Raw material formula: 100 kg of fresh garlic, salt 10 kg, vinegar 0.7 kg, brown sugar, five spice powder a little

Method of production:

1. Choose neat, fat, white skin color, fresh garlic. Remove the roots, peel off the old garlic skin, wash and drain.

2. According to the ratio of 10 kg of salt per 100 kg of fresh garlic, in the tank layer by layer, loaded to half of the tank can be used, and the other with the same size of the tank a mouth, standby.

3. Every morning and evening to change the tank once, so that the garlic pickled evenly, pickled to 15 days, that is, into salty garlic.

4. Fish out the garlic, drying on the mat, turning once a day, sun to 70% of the original weight is appropriate. Found that the garlic skin flaccid that need to be peeled off.

5. Salted garlic altar, gently pressed, to be loaded to the altar 3/4, will be prepared sugar and vinegar liquid into the altar. After filling, put a few bamboo slices horizontally in the altar so that the garlic will not float. Finally, tie the mouth of the altar tightly with greaseproof paper or plastic cloth, seal it with triple clay, and you can eat it after 2 months. If sealed storage, can be stored for a long time.

6. Sugar and vinegar liquid preparation: first heat vinegar to 80℃, then add brown sugar to make it dissolve, add a little five-spice powder.

Product features: reddish brown, beautiful color, very local color.

Two, the simple practice of sweet and sour garlic

Sugar garlic pickling is very simple: remove the outer skin of the garlic, leaving only a layer of tender skin inside, wash and soak in lightly salted water for half a day to a day, which can play the role of disinfection, and can make the garlic is better preserved; the garlic dipped in the brine fished out, drained while putting into the altar or enamel jar, glass bottle, and then add the milky white sugar and white vinegar. In general, 500 grams of garlic about 750 grams of sugar, the amount of vinegar is added according to their own tastes; finally, add the right amount of cold boiled water to submerge the garlic cloves, without stirring, so that the sugar slowly dissolve, will be the container covered with a lid sealed, two weeks to a month or so can be eaten. After the sugar garlic is pickled, the juice used to pickle the garlic can also be used for flavoring. When you cook fish, you usually use sugar, vinegar and cooking wine to make the sauce, but if you replace the sugar and vinegar directly with the sugar garlic sauce, you will have another flavor.

Autumn garlic, also known as white garlic, its cold hardiness, more in the fall cultivation, the skin is white, spicy flavor, it is the most suitable for pickling these characteristics. Only choose autumn garlic pickling to make its flavor characteristics, sweet and sour slightly spicy, can be eaten directly. If you choose spring garlic pickling, not only spicy flavor, but also easy to eliminate other ingredients flavor. If you use it to remove odor substances, it is the best choice of ingredients, autumn garlic is poor.

Garlic is supposed to be hot food, eat more easily on the liver fire, but with white vinegar and sugar soaked out of the sugar garlic, not only the garlic spiciness is reduced, the nature of its pungent heat has become moderate, so even if the yin deficiency of the fire, you can eat some. Especially when eating meat food containing more fat, eat some sugar garlic can not only remove the grease, but also to promote the body's digestion, absorption.

Three, sweet and sour garlic simple practice

Materials: purple garlic, sugar, vinegar

Practice:

1. 1000 grams of purple garlic to remove the skin and soak into the water, change the water every day for 3 days after the draining

2. 800 grams of vinegar, 500 grams of sugar and mix it well

3. into an altar, with the mouth of the altar tightly tied plastic wrap

4. Shake frequently, 1 month later that is pickled into sweet and sour garlic.