Methods: 1, soak the garlic: select tender, large garlic, cut off the tail, leaving only a little put, put into cool water to soak for 3-7 days, according to the temperature of the temperature cold and warm can be appropriately reduce or increase the time of the water bubble. Change the water once a day, the tender flavor of the garlic soak out, and then fish out, into a clean altar.
2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic sprinkled with a layer of salt, stirred once the next day, and then stirred once a day for 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of the tank, and then pickled in sugar water. Sugar water 10 pounds of water plus sugar 4 pounds of vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white tender as jade crystal bright taste beautiful white sugar garlic.
3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor.
Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, anise can be added or not 600 grams of water
Methods: 1, remove the old skin from the head of the garlic, leaving a 2-centimeter pseudostem, the garlic root dug into a cone, but not the head of the garlic digging scattered (the purpose is to let the garlic into the flavor) < /p>
2, garlic soak in water for 5-7 days, change the water every day
3, garlic into the altar, a layer of garlic a layer of salt, do not add water; pouring garlic once a day, the following poured to the top, so that the garlic drowning average; 5-7 days after taking out the sun, the skin is dry, if there is an old skin and then remove ...... evenly yards into the altar
4, Boil water, add brown sugar, away from the fire; water temperature of about 80 degrees when adding vinegar; to be cooled and rushed into the garlic altar, seal the altar, 7 days later to be brown sugar into fructose can be eaten
5, aftertaste of the strong taste of sugar, salty and slightly sour, such as like acid can be added vinegar.
6, garlic sauce can be used as a sweet and sour sauce, strong garlic flavor, unique flavor, just can not be used to drown garlic.
Below is another recipe for garlic sauce as a seasoning: Roasted Sweet and Sour Salmon with Shallots
Roasted Sweet and Sour Salmon with Shallots, made with drowned garlic sauce, is really delicious.
Methods: 1, the pot of oil, burst incense garden shredded onions, pulled to the side,
2, the pan into the salmon frying, pour some wine, and then pour two large rice spoon of sugar garlic sauce, cover the pot. The first thing you need to do is to make sure that the salmon is not damaged by the fire and that it is not damaged.
3, finally the fish into the plate, the garden green onion shredded over the fish on the table.
Features: sweet and sour, fish and tender, the key is simple and delicious.
Garlic is supposed to be pungent and hot food, and it is easy to get liver fire if you eat too much of it, but sugar garlic soaked out with white vinegar and sugar not only reduces the spiciness of garlic, but its pungent and hot nature has become moderated, so you can eat some of it even if you have a deficiency of yin and a high level of fire. Especially when you eat meat food containing more fat, eat some sugar garlic can not only remove the grease, but also to promote the body's digestion, absorption.
Sugar garlic pickling is very simple: take the spring of the new garlic, remove the outer skin, leaving only a layer of tender skin inside, washed and soaked in lightly salted water for half a day to a day, which can play a disinfectant role, but also allows the garlic to be preserved better; soaked in salted water in the garlic out, while draining water, while into the altar or enamel cylinder, glass bottle, and then add sugar and white vinegar, generally speaking, 500 grams of garlic About 750 grams of sugar is needed, and the amount of vinegar is added according to your taste; finally, add the right amount of cold boiled water to submerge the garlic cloves, no need to stir, let the sugar melt slowly, cover the container with a lid and seal it, and it can be eaten in about 2 weeks to a month.
After the sugar garlic is pickled, not only can the garlic be eaten, the juice used to pickle the garlic can also be used to flavor. When you cook fish, you usually use sugar, vinegar and wine to make the sauce, but if you replace the sugar and vinegar with garlic sauce, you will have a different flavor.
When you eat garlic in restaurants or buy it outside, pay attention to the fact that if the garlic is a little bitter, it may have been put into the saccharin when it was soaked, so it's best not to eat it.
Nutritional benefits: sugar garlic with porridge and wine, sweet and sour, garlic flavor, and not spicy, to remove the smell, help digestion. Garlic contains a called "propylene sulfide" chorine, bactericidal ability can reach penicillin 1/10, pathogenic bacteria and parasites have a good killing effect, can prevent influenza, to prevent wound infection, treatment of infectious diseases and the efficacy of deworming. Garlic can protect the liver, induce liver cell detoxification enzyme activity, can block the synthesis of nitrosamine carcinogens, so as to prevent the occurrence of cancer. Its antioxidant activity is better than ginseng, regular food can delay aging, frequent exposure to lead or lead poisoning tendency of people to eat, can effectively prevent and control lead poisoning.
The right people can eat it. Diabetic patients avoid eating. 3~4 petals per meal is enough.