Can sweet and sour garlic be made with cold water? Can you soak garlic in cold water to make sweet g

We're inPickled garlicIt is not possible to put cold water directly, because bacteria will grow during the pickling process, causing the garlic to rot quickly. We need to soak the garlic in salted water to make it taste even more delicious. Sweet and sour garlic.

Prepare ingredients garlic, salt, vinegar, brown sugar, water. Method Tear off the skin of a handful of fresh garlic and keep it clean. 2. Prepare boiled water, put it in salt, stir it evenly, wait for it to be salted, put in the garlic and leave it for about three days. <>

Boil water in a pot of three, add brown sugar and vinegar after the water boils until the sugar melts and set aside. Four jars are cleaned and disinfected, dry the water and put in the garlic, and then put the sweet and sour water just now, cover the lid and marinate for about two months before eating, the pickled garlic is very fragrant, and the oil and raw water can not be put in the process, which will breed bacteria. When buying garlic, you must choose not to buy very deflated garlic, to keep it clean, and to use cool white to clean it.

Wash and do not wash with raw water. Tear its skin to see its garlic cloves, and the jar should be placed in a cool and dry place, not in the sun. <>

If there is less water in the jar, put it in and not wait for it to dry. The nutritional value of garlic is very rich, it can sterilize and disinfect the body of E. coli, staphylococcus.

It has the effect of killing insects, garlic can also remove bacteria in the mouth, can prevent colds, and has anti-cancer effects, garlic is a common ingredient in daily life, no matter how to eat, it is very delicious, and the west in it can also prevent cardiovascular and cerebrovascular blockage. <>

Garlic can be made into minced beans, fried chicken breast with garlic, and shredded cabbage.

Stir-fried cauliflower, steamed beans with egg yolk, tiger skin and green peppers.

Braised beef, eggplant beans, chopped pepper fish head.

Garlic scallops, garlic prawns and many other preparations. Garlic is an herb, can be used as a seasoning, it has a spicy garlic flavor, its effect is also very much, if you accidentally buy too much garlic, you can make sweet and sour garlic.

You can also do it, but I recommend that it is best to make it with cool white boiling, the sweet and sour garlic that comes out of this way is not spicy, and it is particularly crispy, and then it is pickled, nothing special.

Sweet and sour garlic can be made with cold water, and if it is made with hot water, it should also be cooled at the end.

No. Because there are a lot of bacteria in the cold water, it is easy to foam during the pickling process, and it will spoil quickly.

No, it is very unhealthy to soak garlic in cold water, it will breed a lot of bacteria in it, be sure to soak garlic in vinegar, and add a little salt, vinegar and salt can sterilize and taste.

To make sweet garlic, you should first soak the garlic in water for a few days to remove the spicy taste, and then take out the garlic and put it in the jar to pickle, but the pickled water must be boiled, otherwise there are bacteria and the garlic will be rotten.

You can't soak garlic in cold water, because there will be a lot of parasites in the cold water that produces a lot of bacteria, so you must use boiled water to cool it, and you can only do it after it is cold.

Sweet and sour garlic is mainly made by pickling garlic with sugar, vinegar and light soy sauce. Garlic is eaten raw in the north, but southerners prefer to eat pickled, and in daily life, many people eat pickled. Sweet garlic is very simple to pickle, without the spicy taste of garlic, it tastes crispy and sweet, appetizing with rice, and of course it is also rich in nutritional value.

In fact, there is no recipe for making sweet garlic, it is nothing more than sugar and vinegar, if you like sweet, put more sugar, and if you like sour, it doesn't matter, but you should also pay attention to processing new garlic in advance.

First, remove the outer skin of the garlic and leave a layer of skin, and marinate it with cool white open salt, so that the processed garlic is less spicy and the finished product is extra crispy.

Boil the boiling water, boil the rock sugar, add an appropriate amount of salt, such as those who like to eat sour, add some white vinegar, wait for the boiling water to cool, put the garlic in the jar first, and then flood the garlic with water.

Remember to seal it well, not breathable, and not get wet.

Pickled garlic> materials. Ingredients: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar.

Excipients: 2 grams of Sichuan pepper, 6 grams of star anise.

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

2.After the processed garlic, there must be two layers of skin, I used 40 heads, about 6 catties.

3.Put the garlic in a pot and soak it in water, so as to remove the spicy taste of the garlic, about a day of soaking, I soaked it in the morning, took it out and drained it at night, and changed the water twice in the middle.

4.Take out the soaked garlic, put it on the grate, and control the moisture, just control it overnight.

5.Prepare soy sauce, vinegar and Sichuan peppercorns.

