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 the 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 and marinate it in the shade for 2-3 months, which will become white, jade-like, 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, with or without addition.
Methods: 1. Peel the garlic, leaving a 2 cm pseudostem. Dig garlic roots into a cone, but don't dig garlic (to make garlic taste).
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.
Here is a recipe with sugar and garlic sauce: baked sweet and sour salmon with onion.
Roasted sweet and sour salmon with onion, made of soup soaked in sugar and garlic, is really delicious.
Practice: 1, add oil to the pot, stir-fry shredded chives, and pull aside.
2. Put the salmon into the pot, pour in some cooking wine, then pour in two spoonfuls of sugar and garlic juice, and cover the pot. Just be bored.
3. Finally, put the fish in a plate and cover the fish with shredded onion.
Features: sweet and sour, fresh and tender fish, the key is simple and delicious.
Garlic is a spicy food, and it is easy to get angry if you eat too much. The sugar garlic soaked in white vinegar and sugar not only reduced the spicy taste of garlic, but also eased its spicy taste. Therefore, even people with yin deficiency and excessive fire can eat some. Especially when eating fatty meat, eating sugar and garlic can not only get rid of greasy food, but also promote the digestion and absorption of the human body.
Pickling sugar garlic is very simple: take new garlic in spring, peel it, leaving only a layer of tender skin inside, 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.
Pay attention when eating sugar and garlic in restaurants or buying them outside. If garlic is a little bitter, it may be saccharin in the bubble. It is best not to eat such sugar and garlic.
Nutritional efficacy: sugar and garlic are the same as porridge and wine, sweet and sour, with garlic flavor, not spicy, not greasy or fishy, which is helpful for digestion. Garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach penicillin110. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel insects. Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing cancer. Its antioxidant activity is better than ginseng, and it can delay aging if eaten frequently, and can effectively prevent and treat people who are often exposed to lead or have a tendency to lead poisoning.
The fittest is like this: most people can eat it. People with diabetes should not eat it. 3~4 cloves per meal is enough.