June and July are the season when new garlic is on the market. Take advantage of this time to pickle some candied garlic. It not only tastes sweet, crisp, tender and refreshing, but also can remove fishy and greasy taste and aid digestion. Traditional Chinese medicine believes that sugar garlic has the effect of avoiding toxins and can eliminate redness and swelling on the human body.

Garlic is originally a spicy food, and eating too much can easily lead to liver irritation. However, using sugared garlic soaked in white vinegar and white sugar not only reduces the spiciness of garlic, but also softens its pungent nature. , Therefore, even people with yin deficiency and fire exuberance can eat some. Especially when eating meat foods containing more fat, eating some sugar and garlic can not only remove the greasiness, but also promote the body's digestion and absorption.

The pickling of sugar garlic is very simple: take the new spring garlic, remove the outer skin, leaving only a layer of tender skin inside, wash it and soak it in light salt water for half a day to a day, which can disinfect it It can also make garlic better preserved; take out the garlic soaked in salt water, drain the water, and put it into a jar, enamel jar, or glass bottle, then add soft white sugar and white vinegar. Generally speaking, 500 Approximately 750 grams of white sugar is needed to gram garlic, and the amount of vinegar is added according to your own taste; finally, add an appropriate amount of cold boiled water to submerge the garlic cloves, without stirring, let the sugar slowly melt, cover the container and seal, 2 It will be ready to eat in about a month.

After the sugar garlic is pickled, not only the garlic can be eaten, but the juice used to pickle the garlic can also be used for seasoning. When grilling fish, sugar, vinegar and cooking wine are usually used to make the sauce. If the sugar and vinegar are directly replaced with sugar-garlic sauce, it will have a different flavor.

Be careful when eating candied garlic in restaurants or buying it outside. If the garlic is a bit bitter, it may be that saccharin was added when soaking it. It is best not to eat such candied garlic.