Pickling method 1 of small root garlic:
1, ingredients: 500 grams of garlic, 200 grams of vinegar, one end of garlic, 50 grams of salt, 20 grams of Chili noodles, 150 grams of soy sauce and 100 grams of sugar.
2. Clean the small root garlic, then put it in a container and add water for soaking. The soaking time should not be less than 24 hours.
3. Put vinegar, soy sauce, Chili noodles, salt and sugar together, pour them into the pot and heat them. Here, peel the garlic and keep the garlic cloves.
4. Cool the boiled juice naturally for later use, take the soaked garlic out of the water, then control the water to dry and put it in the pickle jar.
5. Pour the cooked juice into the pickle jar and let the juice drown the garlic. Finally, put the garlic cloves in. After sealed preservation, the small root garlic pickled by yourself can be eaten in about fifteen days.
6. If you live upstairs in a shady place, you can store the pickled garlic in the refrigerator and take it with you. It can be stored until the Spring Festival without deterioration.
Pickling method 2 of small root garlic:
The materials used in pickling small root garlic mainly include: 500 grams of small root garlic, 200 grams of vinegar, one end of garlic, 50 grams of salt, 20 grams of Chili noodles, 150 grams of soy sauce and 100 grams of sugar.
The method is: clean the small root garlic, put it in a container and add clean water for soaking for no less than 24 hours. Put vinegar, soy sauce, Chili noodles, salt and sugar together, pour them into the pot and heat them. Here, peel the garlic and keep the garlic cloves. Cool the boiled juice naturally for later use, take the soaked garlic out of the water, then dry it and put it in the pickle jar. Pour the cooked juice into the pickle jar, and let the juice drown the garlic. Finally, put the garlic cloves in. After sealed preservation, the small root garlic pickled by yourself can be eaten in about fifteen days.
After pickled, garlic with small roots should be stored carefully, preferably in a cool and ventilated place or in the refrigerator. Take it when you eat it. Eating pickled garlic with small roots can stimulate appetite and facilitate storage. In fact, small root garlic itself has a certain medicinal value. Chinese medicine believes that small root garlic has the effect of dispersing stagnation and treating diarrhea and dysentery. Eating small root garlic for the elderly with mild diarrhea can play a therapeutic role.
Extended reading: the method of pickling salted garlic with raw salt;
Raw materials: fresh garlic, salt and water.
Practice:
1, 5 kg of fresh garlic, and the roots, bulbs and skins of garlic are removed.
2. Put it into a jar (altar), with a layer of garlic and a layer of salt, and the top is covered with salt.
3. After filling the tank, add 17 degree salt water (0.75 kg salt and 10 kg water) until the salt water and garlic are normal.
The next day, press the garlic by hand against the edge of the cylinder once, and the garlic will automatically sink to the bottom after 14 days. Fresh garlic should be covered day and night after it is put into the jar, which is convenient to disperse the spicy taste and can be marinated after 20 days.
Method of pickling salted garlic with cooked salt;
Raw materials: fresh garlic and salt (6:1)
Practice:
1, put fresh garlic in the sun for 5 ~ 6 days, so that a part of garlic peel will automatically fall off due to water evaporation.
2. Sieve off the soil and garlic skin, then continue to sun for1~ 2 days, and then marinate after the garlic skin falls off completely.
3. Put the salt (the ratio of garlic to salt is 6:1) into the pot, heat and stir-fry, until the salt turns yellow and scorched, and remove the heat.
4. Put the garlic into the pot and stir with a tool until the garlic heads are all attached to the salt, and then take out the garlic.
5. Put it in a cool and dry place for 2 ~ 3 days, then put it in a jar (jar) layer by layer and seal it for 4 months to make salted garlic.
Salted garlic pickled in this way has a deep red color and a burnt smell.