Sweet and sour garlic 1. Prepare peeled garlic 100 kg, salt 10 kg, vinegar 53.3 kg and 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. Raw material formula of sweet and sour garlic Garlic 100 kg salt 10 kg brown sugar 18 kg grain vinegar 70 kg saccharin 25 g preparation method 1. Cut off the garlic stalk, leaving a fake stalk of 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. Just like our own home, there is no need to exaggerate with a jar ~ The benefits of sweet and sour garlic are the benefits of garlic, as follows:/question/18158824.html? Si= 1 But I personally think that everything should be enough, and don't eat too much ~

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