What is the method of pickling sweet and sour garlic?

Main Ingredients:

3000g of garlic, 4000ml of vinegar, 2000g of sugar

Supplementary Ingredients:

Moderate amount of white wine, moderate amount of dried chili peppers, moderate amount of ginger

Recipe:

1. Garlic is too dirty to be photographed when you buy it. Peel off the layers and layers of thick skin of the garlic, and then cut it into garlic heads. Do not wash, wipe with a dry cloth (also basically clean) cool a night.

2. Prepare vinegar. Sugar height white wine. (I used 65 )

3. Ginger cut into slices, wipe clean with a dry cloth dried chili.

4. Wash the kimchi altar with boiling water in advance, dry. Pour in the sugar.

5. Pour in the vinegar. (Sugar and vinegar is 1:2 ratio)

6. Then stir the refined sugar and vinegar well until blended.

7. Put in the garlic, ginger and dried chili. On top of that, pour in the right amount of high white wine.

8. Cover the altar bowl. Place in a cool place. At least 4 weeks.

9. This is last year's pickled sugar garlic, not mixed with additives, very tasty oh.

Warm little reminder

The ratio of vinegar and sugar is: vinegar 2: sugar 1.

Handle the garlic do not wash it with water. 4 weeks later it can be eaten and can be eaten until the Spring Festival.

Sweet and sour garlic practice (1)

Raw materials: 50 kilograms of fresh garlic, 3 kilograms of fine salt, 22.5 kilograms of sugar, 15 kilograms of vinegar, 5 kilograms of water.

Production:

1, choose to draw moss 10-13 days of garlic, cut off the roots and stems (stay 1.5 cm of the stem);

2, put the garlic into the tank, soak in clear water for 4 days, change the water once a day, 3-4 days after the fish out of the water, add fine salt, tossed twice a day, pickled 4 days after removing the old skin. After 4 days, take out and peel off the old skin, and then loaded into the tank;

3, pour vinegar, sugar and water into the pot to boil, take out and cool down, add the garlic tank, sugar and vinegar liquid should be no more than 1 cm of garlic, and then pour the tank every 20 days, and then pour the tank every 30 days, and then pour the tank once, and then the finished product in 5 months.

Characteristics: yellow-red, glossy, sweet and sour, crisp texture.

Sweet and sour garlic practice (2)

Raw materials: 5 kg of fresh garlic, 2.15 kg of sugar, 350 grams of salt, vinegar 50 grams or so.

Production:

1, soak garlic:

Select fresh, large garlic, cut off the tail, leaving only a little put into the cool water soak for 3-7 days (according to the temperature of the temperature can be appropriately reduced or increased soaking time), change the water once a day, soak out the tender flavor of the garlic, and then fished out;

2, pickled garlic:

Put the soaked garlic into a altar, put a layer of garlic sprinkle a layer of salt, stirring once the next day, and then stirring once a day, 3-4 days out, spread on the curtain, sunshine for a day, remove the floating skin, down into the tank, and then pickled in sugar water (sugar water with water 5 kg plus vinegar and 2 kg of sugar boiled, cooled to the scalding hot, and then poured into the garlic tank). Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled with 0.15 kg of crushed sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white and tender as jade, crystal clear, delicious white sugar garlic.

3, seasoning:

6 7 days before maturity, you can add some cinnamon to enhance the flavor.

Sweet and sour garlic practice (3)

Raw materials: 500 grams of garlic, 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar.

Production:

1, garlic to the old skin, leaving 2 cm of the stem, garlic root dug into a cone (the purpose is to let the garlic good flavor, not to dig the garlic scattered);

2, will be soaked in water for 5-7 days, every day to change the water;

3, will be into the altar, a layer of garlic a layer of salt, do not add water, once a day to pour the garlic, pouring the garlic underneath the top, so that garlic pickle evenly!

4, 600 grams of water to boil, add brown sugar, off the fire, the water temperature of about 80 degrees plus vinegar, cooled and rushed into the garlic altar, seal the altar, 7 days later, such as brown sugar into fructose can be eaten.

Characteristics: thick sugar flavor, slightly sour in salty.

Note: Garlic juice can be used as sweet and sour sauce when making lei, with strong garlic flavor and other flavors, just can not be used for pickled garlic.

How to make sweet and sour garlic (4)

Raw materials: 100kg of fresh garlic, 10kg of salt, 0.7kg of vinegar, brown sugar, five-spice powder can be added according to their own preferences.

