When pickling garlic in daily life, which is better, rice vinegar or aged vinegar to soak garlic? Wh

It is recommended to use rice vinegar when marinating garlic in daily life.

Because the nutrient content contained in rice vinegar will be richer, and if you choose to marinate garlic with rice vinegar in daily life, you can make the taste of garlic richer.

Well, it is better to choose aged vinegar, the taste is very delicious, very delicious, and the soaked garlic is soft and glutinous and will not be particularly sour.

Rice vinegar will be better; Because it will be richer in nutrients, and it will make garlic taste better.

Wash the garlic, soak it in salted water for 24 hours, change the water twice halfway and then drain the water, then put it in a clean basin and add an appropriate amount of salt to marinate for 2 3 days, then pour out the water and put it in a container, add appropriate sugar and rice vinegar and then add high liquor, cover the lid, put it in a cool place, and soak it for about three days.

1.Peel and peel the garlic, then soak in water for 12 hours, then remove and dry. Put the peeled garlic into an airtight jar, then pour in the sweet and sour sauce and submerge the garlic for 2 cm.

The sealed jar was sealed and sealed, and after 20 days, the sweet and sour garlic was marinated. There are many recipes for sweet and sour sauce, you can choose according to your taste, such as 350 grams of white sugar, 7 catties of white vinegar, then pour the sugar and vinegar into the pot, add water to boil together, boil for 2 minutes after boiling, and let it cool for later use. It can also be 350 grams of brown sugar and 7 pounds of aged vinegar.

Choose fresh garlic for sweet and sour garlic, remove the old skin of the upper part, peel off the roots, wash and dry for later use. Prepare a clean, oil-free and waterless jar, put the garlic into the jar, put 1000 grams of water, 1000 grams of vinegar, 700 grams of sugar, 500 grams of light soy sauce in the pot and boil to cool, pour it into the jar, and marinate for a month.

The first thing is to peel off the skin of the garlic, then put the washed garlic into an airtight container, then pour vinegar into it, then marinate the garlic, then add some sugar, and add some white wine.

Wash the garlic and control the moisture, buy some white vinegar and sugar to prepare, and when the garlic is all dry, put white vinegar and sugar in a plastic jar, seal the lid, and wait until a month later to eat.

I think it's very simple, this is just a layer of garlic and a layer of sugar, and then you can pour in vinegar until it is full.

Put the garlic in a clean container without oil, salt and water, then drown the garlic with vinegar and put some sugar to taste.

You can put some vinegar and garlic in a jar, and then let it sit for a while to marinate a very delicious sweet and sour garlic, which can also have a good appetizing effect.

When making laba garlic, we should quickly call the choice of rice vinegar is better, and the following will talk to you about the reasons.

1. Consider from the appearance.

The prepared laba garlic should be emerald green, which is both beautiful and can stimulate appetite. Therefore, when we choose vinegar, we should first consider what kind of vinegar to choose, which will not affect the appearance of Laba garlic itself.

The color of aged vinegar is relatively dark, which can easily affect the emerald green color of Laba garlic itself, and if it is soaked for too long, Laba garlic is also easy to turn black. The color of rice vinegar is relatively light, and during the brewing process, it will not affect the color of laba garlic too much, but make it as bright and attractive as ever.

From the point of view of appearance, soaking laba garlic with rice vinegar helps to maintain the original color of laba garlic, which is better than soaking it in aged vinegar.

2. Consider the smell.

In the production process of aged vinegar, koji will be added for alcoholic fermentation, and then it will go through the brewing process of summer drying and winter ice, so the vinegar taste is relatively mellow. If you soak laba garlic in aged vinegar, the laba garlic will have a very strong vinegar flavor, and many friends will not be used to it.

The smell of rice vinegar is relatively soft and not too strong, and the smell of garlic and vinegar is neutralized just right, and there will be no strong vinegar smell, which makes people not very accustomed to smelling.

In terms of smell, soaking laba garlic with rice vinegar will have a milder smell than soaking it in aged vinegar.

3. Consider the taste.

We know that vinegar itself provides a sour taste, if you compare the taste of aged vinegar with rice vinegar, the taste of aged vinegar will be more sour, and the taste will be more intense, and the taste of rice vinegar will be sweet and sour, which will be relatively more refreshing.

