Sweet garlic in Northeast China(dong bei tang suan hao chi zuo fa )

Sweet garlic in Northeast China

Introduction:

"Tangsuan is a small dish, but it is popular with the public. If you take the lead at the dinner table, even if you have a head and a face, you will put it down. If you are a reserved lady, you will wait for her to show the prototype. If you are a quiet girl, you will lose the original elegance. If the child is not talking at all, you will peel off layers of embarrassment and expose" little ivory "one after another Reflection immediately makes the sweet and sour saliva under the tip of the tongue forget to welcome her; I often enjoy and appreciate: the coat of sweet garlic skin is red and white, and the taste is not the same, the boiled sugar color of soy sauce and wood vinegar is brown red, sweet and sour, and tastes bold and unconstrained, and the white coat is soaked with white vinegar and salt, which highlights the delicate, and focuses on showing the acid, if you know the truth, the diners of sweet garlic show different eating habits Phase: spitting, sipping, finger sucking, Baba mouth, eyebrow dancing, grinning - all changed their faces, thus releasing the gentle and dignified. At this time, MM's sour charm is worth appreciating - a small garlic, the tip of the heart touching the tip of the garlic, testing your taste, teasing your taste buds, stomach power on full horsepower - sweet garlic has posture Appreciation of her will become my playmate, hand to exaggerate let her blossom, you like water lily, we will not let her out of lotus, let her result in quick lotus is not false; a new garlic in the water for 5 hours spit new buds; old garlic, new garlic, garlic sprouts, garlic stem - dislocation without thinking, also covers the dialectical wonderful delicious relationship! At the end of the first ambush and the beginning of the second ambush, grasp the time. The garlic with fresh soil and leaves is the best. It's full of water. It's the foundation of the pleasant taste. Grasp the feeding standard, marinate a jar of delicious sweet garlic, put it in the shade, and don't miss the best aging when stewing fish. Let's have a dish at the unobtrusive table, let's enjoy a long time

Production steps:

Step 1: peel off the old garlic skin and wash it. Soak it in water for 24 hours. Change the water several times in the middle of the way to remove the pungent taste. Put a spoonful of salt in the last time

Step 2: take out the water after 24 hours

Step 3: ingredients, soy sauce, vinegar, sugar, salt into the pot

Step 4: bring to a boil, add MSG, cool and add honey

Step 5: put the garlic and sauce into the jar together, cover and place in a cool place, and the physical change begins.

Step 6: with the passage of time, the taste and color gradually change. In dog days, you can eat a few pieces to make your stomach refreshing and prevent enteritis. It is the first choice for sterilization. In winter, you are the table guest of instant boiled mutton to relieve greasiness and help digestion. In four seasons, you often eat it to prevent colds. It is said that it also has the effect of preventing stomach cancer.

Materials required:

Fresh garlic: 5kg

Rice vinegar: 2450-3150g

Soy sauce: 310-620g

MSG: 50g

Salt: 100g

Honey: 100g

Sugar: 1000-1500 G

Note: pickled sugar garlic grams with plastic packaging machine packaging, refrigerated in the refrigerator, grams extend the shelf life of more than half a year. This is the recipe of northeast pickle factory, sour and sweet taste varies from person to person, can be added in the quantitative range.

Production difficulty: ordinary

Process: salting

Production time: one day

Taste: sweet and sour

Chinese PinYin : Dong Bei Tang Suan Hao Chi Zuo Fa