It's about sugared garlic

about the raw material garlic

Garlic is planted by ourselves, mainly our cabbage fields are planted in the middle and late July, and the land from April to July is idle. In order to make effective use of the land, we planted Northeast white garlic by ourselves

Proportion of the product -- method of making

We used Tianjin Tianli Duliu Old Vinegar 40%, Haitian Yipeng Fresh Soy Sauce 5%, Soy Soy Soy Soy Soy, and Cotton White Sugar 15% to pickle the garlic.

Clean the garlic and soak it in 3-5% brine for 24 hours, then pour the sweet and sour sauce into the mixture with dry water. Our environment can be soaked for about three months.

Weeding is the most rare kind of garlic, the whole process to artificial weeding 5 times, 10 purposes, each time to 5 people to do two days, this time is just the hottest

Collect garlic and rake garlic is the most difficult, a person for an hour to do can only rake about 8 jin of garlic, a day is 80 jin of garlic, this batch of garlic, we used nearly 40 people, consecutive work for more than 10 days, ability to finish.

additive

We absolutely do not add any additives, vinegar itself is a kind of anti-corrosion material, itself does not need to add additives. But there are a lot of sweet and sour garlic on the market. A careful look at the composition shows that there is no sugar and vinegar. They are all chemical raw materials, such as glacial acetic acid, aspartame, cyclate and so on

If you look closely at our soup, it's sticky on the bottle. If it's dry, it's very sticky. It's the sugar