Garlic is a spicy food, and it is easy to get angry if you eat too much. The sugar garlic soaked in white vinegar and sugar not only reduced the spicy taste of garlic, but also eased its spicy taste. Therefore, even people with yin deficiency and excessive fire can eat some. Especially when eating fatty meat, eating sugar and garlic can not only get rid of greasy food, but also promote the digestion and absorption of the human body.
Pickling sugar garlic is very simple: take new garlic in spring, peel it, leaving only a layer of tender skin inside, soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic better preserved; Take out garlic soaked in salt water, drain the water, put it in a crock, enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar added depends on your own taste; Finally, add an appropriate amount of cold boiled water to drown the garlic cloves, let the sugar melt slowly, do not stir, cover the container and seal it, and you can eat it in about 2 weeks to a month.
After pickled sugar garlic, not only garlic can be eaten, but also the juice of pickled garlic can be used for seasoning. When cooking fish, sugar, vinegar and cooking wine are generally used to adjust the juice. Sugar and vinegar are directly replaced by sugar and garlic juice, which has another taste.
Pay attention when eating sugar and garlic in restaurants or buying them outside. If garlic is a little bitter, it may be saccharin in the bubble. It is best not to eat such sugar and garlic. (Professor Yang Li, Chinese Academy of Traditional Chinese Medicine)
Sweet and sour garlic has the effect of lowering blood pressure. Production method: Use 1 kg fresh garlic to peel off the old skin, dig the hard core under the garlic into a cone (dig a hole) and soak it in clear water for 5-7 days. Change the water once a day, marinate the soaked garlic with salt and turn the garlic every day. In order to pickle garlic evenly, the pickled garlic is dried after 5-7 days.
Steps: one catty of garlic, half a catty of brown sugar and one or two meters of vinegar. Add brown sugar after boiling, turn off the fire when the brown sugar melts, pour vinegar when the temperature of brown sugar water drops to 80 degrees, let it cool, and pour it into a container filled with garlic and seal it 1 week 1 month. Want to try more, 1 month, or you can eat it in 7 days. Try it, and it will have a satisfactory effect. Note: if you have eye diseases and oral diseases, don't eat those with bad liver, wait until it is ready, otherwise it will aggravate the condition.
Put garlic in water overnight to remove the spicy taste.
Then add a little bit of mature vinegar, sugar and salt, put it in a large pot and cook it, then let it cool. Be sure to cool it thoroughly.
Then put garlic in a container for pickling, then put the cold soup near the container, seal the container, and store it in the refrigerator or in the shade for a week before eating. I often do this. It's very delicious.
Don't cook soup. It must be completely cold. Put it with garlic, or it may rot.
It is the season to pickle sugar and garlic. How to pickle sugar and garlic to be delicious and palatable? For this reason, I will introduce a simple method to you, so I might as well try it. Choose fresh garlic with big head, cut off garlic stalks and fibrous roots, and peel off rough skin outside. Soak in clear water for about 5 days (change water once a day). Then marinate for 3 days according to the ratio of 500 grams of garlic and 0/00 grams of salt/kloc, and take it out to dry. Then marinate for a week according to the proportion of 300g of brown sugar, 50ml of vinegar and 600ml of water.
Beijing sugar garlic
Raw materials and formula
10kg purple garlic, 690g salt, 5kg sugar.
Production technology:
(1) Selection of raw materials: Choose high-quality purple garlic, commonly known as "Big Six Cloves", and choose garlic 4-5 days before summer.
(2) Garlic peeling: peel off 2-3 layers of garlic skin, then cut off the garlic root with a knife, flatten it, and then cut off the long part of the garlic stem, the garlic base should be 1.5cm long.
(3) Pickling: add 5kg of salt every 100kg, put a layer of garlic and a layer of salt into the jar, sprinkle less water to promote the dissolution of salt, turn the jar for 2-3 days every day, and soak the garlic thoroughly after the salt melts.
(4) Soaking garlic: Soak garlic with clear water and change water after 3 days. The logistics department changes water every day 1 time, generally 6 times, 8-9 days.
(5) Garlic control: Take out the soaked garlic, put it on an indoor table, and stack the garlic stems downwards, with no more than three layers at most. The garlic is controlled for 24~30h, and then the garlic is put into the jar.
(6) Filling the jar: put a layer of garlic and a layer of sugar in the painted jar, and finally add water according to the ratio of 750g boiled water to 190g salt, and seal the jar mouth with plastic cloth and white cloth.
