How to pickle dried garlic to taste good?
Pickled garlic
material
Garlic, honey and vinegar
working methods
1. Two bundles of fresh garlic. At first, it sold for two yuan a bundle, and then 5 yuan sold three bundles. Now it's 5 1 bale, and there are about 20 new garlic in a bale.
2. Cut the garlic and put it aside.
3. Don't waste the cut green pole. There are always a group of old ladies gathered by the garlic truck to pick the tender core in the garlic stalk. It is said that fried food is delicious.
4. Cut the roots of garlic, peel and wash it, and soak it in water for one night to remove the spicy taste of garlic. You can change the water several times during this period.
5. Prepare vinegar and salt. My sugar and garlic are preserved with honey vinegar, vinegar sugar and soy sauce, depending on personal taste.
6. Take a clean jar and drain the garlic and put it in the jar. Pour in vinegar, salt and honey. No garlic is enough.
7. Cover the jar mouth and marinate for 24 hours before eating. In fact, garlic is still spicy at this time. It is best to marinate garlic for a few more days until it is translucent, but often as soon as garlic is marinated, our enthusiasm for eating garlic begins to go too far.
Sweet and sour garlic
material
5000g of fresh garlic. Salt1000g, sugar1000g, cold boiled water1000g, and vinegar 500g.
working methods
Step 1: cut off the fibrous roots of garlic, leaving 2-3 cm long garlic stalks, peeling, washing and putting them into a jar. Add 250 grams of salt to every 5000 grams of garlic, marinate 1 day, and turn the jar three times.
Step 2: add water to remove the spicy taste, and change the water 1 time every day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750g), white sugar (1000mg) and cold boiled water (1000mg) to every 5000mg of garlic, mix well, pickle in a jar, and put in a cool place.
Step 3: 15 days. Generally, add 10% vinegar 5 days before eating.
Pickled sugar garlic
material
Fresh garlic, sugar, vinegar
working methods
1. Peel the new garlic, leaving only the innermost two or three layers.
2. Soak in light salt water for half a day or a day to disinfect.
3. Take out the garlic and drain it.
4. put it in a pickle jar and add sugar and vinegar. The ratio is five Jin of sugar. Use about two bags of sugar and a bottle of vinegar. The amount of vinegar can be adjusted slowly according to your own taste. Be careful not to add water.
Cover it and you can eat it in September and October.
skill
Soak the juice saved by garlic in a spoonful and make a dish with sugar and garlic. Delicious ~ ~ ~