How to pickle garlic with soy sauce to make it delicious
In the past 10 days, among the hot topics about home-cooked food on the Internet, the pickling method of "soy sauce garlic" has become a hot search topic. Many netizens have shared their own exclusive recipes. This article will combine hot discussions and traditional practices to compile a detailed guide for soy sauce and garlic marinating.
1. The popular trend of soy sauce and garlic
According to data monitoring in the past 10 days, the following are the popular discussion platforms and keywords about soy sauce and garlic:
| platform | search volume | Popular keywords |
|---|---|---|
| Douyin | 125,000 | How to make soy sauce garlic, crispy soy sauce garlic |
| 83,000 | Soy sauce garlic recipe, home-cooked side dishes | |
| little red book | 67,000 | Soy sauce garlic preservation, low-salt version soy sauce garlic |
2. Classic soy sauce garlic pickling method
The following are the three most popular pickling methods voted by netizens:
| method | Material | steps | Marinate time |
|---|---|---|---|
| traditional law | 500g garlic, 300ml soy sauce, 50g sugar | 1. Peel the garlic, wash and dry it 2. Mix soy sauce and sugar, boil and cool 3. Put the garlic into a sterilized container and pour in the sauce | 15-20 days |
| Quick method | 300g garlic, 200ml light soy sauce, 50ml rice vinegar | 1. Slice garlic 2. Mix all seasonings 3. Refrigerate and marinate | 3-5 days |
| Low salt version | 400g garlic, 200ml low-salt soy sauce, 80g honey | 1. Whole garlic processing 2. Mix honey and soy sauce 3. Sealed and marinated | 10-15 days |
3. Tips for successful pickling
1.Key points in material selection: Fresh and plump garlic (purple-skinned garlic is better), soy sauce. It is recommended to use brewed soy sauce rather than prepared soy sauce.
2.Container handling: A water-free and oil-free sealed container must be used. It can be scalded with boiling water and then dried.
3.temperature control: Fermentation can be promoted at room temperature for the first 3 days, and then needs to be refrigerated.
4.FAQ:
| question | Reason | Solution |
|---|---|---|
| Garlic turns green | The temperature is too high or exposed to light | Move to a cool place without affecting consumption |
| tastes bitter | Soy sauce is of poor quality or contains insufficient sugar | Replace with high-quality soy sauce and increase the amount of sugar |
| Texture softens | Marinate for too long | Control it to be consumed within one month |
4. Recommended creative ways to eat
According to recent innovative sharing by food bloggers, you can also eat soy sauce garlic like this:
1.Noodle artifact: Mash the marinated soy sauce garlic and add it to the noodles with a little sesame oil.
2.BBQ partner: Eat whole soy sauce garlic with barbecued meat to relieve greasiness and add flavor.
3.Seasoning for cold dishes: Chopped soy sauce garlic is added to cucumbers and other cold dishes.
4.hotpot dipping sauce: Mix sesame paste, fermented bean curd and soy sauce garlic to prepare a special dipping sauce.
5. Nutritional value and preservation
Not only is soy garlic delicious, it also has the following health benefits:
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| Allicin | 3.2mg | Antibacterial and anti-inflammatory |
| amino acids | 2.8g | Enhance immunity |
| Selenium | 5.6μg | Antioxidant |
Save suggestions: It can be stored in the refrigerator for 2-3 months, but it is best to consume it within 1 month to maintain the best taste. Use clean utensils every time to avoid contamination.
With the above detailed guide, I believe you will be able to pickle delicious soy sauce garlic. Feel free to try different recipes and find the one that best suits your taste!
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