腊八蒜的三种做法英语介绍

　　3 garlic into the altar, a layer of a layer of garlic salt, not water; pour garlic once a day, the following inverted to the altitude of the garlic are flooded; 5-7 days out of the sun, the skin is dry, whether so, then remove the old skin … … evenly for yards into the altar

　　3、蒜头入坛，一层蒜一层盐，不加水;每日倒蒜一次，下面的倒到上面，使蒜淹均;5-7天后拿出日晒，皮干后，若有老皮再除去……均匀地码入坛中

　　4 the water boil, add brown sugar, remove from heat; When the water temperature around 80 degrees vinegar; let cool thoroughly into the garlic after the altar, altar cover, 7 days after to be converted to fructose, brown sugar, edible after

　　4、水烧开，加红糖，离火;水温80度左右时加醋;待凉透后冲入蒜坛，封坛，7日以后待红糖转为果糖后就可食用

　　5, Tang Wei lusty aftertaste, salty and slightly acid, such as hello more vinegar acid.

　　5、回味糖味浓厚，咸中略酸，如喜酸可多加醋。

　　6, sugar, garlic beverage can be accustomed for sweet and sour sauce to use while the time Levin, garlic lusty, especial flavor, but no longer used for the immersed garlic.

　　6、糖蒜汁可作莱时当糖醋汁使用，蒜香浓烈，别有风味，只是不可再用于淹蒜了。