Garlic is a common seasoning, and many dishes are indispensable to garlic oil wheat vegetables and garlic crayfish, which can be said to be "all-encompassing".
It's summer. From the point of health, we should eat more garlic. Contains active ingredients such as allicin and allicin, which can effectively kill bacteria. It is a "natural antibiotic", which is why the rural elderly often say that "eating garlic will spoil the poison". Garlic has a spicy taste, which is unacceptable to most people. It is usually used as a condiment.
In fact, garlic has a delicious way, which is to pickle it into sugar garlic. Sugar and garlic taste sweet and sour, slightly spicy, crystal clear and crisp.
After pickling, the spicy taste is reduced, but the nutrition is not less. It is rich in protein, fat, carbohydrates, vitamins and minerals. And it also retains allicin, and there is no "garlic flavor" in the mouth after eating, so many people like to eat sugar garlic.
In restaurants in the north, there are often free sugar and garlic, which taste and taste good. Many southerners don't pickle, and the taste is neither sweet nor crisp. Today I will share with you the pickling method of sugar and garlic. Pickled garlic, many people think that it is enough to soak garlic in sweet and sour, but it is not that simple.
Today, I will share with you the skills of making sugar and garlic. Friends who like to eat quickly collect it.
Pickled sugar garlic
These five skills are very important in homemade sugar and garlic. I learned that sugar and garlic are sweet, sour and refreshing, and can be stored for a long time, and can be stored for one year at a time.
1, what garlic?
Common garlic is white garlic and purple garlic, and purple garlic should be chosen for pickled sugar garlic. Purple garlic cloves are hard to crack, and the soaked sugar garlic tastes crisp and fragrant.
2. Do you want to break garlic?
Garlic is all pickled? Or peel it into garlic slices and marinate it? Many people make mistakes. No wonder it's not delicious. When pickling sugar garlic, you should pickle it whole, cut off the stems of the new garlic, and then cut off the roots, so that it is convenient to taste and pickled faster.
3. Is garlic pickled directly?
No, it needs to be treated, just soaked in salt water. Add a proper amount of salt into boiling water, stir until the salt melts, let it cool, pour in garlic, soak for at least 12 hours, take it out and drain. Soaking in salt water can reduce the spicy taste of garlic, make it taste better and not go bad easily.
It should be noted that the soaked garlic must be dried, otherwise it will be moldy and broken easily.
4. What kind of vinegar do you use? What's the ratio?
After garlic is dried, it can be pickled with sugar and vinegar. There are many kinds of vinegar, such as aged vinegar, fragrant vinegar, white vinegar and rice vinegar. The color and taste of sugar and garlic will be affected by vinegar, so it is important to choose which vinegar.
Rice vinegar or white vinegar is lighter in color and more suitable for pickling sugar and garlic. Vinegar or balsamic vinegar is not recommended. How much vinegar and sugar do you use? Remember a ratio, the ratio of garlic, vinegar and sugar is 10:5:2, which is just sweet and sour, crisp in taste and transparent in color. If you like something sweeter, you can add more sugar.
5. Do you need to add other seasonings?
Does pickled garlic only need sugar and vinegar? That's not enough. We need to add three seasonings, sprite, salt and high-alcohol liquor.
Pickling sugar and garlic with sprite is the secret of small restaurants in the north. Sprite contains carbonic acid and sugar, which can make garlic crystal clear, sweet and delicious, especially delicious. However, salt and liquor can be sterilized, and the shelf life is longer, and the flavor of sugar and garlic can be increased.
Add these three kinds more, and the sugar and garlic will be crisp and crystal clear, and 1 year will not be bad.
Put the dried garlic in a glass bottle, add vinegar and sugar, then add sprite, salt and high-alcohol liquor, seal and marinate in a cool and ventilated place for 1 month, and the sugar garlic is ready. If you want to taste better, you can marinate it for a long time, and the taste will be more sweet and sour.
Friends who like to eat sugar and garlic, just remember these five points to ensure that the pickled sugar and garlic are as delicious as those in the restaurant. Try it quickly.