Delicious soaking garlic (video practice of soaking garlic)

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List of contents for this article:

1、The correct way to soak garlic in light soy sauce
2、What garlic is usually used to soak garlic in Sichuan
3、How to pickle Sichuan garlic, delicious and crispy
4、How to soak garlic best
5、How to soak sweet garlic well
6、How to soak garlic in to taste delicious

The correct way to soak garlic in soy sauce

Soak garlic in light salt water for 10 minutes (sterilize and remove astringency), remove and drain. Preparation of soak juice: soy sauce, cold white boiled, white sugar mix, boil, and cool (sterilize and extend storage time). Add a little balsamic vinegar or pepper, star anise to enhance aroma (not required). Canning and marinating: Put the garlic into a disinfected sealed jar and pour in the completely cooled soak juice to ensure that the garlic is completely immersed. Cover tightly and marinate in the shade or refrigerator.

Preparation ingredients: garlic, soy sauce, ginger, millet spicy, rock sugar, salt, mineral water, other condiments. Processing garlic: Peel off the old outermost layer of garlic, wash it thoroughly, and place it in a container for later use. Compounding pickled liquid: Add a few slices of ginger, appropriate amount of millet pepper, rock sugar, and salt to the container, then add appropriate amount of soy sauce, mineral water and other condiments, and adjust the ratio according to personal taste.

The method of soaking garlic in soy sauce removes the skin of the prepared garlic, and then puts the garlic in a basin and soaked in clear water. The water used to soak garlic should be changed frequently, and the soaking time should be between 2-3 days. After the garlic is soaked, add appropriate amount of water and add edible salt to marinate for 3-5 days. Put the rock sugar and the prepared soy sauce in the pan, heat it to a boil, simmer for a while, until all the rock sugar in the pan melts, and then turn off the heat.

Soy sauce soaked in garlic is a classic home-style dish. It is simple to make but has a unique flavor. It combines the spicy taste of garlic and the mellow aroma of soy sauce. It is appetizing and served with rice.

What garlic is usually used to soak garlic in Sichuan

The garlic commonly used for soaking garlic in Sichuan mainly includes single-ended garlic and ordinary multi-petal garlic. Single-ended garlic is one of the most popular brewed garlic. It has only one garlic clove and is larger than ordinary garlic cloves. It has a rich and spicy garlic flavor. Because there is no divided structure, it is easier to taste when marinating, and after soaking, the taste is crisp and mellow. Ordinary multi-petal garlic is the most common garlic in our daily life. It consists of multiple garlic cloves. The advantage is that the number of garlic cloves is large, which can meet the demand for large brewing volume. It is affordable and has a wide range of sources. After brewing, the garlic aroma is strong and the taste is equally excellent.

Soaked garlic eaten by Sichuan people is usually a special dish made of garlic after salting and other processing. The main raw material for the production is garlic, and fresh garlic with moderate size and fullness is generally used. The production process first cleans the garlic to remove impurities such as the skin. Then prepare the salt water, which is usually added with a suitable amount of salt, sugar, white wine, etc. to flavor. Some will add spices such as pepper, pepper, and star anise to add flavor.

Soaked garlic eaten by Sichuan people is a traditional and famous dish in Sichuan Province. It belongs to the Sichuan cuisine family. It is a pickled food made with fresh garlic as the main material and through special techniques. Raw Materials and Basic Technology The core raw material for soaking garlic is fresh garlic. Full and undamaged garlic must be selected to ensure the taste of the finished product. When making, garlic is first salted, and part of the water in the garlic is analyzed through high-concentration salt, which can not only remove the spicy taste of raw garlic, but also lay the foundation for subsequent flavor.

Sichuan pickled garlic is famous for its sour, spicy and crisp nature, especially soaked garlic and sweet and sour garlic.

How to pickle Sichuan garlic, delicious and crispy

Adding 10g of green prickly ash can improve the aroma of hemp, and the flavor will be better after soaking for 30 days. Sweet and sour crispy garlic (improved version) quick deastringent method 1 kilogram of garlic is soaked in salt water (50g salt +1 L water) for 48 hours, changing the water twice during this period. Remove and dry with heavy weight for 6 hours. Sweet and sour juice formula: 300ml rice vinegar +200ml water, boil, add 180g rock sugar and 15g salt to dissolve; after cooling, add 3 lemon slices and 5g nine-made tangerine peel to increase the fruit aroma.

Peel off garlic, wash it, and dry it dry. Place the garlic and lemon slices alternately into the jar, pour in honey and cover completely.

Canning and marinating: Put the garlic into a water-free and oil-free sealed jar, and pour in the sweet and sour juice (completely without the garlic).

