From the kitchen 15, I have a deep understanding of the practices of various gourmet snacks.
It is our responsibility to promote China cuisine and share cooking skills.
Let me answer your question.
First of all, we should choose high-quality fresh garlic, and the quantity should be determined according to our own needs.
1, I made it according to the ratio of 10 kg of fresh garlic.
2. Pour 4.5 kg of sugar and 1.5 kg of vinegar into the pot, add appropriate amount of water to boil, and let it cool for 2 minutes after boiling.
3, 7 Boil a pot of boiling water with two salts, let it cool, then add peeled garlic and soak for one day.
4. After soaking, put it in a ventilated place, then put the garlic in a container, pour in the sweet and sour juice and seal it for one month.
Put it in a cool place, remove it with clean chopsticks every time you eat it, and cover it immediately after removing it. This kind of sugar garlic can be eaten for 3-4 years.
I hope my answer can help you.
Sweet and sour garlic is a snack that many people like to eat, especially people in the north and south of the river. You can always see sweet and sour garlic on the dining table. It tastes not only sweet and sour, but also rich in nutritional value and can whiten the skin. Today, grandma taught you two exclusive recipes for pickled sweet and sour garlic, which have a history of 38 years (made by 1980 and treasured for 38 years).
Sweet and sour garlic
Formula 1: 5 kg of fresh garlic, 250ml of rice vinegar, sugar 1 kg, 400g of salt and 5 kg of cold boiled water.
Exercise:
1. Cut the fresh garlic clean and then wash it for later use.
2. Marinate fresh garlic with 120g salt for 48 hours, and turn the noodles every 24 hours.
3. Wash the pickled garlic with clear water, then soak it for 48 hours and change the water every 24 hours.
4. Put the soaked garlic in a jar, then add 280g of salt, 1 kg of sugar, 5 kg of cold boiled water and 250g of rice vinegar, and soak for more than a week (it is recommended that you add rice vinegar five days before eating, so that the sweet and sour garlic has the least nitrite, the best taste and the fastest eating).
Sweet and sour garlic
Formula 2: 5 kg of fresh garlic, 2 kg of sugar, 5 kg of cold boiled water, 200 g of salt, 200 ml of rice vinegar and 0/0 g of osmanthus/kloc.
Exercise:
1. Cut the fresh garlic clean, then soak it in cold boiled water for 72 hours, and change the water every 24 hours to completely remove the spicy taste of garlic.
2. Put the pickled garlic into the jar, sprinkle a layer of salt on each layer, marinate for 3 days, and turn it once every 1.5 days.
3. Marinated garlic, dry in the shade for a day, and then put it into a new altar.
4. Stir well with cold boiled water, sugar, rice vinegar and osmanthus, then put it into the garlic jar and seal the garlic jar.
5. Marinate for more than 30 days. Sweet and sour, every garlic is crystal clear.
6. This recipe can be kept for three years.
Precautions:
1. The ratio of salt, sugar and vinegar is for your reference only. You can adjust it according to your own taste, and it is not fixed.
2. Every time you add sweet and sour water, the sweet and sour water must be higher than garlic, otherwise the exposed garlic will be moldy.
3. Marinate the pickled garlic for more than 30 days before eating, and the nitrite content is the least.
Sweet and sour garlic
Today, sweet and sour garlic is pickled like this. Sweet and sour garlic is snow-white, and there are no discoloring substances such as brown sugar. You can adjust it according to your own preferences. Finally, I hope everyone can make sweet and sour garlic. If you have a better way, please leave a message.
Prepare 5 kg of fresh garlic, 2 kg of white sugar, 1 kg of white vinegar and appropriate amount of water and salt, then put the processed garlic in clean water, add appropriate amount of salt, change the water once or twice a day, then beat the white vinegar and sugar into sweet and sour juice, pour it into garlic bottles, and then seal it.
Material for pickling white sugar garlic
Pickling delicious white sugar garlic requires 2500 grams of garlic, sugar 1 kg, 500 grams of white vinegar, and reasonable water and edible salt. Then, prepare a clean and oil-free pickled garlic bottle.
Steps of pickling white sugar garlic
1. Remove the old skin from the outer layer of the prepared fresh garlic, then cut off its roots, cut off the garlic stems with scissors, put the garlic in clean water after treatment, and soak it with proper amount of edible salt.
2, marinate for three to five days, change the water once or twice a day, so that the spicy taste in garlic can be removed, the soaked garlic can be removed, and the water can also be removed. Control the fruit, turn the garlic stalk down and control it for a while.
3. Boil white vinegar, white sugar and clear water together to make sweet and sour juice, then put garlic into a bottle of pickled garlic, pour the cooled sweet and sour juice so that the sweet and sour juice is not garlic, seal it and marinate it in the shade. After fifteen to twenty days, you can taste garlic, but the appearance color remains unchanged. At this time, the homemade white sugar garlic will be pickled.
