Fresh garlic
By VicentaLakin
New garlic had been on the market at the previous time, and the estimate of having been tied up in the market at the earliest was more than a pound, at a price of $15, and it had not been bought many times. After more than a week, the mother-in-law planted her own seed, picked up a couple of bottles, made a little less picky last year, called it a good one in the sauce, finished it a few times, made a little more picky this year, and kept the noodles. Some of the new garlic is very tender, so you can see that I don't have all of it, but I'm better off with a fresh skin。
Recipe Recommendations
- fresh garlic appropriate amount
- Fresh soy sauce appropriate amount
- mature vinegar appropriate amount
- white vinegar appropriate amount
- salt appropriate amount
- sour and salty
- pickled
- several days
- simple
Steps for Fresh garlic
1
Fresh garlic wash the mud。
2
The old ones go to the skins, the young ones go to the outside, wash them and dry them completely。
3
Packagings are dryed with water bubbles。
4
I'm about to smoke: Acoustic vinegar: 5:3 (a little salt can be added if you like sour, you can use raw and sour vinegar 1:1)。
5
Put dried garlic in the container。
6
Inverted juicy juice, covered with a fresh bag, sealed, not frozen, ready to eat for about 15 days. They were taken with water and oilless chopsticks。