Garlic

Raw salted garlic

1. Raw materials

1 kg of fresh garlic and 1.5 kg of salt.

2. Preparation method

(1) Clean the garlic, put it in the jar, layer by layer with garlic and salt, and stir well. (2) After filling the jar, treat people with 17-degree salt water (salt water and garlic level). In the next day, press the garlic on the top to let the garlic below float up. For about 1 days, the garlic will sink automatically.

(3) After the altar of fresh garlic, it should be open day and night, which is convenient for emitting spicy flavor. It will be

finished in 2 days.

cooked salted garlic

1. raw materials

6 kg of fresh garlic and 1 kg of salt.

2. Preparation method

(1) Put fresh garlic in the sun for 5-6 days, so that part of the garlic skin will automatically fall off due to water evaporation, and then continue drying for 1-2 days after the soil and garlic skin are screened out, and after all the garlic skin falls off, it can be pickled.

(2) put the salt into the pot, heat and stir. When the salt turns brown, put the garlic into the pot and stir until all the garlic sticks to the salt, take it out, put it in a cool and dry place for 2-3 days, and then store it in a human altar for sealing. It will be completed in four months.

3. Features

Deep red color with burnt smell.

garlic in soy sauce

1. Raw materials

1 kg of salted garlic and 4 kg of soy sauce.

2. Preparation method

(1) Soak the salted garlic in clean water for 2-3 hours, changing the water for 2-3 times in the middle, so as to lighten the salty taste of the garlic, take it out and dry it in the shade for one day. (2) Soak the garlic in a soy sauce jar and turn it once every two days. It will take about 1 days.

3. Features

Deep red, tender and crisp, salty and spicy.

Garlic in sauce

1. Raw materials

5 kg of salted garlic, 2 kg of soy sauce, 25 g of sugar color, S g of vinegar, and appropriate amount of seasoning water (aniseed and pepper).

2. Preparation method

(1) Take out the salted garlic, wash it, take it out and control the moisture.

(2) Boil the seasoning water, cool it, mix it with soy sauce, vinegar and sugar, and pour it into the jar.

(3) Put garlic into the jar and soak it for 5-6 days.

3. characteristics

sour and spicy taste.

white sugar garlic

1. Raw materials

5 kg of garlic, 25 g of white sugar and 1 g of salt.

2. Preparation method

(1) Wash the garlic head and put it in clear water for about 5 days, and change the water once a day to reduce some spicy taste. (2) Dissolve sugar and salt in boiling water, cool, put them in jars with garlic, shake them once a day, and ventilate them once a week. It will be ready in 5 days.

3. Features

Sweet, crisp and palatable.

sweet-scented osmanthus sugar garlic

1. Raw materials

4 kg of fresh garlic, 25 g of sweet-scented osmanthus and vinegar each, 6 g of salt and 8 g of sugar.

2. Preparation method

(1) Soak garlic in water for 7 days, changing the water three times in the middle to eliminate the turbid taste and spicy taste. After soaking, remove and drain.

(2) Marinate garlic with salt for one day, stirring once in the middle. Then take it out and dry it, then marinate it with sugar altar, release osmanthus and vinegar, and seal the altar. It usually takes 4 days.

3. Features

Crispy and sweet, with osmanthus fragrance. Can remove fishy smell, sterilize and stimulate appetite.

rose sugar garlic

1. Raw materials

1 kg of fresh garlic, 1 g of roses, 1 kg of sugar, 25 g of vinegar and 75 g of salt.

2. Preparation method

(1) Soak garlic heads in water for about 4 days, change the water twice a day, and take out to control the moisture. (2) Put the garlic head in the jar, marinate it with salt, and turn it once a day. After two days, take it out and dry it.

(3) Put garlic heads and sugar in the jar layer by layer, add vinegar two days later, and turn it every three days. After 4 days, mix the rose and seal the jar mouth for 3 days.

3. Features

Yellow-brown, transparent, tender and crisp, with strong sweetness and rose fragrance.

sweet and sour garlic

1. raw materials

5 kg of salted garlic, 5 g of sugar and 5 g of vinegar.

2. Preparation method

(1) Soak the salted garlic in clear water for half a day, take it out, and put it into the jar after drying.

(2) put the sugar and vinegar into the jar and stir them evenly, then pour them into the garlic and turn them once a day for 3-4 days. It can be eaten after 5 days.

3. Features

Sweet and sour taste.

Laba garlic

1. Raw materials

5 kg of garlic, 2.5 kg of vinegar and 1.5 kg of sugar.

2. Preparation method

(1) Divide garlic, peel it, wash it and drain it. (2) Pour vinegar, garlic and sugar into the altar, put it in a room of about 12℃, cover it, and eat it after 1 days if garlic turns light green.

3. characteristics

sour, spicy and sweet.

honey garlic

1. Raw materials

5 kg of garlic, 1 kg of honey, 2 kg of sugar and 4 g of salt.

2. Method of making

(1) Soak fresh garlic in clean water for 2-3 days, and change the water once a day. Soak it in salt water for two days, then take it out and drain it, and put it in the jar and soak it in sweet and sour liquid < P >.

(2) Take it out after 4 months, cut the flap and peel it, take out the garlic, add honey, seal the jar, and eat it after 3 days.

3. Features

Strong fragrance and sweet taste.

Garlic paste

1. Raw materials

5 kg peeled garlic cloves, 2,5 g bean paste, 3,5 g sweet noodle paste, 1,25 g red pepper and a proper amount of sesame oil.

2. Method (1) Wash garlic cloves and red peppers with clear water and drain them. (2) respectively grinding pepper and garlic cloves into pulp with a stone mill. (3) Mix the pulp juice with bean paste, sweet noodle paste and sesame oil, and mix evenly.

(4) Put the above-mentioned evenly mixed sauce into an jar and ferment it for about 3-6 months.

3. Features

Yellow sauce color, strong garlic flavor, delicious and appetizing.

vinegar garlic

1. raw materials

5 kg garlic, 3 kg vinegar and a little saccharin.

2. Method

Put garlic in vinegar juice (with a little saccharin in vinegar) and turn it once a day for about 1 days.

3. Features

Yellow color and sour and sweet taste.

Emerald garlic

1. Raw materials

5 kg of garlic and 2 kg of vinegar.

2. Method

Peel off the coat of garlic and soak it in vinegar. After about 3 days, the garlic cloves

turn green.

3. Features

Hot and sour and delicious.

three kinds of sweet and sour

1. raw materials

5 kg of garlic head, 1 g of onion head and scallion, and appropriate amounts of soy sauce, sugar and vinegar.

2. Preparation method

(1) Remove the old skins of garlic and onion, wash them, and cut the scallion into inches.

(2) Add proper amount of sugar to the soy sauce and boil it. When it is cool, pour it into the vinegar jar, wash the three samples

and marinate for 3 days.

sweet and sour garlic head

1. raw materials

fresh garlic head 1 kg, ginger 3 g, vinegar 7 g, sugar 15 g, liquor and salt 3 g each.

(1) Wash and peel ginger, and cut it into slender filaments about 4 cm.

(2) Put shredded ginger into the cleaned and dried garlic, mix well and put it in a jar, and then pour all kinds of seasonings into people for pickling. It will be ready in 1 days.