A list of the contents of this article:
Garlic practice
1. There are many ways to pickle fresh garlic, and you can choose different methods according to your own taste: simple pickling method. Peel the fresh garlic, put it in a clean glass jar, sprinkle with salt and olive oil until the garlic is completely submerged, seal in a cool, dry place and let stand for a week. Spicy pickling.
2.-fresh garlic: 3-4 heads-edible salt: right amount-white vinegar: right amount-pure water: appropriate steps: gently pat the garlic head with your hand and separate it into independent cloves. Peel off each garlic clove and gently pat it flat with a knife to make it easy to taste. Prepare a clean glass bottle or sealed container and put the garlic cloves in it.
3. The preparation method (1) put the garlic into the altar, one layer of garlic and one layer of salt, stir evenly. (2) 17 degrees salt water (salt water and garlic flat) after loading. In the next few days, press the garlic above and let the garlic float up below. For about 10 days in a row, the garlic will sink automatically. (3) after the altar of fresh garlic, it should be open day and night to facilitate the distribution of spicy taste. It will be ready in 20 days.
4. The method of pickling garlic: peel the fresh garlic cloves and wash them to dry. Prepare a clean glass bottle and put the garlic cloves into the bottle. Add the right amount of salt and white vinegar to the bottle to soak the garlic cloves completely in liquid. Put the cap on the bottle and place it in a cool and dry place. Shake the bottle gently every other day or so to promote curing. After about 7-10 days of pickling, the pickled garlic is ready to eat.
5. Ingredients: right amount of garlic, right amount of boiling water, right amount of sugar, right amount of white vinegar. Go to the supermarket to buy fresh garlic. Peel off the outermost skin and remove the roots. Cut off the longer excess garlic, and then peel off a layer of garlic inside. When you peel it to the bottom, use scissors to cut off the garlic skin and roots along the inside. Peel off all the garlic, then wash it with clean water and dry it.
The practice of changing garlic
Break the garlic into small cloves, wash it, dry it, prepare a clean jar, pour a little more light soy sauce, add a handful of rock candy, put the garlic in, add a few chili peppers, cover and marinate for a week.
Specific steps: wash the garlic cloves and cut them into thin slices. Put the garlic slices in a clean container, add salt, black pepper and white wine, and stir well. Put the pickled garlic slices in a sealed container and refrigerate for at least 1 day. Take out frozen garlic slices, put them in bottles or small containers, and add the right amount of salt, black pepper and white wine.
The way pickled garlic turns green is as follows: marinate directly with salt. Garlic can be pickled directly: when fresh garlic is on the market, you can buy some fresh garlic, remove the garlic skin, and leave the innermost two layers. In addition, cut off all the garlic seedlings and roots, soak them in clean water for two days, then take them out and marinate them directly with salt. Fifteen days later, the garlic can be pickled, taken out and eaten directly. Marinate directly with rice vinegar. Peel purple garlic. Break the garlic into small petals.
Then let me introduce the steps of turning fresh garlic into dried garlic. The first step: first prepare some fresh garlic, cut the head and tail of the fresh garlic and peel off the skin, leaving the innermost layer of tender skin, wash and soak in salt water for 24 hours, which can play the role of sterilization and disinfection. Step 2: boil a pot of water and pour in the salt. after the water is cool, soak the fresh garlic for 12 hours, which can make the garlic easier to preserve.
How to make garlic
1. Put on disposable gloves and mix evenly. Put it in a container and marinate it in a cool way for 7 to 10 days, then the garlic turns green and can be eaten.
2. Peel the garlic, wash it, and set aside. Prepare a clean container, preferably made of glass or porcelain. Put the peeled and washed garlic in the container and pour in the balsamic vinegar. be careful not to leave air in the container. The vinegar can be poured a little more. Cover with lid, soak for seven days, turn to emerald color and serve.
3, choose neat, fat, white skin, fresh garlic. Remove the fibrous root, peel off the old garlic, wash and drain. According to the proportion of 10 kg salt for every 100 kg of fresh garlic, install it layer by layer in the tank, load it to more than half of the cylinder, and use a jar of the same size to set aside. Change the jar every morning and evening, so that the garlic is pickled evenly and salted for 15 days.
4. Prepare 500 grams of garlic to pedicle. Pour in 50 grams of rice vinegar (pickled on the eighth day of the twelfth lunar month). Bottled, sealed and pickled for more than three weeks. Finished product.