How to make pickled garlic_How to make pickled garlic_Recipes_Gourmet World - Chinese cuisine

1
After you buy garlic, wash your hands and dry them first. Peel the garlic skin. It cannot be washed, so pay attention to hygiene when peeling garlic. Put it in a large, clean and moisture-free sealed box (note: keep away from water and oil during the whole process of pickling garlic), sprinkle with 100g of salt, cover, and leave it for more than 8 hours, turning it over in the middle.
2
Prepare a clean large basin, pour raw mineral water (no need to boil it), add sugar, monosodium glutamate, high vinegar, 100g of salt, 400~500g of soy sauce (put soy sauce Observe the color while putting it aside. If the color of the pickled garlic reaches my requirement, it should be a little darker. Then after the garlic is pickled, the color will be slightly lighter and it will look better. After the seasoning water is mixed, let it rest for more than 8 hours to wake up. After the ingredients are mixed, From now on, you can no longer touch raw water and oil stains.
3
After waking up, pour it into the garlic basin and stir it, then leave it at room temperature for more than one day and then store it in the refrigerator for about 3~ You can start eating it in about 5 days!