Chinese Food
Marinate sweet and sour garlic
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Because people in my family like sweet garlic, so I pickle a lot every year. Now there are too many delicious things. Don't worry about the pickled sweet and sour garlic. It just waits quietly like that. When you feel the food is tasteless and tasteless one day. When the big fish and meat are greasy, you will surely think of the sweet garlic in the corner. Eat a few cloves. You will find that your appetite is open again ~ ~ ~
Cooking ingredients
Cooking Steps
Step1:Fresh garlic, Purple Garlic is better. 80 head
Step2:Cut off the garlic sprout
Step3:Remove the roots with thin skin. (remember not to hurt the garlic cloves when cutting the roots). [this method does not need to be soaked in water. Many of the reasons are that the bottom of the garlic cloves is soft and rotten during the pickling process due to the unclean soaking in water
Step4:15 Litre sealed bo
Step5:Uniform code in large containe
Step6:Salt, vinegar and sugar - 200g.500ml.500g eac
Step7:Boil 6kg of water in the pot. Add in the auxiliary materials and cook. Turn off the heat. Let it cool naturally. (cool naturally for about 6 hours
Step8:Pour the soup into the container until it reaches the upper limit (a layer of garlic with buoyancy surface will float on it
Step9:Close the lid, lock the clasp and seal it. Then place it in a cool and ventilated place. Wait for 30 days to open the jar and eat it. The sweet and sour garlic pickled by this method is attractive in color, sweet and crisp.
Cooking tips:1. Remember not to hurt the garlic cloves when cutting the roots. 2. This method does not need to be soaked in clear water. Many of the reasons are that the bottom of the garlic cloves is soft and rotten in the process of pickling. 3. It takes about 6 hours for the cooked soup to be naturally cool and delicious.