Production:

1, choose neat, fat, white, fresh garlic, remove the roots, peel off the old garlic skin, wash and drain water;

2, according to the ratio of 10 kg of salt per 100 kg of fresh garlic, packed in a layer of the tank, loaded to the majority of the tank can be, and the other prepared for the same size of the tank a spare;

3, every day in the morning and evening, each change the tank once. Each change the cylinder once a day, so that the garlic pickled evenly, pickled to about 15 days, that is, into the salty garlic;

4, fish out the garlic, drying on the mat, turning once a day, sunshine to 70% of the original weight is appropriate, found that the garlic skin flaccid peeled off the garlic skin;

5, will be salty garlic altar, gently pressed, loaded to the altar of the 3/4, will be prepared to inject the sugar and vinegar solution into the altar, full of a few pieces of bamboo, to avoid garlic, put a few pieces of bamboo, to avoid garlic, the garlic is not the same. After filling, put several bamboo slices horizontally in the altar to avoid floating garlic, finally tie the mouth of the altar tightly with greaseproof paper or plastic cloth, and seal it with triple soil, and it can be eaten after two months. If sealed storage, can be stored for a long time.

Characteristics: vinegar garlic is reddish-brown, beautiful color, very local color. Sugar garlic is snow white, sweet flavor. It is the favorite of hot pot eaters.

Sugar and vinegar liquid: first vinegar heated to 80, and then add brown sugar to make it dissolve, add a little five-spice powder can be.

Sweet and sour garlic practice (5)

Raw materials: peeled garlic 100 kg, 10 kg of salt, 46 kg of seasoning liquid.

Production:

1. Peeled garlic rinsed and soaked in water for 4 6 hours to remove sediment impurities, and then drained.

2. First, lay a layer of salt on the bottom of the tank, then a layer of garlic sprinkled with a layer of salt, loaded and compacted, loaded until the tank eighty percent full until the top layer and then sprinkled with a layer of salt, cover the lid of the tank.

3. 12 hours to invert the cylinder once, so that the upper and lower layers of garlic marinated evenly, until the cylinder pickled garlic brine to reach the height of 3/4 garlic, can no longer invert the cylinder, generally need to invert the cylinder 4 6 times. 4. At the end of each inverted cylinder, the pickled brine to the surface of the garlic in the cylinder, pickling and drenching brine time totaling 10 15 days.

5. salted garlic out, spread on the mat to dry, to turn 1 time a day, sun to garlic for the original weight of 70% can be. After drying should be flaccid garlic skin peeled off, and the garlic according to large, medium and small into three levels, respectively, seasoning.

6. Salted garlic into the altar, gently pressed, loaded to the altar 3/4 height, add seasoning solution to submerge the garlic is appropriate, generally salted garlic and seasoning solution ratio of 1 1. In the seasoning solution surface with a small bamboo row pressed garlic, to prevent the garlic floating. Then use plastic film to seal the mouth of the altar, then coated with yellow mud tightly closed. Place the altar in a cool, dry place, 4 months later that is.

Flavoring liquid: 35kg of vinegar and 11kg of brown sugar are used to make red-skinned sweet and sour garlic; 35kg of white vinegar and 11kg of white sugar are used to make white-skinned sweet and sour garlic. When preparing, first heat the vinegar to 80 , then add the sugar and stir to make it fully dissolved.

The practice of sweet and sour garlic (6)

Raw materials: 100 kg of garlic, 10 kg of salt, 18 kg of brown sugar, 70 kg of grain vinegar, 25 grams of saccharin.

Production:

1, the garlic stems removed, leaving about 6 cm long stems, garlic washed, drained.

2, put the garlic into the jar, put a layer of salt sprinkled layer, loaded to half a jar, then add water. Every morning and evening will be garlic, salt, salt water poured into another tank, and with the cylinder salt water sprinkled with garlic in the tank, so that all wet pickling through.

3, the pickled garlic fished out to dry, turning once a day.

4, the half-dry salted garlic into the empty jar, only half, leaving half ready to pour sugar solution (vinegar boiled, and then brown sugar mixed in, and another small amount of boiling water to dissolve saccharin, and then mixed into the sugar and vinegar solution).

5, will be prepared sugar solution poured into the garlic cylinder for soaking, the cylinder put a cross-shaped gabion, to prevent the volume of garlic expansion, rushed out of the mouth of the cylinder.

6, with leather paper to the mouth of the cylinder paste, and then above the pig's blood and lime coated, so that the mouth of the cylinder closed tightly.

Sweet and sour garlic practice (7)

Raw materials: garlic (white skin) 800 grams, 50 grams of sugar, vinegar, soy sauce 400 grams each, 5 grams of pepper.

Production:

1, white skin garlic beard stalks appropriate to remove part of the skin, and then peel off the two layers of the epidermis, put into the water to soak for 7 days, change the water once a day, and then fished out to dry until the epidermis presents wrinkles in the fashion altar.

