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How to pickle garlic is simple and delicious

1. Remove the coat of fresh garlic, cut off the roots and rinse thoroughly. Add 80g kimchi salt in the basin, add water and stir until the salt melts evenly. Add garlic and soak for 6-8 hours, or it is better to rinse the soaked garlic overnight, rinse it with cold boiled water and drain. Put 150g sugar in 500ml vinegar into a sealed glass bottle for pickled garlic and stir until the sugar dissolves.

2. Prepare fresh garlic as the main material for pickling. Peel off the outer layer of garlic and gently pat it flat with a knife to keep it intact while making it easier to marinate. Put the processed garlic into a clean glass jar. Sprinkle an appropriate amount of salt on the garlic head evenly, then gently rub it with your hands to make sure the salt is completely absorbed by the garlic. Pour in enough vinegar to cover the garlic completely.

3. Main ingredients: ripe garlic. Seasoning: soy sauce, pepper, spices, salt. Pour water into the pot, add soy sauce, pepper, ingredients, salt, boil into a thick juice. Place it cool. Put the garlic into a container (either glass or clay pot) and pour into the cold marinade, seal the mouth of the container, and eat it after a few days.

How to make delicious mashed garlic?

1. Peel the garlic and wash it clean. Peel the ginger and wash it. Crush the washed ginger and garlic with a knife and put them into a blender jar. Add monosodium glutamate, oil consumption, margarine sauce and edible oil and stir them all with a blender. Heat the cooking oil in a pot, pour all the hot cooking oil into a bowl, and then stir well.

2. Mashed garlic juice will be especially delicious with the right amount of chili oil and shallots. The ingredients it needs are 50 grams of garlic, 30 grams of spring onions, 10 grams of edible salt, 5-10 pieces of chili oil and 15 grams of boiling water. After peeling the prepared garlic, use a special tool to make it into mashed garlic.

3. Take a piece of garlic. The flavor of fresh garlic is better, and dried garlic without reserve is fine. Remove the old skin and cut it into slices and rinse it with water. Flatten both hands with a knife, do not clap with a knife, to prevent the handle from being patted off. Peel the garlic easily with your hands, so it's much easier to peel. Put the peeled garlic cloves into the garlic mortar.

4. Peel the garlic, crush it with the back of the knife, and then cut it into minced garlic. Peel the ginger and cut it into finely chopped pieces. Put chopped garlic and ginger in a bowl and add the right amount of salt. Heat the cooking oil over low heat, then slowly pour into the minced garlic and ginger, while gently stirring, deep-fry the fragrance of chopped garlic and ginger until yellowish.

5. To make delicious mashed garlic, you can follow the following steps: prepare materials: fresh garlic, edible oil, salt, vinegar, sugar, diced green and red chili (optional). Peel the garlic, wash it and cut it into minced garlic. The garlic can be flattened with the back of the knife to make it easier to cut. Add the right amount of salt to a small bowl, pour the minced garlic into the bowl, stir well, then let stand for a while.

6. The first method: slapping mashed garlic. First pat the garlic cloves and peel off the garlic. Many garlic skins are too tight to peel. The method of patting before peeling will make it easier to peel off. Continue to flatten the garlic with the back of the knife, and then cut it easily into minced garlic.

How to make garlic in vinegar is delicious

The practice of soaking garlic in vinegar is as follows: materials: appropriate amount of garlic, right amount of aged vinegar, well-sealed glass containers, salt and so on. First of all, it is necessary to sterilize the sealed container of pickled garlic with hot water and put it on the shelf to control the moisture. The next step is to choose those garlic that are fuller and fresh. In order to taste more, we can make the garlic into cloves.

To make delicious white vinegar soaked garlic, we need to prepare the following materials: fresh garlic, white vinegar, salt, white sugar, airtight containers. We should choose fresh garlic with full fruit, peel off the outer skin of the garlic and clean it, and try our best to ensure the integrity of the garlic. We first clean the airtight containers with clean water, then disinfect them with hot water, and then put them aside to dry.

Prepare the fresh garlic and tear off the garlic skin. Cut off the head and cut off the tail with scissors. Clean it all up, add salt to the garlic with cold boiled water and soak it in one day. Then pour out the water and prepare the vinegar glass jar of sugar. Put garlic in the glass jar without water and oil. Pour in the vinegar, the vinegar will drown the garlic. Finally, add sugar and seal for 30 days and serve.

What's good to fry with garlic?

1. Garlic is delicious with pork, eggs, dried spices and bacon. Pork: garlic seedlings and pork stir-fry together is particularly delicious, pork will release a certain amount of oil in the stir-frying process, and garlic seedlings will become more fresh and tender after absorbing pork oil, with garlic seedlings and pork as the main raw materials. Fried garlic seedlings back to the pot meat is the most popular classic dish in many areas.

2. Garlic can be paired with many ingredients: fried meat with garlic, roasted tofu with garlic, fried lettuce with garlic, fried dried seeds with garlic and so on. These are good home-cooked dishes. Stir-fried garlic: wash garlic, cut garlic into small pieces, shred dried bean curd and set aside. Beat the eggs, heat the oil over low heat, beat in the egg liquid, turn the pan to spread the egg liquid into the egg skin, remove and cut into shreds. Heat the oil to 7-8 minutes, stir-fry the garlic, add salt and sugar.

3. Stir-fry green vegetables with garlic: cut the garlic into pieces, stir-fry the garlic with hot pot oil, and then add vegetables (such as hollow vegetables, beans, baby vegetables, etc.) to stir-fry. Stir-fried shredded garlic: cut the garlic into pieces, stir-fry the garlic with hot pot oil, then add shredded meat and vegetables (such as shredded carrots, shredded green peppers, etc.) to stir-fry.

4. Northerners like to eat garlic raw, and salad dishes with mashed garlic are also very popular, such as slapping cucumbers and skin jelly. Southerners stir-fry green vegetables with more minced garlic, not spicy, recommended: garlic and chrysanthemum are eaten together, light and refreshing, moisturizing bowels, low fat and low fever, very suitable for people who lose weight, as well as appetizer, spleen, blood pressure and brain. Minced garlic cabbage, mashed garlic eggplant, mashed garlic cucumber, mashed garlic spinach, Pork with Garlic Sauce, garlic catfish.

5. Vetch powder, mix evenly with your hands. Wash the pan and boil the water dry over high heat, pour in the right amount of clear oil, put in the fat, and deep-fry over high heat for a while, until the fat turns brown. Pour the shredded meat into the pan, pour the wine, heat the fire, and keep stirring for about 30 seconds. Pour in garlic strips, heat, and stir-fry with shredded meat for about 1 minute. Put salt, ginger, chicken essence and other seasonings into the pan and stir-fry for about 10 seconds.