Mature vinegar is one of the traditional condiments in China. Brown color, clear liquid and mellow vinegar taste. It is mainly made of sorghum. Its nutritional value and edible value are relatively high, and it can be used to make sweet and sour garlic. However, it is generally recommended to use low-degree aged vinegar, because sweet and sour garlic will ferment and sour during brewing. If the vinegar is too sour, it will affect the taste of sweet and sour garlic.

2 vinegar with a few degrees of sweet and sour garlic is better. Under normal circumstances, in fact, vinegar has no degree. People usually judge vinegar according to its total acid content. Generally, the concentration of commonly used vinegar is ≥3.5g/ 100ml, and vinegar is generally divided into brewing vinegar and blending vinegar. Nine degrees means that its total acid content is 9g/ 100ml, hence the name. Due to the limitation of production technology, fermented vinegar generally takes 3.5 as the high standard.

3 What kind of vinegar is best for sweet and sour garlic Generally speaking, when making sweet and sour garlic, most people will choose white vinegar, because white vinegar is a transparent liquid, which will not change the color of garlic when making sweet and sour garlic, and the taste is sweet, sour and tender, but in fact, low-grade rice vinegar, fragrant vinegar and aged vinegar can be used, and there is no special regulation, so you can mainly choose according to your own needs.

4 Do you need to cook the vinegar of sweet and sour garlic? It's best to cook it.

In life, many people will struggle whether to cook sweet and sour garlic or vinegar, but in fact, they can cook or not. Just cooking vinegar in advance can release the fragrance of vinegar to the greatest extent, and the better taste can shorten the brewing time of sweet and sour garlic to a certain extent, so it is better to cook vinegar in advance.