A complete collection of pickling methods for garlic seedlings

Garlic has many functions. Eating more garlic can sterilize and dehumidify. Eat garlic properly in autumn. Then eating garlic raw is really strong. If eating garlic alone is a little spicy, it is better to make pickled garlic, which may remove the spicy taste and make garlic crisp and sweet. Today Bian Xiao will teach you how to make pickled garlic. I bought some dried garlic in the supermarket, peeled off the garlic, peeled off every garlic braid, rinsed it with clear water, and then drained it for later use. After the peeled garlic is washed, a glass bottle of pickled garlic should be prepared here, which needs to be washed in advance. Put the washed garlic into a clean glass bottle, not too full, but eight minutes full.

Step 2: Add proper amount of white vinegar, white wine and crystal sugar, and cover and seal (add white sugar, monosodium glutamate, high vinegar, 100g salt and 400~500g soy sauce).

The third step is to observe the color while putting soy sauce until the color of the pickled garlic is slightly darker than I asked, so that the color will be slightly lighter when the garlic is pickled, which will look good. I wake up more than 8 hours after the seasoning water is adjusted. I can't touch raw water and oil stains after the ingredients are adjusted.

Step 4: You can eat it in one day. Prepared garlic moss side dish with a little sesame oil. Because of the high sugar content in garlic surface, garlic should be eaten continuously after pickling, especially in summer. When not eating, the jar should be tightly covered. If the jar is not covered for a long time, it is easy to get sticky and deteriorate, which will affect the flavor and quality. Milky white and bright, crisp and delicious.