Northeast sweet and sour garlic is rich in protein, fat, sugar, vitamins, amino acids, trace elements, volatile sulfur compounds and other substances beneficial to human body. Has the effects of enhancing human physiological function, promoting metabolism, delaying aging, preventing cardiovascular diseases and enhancing immunity.

Garlic is a natural bactericide, which has good inhibition and killing effects on many cocci, bacilli, viruses, amoeba, pinworm and so on. It also has the beauty effects of lowering cholesterol, triglyceride, lipoprotein, lowering blood sugar, resisting atherosclerosis and nourishing skin.

Preparation method of sweet and sour garlic:

Ingredients: peeled garlic100g, salt10g, vinegar 53.3g, sugar16.7g..

Rinse: rinse peeled garlic with clear water and soak it for 4-6 hours to remove sediment impurities, and then drain the water.

Pickling: according to 10% of the total amount of garlic, first spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on the garlic, pack it and compact it until the cylinder is 80% full, then sprinkle a layer of salt on the top layer and cover the cylinder head. When the jar is poured for pickling, pour the jar for 12 hours 1 time, so that the upper and lower layers of garlic can be pickled evenly, and the jar can not be poured again until the garlic brine in the jar reaches 3/4 of the height of garlic. Generally, the cylinder needs to be reversed 4 ~ 6 times.

Brine drenching: after each pouring, drench the marinated brine on the surface of garlic in the vat. The total pickling and marinating time is10 ~15 days.

Sun-drying garlic: take out the salted garlic and spread it on the mat to dry, turning it 1 time every day until the garlic is 70% of the original weight. After drying, the flabby garlic skin should be peeled off, and the garlic should be seasoned in three grades: large, medium and small.

The flavoring liquid is prepared as follows: 35g of vinegar for red garlic, 35g of brown sugar 1 1 g, 35g of white vinegar for white garlic and 0/1g of white sugar. When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolved for later use.

Filling the jar: put the salted garlic into the jar, gently press it, and when it is filled to 3/4 of the height of the jar, add seasoning liquid, which is suitable for soaking the garlic. Generally, the ratio of salted garlic to seasoning liquid is1:1. Press garlic with small bamboo chops on the surface of seasoning liquid to prevent garlic from floating. Then seal the jar mouth with plastic film, and then coat it with yellow mud to seal it tightly. Put the altar in a cool and dry place and make it after 4 months.

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