If you soak the garlic in aged vinegar, the soaked garlic will taste with a strong vinegar flavor, which is likely to cover the original taste of the garlic. And with rice vinegar to soak laba garlic, the soaked garlic can not only maintain its own taste, but also under the action of rice vinegar, its original flavor can be played better.

From the taste point of view, soaking laba garlic with rice vinegar will not cover the original taste of garlic, which is more suitable than soaking in aged vinegar.

Epilogue. When you are making laba garlic, if conditions permit, try to use rice vinegar as the raw material, which will be more suitable than using aged vinegar, because the color of rice vinegar itself is lighter, the flavor is not too strong, and the taste is softer. Laba garlic soaked in rice vinegar is more likely to form an emerald green color, the smell is not too strong, and the taste is just right.

The color of sweet and sour garlic depends on the color of sugar and vinegar, but brown sugar cannot replace white sugar, and the taste will be a little bitter, so brown sugar can be added appropriately to adjust the color. After the new garlic is bought, peel off some of the old skin on the outside and leave it behind.

1st and 2nd endothelium; Cut off the roots of the garlic and cut the stems shorter, leaving about 1 2 cm long; The garlic was too dirty when I bought it, and I didn't shoot it. Peel off the thick skin of the garlic layer by layer and cut it into cloves of garlic. Don't wash it, wipe it with a dry cloth (it's basically clean) and cool it overnight.

Pour vinegar, sugar and water into the pot and boil, take out and cool thoroughly, add to the garlic tank, the sweet and sour liquid should not exceed the garlic head 1 cm, pour the cylinder once every 20 days, and then pour the cylinder once every 30 days, and the finished product is the finished product in 5 months. The method is to use about two taels of white sugar for a pound of garlic, fill the garlic with vinegar, and add a little more sugar if you like sweetness. You can also add a little salt, and I don't like to eat salt.

You can follow your taste.

It is to remove the pungent taste of garlic and dry it for 3Boil the vinegar, sugar and salt for 1-2 minutes. Let the boiled vinegar sauce cool, be sure to cool thoroughly, and pour it into the bottle 4

Put the garlic in a bottle. Soak the whole garlic in the vinegar sauce5Be sure to seal it, cover it tightly, put it in a dark place, buy some fresh garlic, peel off the old skin, don't stick to raw water and oil, wash and dry the jar of garlic and don't stick to raw water and oil, put the garlic in the jar, I am sweet and sour soup with a little salt, sealed and stored for 3 days before eating.

Then put vinegar 500 grams of garlic 60 grams of salt vinegar before garlic can be eaten after half a month There is also a kind of sweet garlic similar to the above New garlic to the root Wash it and dry it Put salt and sugar in a certain proportion 500 grams of garlic 60 grams of sugar 100 grams of salt 30 grams of white vinegar You can eat the pickled garlic after half a month, sweet and sour and delicious. Then there is another kind of pickled garlic with soy sauce and sugar, the pickled garlic is sweet and delicious, which is the most ideal taste type, so the pickled garlic is the most delicious, but the cost is too high. If you add seasonings and other ingredients during the marinating process, it tastes the best.

After the new garlic is bought, peel off some of the old skin on the outside and leave it behind.

1st and 2nd endothelium; Cut off the roots of the garlic and cut the stems shorter, leaving about 1 2 cm long;

Prepare some cold boiled water, add a little salt to make light salt water, soak the chopped garlic in water, soak it for a day and a night, and change the water once in the middle; Remove the soaked garlic and drain it.

Mix well into sweet and sour water according to the ratio of rice vinegar and white sugar 3:1, stir several times to completely dissolve the sugar, the ratio of sugar and vinegar is arbitrary, and put more sugar if you like sweet.

Put the garlic in the dry water in a jar or glass jar, pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.

The pickling method of sweet and sour garlic is very simple, peel the garlic and pour it into the vinegar so that all the garlic is submerged in the vinegar. Then put two spoonfuls of sugar, cover and marinate for a week.

The ratio of sugar and vinegar should be evenly balanced and placed in a suitable environment. The ratio of sugar and vinegar should be even, which increases the taste of sweet and sour garlic and makes it more delicious; Store in a suitable environment to prevent food from deteriorating due to drying.

Pickled garlic seems to be very simple, but in fact, there are still certain skills, and it is also very troublesome to deal with garlic, and the wrong pickling method will also affect the taste of garlic, so pickled garlic has to find experienced people to learn. Every year, I have to pickle the sugar garlic in my house, and I have learned a lot of methods in the past few years, but my favorite is the crystal garlic method to share with you today.

