How to make pickled garlic? Do you need to add sugar?

It is popular to eat garlic in the northern region because garlic is a recognized natural bactericidal and disinfectant ingredient. Garlic is rich in protein, which can supplement the body's nutritional protein. It can also break down fat and supplement beneficial fat. The sugar and vitamin content is also high, which can be converted into a variety of antibodies, strengthen blood vessels and enhance the immune system. There are many ways to eat garlic. In addition to cooking and eating raw, you can also make pickled garlic. The ingredients for pickled garlic are relatively simple. The common ingredients are rice vinegar, white sugar, and salt. When soaking garlic, you need to peel off part of the garlic's outer coat, leaving a clean outer coat. Pay attention to the time during the soaking process and seal it well. Never open the lid to check to avoid hair and mold.

Homemade Sweet and Sour Garlic

Introduction Sweet and sour garlic is rich in protein, fat, sugar, vitamins, various amino acids, trace elements and various volatile sulfur compounds required by the human body, and other substances beneficial to the human body. It has the functions of enhancing human physiological functions, promoting metabolism, delaying aging, lowering blood lipids, lowering blood sugar, lowering cholesterol and triglycerides, preventing cardiovascular diseases and enhancing immunity.

Material

Garlic

Salt

Rice vinegar

White sugar

practice

1. Peel off the outer dry skin of garlic, cut off the roots and wash. Put it into jars (boil it in boiling water and dry it in the sun) in 2 to 3 batches, and sprinkle salt on it each time (use your own control to avoid making it too salty). Cover the jar and marinate for 10 days, shaking the jar every day to ensure that the garlic is evenly marinated.

2. Pour rice vinegar to half of the garlic, cover and marinate for 10 days. Shake the jar every day to ensure that the garlic is pickled evenly.

3. Add sugar and stir evenly, cover and marinate for 4-5 days before eating.

Tips

1. You can also soak the garlic in light salt water for a day before pickling and drain the water to remove the spiciness. The nitrite content in pickles begins to decrease 9 days after pickling, and drops to a safe dosage range after 15 days. To avoid nitrite poisoning, please pickle the pickles for more than 20 days before eating.

2. When you no longer smell a pungent smell after opening the lid, it is almost ready to eat. Eating sweet and sour garlic that has been pickled for too short a time can cause abdominal pain, nausea, chest tightness and other symptoms. People with eye diseases should avoid eating too much garlic.

Roasted Garlic

Introduction Garlic is rich in (selenium), (germanium) and (sulfide), which help detoxify the body. Garlic contains the most sulfur of all vegetables and is a natural disinfectant and bactericidal agent.

Material

1/2 pound of garlic, 1 tablespoon of soy sauce paste, 1/2 tablespoon of fructose, 1/3 tablespoon of sesame oil

practice

( 1) Select larger garlic cloves with membranes and shells, wash and drain, and cut off a small part of the stem to expose the garlic flesh.

( 2) After mixing all the seasonings, add the whole garlic cloves into the sauce one by one and let them marinate for about 15 minutes. Finally, turn all the garlic cloves so that they are coated with the sauce and then start roasting.

(3) Arrange the garlic cloves one by one on a baking tray and bake at 200°C for about 20 minutes until the garlic flesh is cooked through. Some garlic cloves will burst slightly, indicating that they are cooked through. It has been clinically confirmed that garlic can lower blood pressure and eating more of it is beneficial.

Garlic Scallop Frog Soup

Material

2 frogs, 10 cloves of garlic, 1000cc of water, 10g of dried scallops, 3g of wolfberry, 1 tablespoon of rice wine, a pinch of salt

practice

1. Wash and peel the frogs, cut into pieces and set aside; fry the garlic in 170℃ oil until golden brown and set aside.

2. Take a stewing pot, add water, frogs, garlic, scallops, wolfberries, rice wine and other ingredients, and cover the mouth of the stewing pot with a layer of plastic wrap.

3. Put it in the steamer, steam it over high heat for 1 hour, then take it out and add salt to taste.