Pickled garlic
Ingredients: 100 heads of new garlic with long green garlic stems, 60 grams of salt, 1000 grams of aged vinegar or balsamic vinegar (2 catties), 800 grams of sugar
The ratio of sweet and sour is 1 kg of vinegar and 8 taels of sugar (you can also adjust it according to your own taste)
Make:
1. Cut the garlic stalks (don't throw them away for retention) and the garlic whiskers, and peel off the old skin
2. Wash and soak in clean water (tap water is sufficient) for 24 hours (change the water once in between)
3. Remove the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, stirring twice a day
4. Remove and put it in a prepared container (to be dry, oil-free and water-free), and do not marinate the soup when marinating garlic
Put it in a container and throw it away
5. Take a clean and waterless basin, pour in vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil over fire)
6. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly
7. If you like spicy food, you can eat it in 3 days, and if you like to marinate thoroughly, it will take about 20 days (according to the size of the garlic)
Special emphasis: sweet and sour sauce does not need to be boiled on the fire, just mix well; Do not use plastic containers for pickling garlic; When preparing sweet and sour sauce, because of the annual one
There will be differences in the size of the garlic, so it can be prepared in a catty, as long as the sweet and sour sauce is not over the garlic, do not mix too much, so as not to waste; When storing, store it in a place where the sun does not shine directly and store it at room temperature;
Pickled sweet and sour garlic is delicious and skillful, master 3 tricks, sweet and sour sweet and sour, delicious and easy to make
Pickled sweet and sour garlic is delicious and skillful, master 3 tricks, sweet and sour sweet and sour, delicious and easy to make
Many people don't like to eat garlic directly, so they will choose to make it into sweet and sour garlic, laba garlic, etc., which enriches the taste of garlic, and can make people better accept eating garlic, garlic contains a lot of nutrients, and eating properly will be very helpful for the human body, so I often choose to make sweet garlic, adults and children at home can eat with confidence, in fact, the method of pickling sugar garlic is very simple, the proportion of sweet and sour is adjusted, the taste of sweet garlic will be particularly good, crisp and sweet and sour, learned the practice of sweet garlic, When you eat hot pot, you can eat it together, I believe you can easily learn to do it after reading the recipe, and I will share the sweet and sour garlic method with you in detail, and novices can easily learn it.
To prepare sweet and sour garlic:
Ingredients: 800 grams of fresh garlic, 200 grams of yellow rock sugar, 250 grams of vinegar, 3 tablespoons of salt;
Production process: In the first step, prepare an appropriate amount of fresh garlic, remove the outermost skin, then wash it carefully, put the garlic on the grate to control the moisture in it, and put it in a slightly larger container;
The second step is to add salt to the container containing garlic, stir it well with chopsticks, then cover it with a piece of plastic wrap, let it stand and marinate for one night, and stir it from time to time halfway to make the garlic more fully mixed with the salt;
In the third step, prepare to eat an appropriate amount of yellow rock sugar, break it with a small hammer, put it in a pot, add vinegar at the same time, stir it with chopsticks, so that most of the rock sugar can be dissolved, put it on the fire and start heating;
Fourth, after boiling, you can turn off the heat, cool it naturally, and prepare a container for garlic, sterilize it in advance to ensure that it is waterless and oil-free, and then put the garlic that has been marinated overnight in the container;
The fifth step, pour the cooled sweet and sour sauce into it, don't go over the garlic, seal the lid and start marinating, the first few days need to occasionally open the bottle cap to deflate, about half a month sweet and sour garlic can be eaten.
Editor's summary: I don't know if anyone likes to eat hot pot with sugar garlic like me? I always feel that there is no sugar garlic, shabu shabu is incomplete, our family likes to eat hot pot, so I feel that I make sweet garlic with my own hands, get rid of the habit of always buying outside, make sweet garlic by myself is actually very simple, master the tricks, remember the ratio of sweet and sour can be easily done, sweet and sour and crispy, when shabu shabu will not feel too greasy, but will increase the refreshing feeling, and pickled sugar garlic is also a very good choice for cooking, without the spicy taste of raw garlic, What comes the crisp and sweet taste is good, and there is nothing to say about the good taste of the salad used to make cold dishes.
Cooking Tips:
1. The container containing the garlic must be waterless and oil-free, and if you want to use chopsticks to pickle the garlic, you also need to ensure that it is water-free and oil-free, so that the pickled sweet and sour garlic will be stored for a longer time;
2. The garlic pickling time should not be short, add salt before going to bed at night, and the follow-up operation can be carried out the next day, pay attention to the garlic does not need to be completely peeled, and the outermost layer can be removed, so that the sweet and sour sauce can be more fully integrated into it;
3. When adjusting the sweet and sour sauce, the ratio of sugar and vinegar can be 4:5, so that the sweet and sour taste is moderate, and it must be thoroughly cooled after boiling before it can be marinated in garlic.
