腌鲜蒜味道甜辣、脆嫩、鲜美。其腌制方法是:选用没有浸水的鲜蒜,剥除表皮,只留下蒜瓣上的一层真皮。盛在釉盆里(也可用搪磁盒),按10斤鲜蒜,撒盐1.5—2两计,用瓷勺反复翻簸拌匀,盖好放置。一天以后,瓣即漾水,有一种冲鼻的蒜味,这时,将盒盖敝开(或只搭层纱布),让蒜 Pickled garlic taste sweet and spicy, crisp, delicious. The salting method is: use no fresh water garlic, stripping the skin, leaving only a layer of leather on the clove. Sheng in the glaze basin (also available Hourglass), press 10 pounds of fresh garlic, sprinkle salt two 1.5-2, with porcelain spoon repeatedly turn and mix well, cover and place. A day later, the petal that Yang water, there is a kind of nasal smell of garlic, this time, the lid open (or only take the gauze), so that garlic