Ingredients: fresh garlic 100 kg, salt 100 kg, vinegar 0.7 kg, proper amount of brown sugar, and a little spiced powder.

Production method:

1. Choose neat, fat, white and fresh garlic. Remove fibrous roots, peel off old garlic skin, wash and drain.

2. According to the ratio of fresh garlic 100 kg of salt, put it into the cylinder layer by layer, and put it into more than half of the cylinder. In addition, use a cylinder of the same size for standby.

3. Change the jar once every morning and evening to make the garlic marinate evenly. After 15 days, it becomes salted garlic.

4. Take out the garlic, put it on the table to dry, turn it once a day, and dry it to 70% of the original weight. Found loose garlic skin needs to be peeled off.

5. Put the pickled garlic in the jar and gently press it. When it is 3/4 of the jar, pour the prepared sweet and sour solution into the jar. After filling, put a few pieces of bamboo horizontally in the jar to prevent garlic from floating. Finally, tie the jar mouth tightly with oil paper or plastic cloth, seal it with concrete, and eat it after 2 months. If sealed, it can be kept for a long time.

6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve, and add a little spiced powder as appropriate.

Product features: reddish brown, beautiful color, very local color.

Second, the simple practice of sweet and sour garlic

The pickling of sugar garlic is very simple: remove the skin of garlic, leaving only a layer of tender skin inside, soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic better preserved; Take out garlic soaked in salt water, drain the water, put it in a crock, enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar added depends on your own taste; Finally, add a proper amount of cold boiled water to drown the garlic cloves, and let the sugar melt slowly without stirring. Cover the container and seal it. You can eat it in two weeks or a month. After pickled sugar garlic, the juice used to pickle garlic can also be used for seasoning. When cooking fish, sugar, vinegar and cooking wine are generally used to adjust the juice. Sugar and vinegar are directly replaced by sugar and garlic juice, which has another taste.

Autumn garlic, also known as white garlic, has strong cold tolerance and is cultivated in autumn. Its skin is white and spicy, which determines that it is most suitable for pickling. Only pickled autumn garlic can have flavor characteristics, sweet and sour and slightly spicy, and can be eaten directly. If pickled with spring garlic, it is not only spicy, but also easy to eliminate the fishy smell of other ingredients. If it is used to remove odor substances, it is the best choice, and autumn garlic is poor.

Garlic is a spicy food, and it is easy to get angry if you eat too much. The sugar garlic soaked in white vinegar and sugar not only reduced the spicy taste of garlic, but also eased its spicy taste. Therefore, even people with yin deficiency and excessive fire can eat some. Especially when eating fatty meat, eating sugar and garlic can not only get rid of greasy food, but also promote the digestion and absorption of the human body.

Third, the simple method of sweet and sour garlic

Ingredients: purple garlic, sugar, vinegar

Exercise:

1。 Take1000g of purple garlic, peel it, soak it in clear water, change the water every day, and drain it after 3 days.

2。 Add 800g vinegar and 500g sugar and mix well.

3。 Put it in the jar and tie the jar mouth tightly with plastic film.

4。 Shake it frequently, 1 month later and pickle it into sweet and sour garlic.