Pickled Sweet and Sour Garlic: It's Not Just Sugar and Vinegar? A Big Mistake!
The phrase 'many mouths cannot be satisfied' is particularly insightful because everyone has different tastes when eating. Therefore, the same dish will not satisfy everyone. Some people like sour flavors, while others prefer sweet ones. No matter what dish we make at home, we always use ingredients like scallions, ginger, and garlic.
Of course, some people don't like these ingredients, but some people really like them. These seasonings can make the dish taste better. I personally especially like to eat scallions, ginger, and garlic, especially garlic. Besides adding it to stir-fries, there are many ways to eat it, and I especially like to make candied garlic vinegar.
When I have friends over to eat at a restaurant, I always ask the boss to give me several candied garlic vinegar. People who don't like it may not understand its deliciousness. This dish is particularly appetizing after being pickled into candied garlic vinegar, stimulating our digestive system and increasing our appetite. Sometimes I even make it myself at home~
Garlic is relatively inexpensive, so I often buy a large amount at once to make candied garlic vinegar. Making this food requires a lot of effort, but for those who love to eat, mastering the method and techniques of this food is definitely worth it, because it can be made easily without much effort and is very delicious.
At first, I thought I just needed to add some sugar and vinegar, but it didn't taste good. After careful pondering and research, I realized that I needed to add more 'it' – sugar. The flavor of the pickled sugar-vinegar is only sour and sweet and crispy when it's added.
I put peeled garlic into a bowl, then pour in some chilled white wine to immerse the garlic. Remember, don't use fresh water, or it will spoil easily. Then add some edible salt and marinate for 12 hours. After the time is up, pour out the water and add chilled white wine again, plus 50 grams of edible salt, and continue to marinate for 12 hours, totaling two marinating times.
Marinating garlic with salt water prevents it from spoiling. Next, I make the sugar-vinegar sauce. To make it tastier, I pour red sugar and rice vinegar into a pan and bring it to a boil. After the red sugar and rice vinegar are completely integrated, the sugar-vinegar sauce is ready. Then pour it into a bowl and let it cool before finally putting it into an oil-free and water-free container with the garlic, sealing it with plastic wrap and closing the lid, and storing it in the refrigerator for about a week.
Source: Fanqu Food Station
