How do you pickle candied garlic at home so it tastes good and is easy to preserve? The first thing to understand is that although the methods of pickling sugar garlic and pickling sweet and sour garlic are somewhat the same, there are many differences. For pickled sugar garlic, you must fry the sugar color, while for pickled sweet and sour garlic, you do not need to fry the sugar color. The pickled sugar garlic introduced is a recipe passed down from my ancestors. It does not require the addition of soy sauce, but it tastes much better than the one with soy sauce. It has a crispy, sweet texture and is easy to preserve.

1. Process garlic. To choose fresh garlic, peel off all the outer skin of the garlic first, because the outer skin of the garlic is relatively old and dirty, leaving only about two layers of skin inside the garlic, the two middle layers. The skin is relatively delicate. This is not only to make the prepared candied garlic cleaner, but also to make the pickled candied garlic more flavorful.

2. Soak in salt water. After the garlic is processed, it can be soaked in salt water, but you must not add raw water to soak it. Instead, use cold boiled water to soak it. If you add raw water, you will not be able to make sugared garlic. Even if it is successful, not only will it be There will be big problems in terms of taste and storage time. The garlic should be soaked in cold boiled water for about 24 hours. During the soaking process, an appropriate amount of salt should be added. The proportion of salt water is about 5 to 8 grams of salt per 100 grams of cold boiled water. Toutiao friends may not be able to understand why garlic should be soaked in cold water? This is mainly to remove some bacteria on garlic, but also to remove some dirt, and also to remove the spicy taste of garlic. If you pickle it directly without soaking, it will make the garlic taste particularly bad.

3. Fried sugar color. Heat the wok slightly, pour in a little cooking oil, add rock sugar and stir-fry over low heat. Stir-fry until all the rock sugar melts and small yellow bubbles start to appear from the bottom of the pot.

4. Boil the juice. First add water to the pot, then add an appropriate amount of salt, green onions, dark soy sauce, ginger, pepper, aniseed, grass fruits and bay leaves to make the juice. After boiling, let it cool and set aside.

5. Pickle. Put the garlic soaked in salt water into a glass container, pour in the boiled juice, seal it, and place the container away from direct sunlight. Be sure to seal and marinate, otherwise the pickled garlic will be impure. Generally, it can be eaten after marinating for 10 to 15 days.