Pour Sprite into the garlic, it turns out that the sugar garlic in the restaurant is pickled like this, sweet and sour, crisp and refreshing
The northern concubine enthusiastically sent me a box of sugar garlic, I had never eaten sugar garlic before, one day I cooked beef brisket curry rice with it, it was unexpectedly delicious, I ate a whole garlic in one go. As a southerner, before that, garlic was only used as a spice in stir-frying. Since then, I have also noticed that when eating hot pot in Beijing and Chengdu, sweet garlic is the soul of the hot pot.
In the "Compendium of Materia Medica", it is said that "garlic, warm and pungent, returns to the spleen, stomach and lung meridians", has the effect of food accumulation and stagnation, sterilization and insect control, and is called "penicillin on the table", which is a small expert in antibacterial. Now that autumn is in, eat some garlic to appetize and help digestion, and also help prevent and alleviate common respiratory infections in autumn.
Recently, I've been thinking about how to soak sugar garlic, it's a big mistake to only put sugar and vinegar, pour Sprite into garlic, it turns out that the sugar garlic in the restaurant is pickled like this, no wonder it's so delicious, I just just learned that the garlic pickled with Sprite is sweet and crisp, the flavor is unique, and it is very delicious.
The steps to make bubble garlic
List of materials: five catties of purple garlic, 150 grams of edible salt, 300 grams of yellow rock sugar, 1.2 liters of water, appropriate amount of white vinegar, appropriate amount of Sprite, appropriate amount of cool white boil, appropriate amount of high liquor (used to disinfect the jar).
Steps:
Step 1: Process the garlic
Pick purple-skinned garlic, which tastes better and makes the sweet garlic crisper. Peel off the two layers of garlic skin that are older on the outside and keep the tender skin on the inside. Use scissors to cut off the harder stems on the top of the garlic, and then use a fruit knife to flatten the dirty parts at the bottom of the garlic to make the garlic look whiter.
Step 2: Remove the spicy garlic
Put the processed garlic in a bowl, add 150g of salt, and pour in the cool boil to brew. Five catties of garlic need to be soaked overnight in cool white for 10 to 12 hours, and the water can be changed once in between. When changing the water, it should also be cooled and boiled, and the same amount of salt should be supplemented. When the weather is hot, you can put it in the refrigerator and make a plate on it to prevent the garlic from floating.
Step 3: Boil the sauce
Add 150 grams of salt and about 300 grams of yellow rock sugar to the pot, and add 1.2 liters of water. Bring the soup to a boil over high heat, stirring as you cook to make it more even. The juice is boiled until it boils and then cooled for later use, and the juice that has been boiled and sterilized can reduce the growth of bacteria, so that the sugar and garlic can be marinated for a long time without spoiling.
Step 4: Dry the garlic
After soaking the garlic for 12 hours, remove and shake off the water, place it upside down in a drying bowl and let it dry. The drying time is about six or seven hours, and if you can put it outdoors and the wind blows, three or four hours is enough. When drying, put it upside down to let the water run down the garlic skin and not accumulate on the inside of the garlic.
Step 5: Sterilize the jar
The jar for pickling can be sterilized in advance, you can scald it with boiling water, or put it in a steamer and steam it over high heat, or you can pour the high liquor into the jar, cover the lid and shake it vigorously a few times, and dry it after disinfection.
Step 6: Marinate the sweet garlic
Put the dried garlic into the jar and scoop the boiled sugar and salt mixture into the jar to a height of one-third of the jar. Then add the white vinegar, choose the brewed vinegar, and pour in the amount of white vinegar so that it reaches two-thirds of the height of the jar. Finally, pour in the sprite, which is the finishing touch, making the garlic sweeter and crisper. The ratio is a mixture of sugar and salt, white vinegar, and Sprite, and the jar is filled with these three liquids.
Cover the lid without shaking and allow the liquid to mix naturally during the fermentation process. Marinate for more than 30 days in a cool, ventilated place where direct sunlight cannot reach. During the marinating process, open the lid every 1 to 2 days to let it air.
Tips:
1. When handling garlic, friends who are worried about the smell on their hands can wear disposable gloves to operate.
2. Garlic must be soaked in cool and white, not raw water, to reduce bacterial growth.
3. The spoons used to boil and scoop the juice should be sterilized in advance to ensure that they are clean and free of impurities and prevent the growth of miscellaneous bacteria.