2, sugar, vinegar, soy sauce, peppercorns into a sauce, poured into the garlic altar, cover tightly, 30 days or so that is.

Characteristics: sweet and sour.

Vinegar garlic has several pickling methods, taste color is different, the choice of garlic is different, vinegar garlic is an appetizer, the head of the table, young and old, refreshing sterilization, greasy, cold prevention, is the public favor of the gourmet side dish.

The next step is to introduce the "vinegar garlic" several pickling methods

"Lahai garlic" also called vinegar garlic, is the use of fully matured old garlic seeds, peeled into garlic cloves, and then directly soaked in old vinegar, most of the families use glassware soak!

Lapacho garlic Fully matured garlic cloves Aged vinegar 10 days or so

"Sugar garlic" is the northern call, sweet and sour flavor, sweet and sour to taste.

People in the north every July and August, when the new garlic is on the market, start pickling sugar garlic, ten days later you can eat, my daughter super likes to eat sugar garlic, years ago, the family came to Shenzhen from their hometowns, but also deliberately bring some sugar garlic to my daughter, a meal can eat 4 5 heads of sugar garlic.

Sugar garlic production method (our family has been using this recipe)

Raw materials: 10 pounds of fresh garlic, 2 bottles of white rice vinegar, 1 bottle of old vinegar, 1 catty of brewing soy sauce, 50 grams of monosodium glutamate (MSG), 100 grams of salt, 3 pounds of sugar.

Sugar and garlic juice: 2 bottles of white rice vinegar, 1 bottle of old vinegar, 1 catty of brewing soy sauce, 50 grams of monosodium glutamate (MSG), 100 grams of salt, 3 catty of sugar, together with a pot of boiling boil dissolved, pour pots of cool through the spare. (Sugar and vinegar can be increased or decreased according to their own tastes)

Method:

Northern vinegar and garlic color, sweet and sour, refreshing rice, turbid wine dishes everyone likes.

Sugar garlic, new garlic, pickled soaking water, water control into the jar, sweet and sour sauce

There is also a white pickled garlic, but also fresh garlic, pickled salty mouth, pickled sweet and sour flavors, just do not add soy sauce, the pickling method is similar.

Sweet and sour garlic, is a home-cooked dish, sweet, crispy, tender, crisp taste, not only can remove the fishy and unctuous, help digestion, but also effective prevention of cardiovascular disease and enhance immunity and other effects.

sweet and sour garlic

① freshly harvested garlic peeled off the skin, exposed garlic cloves, cut off the roots and whiskers, cleaned of impurities and soil, soaked in water for 12 hours, soaked out the pungent taste of garlic, fished out, naturally cooled and dried the water;

② pot filled with an appropriate amount of water to boil, add rice vinegar, brown sugar (want to be a little more red color with brown sugar, want to maintain the original color of the use of white sugar), Salt, cook for 2 minutes, turn off the fire, let the soup cool naturally;

③ put the garlic into no raw water, no oil stains in the altar or sealed jar, add the soup did not exceed the garlic, seal the mouth of the altar, placed in a cool place for a month, you can open the altar to eat.

Buy some fresh garlic, peel off the outer old skin, do not stick to the raw water and oil, garlic jar wash and dry do not stick to the raw water and oil, put the garlic in the jar, I am sweet and sour soup with a little salt, sealed and preserved for 3 days after you can eat

Pickled garlic in vinegar First of all, peel the garlic, wash and dry the garlic, garlic, put the salt and mix it well, and then put vinegar Garlic 500 grams of salt, 60 grams of vinegar, did not pass through the garlic. garlic on the line place half a month to eat There is also a kind of sugar garlic and the above is similar to the new garlic to remove the roots, wash clean, dry the salt and sugar according to a certain proportion of garlic 500 grams of garlic 60 grams of sugar 100 grams of salt 30 grams of white vinegar to place half a month to eat

Sugar and vinegar garlic is a very healthy snacks to enhance the body's physiological functions, to promote the metabolism, the role of delaying the aging process, but many people are because of the after eating the mouth will have a bad taste, so not willing to eat But many people are reluctant to eat it because of the foul taste in their mouths after eating it. However, pickled sweet and sour garlic will taste much better, and the flavor left in the mouth after eating is not so big. Here's how to make sweet and sour garlic.

Preparation materials: 3 pounds of fresh white garlic, 1 liter of white vinegar, 80g of salt, 100 sugar, 60 ml of white wine

Be sure to choose fresh white garlic, the old garlic is too spicy taste is also not good, the best is just pulled out of the ground fresh garlic, garlic should be intact, can not break the skin.

