Sweet and sour garlic simple practice 3 kinds of a sweet and sour garlic simple practice raw materials formula: 100 kg of fresh garlic, salt 10 kg, vinegar 0.7 kg, brown sugar, brown sugar, five spice powder a little production method: 1. Choose neat, fat, skin color white, fresh garlic. Remove the roots, peel off the old garlic skin, wash and drain the water. 2. According to the ratio of 10 kg of salt per 100 kg of fresh garlic, packed in a layer in the tank, loaded to half of the tank can be used, and the other with the same size of a tank, standby. 3. Every morning and evening to change the tank, so that the garlic pickle uniformly, pickled to 15 days, that is, salty garlic. 4. Fish out of the garlic, drying in the mat, turning once a day, dry to 70% of the original weight is appropriate. 70% of the original weight is appropriate. Find the garlic skin loose that need to be peeled off. 5. salted garlic altar, gently pressed, to be loaded to the altar 3/4, will be prepared sugar and vinegar liquid into the altar. After filling in the altar, put a few bamboo slices horizontally, so as not to float the garlic. Finally, tie the mouth of the altar tightly with greaseproof paper or plastic cloth, seal it with triple soil, and you can eat it after 2 months. If sealed storage, it can be preserved for a long time.6. Sugar and vinegar liquid preparation: firstly, heat vinegar to 80℃, then add brown sugar to make it dissolve, add a little five-spice powder as appropriate. Product characteristics: reddish brown, beautiful color, very local color. Second, the simple practice of sweet and sour garlic sugar garlic pickling is very simple: remove the outer skin of garlic, leaving only a layer of tender skin inside, wash and soak in light salt water for half a day to a day, can play the role of disinfection, and can make the garlic better preservation; soaked in salt water in the garlic fished out, drained while putting into the altar or enamel cylinder, glass bottle, and then add white sugar and white vinegar, in general, 500 grams of garlic need about 750 grams of sugar, the amount of vinegar is added according to their own tastes; finally, add the right amount of cold water to submerge the garlic cloves, without stirring, let the sugar slowly dissolve, the container will be covered with a lid sealed, two weeks to a month or so can be eaten. After the sugar garlic is pickled, the juice used to pickle the garlic can also be used for flavoring. Broiled fish will usually use sugar, vinegar and wine sauce, the sugar and vinegar directly into the sugar garlic sauce, there is another flavor. Autumn garlic, also known as white garlic, its cold hardiness, more in the fall cultivation, the outer skin is white, spicy flavor light, it is the most suitable for pickling these characteristics. Only pickled garlic in the fall to make its flavor characteristics, sweet and sour slightly spicy, can be eaten directly. If you choose spring garlic pickling, not only spicy flavor, but also easy to eliminate other ingredients flavor. If you use it to remove odor substances, it is the best choice of ingredients, autumn garlic is poor. Garlic is originally pungent and hot food, eat more easily on the liver fire, but with white vinegar and sugar soaked out of the sugar garlic, not only the spicy flavor of garlic to reduce its pungent and hot nature has become moderate, so even if the yin deficiency of the fire, you can also eat some. Especially when eating meat food containing more fat, eat some sugar garlic can not only remove the grease, but also can promote the body's digestion, absorption. Third, the simple practice of sweet and sour garlic Ingredients: purple garlic, sugar, vinegar Practice: 1. 1000 grams of purple garlic to remove the roots of the skin soaked into the water, change the water every day, 3 days after draining 2. 800 grams of vinegar, 500 grams of sugar and mixing 3. loaded into the altar, with plastic film tightly tied altar mouth 4. often shaking, 1 month that is pickled into sweet and sour garlic.