How to make sweet and sour garlic crispy
Sweet and sour garlic is a classic home-cooked dish, sweet and sour, rich in garlic aroma, and especially crispy in taste. Recently, the method of making sweet and sour garlic has become a hot topic, and many netizens are sharing their own exclusive secret recipes. This article will combine the popular discussions on the Internet in the past 10 days to provide you with a detailed analysis of how to make crispy and delicious sweet and sour garlic.
1. Key points for making sweet and sour garlic
The key to making sweet and sour garlic lies in the selection of ingredients and pickling method. The following are several important steps summarized by netizens:
1.Choose garlic: Fresh garlic is the basis for making sweet and sour garlic. It is best to choose purple garlic with plump garlic cloves and no damage.
2.Processing garlic: Peel off the outer skin of garlic, keep the innermost thin skin, and soak it in water for 2-3 hours to remove the pungent smell.
3.pickled: The ratio of sweet and sour sauce and marinating time directly affect the taste of the finished product.
2. Comparison of sweet and sour garlic recipes
Based on popular discussions on the Internet in the past 10 days, we have compiled three common sweet and sour garlic recipes for your reference:
| Recipe name | Sweet and sour ratio | Marinate time | Features |
|---|---|---|---|
| classic recipe | 1:1:1 (sugar: vinegar: water) | 7-10 days | Moderately sweet and sour, rich garlic flavor |
| quick recipe | 1:2:1 (sugar: vinegar: water) | 3-5 days | Prominent sour taste, suitable for short-term consumption |
| Crispy recipe | 1:1:0.5 (sugar: vinegar: water) | 10-15 days | Crisp taste and long shelf life |
3. Detailed explanation of production steps
Here are the detailed steps for making crispy sweet and sour garlic:
1.Prepare materials: 500g purple garlic, 200g sugar, 200g rice vinegar, 100g water, appropriate amount of salt.
2.Processing garlic: Peel the skin off the garlic, cut off the roots, soak in water for 2 hours, remove and drain.
3.Cook sweet and sour sauce: Pour sugar, rice vinegar and water into a pot, bring to a boil over low heat, then turn off the heat and let cool until set aside.
4.pickled: Put the processed garlic into a clean glass bottle, pour in the sweet and sour juice, seal it and place it in a cool place to marinate for more than 10 days.
4. Answers to popular questions
Based on discussions among netizens, we have compiled the following frequently asked questions:
1.Why isn’t sweet and sour garlic crispy?
It could be that the garlic isn't soaked enough or the sweet and sour sauce ratio isn't right. It is recommended to extend the soaking time and adjust the sweet and sour ratio.
2.How long can sweet and sour garlic be stored?
Sealed sweet and sour garlic can be stored for 3-6 months, but it is recommended to eat it as soon as possible to ensure the taste.
3.Can other vinegar be used instead of rice vinegar?
Yes, but rice vinegar has a softer taste. It is recommended to use rice vinegar first.
5. Tips
1. Avoid contact with oil and raw water during the pickling process to avoid deterioration.
2. The longer the sweet and sour garlic is marinated, the richer the flavor will be, but be careful to keep it sealed.
3. If you like spicy food, you can add a small amount of chili pepper to the sweet and sour sauce.
With the steps and tips above, you're sure to make crispy and delicious sweet and sour garlic. Come and try it!
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