Recently, the weather is getting hotter and hotter, and people's appetite is also declining. They always want to eat some crisp food, such as cold dishes, sweet and sour garlic. Just now, the new garlic has also come down. Henan purple garlic used to be exported, but now it can't be exported during the epidemic. The harvest is not bad, and the price is much cheaper than before. Paired with a simple bowl of rice congee, there was a street vendor selling garlic and bought 1 Jin, all of which were full and tender, which was very fresh at first sight.

When I went to a restaurant, I used to ask the waiter if he had any sugar and garlic, and I always wanted to have a bite. Now I have plenty of food and clothing by myself, and I can eat whatever I want. Many people in Northeast China like sweet and sour garlic. After pickled in sweet and sour garlic, the pungent taste disappeared, and the sweet and sour garlic was delicious and crisp. There are pickled sweet and sour white garlic in the market, 8 yuan per catty.

many people will pickle sweet and sour garlic, but we still need to pay attention to some details. For example, adding this step, many people ignore it, so the pickled garlic is easy to deteriorate, and it is bitter and not delicious.

Seeing the famous food blogger Li Ziqi pickling sweet and sour garlic is another step. Let's try it today. One more step is to marinate with salt in advance, which can remove the spicy and bitter taste of garlic. It is best to use brown sugar and rock sugar to taste better.

brown sugar, sweet and sour garlic

Step 1: First, prepare fresh garlic, peel off the skin, and if the container is large enough, you can put it directly. Because the skin of the new garlic is very tender, you can do it without peeling it. After washing it, drain the water, put it in a pot and pour cold water until the water does not reach the garlic cloves.

step 2: add 4 grams of salt, grab it evenly by hand, marinate it for 12 hours, pour off the water, add cold boiled water again, add 4 grams of salt, and soak it again for 12 hours, once for two times. Garlic pickled with salt can remove the acridity and bitterness, and also ensure that garlic will not go bad during the pickling process. Many people ignore this step.

Step 3: Next, start making sweet and sour juice, heat it from the pan, dry the pan, add brown sugar, rock sugar and mineral water, boil the rock sugar, melt it and pour it out.

step 4: pour the cooked sweet and sour juice into a bowl for cooling, put the garlic into a big container, pour the cold sweet and sour water, cover it and put it in the refrigerator for 7 days. Generally, it will be preserved for 3-5 days, but the longer it is put in, the more delicious it will be.

With light white rice porridge, breakfast will be fine, light and comfortable, and you will be in a good mood all day.