[the souse method of salty garlic] _ garlic _ how souse _ how souse –
What whenever arrived,garlic appears on the market is seasonal, every family can prepare a lot of garlic, the nutrient value ratio of garlic is higher, and the most important is the time that can deposit very long, when making food, be little not of garlic, garlic is bought much be about to wide rise, so OK make it salty garlic, pure nevertheless salty garlic will be not delicious, main burden
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Garlic, honey, vinegar
1. new garlic two bunches. When just beginning to sell two-spot a bunch, later 5 yuan 3 bunches, now together 51 bunches, one bunch has 20 new garlic probably.
2. cuts the head of garlic, put at the same time.
The green staff that 3. cuts also need not be wasted. Always collecting a flock of old ladies to gather up by the car that sells garlic the tender core in garlic lever, frying allegedly eat very sweet.
4. needs the root of the head of garlic cut away, shuck cortical and abluent, immerse with clear water one evening, the laborious piquancy of take out garlic. Water can be changed a few times more during this.
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. Prepare vinegar and salt. I this sweetened garlic is to use honey and vinegar to bloat, useful still vinegar and white sugar bloat, still have those who add soy, this reads the individual’s taste.
6. takes a clean jar, put dry moisture content of drop of the head of garlic into jar. Fall
1000 beautiful net forum of Shanghai Enter vinegar, salt and honey. Did not cross the head of garlic can.
7. covers altar mouth, bloated 24 hours to be able to eat. At that time actually garlic still has bitter taste, had better bloat a few days more, bloat to just had calculated to the degree of garlic translucence, but when often waiting for garlic to had bloated, we eat the enthusiasm of garlic to also had begun interest.