Raw material formula: fresh garlic 1kg, salt 1kg, vinegar .7kg, moderate brown sugar and a little spiced powder

Production method:

1. Choose neat, fat, white and fresh garlic. Remove fibrous roots, peel off old garlic skin, wash and drain.

2. according to the proportion of 1 kilograms of salt for every 1 kilograms of fresh garlic, put it in the cylinder layer by layer, and then put it into more than half of the cylinder. In addition, use one jar of the same size for later use.

3. Change the cylinder once every morning and evening, so that the garlic can be marinated evenly, and after 15 days, it becomes salted garlic.

4. Take out the garlic and dry it on the table, turning it once a day and drying it to 7% of its original weight. Those who find the garlic skin loose need to peel it off.

5. put the salted garlic into the jar and press it gently. when it is 3/4 of the jar, inject the prepared sweet and sour liquid into the jar. After filling it, put a few bamboo slices horizontally in the jar to prevent the garlic from floating. Finally, tie the jar mouth tightly with oil paper or plastic cloth, seal it with concrete, and eat it after 2 months. If sealed, it can be preserved for a long time.

6. preparation of sweet and sour liquid: first heat vinegar to 8℃, then add brown sugar to dissolve it, and add a little spiced powder as appropriate.

product features: reddish brown, beautiful color, very local color.

Second, the simple method of sweet and sour garlic

The pickling of sugar garlic is very simple: the garlic is peeled off, leaving only a layer of tender skin inside, washed and soaked in light salt water for half a day to a day, which can play a disinfection role and make the garlic better preserved; Take out the garlic soaked in salt water, drain the water, put it in a jar or enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 5 grams of garlic needs about 75 grams of white sugar, and the amount of vinegar is added according to your own taste; Finally, add an appropriate amount of cold boiled water to submerge the garlic cloves, and let the sugar melt slowly without stirring. Cover the container and seal it, and you can eat it in two weeks or a month. After pickled sugar garlic, the juice used to pickle garlic can also be used for seasoning. When cooking fish, sugar, vinegar and cooking wine are usually used to adjust the juice, and the sugar and vinegar are directly replaced by sugar and garlic juice, which has another taste.

Autumn garlic, also known as white-skinned garlic, has strong cold tolerance and is mostly cultivated in autumn. Its skin is white and spicy, which determines that it is most suitable for pickling. Only by pickling autumn garlic can it have flavor characteristics, and it is slightly spicy in sweet and sour, so it can be eaten directly. If spring garlic is used for pickling, it is not only spicy, but also easy to eliminate the smell of other ingredients. If it is used to remove odor substances, it is the best choice, while autumn garlic is poor.

Garlic is a pungent and hot food, and it is easy to get angry when eaten too much. However, the sugar and garlic soaked in white vinegar and white sugar not only reduces the spicy taste of garlic, but also eases its pungent and hot nature. Therefore, even people with yin deficiency and strong fire can eat some. Especially when eating meat with more fat, eating sugar and garlic can not only remove greasy, but also promote digestion and absorption of the human body.

Third, the simple method of sweet and sour garlic

Ingredients: purple garlic, sugar, vinegar

Practice:

1. Take 1 grams of purple garlic, soak it in clean water, change the water every day, and drain it after 3 days

2. Mix well with 8g vinegar and 5g sugar

3. Put it into the jar and tie the jar mouth tightly with plastic film

4. Shake it frequently and marinate it into sweet and sour garlic after 1 month.