Sugar garlic is made from garlic. It is white and translucent in color. It has a sweet and sour taste and is a top-quality pickle. Sugar garlic is a delicious recipe. The main raw materials are garlic, salt, brown sugar, vinegar, etc. This dish has the effect of preventing influenza, preventing wound infection, treating infectious diseases and deworming.

Ingredients:

10 garlic (whole), 1/2 tablespoon of salt, 1 and a half cups of brown sugar, 3 cups of white vinegar, 1 cup of water, 1 tsp of salt, 1 tablespoon soy sauce.

Method:

(1) Peel off a layer of skin from 10 whole heads of garlic and set aside.

(2) Boil 1 pot of water, add a little salt to dissolve, then turn off the heat, then add garlic and soak for 20 minutes, take it out.

Drain the water and let it cool for later use.

(3) Mix all the seasoning ingredients in a pot and heat, bring to a boil and then remove from the heat and cool to make sweet and sour sauce.

(4) Put the garlic and the cooled sweet and sour sauce into a container for pickling. The sweet and sour sauce needs to cover the garlic. Cover it and place it in the refrigerator to soak for more than 2 weeks. It can be stored for about 1~ 2 months. Remove the fibrous roots of the garlic, peel off 2 layers of outer skin, leave about 2 cm of garlic stalks, soak them in water for 7 days, and change the water 3 times to eliminate the astringency and spiciness of the garlic. Change the water after 3 days of soaking for the first time, and change the water for 2 days after soaking for the second time. When soaking for the third time, you can put a piece of ice (any size) to lower the water temperature and speed up the removal of the residual spicy smell of garlic. After soaking, take it out, drain the water, then add 1.9 kg of salt for every 100 kg of garlic, marinate for 1 day, and turn the jar once in the middle. Then take it out of the vat and dry it for 6 hours. When the garlic is tightly held and no water drips, move it to a cool and ventilated place, turn it frequently, let it cool, and then put it into a jar to make sugar. Generally, each jar is filled with 20 kilograms of garlic, 125 grams of osmanthus, and 8.3 kilograms of sugar. Then pour in the prepared soup (4 kilograms of water, 250 grams of high vinegar, and 275 grams of salt), and use 1 lotus leaf (or banana leaf). Zhang, 1 piece each of oilcloth and white cloth, seal the mouth of the altar and tie it tightly, and place it in a cool place. Roll the bowl once a day to speed up the dissolution of the sugar; deflate it once every other day and open the seal for 6 hours each time. It can be consumed after 40 days.

It is best to use purple garlic to make sugar garlic.