1, the garlic is peeled off and washed, soaked in clear water for 24 hours, and the water is changed several times in the middle to remove the spicy taste, and a spoonful of salt is added when changing the water for the last time;

2. After 24 hours, fish out and drain the water;

3. Put soy sauce, vinegar, sugar and salt into the pot;

4, boiling, adding monosodium glutamate, cooling and adding honey;

5, garlic and seasoning juice together into the jar cover, placed in the shade, physical changes began;

6, with the passage of time, the taste and color gradually change, and it can be eaten in a few days.

Garlic is the underground bulb of Liliaceae. The whole plant of garlic has a strong pungent garlic odor. Garlic head, garlic leaves (green garlic or garlic seedlings) and flower stems (garlic stems) can all be used as vegetables, not only as seasoning, but also as medicine. It is a famous dual-purpose plant for food and medicine. Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals.

Garlic originated in Central Asia and the Mediterranean, was introduced to China during the Han Dynasty, and was introduced to Japan and South Asia in the 9th century./kloc-first leaves were cultivated in Africa and South America in the 6th century, and was introduced to North America in the 8th century. Now it has been widely cultivated all over the world.