Sugar garlic is a famous traditional pickled food in Jiangsu, Zhejiang, Shanghai and northern regions. Made of garlic, it is white and bright in color, sweet and sour and tender in taste, and it is the top grade of pickles. Sugar and garlic is a delicious recipe, the main raw materials are garlic, salt, brown sugar, vinegar and so on. This dish has the effects of preventing influenza, preventing wound infection, treating infectious diseases and expelling insects.
Sugar garlic is made of garlic, which is white, translucent, sweet and sour, tender, smooth and refreshing, and is the top grade of pickles. Sugar and garlic is a delicious recipe, the main raw materials are garlic, salt, brown sugar, vinegar and so on. This dish has the effects of preventing influenza, preventing wound infection, treating infectious diseases and expelling insects.
Practice: Select purple garlic, remove the hair roots, leave garlic stalks 1.5cm, peel off 1-2 layers of skin, and wash. For every 100 kg of garlic, prepare 3 kg of salt and 3 kg of water. Enter the cylinder
When there is a layer of garlic and a layer of salt, sprinkle a little 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 of entering the cylinder, for three consecutive days,
Change the water 1 time every day 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 pm to 5 pm the next day.
Deflation after opening 1 time, 5-6 times in total. 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.