Sweet and sour garlic, in many northern families are good companions of the table. Because it contains a mysterious substance, allicin, garlic is a good way to reduce blood fat. Studies have found that fresh garlic can greatly reduce the harmful cholesterol levels in the blood. Garlic powder products reduce cholesterol by 8%, while fresh garlic or garlic extracts reduce cholesterol by 15%. The experiment found that a few drops of allicin were added to the milk and the cholesterol in the milk was greatly reduced. People who love garlic suffer much less from heart disease because garlic has lower blood cholesterol and triglycerides.
Vinegar has always been known as a blood vessel softener. Acetic acid helps convert energy, soften blood vessels, and lower blood cholesterol. Organic acids help maintain the balance and stability of the pH in the human body. Frequent ingestion of small amounts of vinegar can effectively prevent arteriosclerosis in humans.
Sweet and sour garlic is rich in protein, fat, sugar, vitamins and human body needs various amino acids, trace elements and a variety of volatile sulfur compounds and other substances beneficial to the human body. Has enhanced human physiology, promotes metabolism, and delays aging. Prevent cardiovascular disease and enhance immunity. Garlic is also a natural bactericidal agent, and it has good inhibition and killing effects against various species of cocci, bacilli, viruses, amoeba and aphids. It also has a cosmetic effect of lowering cholesterol, triglyceride, lipoprotein, hypoglycemia, anti-atherosclerosis and nourishing the skin.
Sweet and sour garlic is very simple, 1600 grams of white garlic, 100 grams of white sugar, 800 grams of white vinegar, 800 grams of soy sauce, water and salt amount. Remove the white garlic root and garlic seedlings first, and then soak the garlic in clean water for more than seven days. Change the water once a day. Let it dry out after seven days until the skin of the garlic is wrinkled and it can be placed in garlic jars. Then, pour the gravy of white sugar, vinegar, pepper, and soy sauce into the garlic jars, cover the lids, seal them, and eat them after 30 days.
Suggested Usage: Daily lunch and dinner, eat half a sweet and sour garlic, or five or six valves, gastrointestinal weak people do not eat more, garlic, spicy, pungent odor, enteritis, liver disease people eat less. Patients with high blood lipids insisted on taking sweet and sour garlic for two months will certainly play a very good lipid-lowering effect.
Marinated method of sweet and sour garlic:
Method One:
Raw material formula: 100 kg of fresh garlic, 10 kg of salt, 0.7 kg of vinegar, amount of brown sugar, a little powder
Production Method:
1. Choose neat, fat, white skin, fresh garlic. Remove the fibrous roots, peel the old garlic, wash and drain the water.
2. According to the ratio of 10 kg of salt per 100 kg of fresh garlic, it can be packed in layers in the cylinder, and can be installed in most of the cylinders. In addition, use a cylinder of the same size to spare.
3. Change the cylinder every morning and evening, so that the garlic is marinated evenly and marinated until 15 days later.
4. Remove the garlic and dry it on the mat. Turn it once a day. It is advisable to dry it to 70% of the original weight. Those who found the loose skin of garlic peeled.
5. Put the salty garlic on the altar and gently press it tightly. When it is loaded into the jars 3/4, the prepared sweet and sour liquid is poured into the altar. After filling, put a few bamboo pieces in the altar to prevent the garlic from floating. Finally, tighten the altar mouth with oil paper or plastic cloth and seal it with three-concrete soil. You can eat it after 2 months. Such as sealed storage, can be long-term preservation.
6. Preparation of sweet and sour liquid: First heat the vinegar to 80°C, and add brown sugar to dissolve it. Add a little five spice powder. Product Features Vinegar garlic is reddish-brown, beautiful color, and very local color. Sugar garlic is white and sweet. It is a favorite of people who eat hot pot.
Method two:
First, prepare 100 kg of peeled garlic, 10 kg of salt, 53.3 kg of vinegar, and 16.7 kg of white sugar.
2. Rinse the peeled garlic with clean water and soak for 4-6 hours to remove sediment impurities, then drain the water.
Third, pickled salt according to the total amount of 10% of garlic, salt, first in the bottom of the tank layer of salt, then a layer of garlic sprinkle a layer of salt, installed compaction, installed in the tank until the eighty-full, and then sprinkle a layer of salt on the top Cover the cylinder head.
4. When the cylinder is pickled, the cylinder is inverted 1 time in 12 hours, so that the upper and lower layers of garlic are evenly marinated. When the garlic brine in the cylinder reaches the garlic's 3/4 height, the cylinder can no longer be inverted. Generally need to invert cylinder 4 to 6 times.
V. Leaching brine After each inversion, the marinated brine is poured onto the surface of garlic in the cylinder. The pickling and leaching times total 10 to 15 days.
Six, the sun garlic will be salted garlic head out, spread on the mat drying, during which every day to turn 1, sun to garlic is 70% of the original weight can be. After drying, loose garlic skin should be peeled off, and garlic should be seasoned in three grades: large, medium, and small.
Seven, preparation of seasoning liquid Ingredients: red garlic with vinegar 35 kg, brown sugar 11 kg (white garlic with white vinegar 35 kg, sugar 11 kg). When preparing, first heat the vinegar to 80°C, then add the sugar and stir it until it is fully dissolved.
8. The altar shall be filled with salty garlic in the altar and gently pressed. When it is mounted to the 3/4th level of the altar, seasoning liquid is added to immerse the garlic. The ratio of salty garlic and seasoning liquid is generally 1:1. In the surface of the seasoning liquid with a small bamboo squeezing garlic, prevent the garlic from floating. Then seal the mouth of the altar with plastic film, and then seal it with yellow mud. Place the altar in a cool, dry place. Serve after 4 months.
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