Ingredients: sugar, wine, cold boiled water.
Practice: Wash and peel garlic, rinse it slightly, dry it, and put it in sealable containers such as bottles, cans and pots. It should be noted that there should be no water in garlic cloves and bottles, otherwise it will go bad easily. If the family has a heavy taste, sprinkle salt on the garlic cloves before they are dried to make them soak in. But it is best not to do this: on the one hand, it will destroy the original refreshing taste of the finished green garlic, and on the other hand, eating more salt is not good for health.
Add vinegar and cold boiled water to the garlic storage container, and the amount is appropriate to just submerge the garlic cloves. 500g garlic and 200g to 250g vinegar; The function of cold boiled water is to dilute vinegar, which is adjusted according to taste. Usually, water and vinegar are basically equal. Vinegar is the most important ingredient for making green garlic, and its acetic acid is the key to the green and taste of garlic cloves. There are no restrictions on the types of vinegar used, but white rice vinegar is the best: firstly, the garlic pickled with rice vinegar has good color and healthy taste, and secondly, the lighter rice vinegar is beneficial for novices to observe the change process of garlic cloves.
Usually soaked with garlic is chopped into an inch long scallion: the quantity is unlimited, washed and dried, and then placed in a container with garlic. Sprinkle a small amount of sugar for seasoning, and the amount depends on the taste. Before sealing, add a little white wine, usually not more than 50 grams of white wine for 500 grams of garlic. Put the container in the shade.
After about 5 days, the garlic begins to turn green partially, and all the garlic will turn green in 15 days. The green garlic pickled for about 3 weeks has the best taste. Open the container about half a month, and the garlic cloves are as green as jade, and the onion segments are also brightly green. The garlic and wine are straight to the nose. Green garlic removes most of the spicy taste of garlic cloves. It tastes sour, sweet and spicy, and it is crisp and refreshing. Jiaozi, mixed with cold dishes, or a plate to eat alone, all of which greatly increase people's appetite.