More than 30 years of pickle recipes help pickle delicious garlic sauce. Do you know how to make it?

This recipe for pickling sauerkraut is an old recipe that our family has been using for more than 30 years. We are still using it, and it never works. Every year, it has the same shocking and irritating taste. People's sense of taste, shocking people's sense of taste.

Currently on the market, there are also pickled garlic with pure soy sauce. When eating that kind of pickled salted garlic, I always feel that it lacks a soul-stirring taste bud and lacks the ability to draw a dragon. Highlights. When things go to extremes, they must be reversed. Pure light soy sauce and pickled garlic always feel like the materials used are a bit overdone, and it's more waste than haste. Delicious fresh soy sauce is fresh and crisp, while dark soy sauce is fresh and mellow. Delicious fresh soy sauce never has the rich, rich and mellow flavor of dark soy sauce. This is the important reason why I added dark soy sauce. After that, my taste buds will have an extra texture, and it will no longer be simple and lonely. Naturally, simply adding dark soy sauce is not enough to "fill the road with fragrance". Classic spices such as star anise, cinnamon and bay leaves also play a valuable role. Process of making pickled garlic

1. For pickled garlic, you must choose fresh garlic with white skin. Do not use purple-skinned garlic. If you choose the wrong type, how to process it will affect the taste of the pickled garlic. If it doesn't make a crisp sound, it will be affected. We use 2 kilograms of garlic to make this garlic pickle. Peel off the thick outer skin of the purchased fresh garlic, leaving only 1-2 layers of fresh skin. Cut the center pillar to 1-2 cm long, and use Rinse thoroughly with warm water. Remember, the remaining fibrous roots under the garlic must not be cut off prematurely, and then cut off before being put into the jar for pickling. Cutting off prematurely will cause oxidation and deterioration, which is not conducive to preventing corrosion during the pickling process.

2. Control the water content of the cleaned garlic and carry out the next step of salt immersion and disinfection. The salt content of 5-8% is sufficient for pure disinfection and sterilization. According to the standards, prepare 1000 grams of cold boiled water, add 50-80 grams of salt, and prepare salt water with a saltiness of 5-8%. Put the dried garlic in, completely soak it in salt water, and soak it for 24 hours. Removing the pungent taste of garlic will make it more delicious. This is a good way to disinfect and sterilize.

3. Use a grilling net or a drain basket to pick up the fresh garlic soaked and sterilized in salt water, head down, and place it neatly on the grilling net or inside the drain basket to dry the surface moisture, and Also drain the brine from the garlic.

4. Take a stainless steel wok, pour 1000g of cold water, add 150g of salt, 30g of dark soy sauce, 30g of white sugar, 2 star anise, 2 small pieces of cinnamon (about 5 grams) and 3-5 slices of galangal (about 5 grams), clean them and put them in together. Bring to a boil, then reduce to a simmer and simmer for about 5 minutes. While it is still warm, pour in 500 grams of delicious fresh soy sauce to remove the bean flavor in the delicious fresh soy sauce. The marinade for pickling garlic is now prepared. After the room temperature has cooled down, proceed to the next step of pickling the garlic.

5. Use a laminated glass sauerkraut jar, glassware or an old-style ceramic sauerkraut jar, wash it several times with hot water to achieve maximum disinfection and sterilization, and dry out the moisture. Use a sharp knife to cut off the fibrous roots at the bottom of the dried garlic, and place them neatly into the sauerkraut jar. Pour in the marinade that has been cooled at room temperature, making sure that the garlic is completely covered. Seal 1 tael (50 grams) of high-strength wine to enhance the rich aroma and also have the final layer of sterilization and anti-corrosion effects. Place a fresh-keeping bag with the mouth of the jar closed, cover the jar tightly, and let it sit for about 30 days. The pickled garlic with strong sauce flavor will be ready to eat. During the fresh garlic season, this cold dish is not to be missed. The recipe for pickling sauerkraut has been revealed for more than 30 years, and the delicious pickled garlic sauce is made. Whether served with porridge for breakfast or with rice for dinner, the rich soy sauce-flavored pickled garlic is an important weapon to stimulate people's appetite and stimulate their appetite. It is endless and memorable.