Methods: 1. Soak garlic: choose fresh garlic, cut off the tail, leave only a few, soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day to soak the fresh and 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 and 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 the jar, and then pickle it with sugar water. Sugar water 10 kg, sugar 4 kg and vinegar 1 kg, boil. When the sugar water is cold enough not to burn your hands, pour it into the garlic jar. Note that the sugar water should be about 2 inches higher than garlic, sprinkle 3 pieces of broken sugar on the surface of the sugar water, then cover the jar tightly and marinate it in the shade for 2-3 months, which will become white, delicate, jade-like, crystal-clear and delicious white sugar garlic.
3, seasoning: 6 to 7 days before maturity, you can add some osmanthus to enhance the flavor.
Method 2: 500 grams of garlic and 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar star anise can be added or not.
Methods: 1. Peel the garlic, leaving a 2 cm fake stem. Dig the garlic root into a cone, but don't dig the garlic (to make the garlic taste).
2. Soak garlic in clear water for 5-7 days and change the water every day.
3. Put garlic into the jar, with a layer of garlic and a layer of salt, without water; Pour garlic once a day, from the bottom to the top, so that garlic is evenly submerged; After 5-7 days, take it out to bask in the sun. After the skin is dry, if there is old skin, please remove it ... and put it evenly in the altar.
4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After cooling thoroughly, pour into garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.
5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.
6. Sugar and garlic juice can be used as sweet and sour juice in the future. This kind of garlic has a strong flavor and a unique taste, but it can't be used to drown garlic.
This is a recipe seasoned with sugar and garlic juice: baked sweet and sour salmon with onion.
Baked sweet and sour salmon with onion is made of soup soaked in sugar and garlic, which is very delicious.
Practice: 1, add oil to the pot, saute the shredded onion and pull it aside.
2. Put the salmon into the pot, pour in some cooking wine, then pour in two spoonfuls of sugar and garlic juice, and cover it. Just be bored.
3. Finally, put the fish in the dish and cover the fish with shredded onion.
Features: sweet and sour, fresh and tender fish, the key is simple and delicious.
Garlic is a spicy food, and it is easy to get angry if you eat too much. However, sugar garlic soaked in white vinegar and sugar not only reduced the spicy taste of garlic, but also eased the spicy taste of garlic. Therefore, even people with yin deficiency and excessive fire can eat some. Especially when eating fatty meat, eating sugar and garlic can not only remove greasy, but also promote digestion and absorption of human body.
The practice of pickling sugar garlic is very simple: take new garlic in spring, remove the skin, leaving only a layer of tender skin inside, wash it and soak it in light salt water for half a day to a day, which can play a role in disinfection and make garlic better preserved; Take out the garlic soaked in salt water, drain the water, put it in a jar or enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar is added according to your own taste; Finally, add an appropriate amount of cold boiled water to submerge the garlic cloves, let the sugar melt slowly, do not stir, cover the container and seal it, and you can eat it in about 2 weeks to a month.
Pickled sugar and garlic can not only be eaten, but also the juice used for pickling garlic can be used for seasoning. When cooking fish, sugar, vinegar and cooking wine are usually used to adjust juice, and sugar and garlic juice are directly used instead of sugar and vinegar, which has another taste.
You should pay attention to sugar and garlic when you eat it in a restaurant or buy it outside. If garlic is a little bitter, it may be saccharin in the bubble. It is best not to eat such sugar and garlic.
Nutritional efficacy: sugar and garlic are the same as porridge and wine, sweet and sour, with garlic flavor, not spicy, not greasy or fishy, and helpful for digestion. Garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach penicillin110. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel insects. Garlic can protect the liver, induce the activity of detoxification enzymes in liver cells and block the synthesis of nitrosamine carcinogens, thus preventing cancer. Its antioxidant activity is better than that of ginseng, and it can delay aging if eaten regularly. People who are exposed to lead or have a tendency to lead poisoning can effectively prevent and treat it.
The fittest is like this: most people can eat. Diabetic patients should not eat. 3~4 cloves per meal is enough.