The simplest way to pickle sugar garlic Ingredients: garlic
10 pieces
Seasoning: salt, brown sugar, white vinegar, soy sauce
Method:
1
Peel off the outermost layer of garlic and set aside.
2
Put the pot on the fire, add an appropriate amount of water to boil, add the salt to dissolve, then turn off the heat, add the garlic and soak in it
20
20
p>minutes, remove and drain water
minutes, let cool and set aside.
3
Put all the seasonings into the original pot, bring to a boil and then turn off the heat. After cooling, make the sweet and sour sauce.
4
Put the sweet and sour sauce and garlic into the same container, cover it and put it in the refrigerator to soak and refrigerate for a few days before eating.
Ingredients: 2500 grams of fresh garlic, 500 grams of white sugar, 50 grams of white vinegar, 30 grams of strong liquor, 150 grams of salt, 50 grams of honey, a tablespoon of osmanthus, and an appropriate amount of cold water
Preparation method:
1
Pickled garlic: Select fresh and large garlic, cut off the tail, leave a few pieces, leaving only one or two layers of tender skin, add light Soak in salt water for 3 days
(add 50 grams of salt to garlic-soaked water to prepare light salt water every day),
can be reduced appropriately according to the temperature. Or increase the time of soaking in water. Change the water once a day, which can disinfect and soak out the tender smell of garlic, then take it out and put it into a clean jar with water seal.
? 2
Pickled garlic: Put the soaked garlic into a jar, add sugar, white wine, white vinegar, honey, then add cold water, the sugar water should be
It is about 3 cm higher than garlic
Stir the sugar and honey in the jar with your hands to completely dissolve the sugar and honey in the water, then cover the jar and place it on the lid.
Inject water into the seal. Put the jar in a cool place and marinate for 2-3 months, and it will become white sugar, as tender as jade, translucent and delicious.
Garlic.
There will be bubbles coming out of the jar during the first few days of pickling garlic.
It is normal to ignore it.
It will disappear after a few days. .
During the pickling period
pay attention to the hygiene of the jar mouth and add sealing water in time.
3
Seasoning: 6 to 7 days before maturity, add some osmanthus to enhance the flavor.
After pickling the sugar garlic,
not only the garlic can be eaten,
the juice used to pickle the garlic can also be used for seasoning.
When grilling fish, sugar,
vinegar and seasonings
wine are usually used to make the sauce. If the sugar is directly replaced with sugar-garlic juice, it will have a different flavor. .
June and July are the season when new garlic is on the market. Take advantage of this time to pickle some candied garlic. Not only will it taste sweet, crisp, tender and refreshing, but it will also
be delicious. It has the effect of being fishy and greasy and aiding digestion.
Traditional Chinese medicine believes that
sugar garlic has the effect of avoiding toxins and
can eliminate redness and swelling on the human body
.
Garlic is originally a spicy and hot food.
Eating too much can easily lead to liver irritation.
But sugary garlic soaked in white vinegar and white sugar can cause irritation.
Not only has the spiciness of garlic
been reduced, but its pungent and hot nature has also become milder. Therefore, even people with yin deficiency and fire exuberance can eat some. Especially when eating meat with a lot of fat, eating some sugar and garlic can not only remove the greasiness, but also promote the body's digestion and absorption.
Efficacy: Sugar garlic is served with porridge and wine. It is sweet and sour, has the aroma of garlic, but is not spicy. It relieves greasiness, removes fishy smell, and helps digestion.
Garlic contains a kind of capsaicin called
"
propylene sulfide
"
. The bactericidal ability can reach that of penicillin
1/10
, and it has a good killing effect on pathogenic bacteria and parasites. It can prevent influenza and wound infections.
Efficacy in treating infectious diseases and deworming. Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. Its antioxidant activity is better than that of ginseng.
Eating it regularly can delay aging. If consumed by people who are often exposed to lead or prone to lead poisoning, it can effectively prevent and treat lead poisoning