1.玉脂蒜米 　　(1)选料。将收获后的大蒜筛选分级，剥去皮膜，即可进行加工，存放不得超过 4h。 　　(2)烫漂。先将 4倍于蒜粒的水煮开，倒入蒜米搅动，使其烫匀，至“透而不面”时出锅，放入冷水中散热回性。 　　(3)腌制。变脆后的蒜米立即转入腌缸，加入 7％的盐水。在腌制时 1. Yu garlic garlic (1) election materials. The harvested garlic screening grading, stripping the membrane, you can proceed processing, storage should not exceed 4h. (2) blanching. 4 times the first garlic water boiled open, poured garlic stir, so hot, until “without the surface ” when the pan, add cold water in the heat back. (3) pickled. Brittle brittle garlic immediately transferred into the marinade, add 7% salt water. When curing