Sweet and sour garlic(tang cu da suan tou )

Sweet and sour garlic:

Raw materials for making sweet and sour garlic:

Raw materials: fresh garlic, 5000g; refined salt, 500g; sugar, 500g; vinegar, 500g;

Processing steps of sweet and sour garlic:

Production method: peel the garlic, wash it and remove one pot. Mix garlic with salt and marinate for 2-3 days. After pouring water, add sugar and vinegar, mix well. Put garlic into jar and seal mouth for about a month.

Characteristics of sweet and sour garlic:

Sour, sweet, crisp, increase appetite.

Pickled Sweet Garlic

synonym

Sweet and sour garlic generally refers to sweet and sour garlic

Pickled sweet garlic, sweet garlic and sweet garlic, is a kind of pickles that are both north and south. They are pickled with brown sugar, white vinegar, Baijiu, soy sauce and salt. The color is white or light brown, and is semi transparent.

Processing method of sugar garlic

Sugar garlic is made of garlic, the color is white or light brown, translucent, taste sweet and sour, tender and cool, is the top grade of pickles. Sweet garlic is a delicious recipe, the main raw materials are garlic, salt, brown sugar, vinegar, etc. this dish has the effect of preventing influenza, preventing wound infection, treating infectious diseases and expelling insects.

Practice 1

mixed ingredients:

Garlic (whole) 10, 1 / 2 tbsp salt, 1.5 cup brown sugar, 3 cups white vinegar, 2 cups water, 1 tbsp salt, 1 tbsp soy sauce.

Method:

(1) Peel off the skin of 10 whole garlic.

(2) Boil 1 pot of water, add a little salt to dissolve, then turn off the fire, and then soak in garlic for 20 minutes, remove

Drain and cool.

(3) Put all the seasoning materials in the pot, mix and heat them, boil them and cool them off the fire, which is the sweet and sour juice.

(4) Put the garlic and the cooled sweet and sour juice into the container for pickling. The sweet and sour juice should be covered with garlic. After covering, put it in the refrigerator for more than 2 weeks. It can be preserved for about 1-2 months.

Practice 2

Choose Purple Garlic, remove hair root, leave garlic stem 1.5cm, peel off 1-2 layers of skin, wash. 3 kg salt and 3 kg water per 100 kg garlic. Put a layer of garlic, a layer of salt and a little water into the jar. In order to make it easy to pour the garlic into the jar, add water to the jar that night, and the water is level with garlic. After water replenishment, turn it by hand once, and turn it again the next morning. Change the water once a day for three consecutive days from the third day to get rid of the spicy taste. Fish out, drain for one night, and enter the altar the next day. 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic. Seal the altar and put it in a cool place. Every other day, from 8 pm to 5 pm the next day, open the air once, a total of 5-6 times, pay attention to fly control. From the time of closing the jar, roll the jar once a day in the morning and evening. After 2 months, you can eat it.

Practice 3

Remove the fibrous roots of garlic, peel off 2 layers of skin, leave about 2cm garlic stem, soak in water for 7 days, change water for 3 times, to eliminate the astringency and spicy taste of garlic. Change the water in the first soaking for 3 days, and change the water in the second soaking for 2 days. When soaking in the third soaking, you can put a piece of ice (of any size) to reduce the water temperature and speed up the elimination of the residual pungent taste of garlic. After soaking, remove and drain the water, then add 1.9kg salt to every 100kg garlic, marinate for 1 day, and turn the jar once in the middle. Then the garlic is put out of the jar to dry for 6 hours. When the garlic is not dripping, it is moved to a cool and ventilated place. Turn it over frequently. After cooling, it is put into a jar of sugar. Generally, each jar contains 20kg of garlic, 125g of Osmanthus fragrans and 8.3kg of sugar. Then pour in the prepared soup (4kg of water, 250g of high vinegar and 275g of salt). Use a piece of lotus leaf (or banana leaf), a piece of oilcloth and a piece of white cloth. Seal the jar tightly and place it in a cool place. Roll the jar once a day to accelerate the dissolution of sugar; deflate once every other day and open the seal for 6 hours each time. It can be eaten after 40 days.

The best way to make sweet garlic is purple garlic.

taboo

1. Avoid eating with mango to avoid jaundice;

2. Generally, sugar and garlic are not taken together with tonic.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tang Cu Da Suan Tou