Sweet and sour garlic pestle processing method

August 14, 2020

Method 1: Fresh garlic bulbs 50 kilograms, sugar, vinegar 10 kilograms each, salt 2.5 kilograms, water 12.5 kilograms. Garlic stubble to shoot, cut a small section of 3 cm into the tank, add 7.5 kg of fresh water, 2.5 kg of salt and mix well. Invert the tank 2 times a day, remove it after 5 days, knead it by hand until it is soft, and re-inject it into the tank. Another sugar poured into vinegar, boiled, cooled, the garlic into the tank dipping. Cylinder is inverted once every 10 days and it is ready after 1 month. It is crisp, sweet and sour.
Method 2: Scallion 5 kg, 500 grams of white sugar, 750 grams of vinegar, a little salt. Garlic gills choose clean, cut into small pieces of 3 cm long, put the boiling water pot to remove spicy, remove and let cool. Put a little vinegar, sugar, and a little salt. Let it boil and let it cool. Pour the garlic into the bowl and mix it well into the clean altar. Turn it once a day, turn it continuously for 3 days, 10 days later. The finished product is yellow-green in color, crisp in texture, sweet and sour.

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