SD card,Intercom Press to Talk,Temperature Sensor,Smart Monitor 4G Android Touch Screen,Navigation Device SHENZHEN SANAN TECHNOLOGY CO.,LTD , https://www.sanan-cctv.com
Pickled garlic
Pickled garlic, sweet and sour garlic. Sweet and sour garlic and sweet and slightly salty. And there is garlic's inherent pungency and aroma, and the texture is crisp and refreshing. To make sweet and sour garlic, use fresh garlic, choose not to hurt garlic, go to the roots, peel old skin, soak it in cold water, change the water in 6 hours, and remove it after 24 hours. Layer into the altar. Put a layer of garlic sprinkled with a little salt and brown sugar, and sprinkle the surface. After filling up one floor, cover for one to two days. Ren Tang according to 100 garlic 1 kg soy sauce 0.5 kg sugar water (300 grams of boiling water 200 grams of brown sugar, stir evenly Liang Liang), the ratio of 150 grams of vinegar soup into the altar. Sprinkle a small amount of salt and then seal it tightly, put it in a cool place, and eat or sell it after half a month. Contraindications: Pickle, vinegar, and garlic are not allowed to use raw water for any soup. Furthermore, when it is opened for consumption in the summer, it should be closed in time to prevent the invasion of bacteria. 2, salted garlic. Raw garlic pickling method: the new garlic head will be cut, cut stems (left 2 cm), peeled, leaving 3-4 layers of tender skin, washed into the cylinder, a layer of garlic, a layer of salt, according to the proportion Add 50 kg of vinegar and 50 kg of water per 7.5 kg of salt. The next day after pickling, press the garlic on the hand and press down on the garlic head to turn the garlic under the jar up. After pressing it once a day, about 15 days later, the garlic automatically stops moving. The garlic jar should be open to facilitate the spread of spicy taste, but also to cover with a gauze to prevent the insects from intruding. It is marinated in about 20 days. 3, honey sauce garlic. (1) Formula: 25 kg of garlic, 10 kg of sugar, 7.5 kg of vinegar, 0.17 kg of salt, and 0.5 kg of sweet-scented osmanthus. (2) Processing method: After soaking the garlic in the skin, pour it into the tank and soak it in fresh water, change the water the next day, and remove it on the third day. Then cook the cooked ingredients and let it cool, pour it into the garlic jar, dip it in every 3 to 4 days, and make the finished product after 2 months. (Linxi County, Liuzhuang Township, Tianzhuang Wang Xianting)