Question 2: How to make sweet and sour garlic Sweet and sour garlic is a traditional snack of Han people in Jiangnan area. This vinegar and garlic dish is reddish-brown, bright in color and quite local. Sugar and garlic are white and sweet. They are the favorite of people who eat hot pot. They are rich in protein, fat, sugar, vitamins, various amino acids, trace elements and volatile sulfur-containing compounds. Has the functions of enhancing human physiological function, promoting metabolism and delaying aging. Prevent cardiovascular diseases and enhance immunity.
Method one
Making material
Material: garlic (white skin) 800g [1]
Seasoning: 50 grams of sugar, 400 grams of vinegar, 400 grams of soy sauce and 5 grams of pepper.
manufacturing process
1, white garlic (processing) properly removes a part of stems, then peels off two layers of epidermis, soaks in clean water for 7 days, changes water once a day, and then takes it out to dry until the epidermis appears fashionable wrinkles.
2, sugar, vinegar, soy sauce, pepper into juice, pour into the garlic jar, cover tightly, about 30 days.
Method 2
1. Prepare peeled garlic 100 kg, salt 10 kg, vinegar 53.3 kg, sugar 16.7 kg.
2. Rinse peeled garlic with clear water and soak it for 4-6 hours to remove sediment and impurities, and then drain the water.
3. Salting: Add salt according to 10% of the total amount of garlic. First, spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on the garlic, bag and compact until the cylinder is 80% full, and then sprinkle a layer of salt on the top to cover the cylinder head.
Fourth, pour the jar for pickling, pour the jar for 12 hours 1 time, so that the upper and lower layers of garlic can be pickled evenly until the garlic brine in the jar reaches 3/4 of the garlic height, so that it is not necessary to pour the jar again. Generally, the cylinder needs to be reversed 4 ~ 6 times.
5. Salt water drenching After each pouring, the salted salt water is drenched on the surface of garlic in the jar. The total curing time is 10 ~ 15 days.
6. Sun garlic Take out the pickled garlic and spread it on the mat to dry. During this period, it should be turned 1 time every day until the garlic is 70% of the original weight. After drying, peel off the loose garlic skin and season the garlic in three grades: large, medium and small.
7. Preparation materials of seasoning liquid: 35kg of red garlic and vinegar, and 35kg of brown sugar 1 1 kg (35kg of white garlic and white vinegar, sugar 1 1 kg). When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolved for later use.
Eight, put the pickled garlic into the jar, gently press it, and when the jar is 3/4 high, add seasoning liquid, so it is advisable to immerse the garlic. Generally, the ratio of salted garlic to seasoning liquid is 1: 1. Press garlic on the surface of seasoning liquid with a small bamboo raft to prevent garlic from floating. Then seal the jar mouth with plastic film, and then coat it with yellow mud to seal it tightly. Put the altar in a cool and dry place and make it after 4 months.
Method 3
Garlic 100kg salt 10kg brown sugar 18kg grain vinegar 70kg saccharin 25g.
manufacturing method
1. Cut off the garlic stem, leaving a fake stem about 6 cm.
2. Wash garlic and drain.
3. Put garlic in a jar, sprinkle a layer of salt on it, put it in half a jar, and then add water. Pour garlic, salt and brine into another jar every morning and evening, and sprinkle the garlic in the jar with salt water to make it all wet and marinate thoroughly.
4. Take out the pickled garlic and dry it once a day.
5. Put the semi-dried salted garlic into an empty jar, only half of it, and the remaining half is ready to be poured into the sugar solution.
6. Boil the vinegar, then add brown sugar, dissolve saccharin with a little boiling water, and then add it to the sweet and sour solution.
7. Pour the prepared solution into the garlic paste jar for brewing, and put the cross-shaped bamboo strips in the jar to prevent the garlic paste from expanding and rushing out of the jar.
8. Paste the cylinder mouth with leather paper, and then coat it with pig blood and lime to make the cylinder mouth closed.
Question 3: How do you drown the sweet and sour garlic? The sweet and sour garlic is marinated in white vinegar, as follows:
Sweet and sour 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, ***5-6 times, and pay attention to fly prevention during deflation. Roll the altar every morning and evening after sealing it 1 time. You can eat it in two months.
Exercise 3:
Remove the fibrous roots of garlic, peel off two layers of skin, leave garlic stalks about 2 cm, soak them in clear water for 7 days, and change the water for 3 times to eliminate the astringency and spicy taste of garlic. Soak/kloc-0 for 3 days each time, change it for 2 days for the second time, and put a piece of ice (regardless of size) for the third time to reduce the water temperature and quickly remove the residual spicy taste of garlic. Take it out after soaking, drain the water, then add 1.9 kg of salt to garlic every 100 kg, marinate for 1 day, and rotate the cylinder every time. Then take it out of the jar and air it for 6 hours. When garlic doesn't drip, move it to a cool and ventilated place, turn it over frequently, spread it out and put it in a sugar can. Generally, each jar is filled with 20kg of garlic, 8.3kg of osmanthus 125g and sugar, and then the prepared soup (4kg of clear water, 250g of high vinegar and 275g of salt) is poured, and the jar mouth is sealed and fastened with lotus leaf (or banana leaf) 1 slice, oilcloth 1 slice and white cloth respectively. Roll the altar 1 time every day to accelerate the melting of sugar; Bleeding every 1 day 1 time, 6 hours each time. You can eat it after 40 days.