4. Do not use iron or stainless steel containers for pickling sugar garlic, otherwise there will be a rusty smell.
5. It is best to keep the temperature of the pickled garlic at 15 to 20 degrees, which will make the garlic marinate better.
6. The marinating time should be more than 30 days, the longer the time, the more flavorful the sweet garlic will be. After eating the sweet garlic, the soup inside cannot be reused.
Only sugar and vinegar are put in pickled garlic, no wonder it is not delicious! Just add 2 more flavors, sour and crispy, and let it sit for a long time
When it comes to pickled side dishes, there are many varieties, among which sweet garlic is the most popular, and both northerners and southerners like to eat it very much. For example, when eating mutton steamed buns, dumplings, and porridge, some sweet garlic is very comfortable. Many people not only love to eat sweet garlic, but also like to pickle at home, and they can eat a lot of it for a year at a time, and my family is like this, and they can eat it at any time if they want to.
Now is the time for fresh garlic to go on the market, the taste is particularly good, in addition to eating raw, it can also be used to make sweet garlic, don't miss it. If you also like to eat sweet garlic, you may want to buy more fresh garlic and make your own.
Only sugar and vinegar are put in pickled garlic, no wonder it is not delicious! Teach you a trick, just add 2 more flavors, sour and crispy, and let it sit for a long time. Let me share the method of making sweet garlic, so let's follow it. I always have sugar and garlic at home, so I am not afraid of losing my appetite for food.
【Pickled garlic】
Prepare fresh garlic, salt, yellow rock sugar, white vinegar, Sprite, high-strength liquor, and containers for garlic. (To make sweet garlic, you must use fresh garlic, don't buy the wrong one.) When buying fresh garlic, you should choose carefully, and choose the one with intact skin as well. ）
1. Clean 2 catties of garlic and remove two or three layers of skin. Then re-add water and salt, stir well, soak for two days, change the water every eight hours, and the sugar garlic made after soaking tastes better and will not be spicy, don't skip this step.
2. The container for garlic is best a glass bottle, which should be cleaned and dried in a ventilated place to ensure that there is no oil or water when pickling sugar garlic.
3. After soaking the garlic, take out the water control, and then put the garlic in a ventilated place, dry the garlic until there is no moisture, in order to make the garlic dry faster, it is best to use a hollow thing to hold it, and spread it out, the bottom is facing up, do not stack, such as a baking net. If there is still water during pickling, the garlic will spoil during the pickling process.
4. In a clean pot, add 200 grams of yellow rock sugar, 500 ml of white vinegar, 30 grams of salt, turn on low heat and cook, stir for a while, and turn off the heat when the rock sugar has melted. The boiled sweet and sour water should not be poured into the container in a hurry, but should be cooled.
5. After the garlic is dried, the container is dried, and the sweet and sour water is cooled, put the garlic into the container, stack it in turn, and then pour in the sweet and sour sauce.
6. Then put an appropriate amount of Sprite over the garlic. This is a flavor that needs to be put in pickled sugar garlic to make the garlic more crisp, don't forget to put it.
7. Finally, pour in two spoonfuls of high-strength liquor to seal, preferably above 56 degrees. This is the second flavor that pickled garlic needs to be put in, which can not only play a role in sterilization, let the sweet garlic last for a long time, but also have the effect of increasing flavor, don't forget to put it.
8. After all the operations are completed, cover the bottle cap, put it in a cool and ventilated place, marinate for 30 days, and then you can take it out and eat.
Pickled garlic, don't just put sugar and vinegar! Add 2 more flavors, sweet and sour, crispy, and let it sit for a long time. These two flavors are Sprite and high-strength liquor, so keep in mind.
Also, note the following:
1. Pickled garlic, be sure to make sure that there is no oil and no water.
2. Garlic can not be washed and pickled, must be soaked for two or three days to remove astringency and spiciness.
If you follow the above methods, you can easily pickle the sugar garlic, and you don't have to buy it if you want to eat it in the future, and you can make it more comfortable and delicious. While the new garlic is on the market, let's make it quickly. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!
It is wrong to put vinegar directly in pickled garlic, keep in mind 4 tips to be green in 1 day, and the taste is crispy and easy to store
It's time to pickle the garlic again. Pickled garlic is our custom here, in our place is generally the eighth day of the lunar month of the garlic pickled, eat dumplings during the New Year, with garlic to eat, very delicious. Now that it's the wax moon, is your garlic ready? Today I will introduce to you the correct way to pickle laba garlic, pickled laba garlic directly put vinegar is wrong, keep in mind 4 tips to be green in 1 day, the taste is crispy and easy to store.
