Sugar garlic is the flavor of Jiangsu, Zhejiang, Shanghai and the northern region of the famous food, belongs to the traditional pickled food. Made from garlic, it is sweet and sour and crisp, and has the effect of appetizing rice and preventing influenza. Garlic is rich in protein, fat, sugar, vitamins, and the human body needs a variety of amino acids, trace elements and a variety of volatile sulfur compounds and other beneficial substances. It has the ability to enhance human physiological functions, promote metabolism, delay aging, prevent cardiovascular disease and enhance immunity. And garlic is a kind of natural bactericides, on a variety of cocci, bacilli, viruses, amoebas, pinworms and so on have good inhibition and killing effect. Therefore, pickling some sugar garlic and eating it regularly is very beneficial to the body. The method of pickling sugar garlic is quite different from each other, and each family has its own recipe. Usually use vinegar and sugar to pickle, but Xiaoning's pickling method is different, this method is taught by the grandmother, grandmother pickled sugar garlic for decades, never failed, every time it is sweet and sour, crystal clear, a bite of a crunchy. The following is shared with you!

1, prepare a braid of fresh garlic, and the best purple-skinned garlic, peel the garlic skin, and finally leave a layer or two of thin skin can be, and then remove the roots, are dealt with and then put into a large bowl. 2, deal with the garlic cleaned, and then prepare a pot of pure water, water plus salt, salt and water ratio is 1 catty of water 10 grams of salt, and then put the garlic in the immersion for 24 hours. 3, 24 hours later, you will find the pot in the water, and then the garlic, and then the garlic, and then the garlic, and then the garlic. After 24 hours, you will find that the water in the basin becomes very turbid, this time the pungent flavor of garlic has been soaked out. Fish out the garlic, put on the grate, garlic head down upside down put up, the water control dry. 4, the following preparation sauce: pot into the vinegar 450 grams, 500 grams of water, 100 grams of brown sugar, 50 grams of brown sugar, 150 grams of soy sauce, 20 grams of salt, open fire and boil. Key point: use brown sugar and rock sugar, not white sugar, so that the sweetness of the garlic is richer.

5, the water boils and simmers for a few minutes, so that the acetic acid evaporates to leave the vinegar flavor, at this time you will smell the sweet and sour aroma of the house, can not help but want to taste it. Then turn off the heat and let it cool. 6, put the water control of dry garlic into the jar, pour the cooled juice into the jar, add 10 grams of white wine, and then seal the jar into a cool dry place, marinate for about 20 days you can eat it!