What is the most authentic practice of sugar and garlic, and how to do it better?

Sugar garlic, also called sweet and sour garlic and sweet garlic, is a kind of pickles in the north and south. It is made of brown sugar, white vinegar, white wine, soy sauce and salted garlic. The color is white or light brown, translucent, sweet and sour and tender. There are a lot of new garlic now, so you can make crispy sweet garlic for your family.

working methods

1. Pickling time: sweet and sour garlic can be eaten in any season. The best curing time is May-June, probably between these two months. Specific time depends on the local garlic harvest time. Garlic is generally tender, so it's best to choose the best at harvest time. Garlic is the most crisp, tender and delicious at this time.

2. Choice of garlic: When choosing garlic, choose the least spicy white garlic, which is most suitable for pickling this edible garlic. In addition, choose garlic that is disease-free and rot-free, and the bigger the better. 3. Disposal method of garlic: peel off the skin of garlic first, then cut off the roots and false stems, leaving only 3 cm of false stems, and then cut garlic into concave shapes, which is beneficial to the taste during pickling. It will taste better if it is soaked for a long time. If there is, there is no need to dig, then boil a pot of salt water, soak peeled garlic, remove the spicy taste, and disinfect. After soaking, take it out and dry it.

3. Prepare containers: glass bottles or pottery pots can be used to pickle containers. The container should be cleaned first, without a drop of oil, then disinfected with boiling water, and finally dried to ensure that there is no oil and no raw water.

5. Boil sweet and sour juice: This step must be done well, because it involves its taste. Prepare white sugar and white vinegar first, then put them together, mix them evenly, pour them into the pot, add water to boil, boil for another two minutes, and let them cool for later use.

6. Pickling: put the processed garlic into a container and add sweet and sour juice, which is 2 inches higher than garlic. Put it in, seal it and put it in a cool and ventilated place. After pickling for a month, you can eat it. You can put osmanthus fragrans a week before opening the lid, which will taste better.

Eating sugar and garlic requires some taboos: 1. Avoid eating mangoes to avoid jaundice; 2. Sugar and garlic are generally not eaten with supplements.