For more than 30 years, kimchi has helped to pickle delicious garlic sauce. Do you know how to do it?

For more than 30 years, kimchi has helped to pickle delicious garlic sauce. Do you know how to do it? This recipe for pickled sauerkraut is an old recipe that we have used for more than 30 years. It's still in use now, and it's not pleasant to try. Every year is the same shocking taste, stimulating taste, shocking taste.

At present, there are pure soy sauce and garlic in the market. When eating salted garlic, I always feel that there is no taste bud of a soul, which is shocking and lacks the highlight of painting dragons. Extremes must be reversed. Pickling garlic with soy sauce alone always feels that the materials used are a bit past, and haste makes waste. Delicious fresh soy sauce is crisp, old soy sauce is fresh and mellow, and delicious fresh soy sauce is never as strong as old soy sauce. This is an important reason why I add soy sauce again. After that, the taste buds will be more textured and will not be simple and lonely. Simply adding Lao Wang is naturally not enough to "smell the road". The role of classic spices such as star anise, cinnamon and fragrant leaves is also very valuable.

Pickled garlic production process 1, pickled garlic, you must choose fresh garlic with white skin, and avoid using purple garlic. That's not right, and no matter what you do with it, pickled garlic will not be brittle, so it will be affected. We made this pickled garlic with 2 kg of garlic, peeled off the thick skin of the fresh garlic, leaving only 1-2 layers of fresh epidermis, cut the middle column into 1-2 cm long, and washed it continuously with warm water. Remember, the remaining fibrous roots under garlic must not be cut off by laser prematurely, and then cut off and put into a jar for pickling. Premature cutting will lead to oxidative deterioration, which is not conducive to corrosion protection during pickling.

2. Control the cleaned garlic into purified water, and carry out the next step of salt immersion disinfection and sterilization. The salt content of pure disinfection and sterilization is 5-8%. According to the standard, prepare1000g of cold boiled water in advance, and add 50-80g of edible salt to prepare salt water with a salinity of 5-8%. Add dried garlic and soak in salt water for 24 hours. Removing the spicy taste of garlic and making it more delicious are all good disinfection and sterilization methods.

3. Take out the fresh garlic soaked and disinfected with salt water with a baking net or a drain basket, put it upside down on the baking net or in the drain basket, dry the surface moisture and drain the salt water in the garlic.

4. Take a stainless steel wok, pour 1000g cold water, add 150g salt, 30g soy sauce, 30g white sugar, 2 star anises, 2 small pieces of cinnamon (about 5g) and 3-5 pieces of galangal (about 5g), and put them together after cleaning. After braising, turn to slow fire, cook for about 5 minutes, and call a truce. Pour 500 grams of delicious fresh soy sauce while it is hot to remove the beany smell in the delicious fresh soy sauce. The pickling of sauce and garlic was realized. After the indoor temperature is naturally cooled, the next step of pickled garlic is carried out.

5. Use laminated glass pickle jar, glassware or old ceramic pickle jar and rub it with hot water several times to achieve maximum disinfection and dry water. Cut off the fibrous roots at the bottom of dried garlic with a sharp knife and put them in the pickle jar one by one. Pour the cold sauce and marinade into the room, because the garlic has not been completely eaten. 1 2 (50g) is highly sealed, which enhances the rich fragrance and also has the practical effect of sterilization and antisepsis in the last layer. Seal the jar mouth with a fresh-keeping bag, cover the jar lid tightly, and let it stand for about 30 days, then you can eat pickled garlic with strong sauce flavor. This cold dish can't be missed in the fresh garlic season. Pickled sauerkraut for 30 years was found to be delicious. Whether it's porridge for breakfast or rice for dinner, pickled peppers and garlic with strong sauce flavor are important weapons to open everyone's appetite and promote appetite, with endless aftertaste.