In addition, you can chew tea, rinse your mouth with white sugar water, or put 1 piece of angelica in your mouth to quickly remove the garlic smell.
Question 2: How to preserve garlic to be delicious? First, choose fresh garlic with the same size, wash and remove the roots, brush off the outermost old skin, then put a layer of garlic in a small jar, sprinkle a layer of salt (5 kg of garlic with 60 g of salt), and finally add water to the jar, 5 kg of garlic with 150 g of water. The purpose of adding this small amount of water is to make the salt dissolve quickly. Second, renew water for water. /kloc-After 0/2 hours, add clean cold water to the water tank. If the water is not garlic, change the water three days later, and then change the water once a day for seven days. This will remove the spicy taste from garlic. Third, sugar. Take the garlic out of the jar and put it in the basin. Spread the sugar evenly on the garlic by hand. Then put the garlic in a jar or jar and sprinkle some sugar on each layer (the total sugar consumption of 0.5kg garlic is 250g). Finally, pour a small bowl of boiled salt water and a small amount of vinegar into the jar. (Boiled salt water must be cold water. 50 grams of water with 35 grams of salt as its concentration, 500 grams of sugar garlic with 50 grams of cooked salt water). Fourth, seal. Seal the altar with two layers of gauze, tie it tightly with a rope and put it in a cool place indoors. You can eat it in five days. Five, pickled sugar garlic cans should be clean, do not stick oil, or garlic will rot easily. Pickled garlic in sweet and sour sauce
Raw material formula: fresh garlic 100 kg salt 10 kg brown sugar 18 kg grain vinegar 70 kg saccharin 25 g.
Production method: 1. Cut off the garlic stem, leaving a fake stem about 6 cm.
2. Wash garlic and drain.
3. Put garlic in a jar, sprinkle a layer of salt on it, put it in half a jar, and then add water. Pour garlic, salt and brine into another jar every morning and evening, and sprinkle the garlic in the jar with salt water to make it all wet and marinate thoroughly.
4. Take out the pickled garlic and dry it once a day.
5. Put the semi-dried salted garlic into an empty jar, only half of it, and the remaining half is ready to be poured into the sugar solution.
6. Boil the vinegar, then add brown sugar, dissolve saccharin with a little boiling water, and then add it to the sweet and sour solution.
7. Pour the prepared solution into the garlic paste jar for brewing, and put the cross-shaped bamboo strips in the jar to prevent the garlic paste from expanding and rushing out of the jar.
8. Paste the cylinder mouth with leather paper, and then coat it with pig blood and lime to make the cylinder mouth closed.
Product features: brown garlic skin, brown garlic meat, sweet and sour taste, slightly salty and spicy, tender and crisp garlic meat, edible garlic skin.
Question 3: How to pickle garlic quickly and delicious? 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.
Question 4: How to pickle garlic with soy sauce is delicious? Only vinegar can pickle garlic.
1. raw materials: fresh garlic 5000g, sugar1000g, salt 500g, vinegar 2250g.
2. Method: (1) Remove the root of garlic and peel off the garlic skin, leaving 2 ~ 3 layers of garlic skin. (2) Take a clean container, add garlic, add salt, mix well and marinate for 1 ~ 2 days. This can play a role in disinfection, but also allow garlic to be better preserved; (3) Boil the sugar and vinegar in a pot, let it cool, and pour it into a container filled with garlic. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar. The amount of vinegar should be according to your own taste, so it is appropriate to submerge the garlic cloves. Don't stir and let the sugar melt slowly. Cover the container and seal it (or seal it with paper), and gently stir 1 2 times a day, 2 times in a row.
Third, you need to pay attention to the following points during the production process!
(1) Salted garlic can be added, soaked in sweet and sour juice, or discarded. (2) The garlic used to make sweet and sour garlic must be new garlic (Laba garlic is dried garlic), which has just been taken out of the ground. (3) Garlic can be peeled into individual loose garlic cloves, which can accelerate the penetration of sweet and sour juice. The amount of sugar and vinegar can be increased or decreased according to personal preference. (4) After stirring every day, the cylinder should be cleaned and resealed. (5) When taking food, take garlic out with clean chopsticks, so as to avoid oil stains and vegetable chips from entering, polluting the sweet and sour juice and affecting storage.
Question 5: How to pickle fresh garlic? The easiest way to pickle delicious sugar garlic. Material: garlic.