Thanks for watching!
) First pour two spoonfuls of water into the basin, then add two spoonfuls of salt and stir well, then soak garlic in salt water for 2 days.
2) Soak the white sugar and garlic for two days before taking it out. Head down, so it's easy to drain. Let it stand for more than three hours and let the water drop on the white sugar garlic dry.
3) After the white sugar and garlic are drained, you can put the garlic in a clean and oil-free jar, then put three spoonfuls of white vinegar and two spoonfuls of white sugar in the container, that is, the ratio of vinegar to sugar is 3:2. Mix this sugar water with acid water.
4) Then we pour this sweet and sour water into the jar, so that the water won't overflow the garlic. Then, we put a lid on it. The white sugar and garlic in this jar were sealed by farmers and herdsmen. Open the lid once a day, and you can eat the sugar and garlic in this jar in a week.
Hello, I'm Adio. I'm glad to answer your question. I hope I can help you!
Prepare ingredients: fresh garlic, salt, sugar, white vinegar, clear water, and 6-degree liquor.
1 First, wash the peeled garlic with clear water, then put it in a pot and soak it in salt and water for more than 2-4 hours.
2. Then take out the drained water.
3. Soak sugar, rice vinegar and water in a pot for 10 minute, and then boil it with high fire. Turn off the heat after boiling and cook for 2 minutes. Turn off the fire and naturally cool at room temperature.
4. After the vinegar water is completely cooled, pour it into the bottle, add the new garlic, then add the white wine, shake the bottle, let the wine and vinegar mix evenly, and finally cover the bottle.
5, pickled for about a month can be eaten.
1. The first step is to clean the garlic we bought and remove the head and tail.
2. Then wash the garlic with clear water.
3. Add some salt water to the water.
4. Then soak garlic in salt water for 24 hours.
After 5.24 hours, it is very important to take out the soaked garlic and dry the water inside. If it is not dried, it will go bad easily.
6. Put 2 Jin of sugar in the pot, then pour half a pot of vinegar, add some water and 50 grams of salt.
7. Put the dried garlic in a clean jar.
8. Pour in the simmered juice and cover it.
Pickled sugar garlic
Ingredients: 20 pieces of garlic, 800g of aged vinegar, 500g of soy sauce, 50 pieces of sugar, 30 pieces of brown sugar, salt 100g, and a little white wine.
Exercise:
1, choose brand-new garlic.
2, peel off the coat, leave a layer, don't show a flap, cut the root with a knife.
3. Soak in salt water for one day and one night, and change the water once during the period to remove the spicy taste of garlic, make the sugar garlic more brittle and kill water.
4. Then control the moisture in the shade, but be sure to control the moisture before curing.
5. Put the garlic with controlled moisture into the container.
6. Boil the sweet and sour water, put the old vinegar soy sauce, brown sugar and white sugar into the pot to boil, let it cool, and the amount of vinegar juice should not exceed garlic.
7. Pour in the cooked vinegar juice without garlic, and then add a little white wine, which can preserve and sterilize.
8, sealed and pickled, you can eat it in about 20 days, and it tastes better in 30 days.
9. At this time, the color of garlic has turned red and it has a taste. Salty five tastes crisp but not spicy. It is especially delicious with porridge or steamed bread.
10, prompt: garlic must be fresh in season. Personally, I suggest picking a small head, which is convenient to eat and not easy to waste, and it is easier to taste in the pickling process.
Sweet and sour garlic
Ingredients: fresh garlic 10 kg, 2 kg of white sugar (brown sugar), 3 kg of white vinegar, 0.5 kg of salt and 20 g of white wine.
Step 1: Remove the skin and roots of fresh garlic, leaving two layers of tender skin inside, and cut off the top of garlic without leaving too long stalks.
Step 2: Clean the garlic, put it in a clean container, pour clean water without garlic, add a little salt, and soak it for one day, twice in the middle, so as to remove the pungent smell of garlic more effectively.
Step 3: Then take out the garlic and put it in the leaking basket to control the moisture. Put it in the shade to dry, so that garlic can be completely dehydrated, so that garlic is easy to store.
Step 4: Add a proper amount of water to the pot (do not soak garlic), pour salt, sugar and white vinegar into the pot, boil it and let it cool.
Step 5: Prepare a clean oil-free container, preferably a glass container, put the dried garlic in, pour the cold juice, and finally pour the white wine, seal the container and put it in a ventilated and cool place. Pickling takes about 20 days.