How to soak garlic best

Remove the garlic cloves, place them in a sealable container, and add a small spoonful of white sugar (sugar is not necessary, southerners suggest adding it to it, it will be softer). Pour rice vinegar into the jar. The amount of rice vinegar is about equal to the garlic cloves. Seal the jar (or use a sealed box) and place it in the refrigerator or in a cold place at home (such as a balcony).

Pour in honey and completely immerse the garlic, refrigerate and soak for 1 week. Tips: Brewing and drinking with warm water can relieve a cold. Eating garlic slices alone is slightly sweet but not spicy.

Soak 1 kilogram of garlic in salt water (50g salt +1 L water) for 48 hours, changing the water twice during this period. Remove and dry with heavy weight for 6 hours.

Storage time: Sweet and sour garlic can be stored at room temperature for 1 month and can be stored for half a year if refrigerated; soy sauce and garlic need to be refrigerated.

Ingredients: Some fresh garlic. Accessories: rice vinegar, white sugar, salt. Garlic peeling: Peel off some of the old outer skin of garlic, leaving the innermost second layer of skin to protect the integrity of the garlic cloves. Root cutting: Use a knife to cut off the root of garlic (the part where the garlic head connects to the garlic cloves) to facilitate the flavor during curing. Soak garlic to prepare light salt water: Add appropriate amount of salt to cool boiled water and adjust to prepare light salt water.

How to soak sweet garlic well

Soak in salt water to remove spicy flavor and mix with salt water: boil clear water and cool to room temperature (to avoid the growth of bacteria in raw water), mix salt water in the ratio of 2 tablespoons of salt per 500 ml of water, and stir well until the salt is completely dissolved. Soaking time control: Completely immerse the processed garlic in salt water and let stand for 5-6 hours (overnight soaking is recommended). Salt water can penetrate into garlic clove cells, decompose spicy substances, and soften the garlic meat, laying the foundation for subsequent absorption of sweet and sour flavors.

To brew delicious sweet garlic, you can follow the following steps: Choose the right garlic: Harvest raw materials: Harvest the garlic head needs to be tender, and harvest the garlic sprouts one week after harvest is most suitable. This way, the garlic tastes better. Processing garlic: peeling and removing roots: Peel off some of the outer shell of the tender garlic and remove the fibrous roots at the roots. Cleaning and filtering water: Wash the tender garlic and filter out excess water droplets.

Saltwater soaking has a significant effect. On the one hand, it can reduce the spicy taste of garlic and make the pickled sweet garlic taste milder; on the other hand, it helps garlic better absorb the sweet and sour taste in the later period. Dry the garlic: After soaking, remove the garlic and drain it, then gently dry the excess water on the surface of the garlic with toilet paper. If moisture remains on the surface of garlic, it may cause the juice to deteriorate during the curing process and affect the quality of the sweet garlic.

Pickling liquid: rice vinegar or white vinegar: 500ml (rice vinegar is softer and lighter in color; white acetic acid is more distinctive).

The method of making sweet garlic at home is as follows: Prepare to peel the garlic: Peel off some of the old skin on the outside of the purchased garlic to leave two layers of inner skin so that the sweet and sour water can better penetrate into the garlic. Cut the roots and stems: Cut off the roots of the garlic (i.e. the small tail of the garlic), and cut the stems (i.e. the top of the garlic) shorter, leaving about 1-2 centimeters long. This will make the garlic easier to taste in sweet and sour water., and the appearance is more neat.

Soaking sweet garlic is a classic appetizer. It is sweet and sour, crisp and tender. It is simple but meticulous.

How to soak garlic in to taste delicious

The common soaking method for long-term storage of garlic is to treat it with salt water or vinegar water. The soaking material is soaked in light salt water: soak in 5% concentration salt water (500g water +25 g salt) for 20 minutes to sterilize and mildew. After drying, hang in a cool place for storage. Soaking in white vinegar water: Mix vinegar water in a ratio of 1:3 (such as 100ml vinegar mixed with 300ml water), soak for 10 minutes, air dry, and place into a breathable cloth bag.

Choose fresh and plump purple-skinned garlic or white-skinned garlic, preferably with no mildew and complete skin. White vinegar needs to be brewed rice vinegar, with moderate acidity and pure flavor.

There are the following main methods to soak garlic: Soak garlic in salt Preparation materials: garlic, salt, boiled water, containers. Steps: Wash the peeled garlic with clean water, dry the water on the garlic skin and use it for later use. Put boiled boiled water into the container, add appropriate amount of salt, and let the boiled water in the container cool. After the aqueous solution cools, add the dried garlic. The aqueous solution in the container must drown the garlic.

The methods for making garlic delicious are as follows: Material selection: Choose 250 grams of purple-skinned garlic. The purple-skinned garlic has a better taste and is more suitable for brewing. Processing garlic: Peel off the old skin of garlic, then break the garlic into small garlic cloves. Wash and dry your hands, then peel off each garlic clove. Brewing process: Put the peeled garlic cloves into a sealable container.