In addition to protein, vitamins and trace elements such as calcium, iron, selenium and germanium, garlic also contains 8 types of carbohydrates needed by the body. Allicin in garlic is an antibacterial chemical that can activate cells, improve antibacterial and antiviral treatment levels, remove toxins from the body, and eliminate fatigue. There are many ways to consume such a good product, including eating it raw, roasting it, or using it to stir-fry in stir-fries. Sweet and sour garlic is a delicacy that many people like to eat. It is sour, sweet and crunchy without being spicy. It just suits me who has a bad stomach and also likes to eat garlic. Sweet and sour garlic is a traditional delicacy with a long history. The pickled sweet and sour garlic is light brown in color, crisp, sweet and sour. It goes well with dumplings or Malatang.

When pickling sweet and sour garlic, it would be wrong to only add sugar and vinegar. If it is reduced, the garlic will taste bitter and will go bad easily! Many friends believe that pickling sweet and sour garlic has no technical content. If you master the ratio of garlic, sugar and salt, you can pickle sweet and sour garlic. In fact, this is not the case. Sweet and sour garlic looks like it, but if you want to make sweet and crispy sweet and sour garlic, there are indeed some tips. You must master the key factors. If it is not done well, the pickled sweet and sour garlic will be bitter and astringent, not tasty at all, and it will go bad easily.

Prepare food in advance: new garlic, old brown sugar, old rock sugar, salt, pure grain wine. Step 1: Prepare 1KG of fresh, plump purple-skinned garlic. Cut off the base of the garlic, cut off the excess stems, and peel off the thick skin of the garlic, leaving only a layer of tender skin inside. Otherwise, the garlic will be difficult to eat. taste. Be careful to pick out damaged or moldy garlic, as such garlic will go bad easily. Step 2: Pickle sweet and sour garlic. Many people make a mistake in the first step. Let me teach you how to do it correctly. It is sweet and sour, crispy and not easy to spoil! Before pickling the sweet and sour garlic, prepare half a basin of boiled water, add 15 grams of salt, stir until the salt melts, add the peeled garlic, and marinate for 24 hours. This is also a key step in making the pickled sweet and sour garlic not spicy.

Step 3: Add 125 grams of rock sugar, 125 grams of brown sugar, 15 grams of salt to the pot, add a bottle of mature vinegar, stir-fry a spoon of light soy sauce, add an appropriate amount of cold water, bring to a boil and stir with a spoon , so that the salt and sugar dissolve as soon as possible. After boiling, turn off the heat, pour the sauce into a basin, let cool and set aside. The sweet and sour garlic pickled with brown sugar is brighter, more beautiful, more delicious and more appetizing than the one pickled with white sugar. Step 4: After soaking the garlic, place it on a hollow carved shelf to dry the water. After scalding the glassware with hot water, drain the water, put the garlic in it, and pour in the cooled sauce.

Step 5: This step is very important. Before sealing, add 8 grams of high-strength wine, cover with a lid, seal well, and place in a cool, naturally ventilated area for pickling. After soaking and drying, the garlic can be stored for a longer period of time, even for a year without going bad. In addition, this can also make the pickled garlic more flavorful and the taste will be richer. The sweet and sour garlic pickled in this way can be eaten within a week, and it will be more flavorful after being pickled for 1-2 months.