(7) Jar rolling: After sealing the jar mouth, you can roll the jar, four times a day in the first month, three times a day in the second month, twice a day in the third month, and get the finished product in three months. Exhaust after two days, then open the jar mouth every night to deflate and roll the jar in the morning.
Sweet and sour garlic is one of the popular foods. It is rich in vitamins and other nutrients. Medical scientists believe that eating garlic regularly can play the role of expelling cold and warming stomach, nourishing lungs and improving eyesight, expelling toxin and nourishing skin. Now its processing method is introduced as follows:
1, peeling. First put garlic cloves together with a knife to remove the roots, then peel them and keep three layers. During this period, garlic should not be exposed to the sun or piled overnight to prevent the skin from turning red.
Step 2 soak. Put the peeled garlic into a container in time, add 2/3 water for soaking, change the water twice a day, and soak for 3-4 days continuously until all the garlic sinks to the bottom and the water keeps bubbling.
3. pickling. Put the soaked garlic into a container without water, with a layer of garlic and a layer of fine salt, and the proportion of salt is about 8%. After pickling for 8 hours, add a little water, just enough to soak garlic. The curing time is 24 hours, which can inhibit the decomposition of garlic enzyme and prevent garlic roots from changing during sugar pickling.
4. Drying. Choose a sunny day, spread a mat and put garlic on the mat. Garlic is as thick as two heads of garlic. At this time, the garlic skin turns white from 6 am to 5 pm.
5.sugar water. Sugar-making water and garlic purchase are carried out simultaneously, and 56 kg of white sugar, 70 kg of water and 3 kg of white vinegar are added to each 100 kg of garlic. Heat the sugar water until it boils, put it in a jar, cool it, add white vinegar, and then add garlic in proportion.
6. rake. Rake 4-5 times a day, giving off the spicy taste of garlic. When raking, the rake head should strike along the edge of the cylinder, and the force should be light when hitting the middle.
7. Seal the cylinder. After 18-25 days of sugar stains, garlic gradually absorbed sugar water and sank. Close the jar with a lid and pour in sugar water until the sugar water exceeds garlic by 2-3 cm.
8. storage. Pay attention to ventilation when storing, and there should be fly-proof screens in the workshop. Observe the foaming degree of sugar water in the tank every day. If the foaming is serious in a few cases, resulting in pungent sour taste, it should be taken out in time to avoid affecting the quality of other garlic. The finished product can be stored for 3 months, the skin is transparent, the garlic cloves are white and shiny, and the flavor is better.
Pickling method of sugar garlic
A brief history of sugar garlic:
According to the reporter, sugar garlic originated in Beijing. Old Beijingers eat shabu-shabu, pay attention to mutton shabu-shabu, and are full of crispy sugar and garlic. Scientific analysis, sugar and garlic relieve boredom, remove fishy smell and help digestion. Pickled sugar and garlic are sweet, crisp, tender and refreshing.
Method of pickling sugar and garlic 1:
Peel the new garlic, leaving only one or two layers of tender skin. After washing, soak in light salt water for half a day to a day. Take out the garlic soaked in salt water, drain the water, put it in a jar, and add soft sugar-5 kg of garlic needs about 1.25 kg of sugar, 3 kg of vinegar and 0.5 kg of soy sauce, and it must not be over garlic. These seasonings can be boiled, cooled and put in, or directly put in.
It is said that the boiled sugar and garlic seasoning is not easy to sour and deteriorate. At the same time, you can also add some honey to make sugar and garlic crystal clear and clean. Sugar and garlic cans should be kept in the shade and can be eaten in two and a half months.
Method 2 for pickling sugar and garlic:
Put the new garlic in the jar, add sugar directly and then add water, without soy sauce and vinegar, but the jar must be sealed. It is said that this kind of sugar garlic is sweet but not sour. If there is sour taste, the jar is not sealed properly, and this sweet and sour garlic can't be eaten.
Precautions:
It is understood that the method of pickling sugar and garlic is very simple, but the proportion of seasoning can be increased or decreased according to personal taste.
Beijing specialty snacks-osmanthus, sugar and garlic
Raw material formula:
Fresh garlic 100kg salt 4kg sugar 43kg soy sauce 1kg vinegar 1kg allspice powder 1kg water 27kg osmanthus 400g g.
Production method:
1. Select garlic and peel off 2 ~ 3 layers of old skin according to tenderness, leaving 2 ~ 3 layers of tender skin. Cut off fibrous roots and pseudostems (do not cut off all pseudostems, but leave 6 ~ 9 cm).
