Taste of sweet and sour garlic(tang cu suan yun cang de wei dao )

Taste of sweet and sour garlic

Introduction:

"Every day when I come home from work and see my son dancing and excited to welcome me back, I feel very happy. My fatigue is gone, and I can't help holding him. He has already prepared for the old man, After taking over my son's habit of lying on his shoulder for a short time, I raised my head, looked at my grandmother and looked at me. It was also a burst of excitement... When I saw my innocent and lovely son, I sometimes thought of myself. When I was a child, I longed for growing up, the power of adults and freedom. Now that we have grown up, the pressure of life and work makes us yearn for the carefree childhood life. I want to say that I don't want to grow up. Sweet and sour garlic is a common food at home when we are young. Every time we have a good harvest of garlic, my mother will always choose some and soak them in a jar, which can be used by my father to drink. It can also be used as a side dish on the dinner table. It tastes sweet, crisp, sour and refreshing. It is also rich in protein, fat, sugar, vitamins, and various amino acids, trace elements and volatile sulfur needed by the human body Compounds and other substances beneficial to human body. It can enhance human physiological function, promote metabolism and delay aging. Prevention of cardiovascular disease and enhancement of immunity. It can also reduce cholesterol, triglyceride, lipoprotein, blood sugar, anti atherosclerosis and nourish the skin. The sweet and sour garlic bought outside can't taste the flavor of my hometown when I was a child, and it doesn't necessarily use rock sugar or white sugar. It may be saccharin. Eating it is not good for your health. In fact, I need to take advantage of the time you've lost in making garlic

Production steps:

Step 1: pick out the garlic without yellowing, mildew and damage, and remove the skin of the top layer of the garlic bone by bone to expose the petals one by one. You can do this for the bubbles of the bony flowers, or you can break them apart. I made them flap by flap, because the bubble time will be shorter. Wash the garlic carefully and dry the skin.

Step 2: add about 2000 grams of water, 250 grams of sugar, 250 grams of vinegar and 100 grams of salt into the oil-free pan. Cook over high heat and let cool. You can taste it after boiling, and increase the proportion of sugar and vinegar according to your preference.

Step 3: put the garlic into an oil-free and water-free jar, pour in the cool sweet and sour water, seal the mouth, and store for about a month.

Materials required:

Garlic: 2500 g

Water: about 2000 grams

Salt: about 100 grams

Vinegar: about 250 grams

Sugar: about 250 grams

Note: 1, boiling sweet and sour water pot must be oil-free, if there is oil storage of garlic will be easy to break. 2. The storage tank must be oil-free and water-free, and be well disinfected, so as not to damage the garlic. 3. The salt in sweet and sour water must be added. Without salt, the taste is not so good, and it's not so green.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Tang Cu Suan Yun Cang De Wei Dao