Pickled garlic] Prepare the ingredients: garlic, salt, rock sugar, white vinegar, purified water, glass bottle.

There are many friends who say why my pickled garlic is always spicy and not crispy, and that's because you didn't choose the garlic well. First of all, let's talk about how to choose garlic, garlic is divided into purple garlic and white garlic, purple garlic has fewer garlic cloves, but the size is relatively large, its water is not as much as white garlic, the spicy taste of this garlic will be heavier, and the garlic flavor is also relatively strong, which is generally most suitable for seasoning.

The juice of white-skinned garlic is relatively sufficient, the spicy taste is not so strong, and the taste is more crispy, which can be eaten raw directly, which is the most suitable for pickled sugar garlic.

Although the taste of the two kinds of garlic will be a little different, the nutrients are almost the same, the anthocyanin content in purple-skinned garlic is higher, and the selenium element in white-skinned garlic will be richer, so we can choose according to our needs when we usually eat garlic.

After reading the above introduction, everyone also knows that pickled garlic must choose white-skinned garlic, and secondly, garlic must choose new garlic, the size of garlic is also very important, choose a little tender, and the pickled garlic will taste better.

Before pickling garlic, pick out the rotten and injured garlic, and then deal with the garlic, all garlic treatment methods are the same, first remove two layers of old skin from the outside of the garlic, and leave two layers of skin inside without peeling off.

After the garlic is peeled, the skin will inevitably have some dust, we can first prepare some cold boiled water to clean the garlic simply, the advantage of using cold boiled water is that the pickled garlic will not have to worry about being bad for 1 year.

Then prepare another basin of cold boiled water, add 5 grams of salt, stir evenly and dissolve. After the salt is boiled, put the garlic in a pot and soak for about 24 hours. If the room is too high, change the water every few hours in the same way.

The main reason for soaking garlic in cold boiled water is that it can remove the pungent taste of garlic and absorb water sufficiently, so that the garlic will have a crispier texture after pickling.

Next, dry the garlic, put the garlic bottom up in the basket, put it in a sunny and ventilated place to dry, and dry it until the moisture is all controlled.

Add 2000 ml of white vinegar, 800 grams of rock sugar, 100 grams of salt, add 2200 ml of pure water, boil rock sugar until melted, pour the boiled sweet and sour water into the basin and let it cool for later use.

Next, sterilize the container, because the garlic will take a long time to marinate, and the container should be scalded with boiling water and sterilized at high temperatures. Put all the dried garlic into the container, then pour in the cold juice, cover the lid and seal it, be sure to seal the mouth tightly, and finally store it in a cool and ventilated place, the garlic should be marinated for at least 50 days before eating the taste will be better, and the longer it is pickled, the more crisp the taste will be.

Pickled garlic can be soaked in white vinegar, which not only looks crystal clear, but also is particularly delicious. But salt is not suitable for too much, and it is best to add white sugar. When pickling sweet garlic with white vinegar, you must prepare about 1 kg of fresh garlic in advance, which is 500 grams.

Two packs of white vinegar will do. Prepare 400 grams of white sugar or old rock sugar in advance. Next, I will introduce to you a detailed way to pickle sugar garlic.

Ingredients: 500 grams of garlic, 400 grams of sugar. Two packs of white vinegar.

Salt in small amounts. 500 grams of fresh garlic, peel off the top skin. Prepare a basin of water in advance, add a little salt to the water, and soak the garlic in the water to drench it.

Add white vinegar and sugar to a pot and bring to a boil, then let the juice cool. Depending on your taste, you can use white vinegar, or old brown sugar, old rock sugar, all of which are possible. Dry the soaked garlic in water.

Pour it into an airtight vessel, and then pour the fried and cooled sauce into the honey badger to seal it. It can be eaten in 10-15 days of sealing, sweet and crispy, refreshing, especially delicious and nutritious. Using purple garlic, the root of garlic does not have to be cut, cut the green block, garlic water can become turbid and unclear, and the clay pot can not be stained with meat, can not be stained with cold water, otherwise it is easy to break.

With rock sugar and vinegar, it is proposed to use 9 degrees of white vinegar to make it more emerald green.

You can also add a little old vinegar reasonably to make the aroma stronger. Aquarius must be well sealed!! Put it in the shade!

The proportion depends on the proportion of garlic, and I hope you will apply it, thank you