The drowning method of garlic debate

A simple way to submerge garlic is to remove the roots with annual garlic (5 pounds), put it in a pot and soak it in water for three days. After changing the water every day, take out the water, dry it and sprinkle with half a catty of salt. Usually a layer of garlic is marinated for one day. Add some pepper and ginger slices with four pounds of vinegar and one pound of sugar, boil the pepper and throw it away. Sweet and sour water is very cold. Put the pickled garlic into a container and pour in the cold sweet and sour water without garlic. You can eat it in a month. Caution: Do not apply grease during production.

① The easiest way to pickle garlic.

1, garlic can be pickled directly.

When fresh garlic is on the market, you can buy some fresh garlic, remove the garlic skin and leave the innermost two layers. In addition, cut off all the garlic seedlings and garlic roots, soak them in clear water for two days, and then take them out and add edible salt to pickle them directly. After fifteen days, garlic can be pickled and taken out for direct consumption.

Garlic can be pickled directly with vinegar.

Garlic can also be pickled directly with vinegar in winter. The pickling method is also very simple. Just remove the garlic, peel it into garlic cloves, put it in a clean container, and then add rice vinegar to the container. If all garlic cloves are not covered properly, seal the container. After ten days, garlic will turn green and can be taken out when you want to eat it. Garlic pickled in vinegar can also be used as a seasoning for many dishes.

3. Pickling method of sweet and sour garlic

Peel garlic directly after listing and peel it into garlic cloves. Then put all the rice vinegar, sugar, edible salt and appropriate amount of water into the pot and boil. After natural cooling, soak the peeled garlic cloves in the juice. In a week or so, garlic can be eaten, and you can take it whenever you want. It can be kept in the refrigerator for a long time.

Food preparation

Garlic 1 kg, salt100g, vinegar 70g, appropriate amount of brown sugar, and appropriate amount of spiced powder.

Method step

1. Peel garlic, wash it, and drain it for later use;

2. Put the salt and garlic into a jar, mix evenly and marinate for 15 days;

3. After curing, put it on the table to dry, turn it once a day, and dry it to about 70% of the original weight;

4. Put garlic into a jar, compact it, pour in the mixed solution of sugar, vinegar and spiced powder, and then seal the jar;

5. Soak for 2 months and serve.

skill

When making sweet and sour liquid, heat the vinegar to 80 degrees, add sugar to melt, then add spiced powder and mix well.