Garlic pickled methods are a lot of methods
Do you know anything about garlic? In fact, garlic is a snack. It's more popular around the river and in the north. It's a pickled food. Here's the pickled method of garlic you've brought to us!
I'm going to get more advice on garlic
It's a common pickle method
How do you pick up northeast sugar and garlic
Pickles, greasy, watch the season
It's a real pickle
Homemade garlic method
Garlic pickle method one
Main: garlic, red sugar, white vinegar, salt, soy sauce
Steps:
(1) skin the garlic and clean the spare。
(2) burn a pot of water, put in the salt and then shut down the fire, so that the ready garlic is immersed in the salt water, which will be dried out in about 20 minutes。
(3) the salt water, which has just been immersed in garlic, continues to heat up and to add white vinegar, red sugar, soy sauce, etc., and to turn off the fire after cooking。
(4) the sauce and garlic are put together in an easy manner, sealed in a cold soak, which can be eaten in a few days。
Garlic
Garlic pickle method two
Main: garlic, salt, white wine, white vinegar, honey, sugar
Steps:
(1) choose fresh, complete, bigger garlic, skin-cleaning。
(2) a mixture of clean water and 50 grams of salt is used to sow the treated garlic into light salt water, usually for three days, with a change of salt water every day, depending on the current temperature. Garlic leaching salt water can be disinfected and the smell of garlic can be introduced. When the garlic is immersed, it's dried out。
(4) the immersed garlic shall be placed in the altar, with white wine, white vinegar, sugar, honey, and then into the cool water, which shall be less than garlic and three centimetres more. The chopsticks mix the garlic with the sauce and seal it。
(5) sealed altars are placed in a cold place and can be eaten after two to three months。
Garlic
Garlic pickle method three
Main: garlic, sugar, vinegar
Steps:
(1) the garlic is treated and immersed in salt water for two days。
(2) take out garlic, dry water, and put it in the altar, and add white vinegar and sugar, which are 3:2 and then pour into the cool water, without garlic, in a closed storage。
(3) open the garlic once a day and can be eaten in a few days。
Garlic
Some of the above-mentioned methods of pickled garlic can be determined by their own needs, and once they have been made, they can eat delicious garlic. Apart from the fact that garlic can be eaten directly, it should not be wasted on pickled garlic, which can be used as a sauce for cooking other foods。
Garlic pickle method four
Step 1:
First, we strip off the skin of garlic used to pick up garlic and leave a thin skin to clean it with fresh water. Then a pot of open water, such as water, cools naturally, is burned, and about 50 grams of salt is added to it to light salt water, which is then prepared to be immersed in garlic。
Step 2:
After three days of immersion, it is extracted and naturally dried in the sift. Put garlic in the ready clean table, add our needs for white wine, sugar and vinegar, and then join the ready white and white open, stretch it in and mix it evenly, and seal it up。
Step three:
It'll be a month or so after sealing the altar. We can find that good garlic is a translucent state, and a bite tastes sour sweet, very tender。
Garlic pickled method five
Pickle garlic
Materials
10 pounds of fresh garlic, 4 bottles of white vinegar (2000ml), 500 g of yellow crystal sugar, 400 ml of honey
Approach
1. Fresh garlic strips the skin of the outer layer one by one, strips the root of the root and trims the stem。
2. Purge the processed garlic with liquid water for one hour with a larger pool or basin and then continue to wash it completely again with liquid water. 8-10 hours of asphalt。
3. Add all white vinegar and yellow crystal sugar to the boiler, in which the boiler boils until the ice can melt and is made of pickle garlic. Quiet after the fire and cooled to room temperature。
4. Take clean and dry pickles, first take the dried garlic code into the jar, then pour the cool sugar and vinegar juice into the jar (the amount of water is appropriate for all garlic), and then even the honey on the surface。
5. Cover and seal the pickle table. The salt can start eating after two months, up to a maximum of 12 months。
Little trick
Every time you pick up garlic, you need to get it with clean, waterless chopsticks or spoons in order not to spoil the soup juice。
In the coming year, the old soup is reusable and needs to be poured out in full, with a bottle of white vinegar and an appropriate amount of ice sugar. Just boil and cool again。
