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 ratio of fresh garlic 100 kg of salt, put it into the cylinder layer by layer, and put it into more than half of the cylinder. In addition, use a cylinder of the same size for standby.
3. Change the jar once every morning and evening to make the garlic marinate evenly. After 15 days, it becomes salted garlic.
4. Take out the garlic, put it on the table to dry, turn it once a day, and dry it to 70% of the original weight. Found loose garlic skin needs to be peeled off.
5. Put the pickled garlic in the jar and gently press it. When it is 3/4 of the jar, pour the prepared sweet and sour solution into the jar. After filling, put a few pieces of bamboo horizontally in the jar to prevent 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 kept for a long time.
6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve, and add a little spiced powder as appropriate.
Product features: vinegar garlic is reddish brown with beautiful color and local color. Sugar and garlic are white and sweet. They are the favorite of people who eat hot pot.
Sweet and sour garlic
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.
Sweet and sour garlic
Raw material formula: garlic 100kg salt 10kg brown sugar 18kg grain vinegar 70kg saccharin 25g.
Production 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.