What is the proportion of sweet and sour garlic? What is the method of making sweet and sour garlic? What are the precautions?

Sweet and sour garlic can be eaten in any season, but the best pickling time is May-June. Pickling sweet and sour garlic needs to pay attention to some ingredients and material ratio. What does the ratio of sweet and sour garlic 10:7:2: 1 mean? Maybe the scale is different when making it. 10 Jin of garlic, which can be made according to the weight of garlic.

Proportion of sweet and sour garlic and preparation method of sweet and sour garlic. The best time for everyone to pickle sweet and sour garlic is May-June. May happens to be the time when new garlic comes on the market. Garlic at this time is more delicious and cheaper than garlic bought in other seasons. Therefore, when pickling, you can choose the quantity or weight of garlic according to the number of people, and also pay attention to the specific proportion of sweet and sour garlic.

What does the ratio of sweet and sour garlic 10:7:2: 1 mean? Perhaps it refers to the way that the ratio of garlic salt to vinegar is 10:7:2: 1. However, you can refer to the following proportions when making.

According to the weight of garlic, for 10 kg, the sweet and sour salt of 10 kg fresh garlic is about 1.6 kg sugar, 3 kg vinegar and 0.6 kg salt. If the ingredients are made according to the number of garlic, the proportion of sweet and sour salt is 10%, accounting for 53% of the total garlic.

Precautions:

1, you can choose white garlic for pickling, because its taste is relatively mild, which is most suitable for pickling sweet and sour garlic. If pickled with fresh garlic, it will be more delicious.

2, if you want to use vinegar, it is best to choose white vinegar, the taste will be more mellow and delicious.

3. The prepared container should be water-free and oil-free, and it should be disinfected and sterilized.

Refer to the specific production method:

1, everyone peeled off the garlic, cut off the roots and false stems, leaving a 3 cm false stem and cutting it into a concave shape.

2, everyone burns a pot of salt water, and then you can put garlic in it, soak it, pick it up and dry it, which helps to remove the spicy taste and disinfection. Pay attention to this step when pickling sweet and sour garlic. Soak it in salt water.

3. Everyone pours white sugar and white vinegar into the pot according to a certain proportion and adds water to boil. After boiling, cook for another 2 minutes and cool for later use.

4. Put the processed garlic into a container and put the cooked sweet and sour juice into it. Note that sweet and sour juice is higher than garlic, about 2 inches away.

5, sealed in a cool and ventilated place, can be eaten after one month.

Sweet and sour garlic is a traditional snack in Jiangnan and North China. It should be noted that 10 kg garlic has two ingredients. You can refer to them. When making sweet and sour garlic, the proportion may be different. For example, 65,438+00 kilograms of garlic may require about 65,438+00 kilograms of vinegar and 2.5 kilograms of sugar. Some people like sweet garlic.

You may know the ratio of sweet and sour garlic 10:7:2: 1. In fact, you can refer to the above proportional formula or make appropriate adjustments according to your own situation. You can taste the juice when it is cooked. If it is too strong, add some cold water.