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大蒜泡酒的制作方法

更新时间: 2021-05-17 18:30:42     

1、原料:大蒜头1000g,粮食白酒2000g。制作方法:大蒜薄皮,直接放入白酒瓶中,密封浸泡两周即可。对白酒的度数要求一般为40-60度。

2、原料:大蒜头400g,白砂糖250g,白酒2斤。制作方法:先将大蒜头剥去外皮和薄膜,洗净并沥干水分,拍裂后装入玻璃瓶中,加入白酒和白糖,加盖密封并防置于阴凉处,经过2-3个月即酿制成功。

关键词: 大蒜 制作 方法

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