Pickled Garlic
1.
After you buy garlic, wash your hands and dry them. Peel the garlic. It cannot be washed. So pay attention to hygiene when peeling garlic. Put it in a clean and moisture-free large airtight container (Note: Do not touch water and water during the whole process of pickling garlic. Oil stains), sprinkle 100g of salt, cover the lid, leave it for more than 8 hours, and turn it over in the middle.
2.
Then prepare a large clean basin, pour raw mineral water (no need to boil), add sugar, monosodium glutamate, high vinegar, 100g salt, 400~500g soy sauce (when putting the soy sauce while watching the color, it meets my requirements The color of the pickled garlic is a little darker, so the color will be slightly lighter when the garlic is marinated, and it will look better. After the seasoning water is prepared, let it stand for more than 8 hours. After the ingredients are prepared, you can no longer touch the raw water and oil stains. .
3.
After waking up, pour it into a garlic pot and stir it. It’s ready, let it stand at room temperature for more than one day, and then store it in the refrigerator. You can start eating in about 3 to 5 days!
