What happened when pickled garlic turned green?
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.
1, sugar and garlic should be pickled with aged vinegar+rock sugar and cooled sweet and sour water. Garlic should be soaked in concentrated salt water for 30-60 minutes before pickling! Garlic will turn green and rot if it is not soaked in concentrated salt water before pickling!
2, the proportion of sweet and sour is not harmonious, the specific ratio is 10 kg of mature vinegar +4 to 5 kg of rock sugar! If white vinegar is used or the sugar content is too low, there will be factors such as bad color and ugly color in the pickling process of sugar and garlic!
3. In addition, it is not necessary to seal the clay pot with water for pickling sugar and garlic, but ordinary clay pot with cover can. Water-sealed pottery pots are suitable for pickling and fermenting side dishes! Because of the need to isolate the air. Sugar garlic does not belong to fermentation, but to be exact, it belongs to sugar-stained kimchi! Sugar-pickled pickles must go through the process of sun exposure, salt immersion or sugar immersion before pickling! This is a must!
Can old garlic be pickled with sugar garlic?
No, old garlic is short of water.
Production method:
Take fresh garlic in spring, peel it, leaving only a layer of tender skin inside, and soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic better preserved; Take out garlic soaked in salt water, drain the water, put it in a crock, enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar added depends on your own taste; Finally, add an appropriate amount of cold boiled water to drown the garlic cloves, let the sugar melt slowly, do not stir, cover the container and seal it, and you can eat it in about 2 weeks to a month. After pickled sugar garlic, not only garlic can be eaten, but also the juice of pickled garlic can be used for seasoning. When cooking fish, sugar, vinegar and cooking wine are generally used to adjust the juice. Sugar and vinegar are directly replaced by sugar and garlic juice, which has another taste.
How long can't candied haws be eaten?
Pickling is a very effective way to preserve food at an early stage. Nowadays, pickling has changed from a simple preservation method to a processing technology of vegetable products with unique flavor. But its essence is to preserve food, and this kind of preservation has a time limit, so it can't be eaten for about half a month.
Use of sugar, salt and vinegar. Preserving food can eliminate the influence of taste and flavor. Sugar, salt, etc. With high permeability, the cells of microorganisms are separated from the plasma wall, which leads to physiological drying of microorganisms and forces them to be in suspended animation or dormant state (not completely killed). Vinegar can denature the protein of microorganisms, thus inhibiting the growth of microorganisms. Therefore, food has a long shelf life. But after a long time, harmful microorganisms will slowly multiply to the extent of spoiling food.