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.
The pickling of sugar garlic is very simple:
1) Take fresh garlic in spring, peel it, leaving only one or two layers of tender skin inside and wash it.
2) Boil a pot of water, add a little salt to dissolve, and then burn. After cooling, soaking in garlic for half a day to a day can play a role in disinfection and make garlic better preserved.
3) Take out the garlic soaked in salt water, drain the water, and then put the garlic in a jar, enamel jar or glass bottle, with a layer of garlic and a layer of soft candy. Generally speaking, 500 grams of garlic needs about 750 grams of sugar.
4) Add white vinegar, and the amount of vinegar is added according to your own taste.
5) Finally, add a proper amount of cold boiled water to drown the garlic cloves, and let the sugar melt slowly without stirring. Cover the container and seal it. You can eat it in about 2 weeks to a month.
After sugar and garlic are pickled, garlic can not only be eaten, but also be seasoned with the juice of pickled garlic. 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.
Nutritional efficacy: sugar and garlic are the same as porridge and wine, sweet and sour, with garlic flavor, not spicy, not greasy or fishy, which is helpful for digestion. Garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach penicillin110. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel insects. Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing cancer. Its antioxidant activity is better than ginseng, and it can delay aging if eaten frequently, and can effectively prevent and treat people who are often exposed to lead or have a tendency to lead poisoning.
Question 2: How to pickle delicious garlic is easy. Just peel off the outermost old layer, wash it, put it in a container, add a few slices of ginger, two millet peppers, a proper amount of rock sugar and salt, add a proper amount of mineral water, finally add white rice vinegar, drop a few drops of rice wine, seal it and put it in the refrigerator. /kloc-you can eat it in about 0/0 days. The finished product is sweet, sour and salty, the garlic is white and beautiful, the garlic is fresh, fragrant and slightly spicy, and the taste is crisp and tender, which is very appetizing and refreshing.
If you like garlic marinated in soy sauce, you can change the formula to a few slices of ginger, 5-6 millet peppers, appropriate amount of sugar, a little salt, soy sauce soaked to half, aged vinegar and fruit vinegar, then add mineral water until it is full, shake well, seal and put it in the refrigerator. /kloc-you can eat it in about 0/0 days. The finished product is salty, sweet and sour, the garlic is reddish, the garlic is spicy, the taste is crisp and tough, and it is very appetizing and refreshing.
Can be pickled in cans, bottles or other containers, the size of the container doesn't matter, as long as it doesn't leak and the mouth can be sealed.
If you want to continue to use the soaked juice, it needs to be boiled and cooled, and appropriate amount of sauce, vinegar, salt and sugar should be added, which is the same as the original juice. It's troublesome to mix, and the taste is not easy to find. Generally speaking, it is not recommended to continue to use it, and it does not cost too much. Just throw it away.
Question 3: How to make garlic delicious? How many ingredients are there?
Garlic bulb
500 grams
condiments
mature vinegar
500 grams
crystal sugar
50 grams
Light soy sauce
100g
pepper
Proper amount
step
1. Garlic
peel
bottle
4. vinegar
5. Put all the garlic, vinegar, pepper, rock sugar and soy sauce in the bottle.
6. Coverage 1 month.
7. This is the finished product
skill
Never put oil on it, or it will go bad.
Question 4: the practice of soaking garlic, how to eat garlic well, and the main ingredients of the practice of soaking garlic at home
garlic
1000g
condiments
vinegar
Proper amount
step
1. Peel garlic
2. Wash garlic and take it with cold boiled water.
3. When the water is dry, pour the vinegar on the garlic.
4. Seal the plastic wrap, cover it and leave it for 2 weeks 1 month.
5. It turns green and brittle after1month.
skill
Garlic soaked in Baoding Le Kang vinegar with sugar is not too garlic and tastes better. If you don't use this vinegar, you can add a little rock sugar appropriately.
Question 5: How to soak garlic in sweet and sour to soak Laba green garlic (peeled garlic, soaked in balsamic vinegar, added with a little sugar, can turn green in the refrigerator for a few days). Garlic is mashed or sliced and soaked in extremely fresh soy sauce. Adding sesame oil is super exciting.
Question 6: How to pickle garlic? Hello, there are two ways to pickle garlic:
First, pickled garlic:
Ingredients: ripe garlic.
Seasoning: soy sauce, pepper, aniseed, salt.
Exercise:
1, pour water into the pot, add soy sauce, pepper, aniseed and salt, and cook until thick juice. Let it cool completely.
2. Put the garlic into a container (glass or ceramic can be used), pour in the marinade that has been thoroughly cooled, and seal the container.
You can eat it in a few days.
Pickled sugar garlic:
Sugar and garlic is a delicious recipe, the main raw materials are garlic, salt, brown sugar, vinegar and so on. This dish can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.
Exercise 1:
Ingredients: garlic (whole) 10, salt 1 2 tbsp, brown sugar 1 0.5 tbsp, white vinegar 3 tbsp, water1tbsp, salt1tbsp.
Exercise:
(1) Peel a layer of 10 whole garlic skin for later use.
(2) Boil 1 pot of water, add a little salt to dissolve it, then turn off the fire, soak it in garlic for 20 minutes, and take it out.
Drain and cool for later use.
(3) Put all seasonings into a pot, mix and heat, boil, and cool off the fire to obtain sweet and sour juice.
(4) The garlic and the cooled sweet and sour juice are put into a container for pickling. The sweet and sour juice should be covered with garlic and soaked in the refrigerator for more than 2 weeks, which can be stored for about 1 ~ 2 months.
