Ingredients
Garlic ( 1000g ) | Purified water (boiled cold water) ( 480 grams ) |
White vinegar ( 600g ) | Rock sugar ( 360g ) |
Table salt ( 30g ) |
Traditional Jiangsu, Zhejiang and Shanghai snack sugar garlic recipe The new garlic in late May is most suitable How to do this
1.Tear off the old skin on the outside of the garlic, leaving only a thin layer of garlic coating on the inside
2.Put salt and soak for 24 hours (to remove the smell)
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3. Let the garlic head face down and drain the raw water (you don’t need to dry it until it is flat, as long as there is no water outside)
4.According to the proportion at the top of the screen Sweet and sour water
5. in sequence Add the ingredients, then bring to a boil over high heat, and let the sweet and sour water cool
6.Put the dried raw garlic into a [oil-free and water-free] jar
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7.Pour in the cooled sweet and sour water (the sweet and sour water should cover the garlic)
8.Finally add one or two high-strength white wine (50% white wine) , sterilize and wait for one month before eating
9.The prepared sugar garlic must be translucent and tender white
10.It looks like this when peeled, super crispy, tender and refreshing
Tips
——Must read before making sugar garlic——
1.Be sure to choose white-skinned tender garlic, not Purple-skinned garlic (Purple-skinned garlic is too strong and spicy)
2.Garlic must be soaked for 24 hours or more in advance, otherwise the taste will be too strong
3.Garlic is soaked in salt After 24 hours, the water must be dried, otherwise it will easily deteriorate
4.It is best to use rice vinegar, followed by mature vinegar and balsamic vinegar.In the worst case, use white vinegar.(White vinegar needs to be distinguished between blended vinegar and brewed vinegar.How to tell the difference, I have written it in my scarf before, and all old fans will understand) If you don’t have vinegar at home, just use white vinegar to make do
5.Sugar and vinegar It is best to boil it with pure water to prevent bacterial contamination
6.Why does the sugar garlic turn green? That's because the temperature is too low (or it has been exposed to sunlight).The Laba garlic I made last winter was also soaked in vinegar.It will turn green at low temperatures, and it can be eaten when it turns green.This is the principle of Laba garlic
7.Recipes are dead, people are alive, and the proportions vary from person to person
8.If you don’t have a jar at home, you can use a crisper, as long as the sealing measures are done well
9.Candied garlic needs to be soaked for at least a month before it becomes less spicy.The longer it is, the better it tastes.This is true~
10.It can be stored in a cool place, not necessarily in the refrigerator.
11.The prepared sugar garlic will not go bad even after being stored for a whole year, and it will still be sour and sweet (provided it is stored properly)
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