Sugar garlic has a high nutritional value, and its sweet and crisp taste can promote people's appetite and greatly increase their appetite. The scientific principle is that sugar garlic can increase the secretion of gastric acid and improve the digestive environment of the stomach. If you eat some greasy food, then eating one or two cloves of sugar and garlic is very boring.
In addition, garlic itself has the efficacy of disinfection. Eating garlic often can also fight cancer. Even if garlic is pickled, its efficacy will not be weakened at all.
Pickling sugar garlic seems easy. On the bright side, I think it is enough to put garlic in the jar and add some sugar water to pickle it for a while. In fact, it's not that simple. It's very precise in the control of ingredients, the pickling environment and the pickling process. The pickled sugar and garlic will taste sweet and crisp, otherwise it's easy to pickle garlic if it's not pickled well.
Name of the dish: Crystal Sugar Garlic
Required ingredients:
Fresh garlic 10 kg, clean water 3500g, white rice vinegar 1500g, white sugar 800g, rock sugar 400g, salt 200g, white wine 50g, and salt for soaking in clean water 200g.
Cooking process:
1, first of all, go to the vegetable market to buy 10 Jin of new garlic, not old garlic. The garlic skin of the new garlic is tender, and the garlic skin of the old garlic is dry. After buying, peel off the skin of the new garlic, leaving only a thin layer inside, cut off the garlic with scissors, and leave the garlic about 3 cm long. After cutting, put it on a plate for later use.
2. Rinse each new garlic with clean water.
3. Burn a pot of boiling water, pour 200g of salt into the boiling water, stir with chopsticks, and let the salt fully dissolve in the boiling water. After dissolution, let the boiling water cool at room temperature. Then, put all the new garlic in salt water and soak it all day.
4. After a day, fish out all the garlic, rinse it with cold boiled water once, and cut off the excess head with scissors. The purpose of this is to facilitate the drainage.
5. Prepare a coarse hole drying screen, fish out all the new garlic, with the stem of the garlic facing down, let the new garlic follow the stem, and control the remaining water.
6. After the processing of garlic is done, the garlic juice is prepared. Prepare an oil-free cauldron, pour 3500g of water into the cauldron, and add salt, sugar, and rock sugar into the cauldron in turn. Bring the water in the pot to a boil with a big fire, stir it constantly with a spoon to make the seasoning in the pot dissolve quickly, then pour in an appropriate amount of white rice vinegar, turn off the fire and let it cool at room temperature.
7. Prepare an oil-free bottle, put the garlic with good water control into the bottle, then pour the garlic juice into the bottle, and then pour the white wine to enhance the fragrance, cover it, and marinate it in a cool and ventilated place.
8. After 20 days, open the lid and find that each garlic is crystal clear, so that garlic can be eaten.
Cooking tips:
1, remove the outer skin of the new garlic, which is convenient to taste when pickling, and leave 3 cm of garlic to prevent water from entering the garlic during soaking and increase the time of water control.
2. Salt water has the function of sterilization and disinfection. Soaking garlic in salt water is to kill all the bacteria in garlic and prevent garlic from rotting due to the growth of bacteria in the pickling process.
3. In the process of garlic water control, garlic can also be placed in the sun to dry the water on garlic, and ultraviolet rays also have the function of disinfection. However, you must master the time yourself. You can dry the water on the garlic. If it is dried for too long, it will evaporate the water in the garlic. If you are not in a hurry, it is more reliable to control the water before.
4, the garlic juice in the bottle, the most suitable amount is the garlic that has not passed the top, and the garlic juice should not be poured too little.
5. Don't put too much salt in the sweet and sour garlic juice, and 150g is appropriate, because garlic has been soaked in salt water before, and it still has some salty taste. If too much salt is put in the garlic juice, the garlic will be salted.