How to pickle garlic? Salted garlic is delicious;
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.
The correct way to pickle salted garlic is 1. Before pickling salted garlic, choose fresh and tender garlic to buy back, and then peel the fresh garlic. It should be noted that two or three layers of tender skin should be reserved for garlic.
2. Cut off the garlic seedlings with scissors, leaving a small root of more than one centimeter. In addition, the root of garlic should be cut with a knife to expose the white part.
3. Take a bigger basin, add water in it, then add a little salt, put the processed label in it and soak it in it. It is best to change the water once a day and soak for about three days to remove a large part of the spicy taste of garlic.
4. Take out the soaked garlic and put it in a ventilated place to dry. At this time, the jar for pickling salted garlic will be prepared.
5. Put water in the pot, then boil it, add salt or other seasonings for pickled garlic, boil it together, and then let the cooked juice cool naturally. After cooling completely, you can put the dried garlic in. Remember here that the juice must drown the big label.
6. After adding garlic, seal the jar and put it in a cool place. You can take it out and eat it in about fifteen days, but it is best to use dry chopsticks when eating, otherwise it will bring bacteria and spoil the salted garlic in the jar.
Nutritional Value of Garlic Garlic contains about 0.2% volatile oil, and allicin is the main component in oil, which has bactericidal effect and is produced by the hydrolysis of alliin contained in garlic by alliinase. It also contains a variety of sulfides composed of allyl, propyl and methyl.