Garlic is a very famous folk medicinal and edible plant, which has strong antiviral ability and can also protect cardiovascular and cerebrovascular diseases. Garlic is very vigorous and will sprout when the conditions are right. Here I will share with you delicious foods that can preserve garlic for a long time, such as sugar garlic, Laba garlic and garlic sauce.

First, the production of sugar garlic. Peel the fresh garlic and clean it. Add garlic, water and salt to the pot and marinate for two hours. Add water, white vinegar, sugar and salt to the pot, then boil the marinade in the pot with high fire and let it cool naturally for later use. Remove moisture from the surface of pickled garlic. Here, you can use a hair dryer or kitchen absorbent paper. Then pour the marinade and garlic into a clean glass jar. Be careful that the marinade must drown the garlic. After half a month, sugar and garlic are ready. Sugar and garlic can be stored in a cool environment for at least one month.

Second, the production of Laba garlic. Peel off the skin of fresh garlic and cut off the roots of garlic, so that garlic will be more tasty and turn green the fastest. Clean the treated garlic with kitchen paper or dry towel. In order to shorten the curing time of Laba garlic, white vinegar needs to be heated. Pour the white vinegar into the pot and add the same amount of sugar and salt to the white vinegar. When the vinegar in the pot is hot, you can take it out for later use. Take a clean glass bottle, pour garlic into the bottle, and then pour cold white vinegar into the glass bottle. White vinegar should completely submerge garlic. After the glass bottle is sealed for three days, you can eat Laba garlic. Laba garlic will last longer.

Third, the production of garlic sauce. Peel garlic and cut off the roots. Then put the garlic into a blender and stir it into powder, and then put it into a net spoon to clean the garlic powder, so that the mucus in the garlic can be removed. Boil the oil from the pot and pour the cooking oil as important as minced garlic into the pot. When the oil temperature reaches 50%, take out two-thirds of minced garlic and pour it into the pot, and stir with low fire until all the water evaporates. Then pour the cooked garlic oil into another third of the raw garlic powder, stir well, and pour one third of the fried garlic into the pot. You can add pickled yellow Chili sauce and salt according to your own taste, and stir well to serve.