Common Sugar Garlic Photos (20 pics)

Ingredients:

10 garlics (whole), 1/2 tbsp salt, 1? cups brown sugar, 3 cups white vinegar, 1 cup water, 1 tsp salt, 1 tbsp soy sauce .

How to make:

(1) Peel off the skin of 10 whole garlic cloves and set aside.

(2) Bring 1 pot of water to a boil and add a pinch of salt to dissolve, then remove from the heat. Add the garlic and let it macerate for 20 minutes.

(3)Combine all ingredients of the seasoning in a pot and heat, bring to a boil, remove from heat and cool, i.e. sweet and sour sauce.

(4)Put the garlic and the cooled sweet and sour sauce together in a container to marinate, the sweet and sour sauce needs to cover the garlic, cover and put it in the refrigerator to soak for more than 2 weeks, and it can be stored for about 1 to 2 months.

Practice 2

Select the purple skin garlic, remove the hairy roots, leaving the garlic stalk 1.5 centimeters, peel off 1-2 layers of outer skin, wash. Every 100 kilograms of garlic prepared salt 3 kilograms, 3 kilograms of water. Into the tank a layer of garlic a layer of salt, dust a little water. In order to facilitate the pouring of the tank, garlic into the tank the night of the tank to renew the water, water and garlic flat. After renewing the water, turn it over once by hand, and then turn it over once in the morning of the 2nd day. Starting from the 3rd day in the tank, 3 consecutive days, change the water once a day to remove the spicy flavor. Fish out, drain 1 night, the 2nd day into the altar. Put 500 grams of sugar per kilogram of garlic, 25 grams of salt, a little water. Altar sealed, placed in a cool place. Every other day, from 8 p.m. to 5 p.m. the next day to open and deflate 1 time, ***5-6 times, pay attention to fly prevention when deflating. From sealing the altar, every morning and evening roll altar 1 time, 2 months later, can be eaten.

Practice 3

Sugar Garlic

Garlic to the roots, peel off 2 layers of skin, leaving about 2 cm of garlic stalks, soak in water for 7 days, change the water for 3 times, in order to exclude astringent garlic and spicy flavor. The first soak 3 days to change the water, the second soak 2 days to change the water, the third soak, you can put a piece of ice (the size of any), in order to reduce the water temperature, to accelerate the exclusion of garlic residual pungent flavor. Soak well after fishing, draining water, and then every 100 kilograms of garlic plus salt 1.9 kilograms, pickling 1 day, the middle of the cylinder 1 time. Then out of the cylinder to dry for 6 hours, to hold the garlic does not drip, moved to a cool ventilated place, pouring diligently turn, cooled altar sugar system. Generally 20 kilograms of garlic per altar, put 125 grams of cinnamon, sugar 8.3 kilograms, and then poured into the pre-prepared broth (4 kilograms of water, 250 grams of vinegar, 275 grams of salt), with a lotus leaf (or banana leaf) 1, tarpaulin and white cloth each 1, the altar mouth sealed and tightened, placed in a cool place. Roll the altar 1 time a day to accelerate the sugar dissolution; every 1 day deflate 1 time, each time to open the seal for 6 hours. 40 days later can be eaten.

The best way to make sugar garlic is to use purple garlic.

The best way to make garlic is to use purple garlic.