10 pieces
Seasoning: salt, brown sugar, white vinegar, soy sauce.
Exercise:
1
Peel off the outermost layer of garlic for use.
2
Put the pot on the fire, add water to boil, add salt to dissolve, turn off the fire and soak in garlic.
20
Minutes, take out the drained water.
Divide it and let it cool for later use.
three
Put all the seasonings into the original pot, turn off the heat after boiling, and then let it cool to make sweet and sour juice.
four
Put the sweet and sour juice and garlic in the same container, cover the room and soak in the refrigerator for a few days before eating.
Question 6: How to pickle dried garlic and sugar garlic?
Choose fresh garlic with big head, cut off garlic stalks and fibrous roots, peel off rough skin outside, soak in clear water for 5 to 7 days, and change water once a day. Then marinate for three 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 one week according to the proportion of 300g brown sugar, 50g vinegar and 600g water.
Processing of pickled garlic in Sichuan
Harvest garlic before and after the long summer, cut off fibrous roots, peel off 2-3 layers of epidermis, leave 5 cm fake stems, and then wash and dry. Add 4 kg of salt to 50 kg of water, boil it, let it cool, and add 50 g of pepper, 1 kg of red pepper, 1.5 kg of ginger and 1.5 kg of wine to make a marinade. Then put the whole garlic in a jar or soaking tank, pour the marinade, cover it and seal it. Generally, it can be fermented at normal temperature for 10 day.
Processing of spiced sweet and sour garlic
50 kg of garlic, 2 kg of salt, 10 kg of red (white) sugar, 0.5 kg of soy sauce, garlic treatment is the same as 2. Clean garlic, air-dry, sprinkle a layer of salt on garlic, marinate overnight, put it back into the jar, add marinade made of sugar, vinegar, soy sauce, five-spice powder and cold boiled water, marinate again, and seal it tightly with plastic sheets. Rotate the cylinder twice a day, open the cylinder for 4-5 hours the next day, and change it to 3,65438+10 month after half a month.
Question 7: Can pickled garlic be eaten? June and July are the season when new garlic comes on the market. Picking sugar and garlic at this time not only tastes sweet, crisp and tender, but also helps digestion. Chinese medicine believes that sugar and garlic have the function of avoiding poison and can eliminate redness and swelling on people.
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.
There is a tradition of pickled garlic in northern China, such as pickled garlic in soy sauce, pickled garlic in vinegar, pickled garlic in sugar, and pickled garlic in sweet and sour. Why do people like pickled garlic so much? There is a healthy truth in this.
Some people question whether garlic can resist the virus, at least it has bactericidal effect. However, does pickled garlic still have bactericidal effect? Why does it turn green after pickling with vinegar?
Garlic is a powerful bactericidal substance, which has a powerful killing effect on bacteria and mold. At the same time, allicin in garlic also has the effect of inhibiting a variety of tumor cells, especially helping to inhibit the proliferation of gastric cancer cells. In addition, garlic has a certain immune enhancement effect, such as promoting the activity of natural killer cells, improving the activity of peritoneal macrophages and promoting the transformation of T lymphocytes in animal experiments. Therefore, careful people will try to eat some raw garlic when they are worried that the leftovers are not hot enough, or that eating cold salad or buying food may be contaminated by germs.
However, not everyone can stand the strong taste of raw garlic and it is difficult to preserve it. So, do these benefits still exist after pickled garlic? How much sugar and acid are there in sweet and sour garlic?
The results of relevant measurement reports in Shaanxi province show that the sugar content of sweet and sour garlic in mutton steamed bread is about 5%, the acid content is about 2%, and the salt content is about 5%. The taste is mainly sour, salty and sweet. Laba garlic pickled with pure vinegar at home has little sugar content and salt content, which is about 2% acid, 2% sugar and 2% salt. The research of China Agricultural University found that the sweet and sour garlic extract has certain antioxidant activity, and has obvious inhibitory effects on HL-60 human leukemia cells, MDA-MB human breast cancer cells and BGC-823 human gastric cancer cells. It can be seen that the health components in garlic can still play a role in the brewing process.
Food processors suggest that you should be careful about the quality of vinegar when eating sweet and sour garlic, because high-quality sweet and sour garlic is brewed with brewing vinegar, and some producers may soak garlic with industrial vinegar in order to reduce costs. These products have no fragrance and may contain impurities harmful to health.
