I use Shanxi vinegar soaked garlic, can also use white vinegar, do not like too sour, can use the right amount of vinegar and cold water, the juice should not have garlic. The amount of sugar is free to control. It is also necessary to pay attention to the fact that the washed garlic should be dried and the utensils should be water-free and oil-free. Sealed and stored at room temperature. Discolored, taste, and you can eat. It's that simple. It is best to use new garlic foam. There is no new garlic. Choose a full-bodied garlic. White garlic is lighter than purple garlic and is more suitable for sweet and sour garlic. I have soaked two bottles of sweet and sour garlic this holiday, and the garlic has changed color. The appetizers that come with you at your fingertips are always ready to eat.
Peel the garlic and wash it
Contained in an oil-free appliance
Pour vinegar without garlic, add the right amount of sugar
Store at room temperature after sealing, discolor and taste
1. After washing the garlic, dry or dry the surface; 2, you can choose the variety of vinegar according to your preferences; 3, the amount of sugar to master, after adding sugar, you can taste the taste of the juice is appropriate; 4. It is best to use glass and ceramic products for the equipment, not iron, aluminum and plastic products; 5, the equipment should be kept anhydrous and oil-free; 6. When using the soaked garlic, the utensils should be kept clean and free of oil; 7, the juice after the garlic can be used to cook stewed meat and salad dressing, very delicious.