The secret recipe ratio of pickled sugar garlic
Pay attention to adjust the proportion of soaked sugar, garlic, sugar and cold water, and naturally you can adjust it yourself. If you like sour food, you can add more vinegar. General 10 kg white rice vinegar with 500 g white sugar. Put white sugar and white rice vinegar into a pot, add water to boil, cook for more than ten minutes, cool and let stand. Be sure to pay attention
You can also prepare 5 kg of old brown sugar, 1.5 kg of salt and 300 g of white rice vinegar in advance, and then cook them together. This secret recipe will taste sweeter and the taste of vinegar will not be so strong. You can also prepare 10 kg vinegar, 4 kg sugar, and 1.5 kg soy sauce in advance, and then cook and marinate, and the taste is the same.
Pickled garlic with salt?
Pickling sugar garlic requires adding salt, and proper salt can avoid being affected. If you don't add salt, it will make the taste more and more single and feel greasy. Therefore, it is necessary to put a small amount of salt in the case of pickled sugar garlic.
How long can pickled garlic be eaten?
Pickled sugar and garlic can generally be eaten up and down in a month. The longer the natural time, the stronger the taste. If you are in a hurry, it will take about a week to marinate. Don't smell too strong at this time. Pickled sugar and garlic must be fished out with oil-free wooden chopsticks and then well preserved, otherwise it will be very easy to make it harmful.
Many people will find that pickled sugar garlic will change color, which is a biochemical reaction between vinegar and garlic at ultra-low temperature. Even if it changes color, it can be eaten safely. It doesn't matter. Garlic green is also a good thing, which can resist recession and its antioxidant effect.