Garlic in spring is called new garlic. The skin of new garlic is different from that of old garlic. It contains the spicy taste of old garlic, and the spicy taste of new garlic can be smelled from far away, but the spicy taste of garlic kernel is not strong. It is the most delicious when it is used to pickle sweet and sour garlic. When eating porridge noodles, take a few bites of sweet and sour garlic, which is especially appetizing and is a condiment for the soul. The new garlic is just right Don't forget to make sweet and sour garlic. I'll teach you the way to be lazy. Do not wash garlic. The proportion of sweet and sour is detailed.
Now a lot of new garlic comes down, which is the best time to pickle sweet and sour garlic. In the past few years, dozens of kilograms of garlic were pickled every year, which was especially delicious for friends and neighbors. I need some, only a few kilograms are sprinkled, so I don't need to pickle so much for a year or two, because my neighbors and relatives all learned it themselves and pickled it themselves. At first, they thought it would be troublesome. Later, I realized that pickling sweet and sour garlic was so simple that I didn't even have to wash it. In fact, many delicious things, such as sweet and sour garlic, are not difficult to make, but many times our guesses are more complicated, and we will suddenly realize it when we really understand it. If you also like sweet and sour garlic, using my lazy method will save a lot of time. Please remember that the ratio of garlic to sweet and sour garlic is 2:2: 1, and the pickled sweet and sour garlic is sweet and sour. The new garlic is just right, don't forget to pickle the sweet and sour garlic!
Sweet and sour garlic
Ingredients: fresh garlic1000g, aged vinegar1000g, sugar 500g.
Exercise:
1, the tail of new garlic is often very long. Many people think that this is to give garlic weight, which is really wrong for garlic farmers. If fresh garlic is cut off by roots, soil particles can easily enter garlic cloves, causing pollution. When we choose new garlic, we should choose garlic without wounds, that is, garlic without garlic petals exposed inside. The bruise of new garlic is often at the bottom, just look at the bottom.
2. Peel off the half skin of the new garlic, leaving half skin to restrain the garlic cloves from spreading, cut off the pony, and cut off the muddy part at the bottom with a knife. Only after this treatment, the new garlic will be clean, and there is no need to wash garlic at all, which saves the trouble of washing garlic and controlling water.
3. Put the processed new garlic into a clean, water-free and oil-free bottle or jar. With a few more small bottles or cans, the big one can be solved.
4. Take a clean basin without water and oil, put sugar and rice vinegar together to make sweet and sour water, and stir until the sugar is completely melted. The ratio of sweet and sour garlic is 1:2, and the pickled sweet and sour garlic has moderate sweetness and the best taste. If you like something sweet, put more sugar on the basis of this ratio, and if you like something slightly sour, reduce the amount of sugar. Regarding the use of vinegar, many people use white rice vinegar to pickle sweet and sour garlic, and many people use aged vinegar and balsamic vinegar. These are understandable, just like it. White rice vinegar tastes sharp, and mature vinegar is sour, while balsamic vinegar is lighter than white vinegar and mature vinegar, and has some fragrance, which is generally used for cold salad. Some people who don't like sour will pickle sweet and sour garlic with balsamic vinegar. I usually use mature vinegar to pickle sweet and sour garlic, which always tastes good.
5. Pour the prepared sweet and sour juice into a bottle or jar filled with fresh garlic, and completely soak the fresh garlic.
6. Cover the bottles and cans, cover them with plastic wrap if there is no cover, and tie a small rope to the side to prevent dirt from falling down.
7, sweet and sour garlic pickled for more than 20 days, can be eaten after pickling thoroughly, sour and sweet, especially delicious. Never throw away the pickled sweet and sour garlic juice. It's delicious to dip in jiaozi.
Prepare 5 kg of fresh garlic, 2 kg of white sugar, 1 kg of white vinegar and appropriate amount of water and salt, then put the processed garlic in clean water, add appropriate amount of salt, change the water once or twice a day, then beat the white vinegar and sugar into sweet and sour juice, pour it into garlic bottles, and then seal it.
Material for pickling white sugar garlic
Pickling delicious white sugar garlic requires 2500 grams of garlic, sugar 1 kg, 500 grams of white vinegar, and reasonable water and edible salt. Then, prepare a clean and oil-free pickled garlic bottle.
Steps of pickling white sugar garlic
1. Remove the old skin from the outer layer of the prepared fresh garlic, then cut off its roots, cut off the garlic stems with scissors, put the garlic in clean water after treatment, and soak it with proper amount of edible salt.
2, marinate for three to five days, change the water once or twice a day, so that the spicy taste in garlic can be removed, and the soaked garlic can remove water. Control the fruit, turn the garlic stalk down and control it for a while.
3. Boil white vinegar, white sugar and clear water together to make sweet and sour juice, then put garlic into a bottle of pickled garlic, pour the cooled sweet and sour juice so that the sweet and sour juice is not garlic, seal it and marinate it in the shade. After fifteen to twenty days, you can taste garlic, but the appearance color remains unchanged. At this time, the homemade white sugar garlic will be pickled.