Material: garlic 500g
Ingredients and seasonings: sugar 80g, vinegar 100ml, salt 50g, soy sauce 100ml.
Exercise:
1. Wash garlic petals, leave a layer of clothes when peeling, and then add salt.
2. Marinate with salt 12 hours, and pour off the salt water.
3. Boil the soy sauce, sugar and vinegar and cool.
4. Add the pickled garlic cloves into a clean container.
5. Pour in the cooled sweet and sour water and soak for more than half a month.
Second, the pickling method of garlic-pickled garlic
Material: fresh garlic 10 kg.
Ingredients and seasonings: 4 bottles of white vinegar (2000ml), 500g of topaz crystal sugar and 400ml of honey.
Exercise:
1, peel off the outer layer of fresh garlic one by one, cut off the roots and cut off the stems.
2. Wash the garlic with running water first, then soak it in a larger pool or basin for 1 hour, and then rinse it thoroughly with running water. Let stand for 8- 10 hour to drain water.
3. Put all the white vinegar and topaz rock sugar into a boiling pot, and cook over medium heat until the rock sugar melts, so as to make sweet and sour garlic paste sweet and sour soup. After turning off the fire, let it stand and cool it to room temperature.
4. Take a clean and dry pickle jar, first put the drained garlic into the jar, then slowly pour in the cool sweet and sour soup (the amount of water should not exceed all the garlic), and finally pour the honey evenly on the surface.
5. Cover and seal the pickle jar. It can be eaten after 2 months of pickling, and the maximum pickling time is 12 months.
Third, the pickling method of garlic-pickled sweet and sour garlic is also divided into seasons.
Spring garlic is suitable for raw food and seasoning, and autumn garlic is most suitable for pickling.
Sweet and sour garlic is loved by many people because of its sweetness and crispness, especially when eating instant-boiled mutton, which is an essential appetizer. However, it should be noted that the season should be chosen for pickling sweet and sour garlic.
According to the different planting seasons, garlic can be divided into spring garlic and autumn garlic. When pickling garlic, autumn garlic is generally chosen instead of spring garlic. Because the skin of spring garlic is purple, also known as purple garlic, garlic cloves are few and large, with strong spicy taste. Garlic has a large stem and high yield, but its cold resistance is poor. It is mostly cultivated in early spring, so it is called spring garlic, which is most suitable for raw food or seasoning.
Autumn garlic, also known as white garlic, has strong cold tolerance and is cultivated in autumn. Its skin is white and spicy, which determines that it is most suitable for pickling. Only pickled autumn garlic can have flavor characteristics, sweet and sour and slightly spicy, and can be eaten directly. If pickled with spring garlic, it is not only spicy, but also easy to eliminate the fishy smell of other ingredients. If it is used to remove odor substances, it is the best choice, and autumn garlic is poor. Therefore, spring garlic is generally not pickled.
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: remove the skin of garlic, 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 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 two weeks or a month. After pickled sugar garlic, the juice used to pickle garlic can also 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.