Chinese Food
Pickled garlic with sugar and vinegar
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It's the season when the new garlic comes down again. Looking at the fresh and tender garlic in the market, I suddenly think of the pickled garlic I used to eat when I was a child. It's sweet and sour. I decided to pickle the sweet and sour garlic myself. I'd like to look for the memory of the taste buds when I was a child. Get up.
Cooking ingredients
Cooking Steps
Step1:When the season fresh garlic 20 heads. The roots with a kitchen knife carefully cut. Take out the garlic center of the dry hard stem. Tear off the outer dry skin. Leave only two or three thin skin. Clean.
Step2:Soak the new garlic with its skin in clear water for one day and one night. Change the water three times in the middle. The purpose of this step is to remove the miscellaneous taste of garlic and make its taste more pure.
Step3:Pour 2 to 3 bowls of vinegar (depending on the amount of garlic you marinate and the volume of the container) into a small pot and boil for 2 minutes. During this period, add some brown sugar, white sugar and a small amount of salt. Stir slightly until completely dissolved. If the vinegar soup is not enough, add some boiled water.
Step4:Put the cold vinegar juice and the new garlic soaked for a day into the pottery pot in turn. There is no pottery pot or glass pot. The vinegar juice can basically submerge the garlic.
Step5:Wrap the plastic wrap around the mouth of the pot. Cover the lid. Put it in the shade. Wait two or three weeks patiently. Then open the jar and enjoy. It's sweet and sour, crisp and mild. Try it as soon as you can.
Cooking tips:The jars of pickled garlic must be rinsed with boiling water and then placed at room temperature. This is the process of container disinfection. There are skills to prevent bacteria from growing in the process of pickled garlic.
