【Sweet and Sour Garlic】The hidden flavor
Overview
Every day when I come home from get off work and see my son dancing and excitedly welcoming me back, I feel very happy. My fatigue disappears and I can't help but want to give him a hug. He has already stretched out his little hands and is ready to take his son and lay on his shoulders for a while before raising his head, looking at his grandma and then at me, feeling excited again... When I see my innocent and cute son, I sometimes think of myself. When I was a child, I longed to grow up, yearned for the power and freedom of adults. Now that we have grown up, the pressure of life and work makes us yearn for the carefree life of childhood, and we often say that we don’t want to grow up. Sweet and sour garlic was a common food at home when I was young. Whenever there was a good harvest of garlic, my mother would always choose some and brew it in a jar. Dad could use it with wine or as a side dish on the dinner table. It tastes sweet, crisp, sour, and refreshing, and is rich in protein, fat, sugar, vitamins, various amino acids, trace elements, and various volatile sulfur compounds that are beneficial to the human body. It can enhance human physiological functions, promote metabolism and delay aging. Prevent cardiovascular disease and enhance immunity. It also has the cosmetic effects of lowering cholesterol, triglycerides, lipoproteins, lowering blood sugar, anti-atherosclerosis and nourishing the skin. The sweet and sour garlic you buy outside cannot taste the same as when you were a kid in your hometown, and it is not necessarily rock sugar or white sugar, it may be saccharin, which is not good for your health. This year I also soaked a jar of garlic while it was on the market. In fact, its preparation is really simple, you just need to wait quietly, and the delicious taste of garlic will appear in the passage of time.
Tags
Ingredients
Steps
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Pick out the garlic that is not yellow, moldy, or damaged, and remove the outermost skin of the garlic bud after bud, exposing each clove. You can soak the bones in this way, or you can break them apart. I split them into flaps because the soaking time will be shorter this way. Wash the selected garlic and dry the skin.
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Add about 2000 grams of water, about 250 grams of sugar, about 250 grams of vinegar, and 100 grams of salt to an oil-free pot, bring to a boil over high heat and let cool. You can taste it after boiling and increase the ratio of sugar and vinegar according to your preference.
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Put the garlic into an oil-free and water-free jar, pour in the cooled sweet and sour water, seal the mouth, and store it for about a month before eating.
