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Pho, a traditional Vietnamese soup, is loved by people around the world for its flavorful broth and aromatic ingredients. One essential component in enhancing the taste of this delicious dish is garlic. While raw garlic may be overpowering, many pho enthusiasts opt for crispy white vinegar soaked garlic as a condiment to bring a delightful crunch and mild tanginess. However, achieving the perfect crispy texture without the garlic turning green can be a challenge. In this guide, we will explore the steps and tips to make crispy white vinegar soaked garlic, allowing you to enjoy your pho without any unwanted color changes.
Garlic is a familiar ingredient in every family and garlic is often used for frying, stir-frying,… processing dishes with the use of eliminating the fishy smell of fresh food. In addition, garlic can also be soaked with vinegar to form a delicious pickle dish served with other dishes.
Not only that, eating garlic soaked in vinegar will bring many good health benefits such as helping to prevent cancer, support increasing resistance, anti-aging and reduce the risk of cardiovascular disease, blood pressure and many other benefits. Other benefits that garlic brings.
Pickled green garlic is actually not toxic to the body . However, the quality of garlic and its health benefits will be greatly reduced compared to properly soaked garlic. Today, Creativekindercare.edu.vn will suggest how to make crispy white pickled garlic without turning green. Let’s follow along.
10 Minutes Processing
10 Minutes For
2 – 3 people
Ingredients for pickled garlic
5 – 10 garlic bulbs
200ml of vinegar
10 fresh chili, not soft and wilted
1 lemon or kumquat
Seasoning: Sugar, salt, garlic powder
1 glass jar with lid
To make garlic pickled with vinegar delicious, you should choose garlic with the following characteristics:
– Should buy our garlic or Ly Son garlic because this garlic has small and uniform cloves, fragrant and less pungent. If foreign garlic will have large cloves to eat, it will be spongy without enough nutrients.
– Should choose old, hard garlic so that the pickled garlic does not turn green. Because when the garlic is young, when soaked, the substances in the young garlic secrete, meet the vinegar and turn green .
– Choose a garlic bulb with a slightly purple outer color, the outer shell of the head of the garlic must be intact and slightly white , not wrinkled.
– Avoid choosing garlic bulbs with gray or yellow branches because it will not have a fragrance.
>> Distinguishing Ly Son lonely garlic and mixed Chinese garlic
How to make pickled garlic
Step 1Process materials
Peel the garlic , you can slice or halve it. However, if you leave the cloves whole, the garlic will be more crispy (you can put half of the cloves and half to leave the whole cloves). Then, mix in the ratio of 1 liter of water with 30g of sugar and let the garlic soak for about 30 minutes , then remove and drain. This way helps to keep the garlic and chili from turning green.
>> The secret to peeling garlic super fast
Lemon, chili wash and remove the stem. The chili can be seeded, sliced thin or left whole, depending on your preference.
Step 2Make soaking water
Boil 400ml of filtered water with alum , then put the garlic in it and then drain it . This stage has the effect of creating a crunchy hardness, the garlic will not become mushy during the soaking process, so when you put the garlic in, take it out quickly to avoid softening .
Mix: 200ml vinegar, 100ml filtered water, 2 teaspoons sugar and 1 teaspoon salt and garlic powder . Then bring this mixture to a boil and let it cool.
>> What is garlic powder? The versatile use of garlic powder
Step 3Proceed to soak garlic
Put the garlic, chili and white vinegar mixture in a glass jar so that the vinegar has to cover all the garlic and chili . Finally, close the lid and store in a cool, dry place.
Step 4Finished product
Soaked garlic for about 10-15 days can be used, garlic is delicious when it has a light opaque color, crispy white garlic cloves are not waterlogged and the vinegar part is not scum and has a strong garlic-chili aroma.
Next to the bowl of pho, you just need to put a few slices of garlic soaked with a little vinegar water in the bowl and start enjoying it. The scent of garlic will make you stimulate your taste buds and eat better.
It’s simple to be able to make garlic pickled vinegar that is crispy without being green to eat with pho or vermicelli, isn’t it? Creativekindercare.edu.vn wish you success.
In conclusion, making crispy white vinegar soaked garlic to eat with pho without it turning green requires a few simple steps. By blanching the garlic, soaking it in white vinegar, and properly storing it, the garlic can retain its crispiness and prevent any discoloration. This technique allows for a flavorful addition to the pho, enhancing the overall dining experience. Whether used as a garnish or eaten alongside the broth and noodles, the crispy white vinegar soaked garlic is a delicious and aromatic companion to the traditional Vietnamese dish. So, give it a try and enjoy the crunch and flavor of this delightful garlic accompaniment without any undesirable green tint!
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