First, how to soak garlic in light soy sauce

Peel and remove the base of the garlic, wash it and dry it in the sun (you can also remove all the garlic skin immediately).

Use a clean small-mouth bottle to put the dried garlic, add pure grain wine salt and light soy sauce to the glass bottle, and the light soy sauce can cover the garlic.

After soaking for a few days, you will find that the light soy sauce cannot cover the garlic. You can shake the glass bottle so that the light soy sauce can wet the garlic, and then soak it until the garlic changes color and it is ready for use.

Second, light soy sour chili garlic/make in large quantities

1. Remove the stems of Chaotian pepper, wash and control the moisture content

2. Remove the garlic, wash and control Dry

3. When drying the pepper and garlic, put a layer of pepper and garlic into a clean storage jar

4. Prepare the light soy sauce

5. Pour the light soy sauce into a clean pot without oil and bring to a simmer

6. Boil the light soy sauce and add a small amount of salt

7. Add a small amount of sugar again

8. Add a small amount of MSG

9. Let the soy sauce cool and then pour it into the chili pepper and garlic jar, then close the lid tightly and store it in a cool place for a month

Tips

The light soy sauce needs to be roasted over low heat until the non-ginseng water does not stick to the oil.

For Chaotian peppers, the stems should be picked first, cleaned and dried to remove moisture.

Third, how to make soy garlic:

1. Soak the pickled salted garlic in a basin of cold water for 4 hours, remove part of the salt, and replace it twice during this period Wash it by hand gently with water and dry the rear camera in a cool place for 1 day before use.

2. Put the garlic in the jar, pour in the light soy sauce, and roll it every other day for 10 days.

Fourth, pickling method of sweet and sour garlic:

The secret recipe of raw materials is 100Kg of fresh garlic, 10Kg of salt, 0.7Kg of edible vinegar, appropriate amount of brown sugar, and a small amount of five-spice powder

Method:

1. Use neat, plump, white and fresh garlic. Remove the roots, peel off the old garlic skin, wash and drain.

2. According to the proportion of 10Kg of salt for every 100Kg of fresh garlic, install it layer by layer in the main tank until more than half of the tank is filled. In addition, use a tank of the same size and reserve it.

3. Change the jar once a day in the morning, noon and evening. In this way, the garlic will be pickled evenly. After 15 days of pickling, the salted garlic will be ready.

4. Pick up the garlic, dry it on the mat, roll it once a day, and dry it until it is 70% of its original weight. If you find that the garlic skin is loose, peel it off.

5. Put the salted garlic into the jar, clamp it gently, and when it is 3/4 of the way into the pickle jar, introduce the prepared sugar solution into the jar. After it is full, place two bamboo strips horizontally in the jar to prevent the garlic from rising. Finally, tie the mouth of the altar firmly with tin foil or plastic film and seal it with Sanhe soil. It can be taken after 2 months. If sealed, it can be stored for a long time.

6. Sugar coolant preparation: First heat the vinegar to 80℃, add brown sugar to dissolve, and add a small amount of five-spice powder. Product Features: Vinegar garlic is light brown in color, beautiful in color and very local in color. Sugar garlic is snow-white in color and has a soft taste. It is a favorite among hot pot eaters.