Exercise 2:
Select purple garlic, remove the hair roots, leave garlic stalks of 1.5cm, peel off 1-2 layers, and wash. For every 100 kg of garlic, prepare 3 kg of salt and 3 kg of water. When entering the tank, a layer of garlic and a layer of salt are sprinkled with water. In order to pour garlic into the jar more easily, water was added to the jar that night, and the water was flush with garlic. Turn it once by hand after the water is renewed, and turn it again the next morning 1 time. From the third day after taking out the can, change the water 1 time every day for three consecutive days to remove the spicy taste. Take out, drain 1 night, and enter the altar the next day. Put 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic. The altar is sealed and placed in the shade. Every 1 day, from 8: 00 pm to 5: 00 the next day, unseal and deflate 1 time, a total of 5-6 times. Pay attention to fly prevention when venting. Roll the altar every morning and evening after sealing it 1 time. You can eat it in two months.
Exercise 3
Remove the fibrous roots of garlic, peel off two layers of skin, leave garlic stalks about 2 cm, soak them in clear water for 7 days, and change the water for 3 times to eliminate the astringency and spicy taste of garlic. Soak for 3 days at the first time 1 time, change it for 2 days at the second time, and put a piece of ice (regardless of size) at the third time to reduce the water temperature and quickly remove the residual spicy taste of garlic. Take it out after soaking, drain the water, then add 1.9 kg of salt to garlic every 100 kg, marinate for 1 day, and rotate the cylinder every time. Then take it out of the jar and air it for 6 hours. When garlic doesn't drip, move it to a cool and ventilated place, turn it over frequently, spread it out and put it in a sugar can. Generally, each jar is filled with 20kg of garlic, 8.3kg of osmanthus 125g and sugar, and then the prepared soup (4kg of clear water, 250g of high vinegar and 275g of salt) is poured, and the jar mouth is sealed and fastened with lotus leaf (or banana leaf) 1 slice, oilcloth 1 slice and white cloth respectively. Roll the altar 1 time every day to accelerate the melting of sugar; Bleeding every 1 day 1 time, 6 hours each time. You can eat it in 40 days.
Question 7: How to make garlic delicious? Ingredients: garlic, Shanxi mature vinegar, sugar.
Exercise:
1, peeled garlic, washed and dried;
2. Put it into a water-free and oil-free appliance, pour in garlic-free vinegar and add a proper amount of sugar;
3. Store at room temperature after sealing, and eat after changing color and taste.
Tips:
1. After washing garlic, dry or dry the water on the surface;
2, you can choose the variety of vinegar according to your own preferences;
3, the amount of sugar is controlled by yourself. After adding sugar, you can taste the sweetness and sweetness of the juice first.
4. It is best to use glass and ceramic products instead of iron, aluminum and plastic products for containers;
5. The container should be kept without water and oil;
6. When using pickled garlic, the utensils should also be kept clean, waterless and oil-free;
7. The juice soaked in garlic can be used to make stewed meat, stewed fish and cold sauce, which is delicious.
Question 8: How to make pickled garlic delicious and how long will it take? June and July are the season when new garlic comes on the market. Pickling some sugar and garlic at this time will not only taste sweet and crisp, but also help 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.
The pickling of sugar garlic is very simple:
1) Take fresh garlic in spring, peel it, leaving only one or two layers of tender skin inside and wash it.
2) Boil a pot of water, add a little salt to dissolve, and then burn. After cooling, soaking in garlic for half a day to a day can play a role in disinfection and make garlic better preserved.
3) Take out the garlic soaked in salt water, drain the water, and then put the garlic in a jar, enamel jar or glass bottle, with a layer of garlic and a layer of soft candy. Generally speaking, 500 grams of garlic needs about 750 grams of sugar.
4) Add white vinegar, and the amount of vinegar is added according to your own taste.
5) Finally, add a proper amount of cold boiled water to drown the garlic cloves, and let the sugar melt slowly without stirring. Cover the container and seal it. 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.
Question 9: The practice of soaking garlic, how to eat well and the daily practice of soaking garlic 1. Wash and peel garlic, then soak it in clean water for 3 days, change the water every day, and dry it for one day after 3 days.
2. Prepare an oil-free bottle, pour some cold water, add some salt and mix well.
Pour in sugar and vinegar.
4. Put garlic in a bottle, fill it with water, cover it and put it in the cupboard 1 month.
Question 10: How to make pickled garlic delicious? It's easy to marinate delicious garlic for how long. Just peel off the outermost old layer, wash it, put it in a container, add a few slices of ginger, two handfuls of millet spices, a proper amount of rock sugar and salt, add a proper amount of mineral water, finally add white rice vinegar, drop a few drops of rice wine, and put it in the refrigerator. /kloc-you can eat it in about 0/0 days. The finished product is sweet, sour and salty, the garlic is white and beautiful, the garlic is fresh, fragrant and slightly spicy, and the taste is crisp and tender, which is very appetizing and refreshing.
If you like garlic marinated in soy sauce, you can change the formula to a few slices of ginger, 5-6 slices of millet spicy, appropriate amount of brown sugar, a little salt, half a stick of soy sauce, appropriate amount of aged vinegar and fruit vinegar, then add mineral water until it is full, shake it well, seal it and put it in the refrigerator, and you can eat it in about 10 days. The finished product is salty, sweet and sour, the garlic is reddish, the garlic is spicy, the taste is crisp and tough, and it is very appetizing and refreshing.
Can be pickled in cans, bottles or other containers, the size of the container doesn't matter, as long as it doesn't leak and the mouth can be sealed.
If you want to continue to use the soaked juice, it needs to be boiled and cooled, and appropriate amount of sauce, vinegar, salt and sugar should be added, which is the same as the original juice. It's troublesome to mix, and the taste is not easy to find. Generally speaking, it is not recommended to continue to use it, and it does not cost too much. Just throw it away.