After soaking in the sauce, without the pungent flavor of raw garlic, the flavor is even softer, sweet and sour very refreshing. Not only can appetizing to relieve greasiness, garlic is rich in nutrients, protein, vitamins and fiber, etc., on our health is very beneficial.
Sugar garlic is delicious, many people generally buy to eat, in fact, their own pickled sugar garlic not only eat clean and assured, but also have some fun!
Why pickle garlic in early summer?
At the end of May ~ early June garlic new listing, this time the new garlic moisture, strong flavor, texture is also crisp. If you want to pickle garlic that is tasty and crunchy, using new garlic is the key.
You can pickle garlic at other times, but if it's not in season, the garlic will lose its moisture and won't be as crisp and tender as new garlic.
China's food culture emphasizes "no time, no food", according to the seasonal pickling of ingredients is also a reflection of the season. Bean curd is dried in late summer, radish is pickled in early winter, and early summer is a good time to pickle sugar garlic.
When it comes to pickling sugar garlic, "a thousand people have a thousand flavors". Every family has a different pickling method, but not everyone's pickled sugar garlic is delicious and successful. How do you pickle sugar garlic to make it more delicious?
Practice:
- Ingredients processing: fresh garlic to remove the rhizome, peel off the two layers of outer skin, the root with a knife.
- Soaking: add salt to the cool white water, soak garlic overnight, remove the spicy flavor of garlic, but also resistant to preservation, so that the sugar garlic tastes sweet and sour not greasy.
- Cook the sauce: add water and rock sugar in a pot and cook over high heat. Add rice vinegar and continue to boil over high heat for 2-3 minutes, turn off the heat and leave to cool naturally, and add white wine when the sweet and sour water cools.
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Cleaned garlic must be controlled dry water
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Sealed jar without water and oil. Garlic in the pickled, try to use a special chopsticks to take sugar garlic, if properly preserved, sugar garlic is not only sweet and sour crisp, crystal clear, and put a year basically no problem.
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Add some high white wine. A high degree of white wine has the effect of sterilization, but also can increase the aroma and flavor, accelerate the pickling speed of sugar garlic.
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The vessel should be placed in a cool place. Sugar garlic color white, showing a crystal translucent, sweet and sour after the mouth tender.
Sugar garlic is white in color with a crystalline translucent appearance, and is sweet and sour and tender in the mouth.