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

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

8.Pour in the boiled garlic broth, finish the garlic, then cover and wait for about 10 days before eating.

9.At this time, the color of garlic has turned red, and it has already tasted, salty and salty, crisp and not spicy, and it is particularly delicious with porridge or steamed buns.

Cooking tips.

The head garlic is about 6 catties, the ratio of soy sauce and water is 1:1, and the ratio of soy sauce and vinegar is 2:1.

2. Why add some water to boil garlic soup, if you completely use soy sauce and vinegar, the color of the pickle will be particularly heavy, and the taste will be particularly salty, each place has the traditional habit of cooking and cooking by itself, our hometown is pickled in this way, so that the pickled sugar garlic will not be bad for a year, if the amount of pickling is small, you can directly put soy sauce and vinegar to pickle.

Benefits of eating sweet and sour garlic.

Sweet and sour garlic has the effects of strengthening the spleen and stomach, aiding digestion, clearing the intestines and detoxifying, lowering blood sugar, lowering blood pressure, and preventing cardiovascular and cerebrovascular diseases, which is very suitable for some middle-aged and elderly people.

The spiciness of garlic is reduced, and its pungent nature is also softened, so even people who are deficient in yin and fire can eat some of it. Especially when eating fatty meat foods, eating sweet and sour garlic can not only remove greasy, but also promote digestion and absorption of the human body.

You don't need to add water when making sweet and sour garlic, you just need to soak the garlic in clean water, because the garlic itself will have water in it.

You need to add water, add an appropriate amount of cool white boil to dissolve the sugar, so that the garlic is more flavorful and easier to preserve.

There is no need to add water when marinating sweet and sour garlic. When making sweet and sour garlic, you can add the right proportion of vinegar, sugar and other seasonings, and you can't add water.

Pickled sweet and sour garlic needs to be added with water, the sweet and sour garlic after adding water is sweet and sour, thirsty, and not spicy, and it should be soaked in water before pickling, and the water should be changed every day, and the next step of pickling can be carried out after soaking for three days.

Of course, it is better to put some cold boiled water, which can reduce the production of bacteria, and the pickled vinegar garlic is delicious.

Need. When marinating sweet and sour garlic, you must add water, and you can't marinate it without water.

<> pickle sweet and sour garlic with white vinegar for a total of 3 steps, and prepare the ingredients: 750 grams of garlic, 100 grams of salt, and sugar.

300 grams, rice vinegar.

900 grams, 800 grams of water. The following are the detailed operation steps of pickled sweet and sour garlic in white vinegar::

Steps.

Peel off the garlic skin.

Remove the surface of the garlic peel and remove the roots.

Add white vinegar and sugar to mix well.

Mix white vinegar and sugar (in a 3:1 ratio), mix white vinegar and sugar together, and mix well with a clean spoon.

Marinate in a jar for 7 days.

Put the garlic in the jar, pour the sweet and sour water into it, and it can be eaten after 7 days. end

The correct way to marinate sweet and sour garlic. The correct way to marinate sweet and sour garlic.

1. When pickling sweet and sour garlic, prepare 1500 grams of fresh garlic, 100 grams of edible salt, 50 grams of brown sugar, 100 grams of rice vinegar, treat the prepared fresh garlic, remove its stems and roots and then remove the old skin on its surface, then wash it with water, and then dry the surface of the water, and then put the processed garlic into the tank, put a layer of garlic, put a layer of salt, add an appropriate amount of water, and marinate after mixing.

After a few days, take out the pickled garlic and put it in a clean container, then put the prepared vinegar and brown sugar in the pot, add an appropriate amount of water to boil, wait for the sweet and sour sauce to cool down after all the boiling, and then put it into the pickled garlic, continue to marinate for 15 days, then the sweet and sour and crisp sweet and sour garlic can be pickled, and it can be eaten when taken out.

Summary. Hello, you need to add cold boiled water to soak garlic in white vinegar, because after adding cold boiled water when pickling white vinegar and soaking garlic, the pickled garlic taste is more crispy, and pickled white vinegar pickled garlic should be placed in a ventilated and cool place, so that the pickled garlic is not easy to spoil, and the taste is the best for pickling for about a month.

Hello, pro-white vinegar garlic is needed to add cold boiled water, because when pickling white vinegar garlic and slowly dissipating into cold boiled water, the pickled garlic taste is more crisp, pickled white vinegar garlic should be placed in a ventilated and cool place, this noisy plum like pickled garlic can not be disturbed to touch the skin is easy to break, pickled for about a month The taste is the best, vinegar soaked bananas, you can also add cold boiled water, yes.

How not? Is there a problem?

Hello, pro-vinegar to soak bananas, it is not necessary to add cold boiled water to return to the base, because the vinegar year is to soak bananas with the vinegar is fruit vinegar, and there is no need to mix it with cool white water, but if you want to reduce the sourness when eating vinegar and soaking bananas, you can mix it with cool boiled water to dilute it.

Do I need to add water to soak banana eggplant in white vinegar? White vinegar is too sour.

Dear, you don't need to add water to soak banana eggplant with white vinegar, because like soaking banana eggplant and adding water will make the banana eggplant soft and rotten, the taste becomes good, not very delicious, soak this kind of thing, generally use fruit vinegar to brew, the white vinegar you use is too sour, don't mix it with water, you can brew it with water when you soak it and eat it, the taste will become less sour, but it is delicious.

No need to add water, here's how to do it:

Ingredients: eight catties of garlic, appropriate amount of rock sugar, appropriate amount of vinegar.

Production steps: 1. Prepare fresh purple skin garlic.

2. Cut off the pole and peel off the outer ultraviolet skin, leaving only a thin layer of white skin.

3. Wash, take a clean oil-free container, soak in water for 24 hours, change the water once in the middle, and the water can just be flooded with garlic. Remove the control dry, sprinkle salt and marinate for 3 days, and turn the side section several times a day.

4. Take out and put it into the prepared bottle, take the marinated soup to the clean container, add the balsamic vinegar, aged vinegar and sugar, stir evenly, the sugar is completely dissolved into the vinegar Yunranshi, and the sweet and sour ratio is 1:8.

5. When vinegar and sugar are prepared, they can be adjusted pound by pound, as long as the sweet and sour sauce is not over the garlic, and the jar is capped.

6. Put it in a ventilated and cool place for about 20 days, and the sweet and sour sweet and delicious sweet garlic is baked.

It depends on the actual situation Generally speaking, it can be used again, sweet and sour garlic water is mainly related to the storage time of sweet and sour garlic and the quality of sweet and sour garlic itself, if only the storage time of sweet and sour garlic water is shorter, there is no other peculiar smell, and its quality is better Cryptolu, then its sweet and sour garlic water can be used again, but if the sweet and sour water deteriorates or the garlic produces a peculiar smell, then it can no longer be used.

Sweet and sour garlic water that can be reused can be used to make garlic, but before making garlic, the sweet and sour garlic water needs to be boiled to kill the bacteria and microorganisms in it, and then it is cooled naturally before continuing to make garlic as an ingredient Sweet and sour garlic water is a great condiment that can be used to flavor dishes. For example, when making sweet and sour fish, you can put some in moderation, so that the stove belt can help increase the taste and taste of sweet and sour fish.

Many people think that you don't need to add water when pickling sweet and sour garlic, but you actually need to add water, because sweet and sour garlic soup is mainly composed of water, salt, vinegar and five-spice powder, which tastes sweet and sour, and is used to pickle sweet and sour garlic to make garlic taste not spicy.

Generally, the sweet and sour garlic that is not taken out in the jar does not need to be put in the refrigerator, because the sweet and sour garlic in the jar, as long as it is not opened, it is in a sealed state and will not breed bacteria and microorganisms and cause it to spoil, but if the sweet and sour garlic is taken out and not eaten, then in order to extend the shelf life, it needs to be kept in the refrigerator.

After the sweet and sour garlic is made, as long as you don't open it, then you can put it for a long time, but if you can't finish it after opening, the uneaten part generally can't be returned to the tank, in order to avoid pollution, you can put the sweet and sour garlic that can't be eaten in the refrigerator to preserve, which can save about a week.

Sugar garlic water is not well preserved, easy to deteriorate, if the interval is too long, it may breed a large number of bacteria, it is recommended not to use sugar garlic water in the second year, it is not good for the body, and the sugar garlic water is simple to make, and the materials are easy to obtain, so there is no need to reuse.

Sweet and sour garlic is a sweet and sour food with a crisp texture, which is perfect for eating hot pot, and we can also make it at home if we like it. So do you need to add water to pickled sweet and sour garlic? Let's take a look.

1. Pickle sweet and sour garlic without adding water.

2. Water is not used when marinating sweet and sour garlic, we only need to prepare sugar, white vinegar, and salt for later use, and then soak the purchased garlic in clean water for about a day.

3. Then take out the garlic and dry the moisture inside it, then pour the sugar, white vinegar and salt into the pot and boil, and pour them and the garlic into the bottle to seal and marinate after the sugar, white vinegar and salt are cooled.