Photos of common sugar garlic (20 photos)

Composition:

Garlic (whole) 10, salt 1 2 tablespoons, brown sugar 1 0.5 cups, white vinegar 3 cups, water 1 cup, salt1tablespoon, soy sauce1tablespoon.

Exercise:

(1) Peel a layer of 10 whole garlic skin for later use.

(2) Boil 1 pot of water, add a little salt to dissolve it, then turn off the fire, soak it in garlic for 20 minutes, and take it out.

Drain and cool for later use.

(3) Put all seasonings into a pot, mix and heat, boil, and cool off the fire to obtain sweet and sour juice.

(4) The garlic and the cooled sweet and sour juice are put into a container for pickling. The sweet and sour juice should be covered with garlic and soaked in the refrigerator for more than 2 weeks, which can be stored for about 1 ~ 2 months.

Exercise 2

Select purple garlic, remove the hair roots, leave garlic stalks of 1.5cm, peel off 1-2 layers, and wash. For every 100 kg of garlic, prepare 3 kg of salt and 3 kg of water. When entering the tank, a layer of garlic and a layer of salt are sprinkled with water. In order to pour garlic into the jar more easily, water was added to the jar that night, and the water was flush with garlic. Turn it once by hand after the water is renewed, and turn it again the next morning 1 time. From the third day after taking out the can, change the water 1 time every day for three consecutive days 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 pm to 5: 00 the next day, unseal and deflate 1 time, ***5-6 times, and pay attention to fly prevention during deflation. Roll the altar every morning and evening after sealing it 1 time. You can eat it in two months.

Exercise 3

Garlic in syrup

Remove the fibrous roots of garlic, peel off two layers of skin, leave garlic stalks about 2 cm, soak them in clear water for 7 days, and change the water for 3 times to eliminate the astringency and spicy taste of garlic. Soak for 3 days at the first time 1 time, change it for 2 days at the second time, and put a piece of ice (regardless of size) at the third time to reduce the water temperature and quickly remove the residual spicy taste of garlic. Take it out after soaking, drain the water, then add 1.9 kg of salt to garlic every 100 kg, marinate for 1 day, and rotate the cylinder every time. Then take it out of the jar and air it for 6 hours. When garlic doesn't drip, move it to a cool and ventilated place, turn it over frequently, spread it out and put it in a sugar can. Generally, each jar is filled with 20kg of garlic, 8.3kg of osmanthus 125g and sugar, and then the prepared soup (4kg of clear water, 250g of high vinegar and 275g of salt) is poured, and the jar mouth is sealed and fastened with lotus leaf (or banana leaf) 1 slice, oilcloth 1 slice and white cloth respectively. Roll the altar 1 time every day to accelerate the melting of sugar; Bleeding every 1 day 1 time, 6 hours each time. You can eat it in 40 days.

It is best to use purple garlic to make sugar garlic.