Introduction: When pickling sugar garlic, the most taboo to use vinegar directly brewed, to keep in mind the "5 points", pickled sugar garlic resistant to put not moldy, crisp and sweet can taste the stick, fast collection!
Just as the so-called "fireworks in the world, the most touching mortal hearts", idle years, slow cooking time, steaming life in the wind and snow, hello everyone, I am Xiaofeng, a northeast man who loves food. Summer is the season of fresh garlic on the market, the market at this time is quite lively, a car is full of garlic figures, uncles and aunts also began to get busy, you ten pounds I twenty pounds, scramble to buy home to pickle sugar garlic.
When it comes to garlic, people's first impression is its pungency, after eating it, "there is a taste in the mouth", it is cool to be yourself and the people around you are guilty, so many people are respectful. But sugar garlic is not the same, sugar garlic color is brown, translucent, sweet and sour taste, is the top pickle, rich in protein, fat, vitamins and the human body must have a variety of amino acids and trace elements, can remove greasy, promote the digestion and absorption of the human body, the most important point is that there is no spicy taste, after eating the mouth will not leave a taste.
Due to the particularity of sugar garlic, many friends who do not like garlic have a special love for sugar garlic, but their own pickled sugar garlic at home is often unsatisfactory, there is no selling color attractive, the taste will be much worse, why is this? In fact, pickled sugar garlic seems simple, but also has skills, pickled sweet and sour garlic to keep in mind the "5 points", pickled sugar garlic resistant to put mildew, crisp and sweet can taste the stick, more delicious than bought, fast collection!
Point 1: Choose garlic
Garlic is generally divided into white skin garlic and purple skin garlic, purple skin garlic cloves medium size, but garlic cloves grow more evenly, spicy taste is quite rich, the quality is better; and white skin garlic garlic cloves are relatively large, but the size is uneven, the skin is thin and white, and the spicy taste is softer than purple skin garlic, it is generally recommended to use purple skin garlic to marinate sugar garlic.
Point 2: Peel the garlic
Pickled sugar garlic, peeling is also skilled, remove the outer skin of garlic, leave 1 to 2 layers on it, pay attention not to separate the garlic cloves, we want a complete head of garlic, rather than peeled into garlic cloves; peeled garlic roots with scissors to remove, let it slightly expose a little garlic meat, so that the marinade is easier to taste, the above stem with scissors cut 1 ~ 2cm.
Point 3: Pickle garlic
The processed garlic is rinsed with water, and then prepare 500 ml of water to add 25 grams of salt to stir evenly and then pour into the pot to boil, let cool and then pour into our washed garlic, soak for a day and a night, pickled sugar garlic garlic is also a crucial step, in this way, sugar garlic is not bad and more flavorful, but also particularly crisp; at the same time, it can remove the spicy taste of garlic, eat more and do not hurt the stomach.
Point 4: Dry garlic
When the time comes, we fish out the soaked garlic control water, the garlic head is placed on the lid curtain, placed in a ventilated and cool place to dry, and the pickled sugar garlic is indispensable if it is to be resistant to mold.
Point 5: Pickled garlic
1, sweet and sour sauce: sugar garlic is good, sweet and sour sauce is the key. First of all, the ratio, generally 5 pounds of garlic added to 3 pounds of vinegar; and then there is vinegar, what kind of vinegar not only absolutely sugar garlic taste, but also determine the color of sugar garlic, with white rice vinegar marinated sugar garlic color is relatively light, and I like to use caramel vinegar to tone, white rice vinegar and carambosqueld vinegar ratio is 1:1, so that the sweet and sour garlic color is beautiful, good taste, and then add 500 grams of white sugar, after the high heat is boiled, turn off the heat into the basin to cool and set aside.
2, add three flavors: after the garlic is completely dried, put it into an oil-free and waterless jar, and then pour into the cold sweet and sour juice, this is not over, start to add three flavors, "the first taste" is Sprite, add the right amount of Sprite marinated sugar garlic crystal clear, the taste is also unique; "the second taste" is salt, add 100 grams of salt, as the saying goes, "to be sweet, add some salt", add salt one can increase the bottom taste, so that the pickled sugar garlic is not moldy, put for a long time, the second can make the taste of sugar garlic better; "the third place" is highly white wine, This can extend the storage period and leave it for a year.
Then put it in the shade and seal it, so that the pickled garlic can be eaten in 10 days, but the longer it is pickled, the better, and it tastes best after two months!
Pickled sweet and sour garlic to keep in mind the "5 points", that is, the selection of garlic, peeling garlic, soaked garlic, drying garlic and pickled garlic, these steps can not be less, so that the pickled sugar garlic is resistant to mildew, crisp and sweet can taste the stick. When pickling sugar garlic, the most taboo to use vinegar directly brewed, add more three flavors, that is, sprite, salt and high liquor, so that sugar garlic is not moldy, put for a long time. I'm Xiaofeng, if you like the food that Xiaofeng shares, don't forget to pay attention to the foodie Fengzi!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~