Question 4: How to brew sweet and sour garlic 1. Remove the old skin of garlic, soak it in clear water for 2 days and change the water twice.
2. After taking out, add 100g edible salt and marinate for 3 days, turning 1 time every day.
3. Stir the sugar in vinegar to melt (I pickled 25 garlic heads, about 3 kilograms, and used 500 grams of vinegar and 250 grams of sugar)
4. Rinse the pickled garlic with clear water, dry it, put it in the prepared sweet and sour juice, seal it and leave it at room temperature for 5-7 days before eating.
Question 5: How to make sweet and sour garlic? Find a bottle with a lid and wash the garlic (peeled dried garlic, but peeled new garlic is not). Put garlic in a bottle, add appropriate amount of white sugar (depending on the taste), add appropriate amount of white vinegar (without white vinegar, add aged garlic), cover garlic, put it in a cool place, and let it stand 15 days.
Question 6: How to eat authentic sweet and sour garlic?
Ingredients: fresh garlic 100 head, salt 60g, aged vinegar or aromatic vinegar 1000mg(2kg), and sugar 800g (garlic, sugar and vinegar can be adjusted according to this ratio).
Making:
1, cut garlic stalks and garlic whiskers, and peel off the old skin;
2. Wash, soak in clean water (tap water) for 24 hours, and change water in the middle;
3. Take out purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, and stir twice a day;
4. Put the marinated garlic into a dry, oil-free and water-free container to remind everyone that the soup marinated with garlic should not be put into the container, just throw it away;
5. Take a clean and waterless basin, pour vinegar and white sugar, and stir until the sugar is completely dissolved in the vinegar (no need to cook with fire);
6. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly.
7. If you like spicy food, you can eat it in 3 days, and if you like pickled food, it will take about 20 days (according to the size of garlic).
Question 7: How to make sweet and sour garlic? Composition details
Garlic bulb
350 grams
brown sugar
50 grams
Aromatic vinegar
350 ml
salt
5g
garlic
Someone's taste
other
craftsmanship
several days
time consuming
ordinary
difficulty
Steps of sweet and sour garlic
Sweet and sour garlic steps: 1 1 Prepare garlic.
Steps of sweet and sour garlic: Peel the garlic one by one, leaving a thin skin on each one.
Steps of sweet and sour garlic: 3 3 Wash and drain the garlic, add salt to the bowl, and marinate it in the refrigerator for 3-4 days, turning it once a day.
Steps of sweet and sour garlic: 4 4 After the garlic becomes soft, pour cold boiled water to rinse and drain.
Steps of sweet and sour garlic: 5 5 In an oil-free and water-free container, add garlic and brown sugar until they are all put into the container.
Sweet and sour garlic steps: 6 6 Finally, press the garlic tightly and pour in the balsamic vinegar.
Sweet and sour garlic steps: 7 7 Add plastic wrap, cover and put in the refrigerator. After 3-4 days, garlic will gradually turn emerald green. After 20 days, you can eat it with the lid on, usually in the refrigerator.
skill
1. Brown sugar can also be replaced by white sugar.
Garlic pickled with balsamic vinegar tastes good.
3. All containers must be clean, oil-free and water-free, otherwise bacteria are easy to produce.
4. Garlic is warm, and people with yin deficiency and people with fire due to yin deficiency should be careful to eat it.
Question 8: How to make sweet and sour garlic Material: 1. Clean garlic 2000 grams, salt water right amount. 2. Sweet and sour juice: 500 grams of fine sugar, brewed mature vinegar 1000ML, and mixed well. Practice: Choose plump new garlic and peel off the old skin. Cut off the roots and stems, leaving about 1-2CM. Soak in salt water for 1-2 days, and then control to dry. After boiling water, clean the glass container, add garlic and sweet and sour juice, and cover it. Marinate for 2-4 weeks.
Question 9: How to make sweet and sour garlic? Method 1: Ingredients: fresh garlic 10 kg, sugar 4 kg 3 kg, water 10 kg, salt 7 kg, vinegar 1 2.
Methods: 1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.
2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly, put it in the shade, and marinate for 2-3 months, and it will become crystal clear and delicious white sugar garlic.
3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste.
Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar star anise may or may not be added.
Methods: 1. Peel the garlic and leave a false stem with a diameter of10cm. Dig the garlic root into a cone shape, but don't dig the garlic loose (to make it delicious).
2. Soak garlic in water for 5-7 days and change the water every day.
3, garlic into the altar, a layer of garlic and a layer of salt, no water; Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take it out to dry. When the skin is dry, if there is old skin, remove it ... and put it evenly in the altar.
4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After completely cooling, pour into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.
5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.
6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic.