Is it good to marinate garlic and light soy sauce, can light soy sauce directly soak garlic

Light soy sauce can be soaked directly in garlic. In the northern region, when the garlic is on the market in autumn, many people like to use light soy sauce to soak garlic, so that the garlic can have the flavor of light soy sauce, retain the unique taste of garlic, and can also be used for cooking.

Garlic made with light soy sauce contains a lot of selenium, which can participate in metabolism when it enters the human body, remove a variety of toxins from the body, and reduce the burden on the body.

Raw garlic can also inhibit the aging and oxidation of the body, and have a certain relieving effect on some symptoms of the body, but it is not recommended to add rock sugar when brewing.

Raw soy soaked garlic also has a certain detoxification effect, this food contains a large amount of allicin, which can play a role in eliminating germs in the body, and can also remove some toxins in the human intestines.

The method of soaking garlic is very simple, peel off the old layer outside, wash it, put it in a container, add some ginger slices, millet spicy, an appropriate amount of rock sugar, salt, add an appropriate amount of mineral water, and finally add some white rice vinegar, drop in a few drops of rice wine, seal it, put it in the refrigerator, and you can eat it in about ten days.

The finished product is light soy sauce and pickled garlic, the garlic is white and clean, the garlic flavor is fresh and fragrant, and there is some slightly spicy taste.

The delicious pickling method of the sauce mold and the garlic is as follows:Tools Ingredients: garlic, dark soy sauce, light soy sauce, salt, rock sugar, sieve, jar.

1. Add some salt to the cool boil.

2. Soak the processed garlic in water overnight.

3. Take out the garlic and let it dry naturally.

4. Add 300g dark soy sauce, 100g light soy sauce, 20g salt, 20g rock sugar to the pot and boil until boiling, let it cool for later use.

5. Put the garlic in the jar and press it tightly.

6. Pour in the pre-burned marinade over the garlic, seal it and leave it for 20 days.

Method. 1: Soy sauce salted garlic is one of the most common garlic pickling methods in Northeast China, and the salted garlic produced by this method not only has a small garlic taste, but also has a rich aroma of soy sauce. In fact, the pickling method of soy sauce and salted garlic is not complicated, and everyone can make it at home.

2: You can go to the market and buy 5 kilograms of fresh garlic, then go home and remove the coarse and dirty old skin on the outside, and use a knife to peel off all the garlic seedlings and roots.

3: Put the shaved garlic into a large pot, add water and let it soak in it, change the water once a day, soak for about five days, and then take it out.

4: Pickle according to the ratio of 100 grams of salt per catty, add an appropriate amount of water after salting, and remove the garlic and drain it after three days of salting.

Then prepare 500 grams of edible salt and 5 catties of sugar, and 500 grams of soy sauce, then add a small amount of vinegar and five-spice powder, put these materials together, add the prepared cool white boil, make a sauce, pour it on the processed garlic, let the juice not pass the garlic is appropriate.

Process flow: material selection, salting, turning, water exchange, water control, cancellation, rolling altar, out of the altar, packaging, finished product.

Key points of operation: Preparation. Prepare according to the proportion of 150 kg of fresh garlic, 10 kg of salt, 5 kg of sugar, 60 kg of rice vinegar and 20 kg of boiling water.

Dip and wash. Soak the garlic head in water for 10 hours, do not peel off the garlic skin.

Pickled. Scoop up and drain the soaked garlic head, mix the salt evenly in proportion to the pound and put it into the jar, the capacity of the jar is 25 kilograms, and it can be loaded with 16 kilograms of fresh garlic. Tie the mouth of the altar tightly with bamboo shell oil paper, swing it horizontally on the ground, and roll it twice a day to promote its maturity.

After rolling for 10 days, you can open the mouth of the altar, remove the brine in the altar and merge the jar until it is filled with garlic. After light pressing, stuff the pouch at the mouth of the altar, and then cover a small saucer, and seal the mud at the mouth of the altar. When the mud is slightly dry, the mouth of the altar is upside down on the ground, after about 40 days, the brine in the altar is basically sucked dry by the sealed soil, and the garlic head is a mature salty billet.

Re-marinating. The jar filled with salty billet is unsealed, the remaining salty brine in the jar is poured, the weight is weighed, and the ingredients are added to the ratio to re-marinate. The method is to boil the water, add rice vinegar and boil together, then add white sugar and mix well to make sweet and sour brine, and pour it into the jar after cooling, so as to submerge the garlic head.

Finally, seal the mouth of the altar with a layer of oil paper and a layer of kraft paper (you can also seal it with film), and after 10 to 15 days, it is a finished product, which can be eaten or packaged**.

Ingredients: 6 garlic pieces. Excipients: 6 grams of salt, 6 grams of sugar, 2 tablespoons of white vinegar.

Steps: 1. Prepare fresh garlic.

2. Fresh tender garlic, peel off the outer skin, leave a layer of skin inside, it is relatively clean and do not need to wash, if it is a little dirty, wash it.

3. Add salt, mix well and marinate for 12 hours.

After a few hours, the surface of the garlic clove is a little wrinkled, although it is not washed, it can still be marinated and the water is discarded.

5. Then add sugar and white vinegar and mix well.

6. Sterilize the glass bottle in advance, make the glass bottle dry and waterless and oil-free, put the garlic in, seal it with plastic wrap, close the cap tightly, store it in a cool place, and eat it in a week at the earliest.

The steps to marinate garlic to make it delicious are as follows:Ingredients: fresh garlic, salt, aged vinegar, light soy sauce, sugar, waterless and oil-free containers, steaming drawer.

1. Clean the garlic.

2. Cut the stem of the fresh garlic with a knife.

3. Prepare half a basin of cool boiled water, then add 10 grams of edible salt to the cool boiled water, and soak the processed fresh garlic for at least 24 hours.

4. Take it out after soaking the mold hole, control the moisture first, and then put it on the steamer to dry the moisture.

5. Add about one kilogram of water to the wok, then add about 200 grams of aged vinegar, about 200 grams of light soy sauce and about 100 grams of sugar, and boil over low heat.

6. After the fresh garlic is dried, put it into a waterless and oil-free container, pour in the juice that has been cooled, then seal it, marinate for about 20 days and then eat.