The beginning of the summer solar term has passed, and the most obvious thing compared with spring is the change in temperature, especially in the south has begun to appear a warm climate, people often have loss of appetite, poor appetite symptoms.
Every year at this time, it's time to pickle sweet and sour garlic, which is a nutritious, delicious snack, and the vinegar in it can also help promote digestion and increase appetite.
Especially in the hot summer, eating a few cloves of sweet and sour garlic can be appetizing and greasy. Maybe I usually want to eat sweet and sour garlic, and many friends go out to buy it, but in fact, we can marinate it at home, not only is the method simple, but the taste is not worse than the outside.
However, many people only put sugar and vinegar when pickling, not only is it not easy to preserve, the sugar and garlic are not crispy, in fact, this is because you used the wrong method to cause, today I will share with you my sweet and sour garlic pickled for more than 20 years, the pickled sugar and garlic is sweet and sour, and the family loves to eat.
Sweet and sour garlic as a traditional pickled dish, the color is divided into two kinds, one is amber, the other is jade white, both are pickled with new garlic that has just been put on the market, the difference lies in the use of vinegar, amber sweet garlic is rice vinegar, white jade sugar garlic is white vinegar.
When I was young, sweet and sour garlic was not only a delicacy, but also a good medicine. In the summer, when we lose our appetite and don't like to eat, my mother always coaxes us to eat a few, saying that it is not good to eat ice in summer, and eating some sweet garlic can kill bacteria and benefit the stomach, and can also prevent influenza. Even when we were young, children played with the house, pretending to be the doctor's children, and the medicine given to the "patient" was sweet garlic.
Then I will share the correct way to pickle sweet and sour garlic with you, friends let's take a look!
First of all, let's prepare ten catties of fresh garlic, there are two kinds of garlic sold in the market, one is purple garlic, the other is white garlic, we choose purple garlic, this garlic has a richer taste, a more crisp taste, and is rich in anthocyanins, and the sugar garlic made will be more delicious.
When you buy garlic, peel off 2 to 3 layers of the outermost skin by hand, leaving only one or two thin layers, and you can see the outline of the garlic. Then trim off the garlic stalks and garlic tails on the garlic with scissors or fruit knives, because the stalks on the garlic take up more space when pickling, and need to be cleaned in advance, and the garlic tails will leave a lot of dirt such as sediment, so they should be flattened to expose the clean and white parts inside.
Many friends say that the pickled sugar garlic is particularly easy to mold and spoil, and the garlic is soaked so soft that it is not crispy at all, and there will be white floats on it, in fact, this is mainly due to the contamination of raw water or oil during the production process.
After all the garlic is cleaned, you can take it to clean, this step can only be opened with cool white, not raw water, put a small spoon of edible salt in the cool white boil, pour the garlic into it and clean it.
After that, prepare a clean large basin or plastic box (in short, it cannot be made of metal), pour garlic into it, put 100 grams of edible salt on 10 catties of garlic, add the garlic that has not been boiled by cool and white, and the garlic needs to be soaked in salt water for 24 hours. This step can remove the pungent smell and odor of garlic, and at the same time, the brine can disinfect and sterilize the garlic, and the water should be changed twice during the soaking process, and don't forget to add salt each time the water is changed.
After soaking for two days, find a drying net (similar to the grill in the oven), remove the garlic from the salt water, put it upside down on the grill, so that all the moisture inside the garlic can flow away and drain, and put the garlic in the sun or a ventilated place to dry for two hours, and then it can be pickled after drying.
Take the time I bought today to deal with the juice of pickled sugar garlic, prepare a clean pot or basin without water and oil, you must ensure that there is no oil, take the 10 catties of garlic I bought today as an example, put 4 catties of water, put 1 catty of rice vinegar, put 2 catties of light soy sauce, put 2 catties of rock sugar, and the sugar garlic produced in this way is amber, because there is light soy sauce in it, so there is no need to put salt.
If you like sweet and sour garlic with white jade color, then according to the same ratio, replace 2 catties of light soy sauce with 300 grams of salt. Bring the sauce to a boil on high heat, then reduce the heat to low and cook for 3 to 5 minutes, cover and cover to prevent dirt from entering the basin, then set aside to cool.
After two hours of drying the garlic, the skin is already a little dry to the touch, and it is enough to reach this state. Take out the garlic and put it in a clean jar, this jar can be scalded with boiling water in advance, or you can use high liquor to rinse it, after processing, put all the garlic into the jar, pour the cooled juice into the jar, and finally add 50 ml of high liquor, adding liquor can not only disinfect and sterilize, but also prevent garlic from rotting.
There's also a way to make the garlic more flavorful and have some fruity aromas. The ratio of salt and white vinegar remains the same, and the water and sugar are replaced with Sprite, which not only has a very strong sweetness, but also has a very fragrant lemon flavor, and the sugar garlic pickled with it will taste even more delicious.
But remember that the vinegar still has to be boiled and cooled, buy a new bottle of Sprite, open it directly and pour it into the jar, and avoid using Sprite that has been open for a long time, because in this case there may be microorganisms or bacteria left in it. The sweet and sour garlic pickled in this small method is sweet and sour, and at the same time has a faint lemon aroma.
After that, buckle a bowl on the altar, fill the rim of the altar with water, and place it in a cool and ventilated place. The sweet and sour garlic is marinated for 20 days and ready to eat. The pickled sugar garlic that I taught you today is crispy, tender and delicious, sweet and sour, even if it is marinated for a year, the garlic will not become soft, it is still crispy and fragrant.
And since we have used salt water to remove the smell and spiciness, the sweet garlic will never have a garlic smell in the mouth after eating.
The cooked sweet garlic can be used as a side dish, or it can be eaten with hot pot, fried rice, fried cakes, and it can also be used as a side dish to make cold dishes. Sweet and sour garlic is not only a delicious food, but also has certain health effects, such as appetizing, anti-greasy, promoting digestion and absorption, and so on.
Sweet and sour garlic has a long history, and its origin is related to Zhang Liang, a famous minister in the Western Han Dynasty. According to legend, Zhang Liang was ill in his later years, and after resigning from his official position, he lived in seclusion in Chengfu County (present-day Gaogong Town, Wuyang County), where he began to study the way of food and the secret of longevity.
Garlic is abundant in the local area, and the people must eat it at every meal, and their health is healthy. Zhang Liang also began to eat garlic, and soon after, the disease that had plagued him for many years was actually removed. So he began to improve the way to eat garlic, and after a few years, he finally developed sweet and sour garlic with excellent taste.
After learning about it, Empress Lu summoned Zhang Liang, praised the delicious taste of sweet garlic, and ordered him to pay tribute every year in the future, and since then the sweet garlic has become a royal tribute. And now we only need to master the production process and seasoning ratio, and we can also eat the taste of royal tribute at home.
Okay, today's sweet and sour appetizing sugar garlic recipe will be shared with you here, friends who love sweet garlic don't forget to collect it, try this method, like my article don't forget to like the collection, add a follow, thank you for reading, we'll see you next time.