La Baigong garlic was originally called "La Baigong", and in old Beijing it was a way of collecting debts from other people. If you go to Beijing and ask any of the older people there, they will tell you about the origins of the garlic.
"Lapa congee, Lapa garlic, the release of accounts to send a letter, the debtor to pay."
In fact, it is understood that at the end of the year, it is time to start collecting money owed to the debtor. But after Lahai is the year, in order to get lucky, so the "garlic" was changed to "count" to avoid the "count" word of counting. Therefore, to do Laha garlic, is a symbol of goodwill, to remind the debtor, owed money to others to pay in time.
The production of Lahai garlic is not complicated, the main ingredient is the purple skin garlic from the north, and then with rice vinegar. Soak the garlic cloves in rice vinegar to seal the marinade, and leave it in a colder, cooler place for half a month, and the garlic will turn completely green and can be eaten. The marinated garlic is emerald green, bright in color and crisp when eaten. The acidic flavor of rice vinegar penetrates into the garlic, a sour and spicy taste, can make people taste great.
" "But to soak up an authentic Lapacho garlic, seems to be a simple process, in fact, still need to pay attention to some of the methods.
First of all: the choice of garlic particles can not be too large, the size of the head of the moderate is good, easy to taste, the whole garlic clove inside and outside in order to achieve the effect of all green.
Second: the choice of vinegar is also very important. Use of acetic acid taste can not be too heavy, color transparency should be good.
Third: the ambient temperature of the pickled garlic must be low enough to make a handful of good-quality Lapacho garlic at the appropriate low temperature.
With the help of today's topic, I would like to share this recipe of Lahar Garlic for you!
--- Lahai Garlic---
Materials fresh purple garlic 10 heads (if not, ordinary garlic can also be), rice vinegar, sugar in moderation
Auxiliary containers glass jars a
--- Start making---
(1) buy back the purple garlic to the shell, broken up into small particles, peeled, and washed a little bit with water (of course, if it is very clean, do not need to wash). Of course if it is very clean you don't need to wash it). Put it in a ventilated place to dry out the water or use absorbent paper to absorb the water, cut off the head of the garlic cloves, and cut a shallow flat cut at the end of the garlic cloves, and process all the garlic cloves in this way.
Warm tips:
Drying the garlic cloves should not be put in the sun, the garlic cloves will be easy to wilt, and the pickled Lapacho garlic will not be crisp.
Cut the ends of the garlic cloves, you can let the vinegar faster penetrate into the flesh of the garlic cloves, flavor faster and better, but also to speed up the speed of the garlic cloves green, but also let the garlic cloves of the spicy flavors ooze out of the Lahai Garlic is not so pungent.
(2) glass bottles cleaned with water, degreasing and removing dirt, put in boiling water in a complete scald a few times, disinfecting and sterilizing, drying water. Put the dried garlic cloves into the bottle without stuffing it too full. Pour the rice vinegar into it, making sure it is 2 centimeters away from the mouth of the bottle, and finally add 2 spoons of sugar and tighten the bottle to seal it.
(3) Put the sealed bottle in a low-temperature dry place, keep the temperature above or below zero, make sure the vinegar inside does not freeze. Leave it for about half a month, the garlic cloves will slowly turn bright green. When it turns completely green, you can eat it.
The finished picture of the pickled garlic, the whole garlic cloves green color, glossy fresh and beautiful. The moment you open the bottle, the flavor of the sour aroma comes to your nose, bite, sour and slightly spicy flavor, crunchy texture.
---content production of the "Q&A"----
(1) Why do you use purple garlic instead of ordinary garlic?
"Authentic Lahai garlic has several distinctive features, that is, the whole garlic clove color green, bite open, the inner layer is green. The texture is relatively hard and solid, the taste is crisp, and it is pungent and flavorful to eat.
First of all: the purple garlic head size is moderate, pickled acidic water is easy to fully penetrate into the garlic flesh, fermentation of the whole garlic cloves are green. And ordinary garlic head than the purple garlic is much larger, so it is more difficult to soak through the bubble real, do out of the Lahai garlic is often white and the outer layer is green.
Secondly: the purple garlic compared to ordinary garlic, meat more hard porcelain, made out of Lahua garlic is not easy to soften, more in line with the characteristics of the authentic Lahua garlic crisp. And ordinary garlic meat is softer, soaked out of the Lahua garlic is not very crisp.
Third: purple garlic due to the hard texture, so the water is less than ordinary garlic, its pungent flavor is much stronger than ordinary garlic, this is more in line with the spicy taste of Lahai Garlic, but also in line with the northern people like Lahai Garlic spicy flavor.
To summarize: using purple garlic to make Lahua garlic is better than ordinary garlic to reflect the characteristics of Lahua garlic.