Sugar garlic in the sauce jar
Sugar garlic in the sauce jar (2 pieces)
The main raw materials are garlic, salt, brown sugar, vinegar, etc. This dish has the effects of preventing influenza, preventing wound infection, treating infectious diseases and expelling insects.
Method 1
Ingredients:
1 garlic (whole), 1/2 tablespoon salt, 1.5 cup brown sugar, 3 cups white vinegar, 2 cups water, 1 tsp salt and 1 tsp soy sauce.
practice:
sugar garlic
sugar garlic (3 pieces)
(1) peel off a layer of 1 whole garlic skins for later use.
(2) Boil a pot of water, add a little salt to dissolve, then turn off the fire, then add garlic and soak for 2 minutes, scoop up
, drain the water and let it cool for later use.
(3) put all the seasoning materials in a pot, mix and heat them, boil them, and then cool them off, so as to obtain the sweet and sour juice.
(4) Put the garlic and the cooled sweet and sour juice in a container for pickling. The sweet and sour juice should be covered with garlic, covered and soaked in the refrigerator for more than 2 weeks, which can be preserved for about 1 ~ 2 months.
practice 2
select purple garlic, remove the hairy roots, leave garlic stalks 1.5cm, peel off 1-2 layers of skins and wash. Prepare 3 kilograms of salt and 3 kilograms of water for every 1 kilograms of garlic. When entering the cylinder, a layer of garlic and a layer of salt are dusted with water. In order to make it easier to pour the garlic into the jar, add water to the jar that night, and the water is even with the garlic. Turn it once by hand after the water is continued, and turn it again the next morning. Change the water once a day for three consecutive days from the third day of entering the tank to remove the spicy taste. Take out, drain for one night, and enter the altar the next day. Put 5 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 other day, from 8: p.m. to 5: p.m. the next day, unpack and deflate once, ***5-6 times, and pay attention to fly prevention when deflating. After sealing the altar, roll it once every morning and evening, and after 2 months, you can eat it.
practice 3
sugar garlic
sugar garlic
remove fibrous roots from garlic, peel off two layers of skin, leave garlic stalks about 2 cm, soak them in clear water for 7 days and change water for 3 times to eliminate the astringency and spicy taste of garlic. Change the water for 3 days for the first soaking, 2 days for the second soaking, and put a piece of ice (whatever the size) for the third soaking to reduce the water temperature and accelerate the elimination of the residual spicy taste of garlic. After soaking, take it out, drain the water, then add 1.9 kilograms of salt to every 1 kilograms of garlic, marinate for one day, and turn the jar once in the middle. Then take it out of the jar and dry it for 6 hours. When the garlic does not drip, move it to a cool and ventilated place, turn it over frequently, spread it and put it in a jar of sugar. Generally, each jar contains 2 kilograms of garlic, 125 grams of osmanthus fragrans and 8.3 kilograms of sugar, and then the prepared soup (4 kilograms of clear water, 25 grams of high vinegar and 275 grams of salt) is poured in. One piece of lotus leaf (or banana leaf), one piece of oilcloth and one piece of white cloth are used, and the jar mouth is sealed and tied tightly, and placed in a cool place. Roll the jar once a day to accelerate the melting of sugar; Bleed once every 1 day, and opened the seal for 6 hours each time. It can be eaten after 4 days.
purple garlic is the best way to make sugar garlic.
Taboo editing
1. Avoid eating with mango to avoid jaundice;
2. Sugar and garlic are generally not eaten together with tonics.