventilated place. It can be consumed in one to two weeks.