Laba garlic
Laba garlic is crisp and refreshing, is a lot of people like to eat very much, in my hometown almost every household will pickle some Laba garlic, but some people pickled Laba garlic is not green, that is their method is not right, as long as you master these few tips, to ensure that the pickled garlic, the whole body is green, crisp and fragrant. Below my family will share the specific method with you, friends who like to eat laba garlic come in and learn it! The steps are explained in detail.
Laba garlic
First of all, prepare an appropriate amount of garlic (garlic try to choose this purple garlic, purple garlic is particularly sunny and more fragrant after cooking), peel the garlic (pinch the garlic up and down to make it easier to peel), after the garlic is peeled, pick out the bad one, you can keep it for stir-frying, and then cut off the root of the garlic with a knife, so that it is easier to soak through and will be more flavorful. Set aside when all is ready.
Purple garlic
Next, prepare two glass bottles (canned bottles and sesame sauce can be used), boil them in water to sterilize, boil the water for 2 minutes, and then dry the water (so that it is easier to store), and then put the peeled garlic in and set aside for later use.
Prepare 2 bags of rice vinegar, pour them into the pot, add a few rock sugar, a little salt, boil the vinegar over medium heat (adding salt and rock sugar to marinate the laba garlic will be more crispy), then put it in a ventilated place to cool, then pour the vinegar into the garlic, let the vinegar submerge the garlic, cover the lid and seal. Note: 1. Use rice vinegar to pickle garlic, not aged vinegar, because the garlic will turn black when pickled in aged vinegar. 2. Use rock sugar, not white sugar, the garlic pickled in rock sugar is crisper and sweeter.
Finally, put the closed garlic on the heater and bake it overnight (I have floor heating at home, so I put it directly on the floor), and the next day the garlic will turn green, and our laba garlic will be ready. Laba garlic pickled in this way lasts for a long time and is not easily spoiled.
Laba garlic
Okay, that's the end of our sharing today, a few tips I have also marked out in bold font, and those who like to eat laba garlic can collect it. If you can give a like, comment, retweet or follow, it is the greatest support for me, I will be super happy. Thanks for reading
How to marinate sweet and sour garlic delicious
Today, I want to take you to explore the secret of pickling a classic side dish - sweet and sour garlic. Sweet and sour garlic is loved by many people for its unique sweet and sour taste and fresh garlic aroma. If you also want to try making this delicious sweet and sour garlic dish at home, then please follow the steps of the editor to ensure that you can easily make delicious sweet and sour garlic!
First, let's prepare the required materials. To make sweet and sour garlic, we need fresh garlic cloves, sugar, rice vinegar, salt, and some water. The choice of garlic cloves is very important, and it is best to choose those plump and firm garlic heads, so that the pickled sweet and sour garlic tastes better.
Step 1: Prepare garlic cloves. First, peel the garlic and remove the outer skin, leaving the whole garlic cloves. To make it easier to marinate, it is recommended to gently flatten the garlic cloves, which will allow the spice to penetrate better. Once the garlic cloves are processed, soaking them in clean water for a while can help remove some of the spicy flavor.
Step 2: Prepare the marinade. The key to the taste of sweet and sour garlic lies in the preparation of the marinade. Add the sugar and salt to the rice vinegar and stir well until the sugar and salt are completely dissolved. The ratio here can be adjusted according to personal taste, generally speaking, the ratio of sugar to salt is about 2:1, and the amount of rice vinegar can be determined according to the total amount of sugar and salt. Add water to dilute it, stir well, and get a sweet and sour marinade.
Step 3: Marite. Place the processed garlic cloves in a clean glass jar. Next, pour the freshly mixed sweet and sour liquid into the bottle, making sure the garlic cloves are completely covered with the liquid. To ensure marinating, you can gently shake the bottle to allow the sweet and sour liquid to coat each garlic clove more evenly.
Step 4: Seal and wait. Seal the bottle tightly and marinate in a cool, dry place. Generally speaking, sweet and sour garlic needs to be marinated for one to two weeks, and the longer it is marinated, the more flavorful the garlic cloves will be. If you want to eat it as soon as possible, you can marinate it for three to five days, and although the flavor is slightly lighter, it is still delicious.
After the sweet and sour garlic is marinated, take it out and taste it, and the sweet and sour flavor blends with the garlic aroma, making it a mouth-watering side dish. Not only can it be served as an appetizer, but it can also be paired with a variety of dishes to add flavor. Whether it's part of a home-cooked meal or a side dish at a feast, sweet and sour garlic is an excellent choice.
Well, that's all for today's sharing. I hope everyone can follow these steps to make a delicious sweet and sour garlic. If you have any questions or production tips, please share them with the editor in the comment area! See you next time!