Clever processing of fresh garlic: easily make distinctive garlic products

In the fresh garlic market season, use general practical techniques to process it into a variety of distinctive fresh garlic products. The products are bright and plump, richly fragrant, crisp and tender, and have a certain market potential, suitable for production by households and small and medium-sized enterprises.

Tender garlic chili sauce: Ingredients: 7.5 kg of mature, high-quality, large-clove fresh tender garlic; 10 kg of large, bright red, pest- and disease-free pointed chilies; 1.5-2 kg of fermented black beans; 1.5 kg of salt; 1.2 kg of baijiu; 1.2 kg of soy sauce; 20 g of monosodium glutamate.

Preparation: Separate the garlic into cloves, remove the skin and the root base, remove the stems from the chilies, clean them, then grind them together, add seasonings to flavor, stir evenly into a sauce, sterilize the bottles, fill with the sauce and seal. It can be eaten after 1 month.

Crisp jade-fat garlic kernels: Material selection: Screen and grade newly harvested garlic, peel off the skin membrane, and it is ready to process. Fresh garlic should not be stored for more than 4 hours.

Preparation: (1) Blanching. First boil water 4 times the amount of dried garlic kernels, pour in the garlic kernels and stir so they blanch evenly, remove from the pot when they are "cooked through but not mushy," and put them into cold water to cool and firm up. (2) Pickling. Immediately transfer the garlic kernels, which have firmed up and become crisp after cooling, into a pickling vat and add 7% brine. During pickling, for every 100 kg of fresh garlic kernels, use 13 kg of salt and 70 kg of brine prepared to 25 degrees Baume; it is ready after 90 days. The product is milky white, glossy, free of off-odors, richly fragrant, crisp and tender.

Honey garlic tasty honey drink: Ingredients: 100 g of selected clean peeled fresh garlic cloves, 10-20 mg each of honey and lemon juice.

Preparation: Wash the garlic, place it in a steamer with a cloth liner and steam for 5-6 minutes, take it out, put it into a teacup, add an appropriate amount of honey, hot boiled water and lemon juice, and it is ready to eat. The taste is pleasant.

Ginger-garlic mixed drink: Ingredients: 100 g of selected clean peeled fresh garlic cloves, 10-20 ml of honey, 5-10 g of aged ginger.

Preparation: Remove the skin from the aged ginger, wash the garlic, grind them together and put them into a cup, add honey, pour in hot boiled water while stirring, and drink while hot. If an appropriate amount of dried tangerine peel is added, the flavor is more fragrant, and it can relieve fatigue and enhance immune function.

Green emerald garlic kernels: Material selection: 5 kg of garlic kernels, 2 kg of green cabbage leaves, 1 kg of white radish, 1 kg of scallions, 30 g of ginger, 50 g of refined salt, 30 g each of Sichuan pepper and fennel, 400 g of vinegar.

Preparation: Cut the green cabbage leaves into strips, grate the white radish into fine shreds, mince the ginger, add the garlic kernels and mix well, then put into a jar; put the refined salt, Sichuan pepper and fennel together into boiling water, and after cooling add the vinegar, then pour the mixed liquid into the garlic kernel jar, seal the jar mouth, place in a cool place for 20 days and it is ready. The finished product is green, like emerald.

Distinctive compound garlic powder: Ingredients: mature, high-quality fresh white-skinned garlic.

Preparation: Separate the garlic into cloves, remove the skin and root base, rinse, drain, then add clean water equal to one third of the weight of the garlic cloves and blend into a slurry, and filter through coarse gauze. Dewater the slurry with a centrifuge or press, spread the wet powder on a baking tray, dry at 50°C-60°C for 5 hours, and grind while hot. Sift through an 80-100 mesh sieve and package. If garlic powder is used at a proportion of 78%-85%, add fennel, pepper (Sichuan pepper), scallion powder and ginger powder to make spicy garlic powder; if garlic powder is used at a proportion of 90%-92%, add chili powder, ginger powder, salt and monosodium glutamate to make compound seasoned garlic powder. If garlic powder is used at a proportion of 90%, add scallion powder, shrimp powder, monosodium glutamate, etc., to make umami compound garlic powder.