Practice steps:

1, garlic peel off the appearance of the old skin, leaving the fresh skin, cut off the roots and beards, cut down the head of the garlic, washed with water to clean the sediment

2, a little bit of drying point of water, sprinkle into the salt, stirring evenly, pickling for 1 to 2 days (the purpose of this step is to remove the taste of spiciness, do not need too much salt to pickle out the moisture of the garlic can be)

3, the water boiled cooled, pour the garlic to soak for 1 day, and then the water will be cooled, and then the water will be cooled. Pour in the garlic, soak 1 to 2 days after fishing to dry

4, choose ceramic or glass sealed containers, washed and sterilized in boiling water (the bottle must not have oil and raw water)

5, the garlic neatly lined up into the bottle

6, vinegar poured into the pot, put sugar, the right amount of water after boiling and cooled down and poured into the bottle, and then poured into the high degree of white wine before the closure

7, a cool place, avoiding light, put a month or so can be place, put about a month can eat.

Selection of garlic is the key, fresh garlic pickled out to be crisp, garlic do not have broken skin, the whole process do not have raw water or easy to bad, so sweet and sour sauce also need to boil, add a high degree of white wine can be further sterilized, so that the garlic into the flavor is more fully.

Unconsciously another year, spring seems particularly short, thin long-sleeved clothes can not wear a few days to wear short-sleeved. Spring wild and seasonal vegetables are also a large number of down, this is not the new garlic has been sold for a while.

Sweet and sour garlic is mainly made of garlic and sugar, vinegar, soy sauce marinated. Garlic is eaten raw in the north, but people in the south prefer to eat pickled ones in their daily lives. Sugar garlic pickling is very simple, less spicy flavor of garlic, eat and crispy and sweet, appetizing rice, of course, also has a rich nutritional value.

In fact, there is no recipe to do sugar garlic, just sugar and vinegar, like sweet on the more sugar, like acid on the less it does not matter, but also pay attention to deal with the new garlic in advance.

TIPS

① First of all, the garlic to remove the outer skin to leave a layer of skin, with cold water and salt pickle a little bit, so that the processed garlic less spicy and finished product is very crispy.

② boiling water will be boiled crystal sugar and add the right amount of salt, such as like to eat acid with a little white vinegar, and so boiling water cooled first put the garlic in the altar and then submerged in water over the garlic.

③ Remember to seal the airtight, not to dip in raw water.

| Pickled Sugar Garlic |

By Flowering Yuyan

Ingredients

Ingredients: 40 heads of garlic, 1,000 grams of soy sauce, 500 grams of vinegar, 1,000 grams of water, Sugar 50 grams

Accessories: pepper 2 grams, star anise 6 grams

Practice

1. Fresh garlic peeled off the outer layer of the skin, the root with a knife

2. Processed garlic, be sure to leave two layers of the outer layer of the skin, I use the 40 heads, probably about 6 pounds

2.

3. Put the garlic into the pot, soak it in water, so that is to remove the spicy flavor of garlic, probably soak a day's time, I was soaked in the morning, and then fished out at night to drain the water, the middle of the water twice

4. Soak the good garlic fished out, put it on the grating, control the dry water, it happens to be the night to control the night on the

5. soy sauce, vinegar, pepper seasoning ready

6. soy sauce, vinegar, pepper, dashi, sugar and water into the pot, boil over high heat and then turn off the fire to cool

7. control of dry garlic into a container

8. pour into the simmering garlic broth, the end of the over the garlic, and then put the lid on and wait 10 days! About 10 days you can eat

9. This time the color of the garlic turned red, and has been flavored, salty flavor, crisp and not spicy, with porridge or steamed buns especially tasty

Cooking tips

1, 40 heads of garlic is about 6 pounds or so, the ratio of soy sauce and water is 1:1, soy sauce and vinegar is 2:1, if the amount of garlic increases, according to the ratio of the garlic to the water is 1:1, and the ratio is 2:1. If the amount of garlic increases, adjust the amount according to the ratio

2, why add some water to simmer garlic soup, if completely with soy sauce and vinegar, the color of the pickled will be particularly heavy, the taste will be particularly salty, each place has its own traditional habits of cooking and cooking, our old family are so pickled sugar garlic, so that pickled sugar garlic put a year won't be bad, if pickled in a small amount can be put directly into the soy sauce and vinegar! Pickling

Benefits of eating sweet and sour garlic

Sweet and sour garlic has the spleen and stomach, digestion, intestinal detoxification, and lowering blood sugar, lowering blood pressure, prevention of cardiovascular and cerebral vascular diseases and other efficacy, it is very suitable for some of the middle-aged and elderly.

The spicy flavor of garlic is reduced, and its pungent and hot nature has become moderate, therefore, even if the people who are weak and hot, you can eat some. Especially when eating meat food containing more fat, eat some sweet and sour garlic can not only remove the grease , but also to promote the body's digestion, absorption.