The practice of sugar and garlic recipes: pickling sugar and garlic materials
Material: fresh garlic (1000g)
Accessories: rice vinegar, white sugar light salt water.
working methods
1, peel off a part of the old skin outside the fresh garlic, leaving two layers of endothelium.
2. Cut off the roots of garlic with a small knife.
3. Cut off the garlic roots, and do not need to cut too deep to prevent the garlic from being cut.
4. The stems are also cut short with kitchen scissors, leaving a length of about 1 cm.
5. Prepare some cold boiled water, add some salt to make light salt water, soak chopped garlic in water for one day and one night, and change the water twice in the middle.
6. Take out the soaked garlic and control the water to dry.
7. Pour the vinegar into an oil-free and water-free pot to boil. According to the ratio of rice vinegar to white sugar of about 3: 1 (I used the ratio of 10kg vinegar to 3kg white sugar), evenly mix into the sweet and sour water, and keep stirring until the sugar is completely dissolved. If you like sweet, you can add more sugar.
8. Put garlic in cold water and dry water in a sterile tank.
9. Let the cooked vinegar cool thoroughly.
10, pour in the cooled sweet and sour, and the amount should not exceed garlic.
1 1. Cover and put it in a cool place.
skill
1, sweet and sour garlic must be pickled with fresh and tender garlic. After May, the garlic skin is a little old and the taste is on the side.
2, the new garlic can be eaten in a month or two, the longer the better. Pickled garlic juice can also be used for seasoning. When cooking fish or meat, add a little sugar and garlic juice, and it tastes good.
3. Be sure to use clean and waterless chopsticks every time you eat to prevent the sweet and sour juice from being polluted and deteriorated.
The practice of sugar and garlic recipes: sugar and garlic materials
Salt, monosodium glutamate, aniseed, sugar, Redmi vinegar, soy sauce.
working methods
1, salt, monosodium glutamate, soy sauce, sugar, aniseed and Redmi vinegar exceed soy sauce and water, according to the quantity of garlic.
2. Add all seasonings into the pot, boil the water and let it cool.
3. Put garlic in a container, pour boiling water, seal it, and put it in the refrigerator for three or four days.
The practice of sugar and garlic recipes: pickling sugar and garlic materials
10 kg of fresh garlic (5000g), 4 bottles of white vinegar (2000ml), 500g of topaz crystal sugar, 400ml of honey.
working methods
1. Peel off the outer layers of fresh garlic one by one, cut off the roots and trim 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 a 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.
skill
Every time you take sugar and garlic, you need to use clean and waterless chopsticks or spoons to prevent the soup from going bad.