Peel the garlic, remove the bottom, wash it and dry it for later use (you can also remove all the garlic skins immediately).

Put the dried garlic into a clean vial, add pure grain, wine, salt and soy sauce to the glass bottle, and cover the garlic with soy sauce.

After soaking for a few days, you will find that the garlic can't be covered with soy sauce. You can shake the glass bottle to make the garlic wet with soy sauce, and then soak it until the garlic fades.

Second, soy sauce pickled pepper garlic/do a lot.

1. Pedicel removal and moisture control of pepper.

2. Garlic is undressed, washed and dried.

3. When the bell pepper and garlic are dried, put them into a clean storage tank layer by layer like bell pepper and garlic.

Prepare soy sauce

5. Pour the soy sauce into a clean oil-free pan and heat it to boiling with slow fire.

6. Cook with soy sauce and add a little salt.

7. Add a little more sugar

8. Add a small amount of monosodium glutamate

9. Drain and let it cool, then pour it into the garlic jar with pepper, then cover it tightly and keep it in the shade for one month.

skill

Soy sauce should be baked with low fire, not with water or oil.

Pepper should be peeled, washed and dried first.

Third, the practice of raw garlic:

1. Soak the pickled garlic in a cold water basin for 4 hours, remove some salt, change the water twice, and gently wash it by hand. Dry in the cool place of the camera 1 day.

2. Put the garlic into the jar, pour it into the soy sauce, and roll it every other day for 10 days.

Fourth, the pickling method of sweet and sour garlic:

Secret recipe of raw materials: fresh garlic 100Kg, salt 10Kg, vinegar 0.7Kg, proper amount of old brown sugar and a small amount of spiced powder.

Exercise:

1. Use clean, full and dark white fresh garlic. Remove the roots, peel off the old garlic, wash and control the moisture.

2. According to the ratio of fresh garlic 100Kg salt, it is packed in the main tank layer by layer, which can hold more than half of the tanks. In addition, a cylinder of the same size is used for reservation.

3. Change the jar every morning, at noon and at night, so that the garlic can be marinated evenly. After 15 days, it becomes salted garlic.

4. Pick up the garlic, air it on the table, roll it once a day, and air it to 70% of its original weight. Found loose garlic skin needs to be peeled off.

5. Put the pickled garlic in the jar and gently clamp it. When put into the pickle jar for 3/4, introduce the prepared sugar cooling liquid into the jar. When it is full, put two bamboo strips horizontally on the altar to prevent garlic from rising. Finally, tie the jar mouth firmly with tin foil or plastic film, seal it with concrete, and you can take it after 2 months. If sealed, it can be kept for a long time.

6. Configuration of sugar cooling liquid: first heat vinegar to 80℃, then add old brown sugar to melt, and add a small amount of spiced powder as appropriate. Commodity characteristics vinegar garlic is light brown, beautiful and generous in color, with local color. Sugar and garlic are white and soft. They are the favorite of people who eat hot pot.