Pickled sweet and sour garlic secret recipe ratio!
First, the proportion of seasoning formula
1. 500g of cool white boiling
2. 200g old brown sugar
3. 150g light soy sauce
4. 200g of aged vinegar
5. 100g white vinegar
6. 30g of edible salt
7. 20g rock sugar
8. 20g of high liquor
9. About 2-3 catties of purple garlic
(All the above seasonings must choose big brands with authentic taste, so that the pickled sweet garlic tastes good.) Otherwise, some counterfeit seasonings, pickled sugar garlic, will have a strange smell, very difficult to eat)
2. Garlic treatment
(1) Pickled sweet and sour garlic must choose fresh purple-skinned garlic, so that the garlic tastes better.
(2) Garlic treatment: choose a complete garlic, then cut off the head and root of the garlic, do not peel off all the garlic skin, and leave about 1-2 layers on the outer layer.
(3) Cleaning: The spicy taste of fresh garlic is generally heavier. The processed garlic is rinsed several times with clean water first. Then soak in lightly salted water for 3-5 hours, then rinse twice again.
Place the washed garlic in a sunny place, spread it evenly, and make sure to dry the moisture on the surface.
3. Pickle the garlic
(1) Container preparation: Pickled sugar garlic must choose waterless and oil-free glass jars or enamel jars. Don't choose plastic bottles and jars. And be sure to ensure that the inside is clean, water-free and oil-free, so that it will not spoil during the pickling process.
(2) Boil seasoning water: pour water into the pot, after boiling over high heat, pour all the above seasonings into it, and turn off the heat after boiling rock sugar melting. Then set aside to cool naturally.
(3) Start pickling: Put the dried fresh garlic into the prepared canned bottle, and then pour in the seasoning water. The seasoning water must be submerged with garlic. If you feel that a glass jar is full without a few garlic cloves, you can directly clove the garlic into small garlic cloves, so that the glass jar can put more garlic.
(4) After all the processing is done, the glass jar must be sealed and covered tightly, and then placed in a cool and ventilated place, sealed and marinated for 1 month, and then eaten directly.
The pickled sweet and sour garlic must not be left to dry in the sun, otherwise it will easily deteriorate. #头条创作挑战赛#
