Sugar and garlic in sauce jar
Sugar and garlic in the sauce jar (2 pieces)
The main raw materials are garlic, salt, brown sugar, vinegar, etc. This dish has the effects of preventing influenza, preventing wound infection, treating infectious diseases and expelling worms.
Practice 1
Ingredients:
Garlic (whole) 10, salt 1 2 tablespoons, brown sugar 1 cup and a half, 3 cups of white vinegar, 2 cups of water, salt 1 spoon, soy sauce1tablespoon.
Practice:
garlic in syrup
Sugar garlic (3 sheets)
(1) Peel off a layer of 10 whole garlic for later use.
(2) Boil 1 pot water, add a little salt to dissolve, then turn off the fire, then add garlic to soak for 20 minutes, and take it out.
Drain and cool for later use.
(3) all the seasoning materials are put in a pot, mixed and heated, boiled and cooled from the fire, thus obtaining the sweet and sour juice.
(4) Put the garlic and the cooled sweet and sour juice in a container for pickling. The sweet and sour juice should be covered with garlic, and then put it in the refrigerator for soaking for more than 2 weeks, which can be stored for about1~ 2 months.
Practice 2
Select purple garlic, remove hairy roots, leave garlic stalks 1.5 cm, peel off 1-2 layers of skin, and wash. Every 100 kg of garlic, prepare 3 kg of salt and 3 kg of clear water. When entering the cylinder, a layer of garlic and a layer of salt are dusted with water. In order to make it easier to pour the garlic into the jar, add water to the jar that night, and the water is even with the garlic. Turn it by hand once after the water is continued, and turn it again the next morning 1 time. Change the water 1 time every day for three consecutive days from the third day of the tank, so as to remove the spicy taste. Take out, drain 1 night, and enter the altar the next day. Put 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic. The altar is sealed and placed in the shade. Every 1 day, from 8: 00 p.m. to 5: 00 the next day, unpack and deflate 1 time, ***5-6 times, and pay attention to fly prevention when deflating. Roll the altar 1 time every morning and evening after sealing the altar, and you can eat it after 2 months.
Practice 3
garlic in syrup
garlic in syrup
Remove the fibrous roots of garlic, peel off two layers of skin, leave about 2 cm of garlic stalks, soak them in clear water for 7 days and change the water for 3 times to eliminate the astringency and spicy taste of garlic. Change the water for the first time 1 soak for 3 days, change the water for the second time for 2 days, and put a piece of ice (whatever the size) for the third time to reduce the water temperature and accelerate the elimination of the residual spicy taste of garlic. Take it out after soaking, drain the water, then add salt 1.9 kg for every 100 kg of garlic, marinate 1 day, and turn the jar 1 time. Then take it out of the jar and dry it for 6 hours. When the garlic does not drip, move it to a cool and ventilated place, turn it over frequently, spread it and put it in a jar of sugar. Generally, each jar is filled with 20 kilograms of garlic, 8.3 kilograms of sweet-scented osmanthus 125 grams and sugar, and then the prepared soup (4 kilograms of clear water, 250 grams of high vinegar and 275 grams of salt) is poured in, and lotus leaves (or banana leaves) 1 piece, oilcloth and white cloth 1 piece are used. Roll the jar 1 time every day to accelerate the sugar melting; Deflate every 1 day 1 time, and open the seal for 6 hours each time. It can be eaten after 40 days.