Ladies and gentlemen, thank you for reading the food articles that i shared, for sharing them, and for sharing them with you today
After summer, the weather was hot, mosquitoes were high, and grandma always made me eat more garlic, saying i could deworm and detoxify. Garlic contains natural plant fungi, which can indeed be fungi and enhance human immunity。
Garlic tastes spicy, and many people can't accept it. It can be pickled into garlic, and it can be sour and sour and sour and sour. Garlic is good and simple, but if you want to eat well, you have to have some skills. Did you think you'd just use sugar and vinegar to bubble garlic? That's not enough garlic, it's hot, it's burning。
Actually, garlic can't just be sugar and vinegar, and today i'll share the right way to make garlic. Grandma's 85 years old, picks a can of garlic every summer, can't beat it for 40 years, and has a lot of experience。
Grandma told me that there are three techniques to remember. It's a good "secret" to make it sour and sour and sour and sour and sour and sour。
It's a delicious secret
One, garlic must be fresh
Garlic can be used either to dry garlic or to use fresh garlic in the day, but the taste is quite different. The new garlic contained a lot of moisture, and the sweetness of the garlic was made, and the spicy taste was smaller。
With garlic, it's not so thin, and it tastes spicy. So when you buy garlic, you have to pick up the new garlic from the day, and you have to be careful not to strip it off。
Two, garlic with salt water
Many thought it was enough to wash the garlic and make it go straight with sugar and vinegar, which was not a good taste and was not durable. The right thing to do is to wash the new garlic, put it in the basin, add cold water, mix it with salt and soak it for one night。
Salt can kill bacteria and remove the spicy smell of garlic, which is less spicy, less acceptable, less heart-burning and longer to keep。
Three, before sealing the pickle. White wine
Garlic must be sealed so that it is not spoiled, so that garlic, sugar and vinegar are fully responded to, so that it tastes very good and tastes very good. But don't forget to add one thing before sealing it up。
High white wine can kill bacteria, corrosive, fragrance, prevent the deterioration of garlic, extend the shelf life and increase the smell of garlic. The higher the degree of white wine, the stronger the fungicide, the greater it is at 50 degrees。
The garlic seal is to be placed in the cooler ventilator at not more than 20°c, otherwise the garlic is susceptible to deterioration, and the pickle process is not to be opened so that the fungus is not infected。
That's the three techniques to pick up garlic, and learn to make good garlic at home. I'm going to tell you about the details of the pickled garlic
♪ pickle garlic ♪
Fresh garlic, sugar, salt, rice vinegar, high white wine。
One, go to the market for fresh garlic, cut the garlic a little bit, strip the garlic off a few floors, and leave only the two in the bottom. You have to wear a bubbly, don't strip it off。
2. Put the new garlic in the water several times and wash all the dirt and dust, after all, and eat it directly. Prepare a clean basin, put in a proper amount of salt, pour into the cool water and mix it evenly, put in a wash of garlic for one night, so that it can disinfect the fungus and remove the spicy。
3 all night long, garlic is taken out of the asphalt basket, drys the water in the cool air, drys the pickled food before making it, otherwise it will deteriorate。
Four, pour fresh water into the pot, put in a proper amount of ice sugar and rice vinegar, no fixed proportion, put more sugar on the sweeter, put more vinegar on the sour ones, i like sweeter, one sugar and two vinegars, which is just the sweetest one if one is too sweet。
5. Turn on the fire and turn off the ice cream and cool it. Prepare a jar, wash and dry the water in advance, put garlic in it, pour sugar and vinegar, and add a spoon of salt, a proper amount of white wine, so that the jar can be sealed and made in a cooler ventilated place for a month, where it can be picked up in the fridge and the garlic can be made。
