The authentic sweet and sour garlic originated in the Jiangnan area. Sweet and sour garlic is also called sugar garlic. It is a traditional snack that is very popular in Jiangnan and northern regions. The color of sugar garlic is brown and it is very popular when eaten. It tastes sweet and sour. It is a snack that many people will eat with it. Sugar garlic is very rich in protein, fat, sugar, vitamins and various nutrients needed by the human body. It is also very good for the human body. It can promote metabolism, delay aging and prevent cardiovascular diseases.

The method of making sugared garlic is also very simple, and eating garlic regularly is also very good for the body. Garlic is also known as penicillin that grows in the ground. It has antibacterial and anti-inflammatory properties, prevents arteriosclerosis, lowers blood lipids and blood sugar, and can also prevent colds. So everyone often eats a little garlic, which has very good effects on the body. If you find the spicy taste of garlic unacceptable, you can make it into sweet and sour garlic. The sweet and sour garlic produced in this way not only does not have the spicy taste of garlic, but also tastes very sweet and sour and crispy, which is appetizing and goes well with rice. ?

To make sweet and sour garlic, you must first prepare the garlic. It is best to use new garlic that has just been launched. This kind of garlic generally does not taste very spicy and has a crisper texture. Note that when choosing a piece, you must choose one with a relatively complete appearance. If it is damaged, don't use it. Peel off some of the outer skin of the new garlic, leaving only the innermost layer of skin, and then cut off the roots of the garlic. Put some salt in cold boiled water, then soak the garlic in the salt water for about ten hours, changing the water once in the middle. However, the water you change in the middle must also be adjusted to salt water, and then soaked for more than ten hours, so that the bitter taste can be removed, and the taste will be more refreshing, and it will not be particularly spicy. Moreover, during the process of soaking in salt water, the salt flavor inside will also be absorbed, so that when the sweet and sour garlic is pickled, it will also be more flavorful.

After soaking, you can take out the garlic and control the water, then pour some rice vinegar, sugar and salt into a basin. Then just put the garlic in. Generally, it can be eaten after marinating for about half a month. If it is marinated for a longer time, it will be more flavorful. The marinating time still needs to be adjusted according to your own taste.