What is the method of pickling soy sauce and sugar garlic?

My favorite side dish in my hometown is soy sauce and sugar garlic. The pickled garlic is slightly darker in color and sweet, without any of the spicy taste. Many people like to eat it very much, and it goes very well with staple food. We all know that garlic itself has many functions, such as killing bacteria and inflammation, enhancing the body's immunity, etc. So how do we make soy sauce and sugar garlic?

How to pickle sugar garlic :

Method 1 : Ingredients: 10 jin of fresh garlic, 4 jin 3 liang of sugar, 10 jin of water, 7 liang of salt, more than 1 liang of vinegar

Preparation method :

1. Pickled garlic : Select fresh, large garlic, cut off the tails, leaving only a small amount, and soak in cold water for 3-7 days. The soaking time can be appropriately reduced or increased depending on the temperature. Change the water once a day to soak out the tender flavor of the garlic, then take it out and put it in a clean jar.

2. Pickled garlic : Put the soaked garlic into the jar, add a layer of garlic and sprinkle a layer of salt, stir once the next day, and stir once a day thereafter. Take out after 3-4 days, spread it on the curtain, dry it for a day, remove the floating skin, put it into the jar, and pickle it with sugar water. To make the syrup, add 10 jin of water, 4 jin of sugar and 1 liang of vinegar and bring to a boil. When the sugar water is cool enough to not be hot to the touch, pour it into the garlic jar. Note that the sugar water should be about 2 inches higher than the garlic. Sprinkle 3 taels of crushed sugar on the surface of the sugar water, then cover the jar tightly and seal it. Place it in a cool place and marinate for 2-3 months. It will become white, tender, crystal clear, and delicious sugar garlic.

3. Seasoning : Add some osmanthus 6 to 7 days before maturity to enhance the flavor.

Method 2 : 500g garlic with 50g salt, 300g brown sugar, 30g rice vinegar or 20g white vinegar, star anise, 600g water

Preparation method :

1. Remove the old skin of garlic, leaving 2 cm pseudostem, dig the root of garlic into a cone but do not dig the garlic loose (the purpose is to make the garlic taste good)

2. Soak the garlic in water for 5-7 days, changing the water every day

3. Put the garlic into the pot, add a layer of garlic and salt without adding water; pour the garlic once a day, pour the lower part to the upper part to make the garlic evenly soaked; take it out of the sun after 5-7 days, and after the skin is dry, remove the old skin if there is any... Evenly arrange it in the pot

4. Bring the water to a boil, add brown sugar, and remove from heat; add vinegar when the water temperature is about 80 degrees; after it cools down, pour in the garlic pot and seal the pot. After 7 days, when the brown sugar turns into fructose, it can be eaten

5. The aftertaste is strong in sugar and slightly sour. If you like sour taste, you can add more vinegar.

6. Sugar garlic juice can be used as sweet and sour sauce when cooking dishes. It has a strong garlic aroma and unique flavor, but it can no longer be used for pickling garlic.

Precautions

When pickling garlic, the proportion of various seasonings should be adjusted according to your own taste.

It is important to soak the garlic in clean water before pickling it. The soaked garlic has less odor and is easier to absorb the flavor.