Garlic processing method
Sisal in Sichuan: Garlic is harvested before and after the beginning of summer. Cut fibrous roots, peel off 2 to 3 layers of epidermis, leave 5 cm of stem, wash and dry. Add 4 kg of salt in 50 kg of water, boil and cool, and add 50 kg of pepper, 1 kg of red pepper, 1.5 kg of ginger and 1.5 kg of wine to make marinade. Then put the whole garlic head into the jar or bubble jar, pour the marinade, and seal it. Normally ferment for 10 days at room temperature. Sweet and sour garlic sprouts: Garlic picking off the cap, washing with clear water, cut into small pieces of 3 cm long, into the tank, add salt, 2 times a day, 4 to 5 days, remove, put on the sheet and gently knead; Cylinder, marinated marinated, (sausage formula: sugar, vinegar, water, mixed boiling, cooling into the cylinder), 10 days down 1 time, 1 month Serve. Spiced sweet and sour garlic: 50 kg of garlic, 2 kg of salt, 10 kg of red (white) sugar, 0.5 kg of soy sauce. Wash the garlic and dry it. Spread a layer of garlic over a layer of salt. Marinate for 24 hours. Re-entry the jar. Add sugar, vinegar, soy sauce, allspice and cold water to make the marinade. Marinate it again and seal it tightly with plastic. . Cylinder 2 times a day, open the cylinder next day to loose gas 4 to 5 hours, half a month later to 3 days in bulk 1 gas, in January.
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