Materials: 10 pounds of fresh garlic, 4 pounds of sugar 3 two, 10 pounds of water, salt 7 two, vinegar more than 1 two
Methods:
1, soak the garlic: select the tender, large garlic, cut off the tail, leaving only a little to put, put into the cool water to soak for 3-7 days, according to the temperature of the temperature of cold and warm can be appropriately reduce or increase the time of the water soak. Change the water once a day to soak out the tender flavor of the garlic, then fish it out and put it into a clean altar.
2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic sprinkled layer of salt, stirring once the next day, and then stirring once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of the tank, and then pickled in sugar water. Sugar water with 10 pounds of water plus sugar 4 pounds vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white as jade crystal bright flavor beautiful white sugar garlic.
3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor.
Sweet and sour garlic pickling method two
500 grams of garlic, with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, star anise can be added or not 600 grams of water
Methods:
1, garlic to remove the skin of the old, leaving 2 centimeters of pseudo-stems, the garlic root dug into a cone, but can not be dug into the garlic head scattered (the purpose is to let garlic into the flavor)
2, garlic soak in water, leaving 2 cm pseudostem, garlic roots digging into a cone but not to dig garlic loose (in order to let garlic into the taste)
3, garlic into the altar, a layer of garlic a layer of salt, do not add water; pour garlic once a day, the following pour to the top, so that the garlic flooded evenly; 5-7 days after taking out of the sun, dry skin, if there is an old skin and then remove ...... evenly yards into the altar
4, water boiling, add Brown sugar, away from the fire; water temperature of about 80 degrees when adding vinegar; to be cooled and rushed into the garlic altar, seal the altar, 7 days later to be brown sugar into fructose can be eaten
5, aftertaste sugar flavor, salty and slightly sour, such as like acid can be added more vinegar.
6, sugar garlic juice can be used as Lai when the sweet and sour sauce, garlic aroma strong, unique flavor, just can not be used for drowning garlic
Sweet and sour garlic simple practice
Raw material recipe: 100 kg of fresh garlic, salt 10 kg, vinegar 0.7 kg, brown sugar, five spice powder a little
Methods:
1, Fertile, white skin, fresh garlic. Remove the roots, peel off the old garlic skin, wash and drain.
2. According to the ratio of 10 kg of salt per 100 kg of fresh garlic, in the cylinder layer by layer loaded, loaded to half of the cylinder can be used, and the other with the same size of a cylinder, standby.
3. Every morning and evening to change the tank once, so that the garlic pickled evenly, pickled to 15 days, that is, into salty garlic.
4. Fish out the garlic, drying on the mat, turning once a day, sun to 70% of the original weight is appropriate. Found that the garlic skin flaccid 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, put a few bamboo slices horizontally in the altar so that the garlic will not float. Finally, tie the mouth of the altar tightly with greaseproof paper or plastic cloth, seal it with triple clay, and you can eat it after 2 months. If sealed storage, can be kept for a long time.
6. Sugar and vinegar liquid preparation: first vinegar heated to 80 ℃, and then add brown sugar to make it dissolve, add a little five spice powder.