Another thing to pay attention to is the color of sweet and sour garlic. If the brewing temperature is slightly higher, the trace protein in garlic will have Maillard reaction with sugar, and the color of sweet and sour garlic will turn yellow slightly, which is normal, just like the skin will turn yellow after baking bread and pancakes, and it is harmless to people. In order to make products look more beautiful, some enterprises will use prepared white vinegar and add sulfite for bleaching. So don't eat sweet and sour garlic white, a little yellow will taste better.
It is found that the green color of Laba garlic is due to the structural changes of some sulfur-containing substances under acidic conditions, resulting in two sulfur-containing pigments, blue and yellow, which are superimposed to become green. This green color is harmless to human body and has certain antioxidant effect.
To make garlic green, it must have a low temperature. Many plants in nature have such a clever feature that they can germinate only at low temperature, because they think it is the time when spring comes again after winter. Spring germinates before it comes, doesn't it freeze the offspring to death? In order to wake garlic from dormancy, various enzymes became active ... >>
Question 8: What are the benefits of eating pickled garlic? Garlic is called "God of Health Care". In Germany, almost everyone likes to eat garlic, and the annual consumption is over 8,000 tons. In recent years, the European Garlic Festival has been held frequently.
Dr Gottling, head of the German Garlic Research Institute, said recently that garlic contains more than 400 substances that are beneficial to health. If people want to live to 90 years old, garlic should be the basic ingredient of food.
Soaking garlic in vinegar lowers blood lipid and blood pressure.
Researchers point out that many human diseases are caused by high blood lipid levels. Many daily foods, such as eggs, sausages, cheese, bacon, etc. Eating it will double the fat in the blood. But if you eat garlic at the same time, the rising trend of fat will be curbed.
Garlic can not only help to reduce blood lipid, but also prevent and reduce the accumulation of arterial fat plaque, thus preventing heart disease.
Smoking and drinking can also make blood sticky. If you can eat some garlic at the same time, it will play a role in balancing and diluting blood. These potential effects of garlic have opened up a brand-new way for preventing and improving atherosclerosis and preventing and treating heart disease. At the same time, garlic also has a certain effect on lowering high blood pressure. Hypertensive patients eat several cloves of garlic soaked in vinegar every morning and drink two spoonfuls of vinegar juice, which can lower their blood pressure for half a month.
Experts say that eating garlic every day can sterilize and detoxify and prolong life. People who eat garlic regularly are nearly half less likely to develop gastric cancer than those who don't. In addition, people who eat more garlic have a very low risk of rectal cancer.
Raw food is better than cooked food.
Experts believe that garlic has such excellent efficacy because it contains alliin and alliinase. Allicin and alliinase stay quietly in the cells of fresh garlic, and once garlic is crushed, they will contact each other, thus forming a colorless oily liquid-allicin. Allicin has a strong bactericidal effect. After it enters the human body, it can react with cystine of bacteria to produce crystal precipitation, which makes the metabolism of bacteria disordered and thus unable to reproduce and grow.
However, allicin will soon fail when it is heated, so garlic is suitable for raw food. Garlic is not only afraid of heat, but also of salt, which will lose its function.
Therefore, it is best to mash garlic instead of cutting it into minced garlic with a knife. And leave it for 10- 15 minutes to allow alliin and alliinase to combine in the air to generate allicin before eating.
In addition, garlic can be mixed with meat stuffing to make spring rolls, patties, wonton and so on. It can also be made into garlic braised pork and garlic bread.
There are garlic ice cream, garlic jam and garlic shochu in Germany, which are not only healthy but also delicious.
Garlic oil extracted from allicin has high health care value, which can be coated on bread and used as edible oil.
The more you eat, the better.
Experts also pointed out that eating garlic is not as much as possible. Because eating too much garlic will affect the absorption of vitamin B, eating a lot of garlic also has a * * * effect on the eyes, which is easy to cause blepharitis and conjunctivitis. Besides, garlic should not be eaten on an empty stomach. Patients with gastric ulcer and those with headache, cough and toothache should not eat garlic. Take/kloc-0 once a day or/kloc-0 once every other day, and take 2-3 capsules each time.
Many people don't eat garlic because they are afraid that the taste in their mouths will be heavier after eating it, which will affect communication with others. In fact, drinking a cup of coffee, milk or green tea after eating garlic can play a role in eliminating breath. You can also chew some green tea for better effect. Prepare some chewing gum at ordinary times, or use it after eating garlic.