Garlic
By VicentaLakin
When I was a kid, my mom used to pick up duck eggs, garlic and soy sauce with a bowl of rice that was already cold. The garlic that is currently sold in Shanghai is a little sour, and is sorely jealous that it can't be eaten, biting and sewn in the eyes. It was sold with fresh garlic, and some of the things that were searched on the Internet were tried to make some garlic with memories。
Recipe Recommendations
- Fresh garlic 4 pounds
- salt 100 grams
- soy sauce 3 tablespoons
- sugar 100 grams
- soy sauce half a bowl
- salty and fresh
- pickled
- several days
- simple
Steps for Garlic
1
The fresh garlic peels off the outer garments, leaving only about two layers, minus the pole of garlic, just a little bit, and a day or so with fresh water。
2
Good garlic mixed with salt for two days。
3
Sunshine for a day。
4
Old smoke. Smokin', sugar tweaking。
5
Put the garlic in a clean container and pour the sauce。
6
Seal it for about a month。Garlic Make Tips
Soaking garlic cloves in water helps remove some of their pungent odor. All containers used for pickling must be clean and free of oil. The saltiness can be adjusted to your family's preference. This version contains no vinegar; if you prefer a sweet and sour taste, replace the light soy sauce with vinegar and add more sugar.