Acknowledgment invites, the souse method of sweetened garlic is very much, everybody introduction gives the method of sweetened garlic of a few kinds of souse below. Pare white skin garlic above all cortical, leave two tender skins only. Cut the fibril of garlic and false bine next, the part of false bine leaves 3 centimeters or so. Next, garlic abluent reserve.
Heat boiled water of one boiler weak salt, put cool hind it is good to fall to pare abluent tender garlic, bubble 24 hours. With burn open garlic of cool bubble of weak salt boiled water, can purify garlic piquancy, eating not to hurt a stomach, and the effect that also has purify pesticide remain and antiseptic disinfection.
Immerse after the end, fish out garlic, put in shady and cool and ventilated place, false bine is gadarene control clean moisture content, and the moisture with redundant air, air basks in time length to differ, it is advisable to connect body not to have redundant moisture with garlic.
Container preparation:
Souse is sweet-and-sour the container of garlic can be the OK and sealed container such as bottle of argil jar, glass, before using, want abluent, assure to there is oil inside jar, take boiled water to be ironed next, disinfection, convert accuses to do moisture to reserve, should assure to oil is not had inside container, without unboiled water.
Boil sweet-and-sour juice:
Of sweet-and-sour juice boil make can saying is the most crucial, because it is deciding the gust of sweet-and-sour garlic. With 15 jins tender garlic is exemple, be as follows a few commonly used method introductions now, serve as reference for friends.
Method one: White sugar 500 grams, white vinegar 10 jins. Pour candy and vinegar into boiler, add right amount water one case infusion, scram hind boils 3 minutes again, put cool reserve.
Method 2: Brown sugar 500 grams, old mature vinegar 10 jins. Infusion method is Alexandrine.
Method 3: White sugar 4 jins, vinegar 10 jins, soy 1.5 jins. Infusion method is Alexandrine.
Method 4: Salt 1.5 jins, brown sugar 5 jins, rice vinegar 450 grams or white vinegar 300 grams. Infusion method is Alexandrine. This kind of recipe is sweeter, acetic taste is smaller.
Souse method:
Good processing garlic is put into container, enter sweet-and-sour juice. Here needs to notice, sweet-and-sour juice should compare garlic tower above 3 ㎝ left and right sides. Next seal cover is close, put in shady and cool place, a half moon hind can open lid edible.