2. Soak the sorted garlic in clear water for 7 days, change the water once a day, put it in a basket to drain and dry.
3. Put the dried garlic into the jar, add one layer of salt at a time, change the jar every 5-6 hours during the day (pour it into another empty jar), change the second jar to dissolve the salt, discharge the odor, and marinate the garlic evenly. After curing, take the garlic to the threshing floor and hang the garlic stems upside down to dry overnight.
4. Put the dried garlic into the jar, and pour the prepared sugar, vinegar, soy sauce, spiced powder and water (to be boiled and cooled) into the jar.
5. Cover the cylinder mouth with clean oiled paper, then cover it with a clean cloth, and finally tie the oiled paper and cloth with hemp rope.
6. Tilt the cylinder, lean on the wooden pole, roll at an oblique angle of about 30 ~ 40 with the ground, and roll for 4 ~ 5 times during the day. The next day, when the jar is opened, it emits a spicy smell, which lasts for 4-5 hours at a time. After 20 days, the irritating gas gradually decreased. At this time, the rolling cylinder and air dispersion can be changed to once every 2 ~ 3 days. After 40 days, the impregnation process can be completed. Three days before eating, add 200 grams of osmanthus.
Generally, in the late June of the solar calendar, garlic is fresh and tender before a large number of harvests and when it is close to maturity.
Product features:
The sweet-scented osmanthus, sugar garlic and garlic meat in Beijing are tender, slightly beige, sweet and slightly sour and salty.
Buy new garlic and peel it until there are only garlic cloves left. Put it in a bottle about five centimeters thick and sprinkle with a layer of rock sugar until the garlic is minced. After putting the sugar and garlic, add the old vinegar to drown the garlic. Sealed and kept in a cool place. It will be ready in about two weeks.
Pickling sugar garlic is very simple: take new garlic in spring, peel it, leaving only a layer of tender skin inside, soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic better preserved; Take out garlic soaked in salt water, drain the water, put it in a crock, enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar added depends on your own taste; Finally, add an appropriate amount of cold boiled water to drown the garlic cloves, let the sugar melt slowly, do not stir, cover the container and seal it, and you can eat it in about 2 weeks to a month.
After pickled sugar garlic, not only garlic can be eaten, but also the juice of pickled garlic can be used for seasoning. When cooking fish, sugar, vinegar and cooking wine are generally used to adjust the juice. Sugar and vinegar are directly replaced by sugar and garlic juice, which has another taste.
Pay attention when eating sugar and garlic in restaurants or buying them outside. If garlic is a little bitter, it may be saccharin in the bubble. It is best not to eat such sugar and garlic.
Method 1: Ingredients: fresh garlic 10 kg, sugar 4 kg 3 kg, water 10 kg, salt 7 kg, vinegar 1 2.
Methods: 1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.
2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic.
3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste.
Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar star anise may or may not be added.
Methods: 1. Peel the garlic, leaving a 2 cm pseudostem. Dig garlic roots into a cone, but don't dig garlic (to make garlic taste).
2. Soak garlic in water for 5-7 days and change the water every day.
3, garlic into the altar, a layer of garlic and a layer of salt, no water; Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take it out to dry. When the skin is dry, if there is old skin, remove it ... and put it evenly in the altar.
4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After completely cooling, pour into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.
5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.
6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic.
Here is a recipe with sugar and garlic sauce: baked sweet and sour salmon with onion.
Roasted sweet and sour salmon with onion, made of soup soaked in sugar and garlic, is really delicious.
Practice: 1, add oil to the pot, stir-fry shredded chives, and pull aside.
2. Put the salmon into the pot, pour in some cooking wine, then pour in two spoonfuls of sugar and garlic juice, and cover the pot. Just be bored.
3. Finally, put the fish in a plate and cover the fish with shredded onion.
Features: sweet and sour, fresh and tender fish, the key is simple and delicious.
Pickling sugar garlic is very simple: take new garlic in spring, peel it, leaving only a layer of tender skin inside, soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic better preserved; Take out garlic soaked in salt water, drain the water, put it in a crock, enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar added depends on your own taste; Finally, add an appropriate amount of cold boiled water to drown the garlic cloves, let the sugar melt slowly, do not stir, cover the container and seal it, and you can eat it in about 2 weeks to a month.
After pickled sugar garlic, not only garlic can be eaten, but also the juice of pickled garlic can be used for seasoning. When cooking fish, sugar, vinegar and cooking wine are generally used to adjust the juice. Sugar and vinegar are directly replaced by sugar and garlic juice, which has another taste.