Today, I had a plate of Tangsuan, the famous lamb paomo dish in Xi'an at noon. I thought that I had not shared the traditional curing method of Tangsuan for you. Today, I would like to share it with you.
Practice:
1. Peel off the skin of the new garlic, leave only two or three layers inside, and soak it in light salt water for half a day or a day to disinfect it.
2. Drain the garlic, put it in the pickle jar, add sugar and vinegar.
3. The proportion is five Jin of sugar. Use about two bags of white sugar and a bottle of vinegar. The quantity of vinegar can be adjusted slowly according to your taste. Be careful not to add water.
4. You can eat it three or four months after you put the lid on.