After the autumn, the weather is getting cooler, and recently it is also rainy, the temperature is lower in the morning and evening, and the autumn clothes and autumn pants are worn. Recently is also to visit the supermarket, may be related to the weather cooler, a variety of hot pot base and meat slices are very sought-after, speaking of hot pot everyone is not strange at all, many people like to go outside the hot pot shop to eat, but also because the hot pot is simple, convenient, delicious many people also choose to eat at home, and careful friends are not difficult to find, many hot pot shops will be equipped with free sugar garlic, especially in the north is a must for people to eat hot pot.
Why do many hot pot restaurants have sugar garlic? That's because sugar garlic is sweet and sour, has an appetizing and degreasing effect, hot pot all kinds of balls of meat slices, plus the bottom material to eat more will naturally feel greasy, sugar garlic is just degreasing. And many families themselves eat hot pot at home when they rarely mix sugar garlic, the first is that the price of sugar garlic purchased outside is not cheap, the second is that it takes time and effort to make sugar garlic at home, and it is easy to stink and not delicious. Sugar garlic looks complicated to make, in fact, as long as you master these skills, you can also make sugar garlic that is better than the hot pot restaurant.
【Homemade sugar garlic】
Ingredients: 40 heads of garlic, 2 kg of soy sauce, 1 kg of vinegar, 60 g of sugar or brown sugar, 2 liters of water
Accessories: 3 grams of peppercorns, 5 grams of star anise
In fact, many people think that only fresh garlic can make sugar garlic, in fact, it is not, slightly two or three months of garlic can also be made, but there is a slight difference in taste, if you can buy tender garlic is better.
Peel off the outer layer of the bought garlic, then use a knife to cut the root, and then make all the garlic for later. It should be noted here that garlic should not be plucked off all the skin, and it is best to leave two layers. Here I used 40 heads of garlic, because it is not very fresh garlic, so it is about 30 pounds.
Then put all the garlic into the pot, add an appropriate amount of water to soak, about one night, take out the drainage in the morning. Soaking garlic is to reduce the spiciness inside the garlic, garlic must be dried for seven or eight hours,
Put the pot on the fire, pour 2 liters of water, then pour 2 kg of soy sauce, 1 kg of vinegar, 60 grams of white sugar (brown sugar), 3 g of peppercorns, and 5 grams of star anise into the pot, turn off the heat after boiling on high heat, and then put it aside to let it cool.
Prepare a clean glass without water and oil, and put the garlic into a glass container after drying the water control.
Then pour the soup into a glass container after cooling, before the garlic, seal it and place it in a cool place for about 10-15 days.
The above is the sweet and sour garlic that Xiaohong brought to you today, and it should be noted here that many small partners are also concerned, in fact, the production of sugar garlic is nothing more than a few skills, the first: adding water is to dilute vinegar and soy sauce, only vinegar and soy sauce will be more salty and sour. The ratio of the second water to soy sauce is about 1:1. Third: it is the time of pickling.