Garlic (Garlic), also known as garlic, garlic head, bearded garlic, gourd, solanum, one-head garlic, is a collective name for the garlic plant. I have collected how to pickle fresh garlic delicious, welcome to read.
Fresh garlic how to pickle delicious one
Material: purple skin garlic 250, a small spoon of sugar (about 3g), rice vinegar 300ml
Method:
1. Purple skin garlic peel off the outer skin.
2. Break the garlic into small cloves.
3. Wash your hands and peel the skin off each garlic clove (don't wash).
4. Put the peeled garlic cloves into a container that can be sealed, add a small spoon of sugar (can be added or not, added flavor is more delicious).
5. Pour in the rice vinegar.
6. The amount of rice vinegar is about the same as the garlic cloves.
7. Put the lid on. Put it in the refrigerator or a cold place in your house.
8. This is what it looks like after 7 days of soaking, about half of the garlic is starting to turn green.
9. This is the soaking of 11 days of garlic, only a small part of the green, this time the garlic can be eaten, but not the most delicious. If you soak it for more than two weeks, all the garlic will turn green and taste better.
Fresh garlic how to pickle delicious two
First, choose the size of the fresh garlic, wash and remove the roots and whiskers, brush off the outermost layer of the old skin, and then the garlic layer by layer in a small cylinder, yard layer, sprinkle a layer of salt (5 kg of garlic sprinkled with 60 grams of salt), and finally in the tank with water, 5 kg of garlic with 150 grams of water. Add this small amount of . Water, the purpose is to promote the salt quickly dissolved. Second, renew the water, change the water. 12 hours later, and then renew the tank clean cool water. The water should be no more than garlic, three days after the water change, and then change the water once a day for 7 days. This will remove the spicy flavor of garlic. Third, on the sugar. Fish the garlic out of the tank into a pot, and use your hands to rub the sugar evenly on the garlic. Then put the garlic into the jar or altar, each layer, and then sprinkle some sugar (total sugar by 0.5 kg of garlic needs 250 grams of sugar ratio). Finally, pour a small bowl of cooked salt water and a small amount of vinegar into the altar. (Cooked salt water must be cool water. 50 grams of water to add 35 grams of salt for its concentration, 500 grams of sugar garlic plus 50 grams of cooked salt water). Fourth, sealing. Seal the mouth of the altar with two layers of gauze, and tied tightly with a rope, placed in a cool place indoors. 5 days can be eaten. Christine five, pickled sugar garlic altar should be clean and clean, do not stick oil, otherwise the garlic is easy to rot and spoilage. Sugar and vinegar pickled garlic
Raw material recipe
Fresh garlic 100 kg
10 kg of salt
Brown sugar 18 kg
Grain vinegar 70 kg
Saccharin 25 grams
Preparation
1. Garlic stems are cut off, leaving a pseudo-stem of about 6 cm.
2. Wash and drain the garlic.
3. Put the garlic in a jar, put a layer of salt sprinkled layer, fill to half a jar, then add water. Every morning and evening will be garlic, salt, salt water poured into another tank, and use the tank salt water sprinkled with garlic in the tank, so that all wet pickling.
4. Fish out the pickled garlic to dry, and turn it over once a day.
5. Half-dry salted garlic into the empty jar, only half, leaving half ready to pour the sugar solution.
6. Bring the vinegar to a boil, then mix in the brown sugar, and dissolve the saccharin with a little boiling water, then mix in the sugar and vinegar solution.
7. Pour the prepared solution into the garlic jar for soaking, put a cross-shaped gabion inside the jar to prevent the garlic volume expansion, rushing out of the jar.
8. Use leather paper to paste the mouth of the jar, and then use pig's blood to mix the lime coated, so that the mouth of the jar is closed tightly.
Product features The garlic skin is brown, garlic flesh is yellowish brown, sweet and sour taste, slightly salty and spicy flavor, garlic flesh is tender and crispy, garlic skin is edible.
Garlic Scallop Soup with Chicken
Recipe Overview
The Cantonese people make soup to seek the "original flavor", the more simple and simple food, the more reflective of its delicious and rare. Today's introduction of the garlic chicken soup, is a no complex ingredients and processes "baked", although the "soup" but sweet and sweet natural flavor. The original pungency of garlic, after simmering, into the soup, leaving only the sweet aroma, for those who are afraid of garlic flavor, it is a very refreshing soup.
Ingredients
Chicken: 500g Garlic: 10 cloves Green onion: 1 ginger: 3 slices Water: 6 bowls (3-4 servings) Seasoning: Rice wine: 2 tablespoons Salt: moderate
Directions
1. buy the chicken, ask the master to peel the skin off the viscera, take it home to wash, chopped pieces;
2. Garlic cleaned and removed; ginger slices cut into julienne strips; green onion cleaned and cut into chopped scallions;
2. Garlic cleaned and removed; ginger slices cut into juliennes; green onion cleaned and cut into chopped scallions;
3. garlic, garlic, garlic, garlic and ginger; green onion: 1 cloves Onion;
3. Boil water, put in the chicken, garlic, ginger and rice wine, cook for 20 minutes on high heat, turn to low heat and cook for one hour, then you can put down the onion, salt to taste and eat.