Materials for making Sugar Garlic:
Main Ingredients: Garlic (Whole) 10 pcs (1)Salt 1/2 tbsp (2)Brown Sugar 1 and 1/2 cups White Vinegar 3 cups Water 1 cup Salt 1 tbsp Soy Sauce 1 tbsp
To teach you how to make Sugar Garlic and how to make Sugar Garlic taste good
(1)Peel the outer skin of the 10 whole garlic and reserve it for another use. garlic and set aside.
(2)Bring 1 pot of water to a boil and add a pinch of salt to dissolve, then remove from the heat, add the garlic and macerate for 20 minutes, drain and set aside.
(3)Combine all ingredients of seasoning (2) in a pot and heat, bring to a boil, then remove from heat and cool to a sweet and sour sauce.
(4)Put garlic and cooled sweet and sour sauce together in a container to marinate, the sweet and sour sauce should cover the garlic, cover and put it in the refrigerator to soak for more than 2 weeks, and it can be stored for about 1 to 2 months.
Information: Garlic (whole) 10 pcs (1) 1/2 tbsp salt (2) 1 1/2 cups brown sugar 3 cups white vinegar 1 cup water 1 cup salt 1 tsp soy sauce 1 tbsp? Directions: (1) Peel the skin off 10 whole garlic cloves. (2) Boil 1 pot of water, add a pinch of salt and remove from heat. Add garlic and macerate for 20 minutes, drain and cool. (3)Combine all ingredients of seasoning (2) in a pot and heat, bring to a boil, remove from heat and cool, i.e. sweet and sour sauce. (4)Put garlic and cooled sweet and sour sauce together in a container to marinate, sweet and sour sauce should be covered with garlic, cover and put it in the refrigerator to soak for more than 2 weeks, it can be preserved for about 1~2 months. Method 2: Choose purple-skinned garlic, remove the hairy roots, leave the garlic stalk 1.5 cm, peel off 1-2 layers of outer skin, wash. Every 100 kilograms of garlic prepared salt 3 kilograms, 3 kilograms of water. Into the tank a layer of garlic a layer of salt, dust a little water. In order to facilitate the pouring of the tank, garlic into the tank the night of the tank to renew the water, water and garlic flat. After renewing the water, turn it over once by hand, and then turn it over once in the morning of the 2nd day. Starting from the 3rd day in the tank, 3 consecutive days, change the water once a day to remove the spicy flavor. Fish out, drain 1 night, the 2nd day into the altar. Put 500 grams of sugar per kilogram of garlic, 25 grams of salt, a little water. Altar sealed, placed in a cool place. Every other day, from 8 p.m. to 5 p.m. the next day to open and deflate 1 time, ***5-6 times, deflate, pay attention to fly prevention. From sealing the altar, every morning and evening roll altar 1 time, 2 months later, can be eaten. Method 3: garlic to the roots, peel off 2 layers of skin, leaving about 2 cm garlic stalks, soak in water for 7 days, change the water 3 times to exclude the astringency of garlic and spicy flavor. The first soak 3 days to change the water, the second soak 2 days to change the water, the third soak, you can put a piece of ice (the size of any), in order to reduce the water temperature, to accelerate the exclusion of garlic residual pungent flavor. Soak well after fishing, draining water, and then every 100 kilograms of garlic plus salt 1.9 kilograms, pickling 1 day, the middle of the cylinder 1 time. Then out of the tank to dry for 6 hours, to hold the garlic does not drip, moved to a cool ventilated place, pouring diligently turn, cooled altar sugar system. Generally 20 kilograms of garlic per altar, put 125 grams of cinnamon, sugar 8.3 kilograms, and then poured into the pre-prepared broth (4 kilograms of water, 250 grams of vinegar, 275 grams of salt), with a lotus leaf (or banana leaf) 1, tarpaulin and white cloth each 1, the altar mouth sealed and tightened, placed in a cool place. Roll the altar 1 time a day to accelerate the sugar dissolution; every 1 day deflation 1 time, each time to open the seal for 6 hours. 40 days can be eaten.
[edit]The role of sugar garlic
Sugar garlic is supposed to be pungent and hot food, eat more easily on the liver fire, but with white vinegar and sugar soaked out of sugar garlic, not only the garlic spicy flavor to reduce the pungency of its pungent and hot nature has become moderated, so even if the yin deficiency of the fire of the people, you can also eat some. Especially when eating meat food containing more fat, eat some sugar garlic can not only remove the grease, but also can promote the body's digestion, absorption. 1. garlic water can cure children cough; 2. garlic with porridge and wine, sweet and sour, garlic, and not spicy, to relieve greasy fishy, digestive; 3. garlic can protect the liver, inducing hepatocyte detoxification enzyme activity, you can block the synthesis of nitrosamine carcinogens, thus preventing cancer; 4. garlic antioxidant activity is better than ginseng, eating can delay aging, often exposed to lead or lead poisoning tendency to eat, can effectively prevent and control lead poisoning; 5. garlic antioxidant activity is better than ginseng, eating can delay aging, often exposed to lead or lead poisoning tendency to eat, can effectively prevent and control lead poisoning; 5. garlic antioxidant activity can prevent and control lead poisoning; 6. garlic can prevent and control lead poisoning. To prevent and control lead poisoning; 5. garlic contains a kind of chorine called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, pathogenic bacteria and parasites have a good killing effect, can play a role in preventing influenza, preventing wound infections, the treatment of infectious diseases and the efficacy of deworming.
[edit]Food Compatibility
1. Avoid eating with mango to avoid inducing jaundice; 2. Sugar garlic is generally not eaten with tonic.