Method 1: Material: fresh garlic 1 kg, sugar 4 kg 3 liang, clear water 1 kg, salt 7 liang, vinegar 1 liang duo

Method:

1. Soak garlic: Choose fresh and big garlic, cut off the tail, leave only a few handfuls, and soak in cold water for 3-7 days. Change the water once a day to soak the tender taste of garlic, then take it out and put it in a clean jar.

2. Pickling garlic: put the soaked garlic in a jar, sprinkle a layer of garlic with a layer of salt, stir it once the next day, then stir it once a day, take it out after 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in a jar, and pickle it with sugar water. Add 1 Jin of water to sugar water, 4 Jin of sugar and 1 Liang of vinegar, and boil. When the sugar water is cool enough not to burn your hands, pour it into the garlic jar. 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, put it in the shade and marinate it for 2-3 months, and it will become white, tender, jade-like, crystal clear and delicious white sugar garlic.

3. seasoning: 6-7 days before ripening, some osmanthus can be added to enhance the flavor.

method 2: 5g of garlic with 5g of salt, 3g of brown sugar, 3g of rice vinegar or 2g of white vinegar and star anise can be added or not added with 6g of water

Method:

1. Peel the garlic and leave a 2cm fake stem. Dig the garlic root into a cone shape, but don't dig the garlic (in order to make it tasty)

2. Soak the garlic in clear water. Pour garlic once a day, and pour the bottom to the top to make the garlic drown evenly; After 5-7 days, take it out to the sun. After the skin is dry, remove the old skin if there is any ... evenly put it in the jar

4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 8 degrees; After cooling thoroughly, pour into the garlic jar and seal the jar. After 7 days, it can be eaten after the brown sugar is turned into fructose.

5. The aftertaste is rich in sugar and slightly salty. If you like acid, you can add more vinegar.

6. Sugar and garlic juice can be used as sweet and sour juice in Lai Shi, with strong garlic flavor and unique flavor, but it can't be used to drown garlic any more.

Here's a recipe with sugar and garlic juice as seasoning: Roasted sweet and sour salmon with onion

Roasted sweet and sour salmon with onion, made with soup soaked with sugar and garlic, is really delicious.

Practice: 1. Add oil to the pan, saute shredded onion, and pull it to the side.

2. Add salmon to the pan, pour some cooking wine, then pour two tablespoons of sugar and garlic juice, and cover the lid. Just smother it.

3. Finally, put the fish into the dish, cover the fish with shredded onion and serve.

characteristics: sweet and sour, the fish is tender, and the key is simple and delicious.