Garlic is a common condiment, which can be bought all year round. Garlic is often used in cooking and cold salad. It can add flavor to dishes and is an indispensable material in the kitchen. However, garlic is not only used for cooking, but also can be made into delicious food alone. The most common is sweet and sour garlic, which is very sweet and sour, and many people are willing to accept it. Not as spicy as raw garlic, it tastes crisp and delicious, especially appetizing, so you might as well make some sugar and garlic yourself when new garlic comes on the market.
The older generation loves to make sugar and garlic. In my hometown, almost every family has sugar and garlic to eat. I made them myself. Whenever they eat noodles, they take out one or two pieces of sugar and garlic from the jar and eat them with noodles. It looks ordinary and simple, but it tastes delicious. This is all thanks to sugar and garlic. My mother taught me how to make sweet and sour garlic and told me some tips.
Tell you, pickled sugar garlic, master the "two key points", sugar garlic is sweet, sour and crisp, and it won't go bad in a year!
Let's share with you the practice of sweet and sour garlic, and learn that you don't have to go out to buy it if you want to eat. The steps are very detailed and you can follow them. Move quickly and do every step carefully to ensure success once. At the end of the article, I will share the significance of two key points. Come and have a look.
Steps of pickling sugar and garlic:
Prepare fresh garlic, which has been emphasized, which means that old garlic can't be used. Only garlic with fresh garlic skin can be made into sugar garlic, which is crispy and delicious.
Remove the garlic skin until the most tender garlic skin remains, and then cut off part of the bottom and top of the garlic. Be careful not to damage the garlic when cutting. If it is damaged, it must be picked out and not pickled together.
Wash garlic in water several times. After all, it should be eaten directly after pickling, so the cleaning work should be in place.
Prepare a pot of cold boiled water in advance. This kind of cold boiled water should be cooled with boiled water, and it can't be mixed with raw water, nor can it be used directly. Add a proper amount of salt into cold boiled water and stir to melt.
Soak garlic in salt water for at least one night. After soaking, take the garlic out and put it in a dustpan, put it on the balcony to control the moisture and dry it.
Let's make juice while garlic is drying. Add rice vinegar and rock sugar to the pot, no water and no oil, turn on and off the fire with high fire, and naturally cool.
When it is completely cold, put the garlic in a container prepared in advance, pour the feed juice, and it will be fine without garlic.
Put another spoonful of white wine, cover it tightly, put it in a cool place, and wait for 30 days before opening it.
Pickling sugar and garlic requires two key points:
Point 1: garlic can't be pickled directly. It should be cleaned first, then soaked in salt water, and then dried in a ventilated place. Soaking in salt water can reduce the spicy taste of garlic, make sugar garlic more crisp and sweet, and also play a role in sterilization to prevent garlic from going bad.
At this key point, we should also pay attention to several details:
1, garlic needs to be soaked in cold boiled water and salt, not raw water; 2. Garlic can't be pickled directly after soaking. It should be dried in a ventilated place to avoid bringing in raw water and finally upside down.
Point 2: In the production process, we must ensure that there is no water and no oil.
The specific performance of these places:
1, garlic in a container, to ensure that there is no water, it is better to dry; 2, the juice should be boiled until it boils, and there can be no oil in the pot; 3. The container should be ironed dry in advance, and it should not be stained with water or oil.