La Baigi garlic, as the name suggests, must be related to the Lunar New Year festival, which is also a traditional snack popular in north China. Every year, on the eighth day of the Lunar New Year, every family will make Lahai Garlic, and when it is ready, it will be served with dumplings of various colors. The soaked Lapacho garlic will be turquoise in color and is very attractive.

The two most important ingredients in the making of Lahai Garlic are garlic and vinegar, because Lahai Garlic is, in essence, garlic soaked in vinegar. The type of vinegar used in the ingredients has a direct impact on the quality of the Lapa Garlic production. Next, let's talk to you about the topic of Laha Garlic production, take a look:

Rice vinegar or aged vinegar for Laha Garlic

Generally, you will use rice vinegar.

The method of soaking "Laha Garlic" is very simple. The garlic cloves peeled off the old skin, into a small altar, immersed in vinegar sealed until New Year's Eve, when the garlic cloves Zhanqing emerald green, spicy flavor to remove a lot of vinegar flavor also added a lot of garlic flavor. The garlic and vinegar aroma dissolve together, and it is the best condiment for eating dumplings.

To soak up the delicious Laba garlic, the key is to pick a good garlic and vinegar. First, it is best to use purple garlic. Purple garlic cloves small bubble through, garlic cloves solid, bubble out of the crispy aroma. The second is to use rice vinegar. Rice vinegar color light, soaked garlic color as in the beginning, taste moderately sour and spicy, aroma and slightly sweet. Third, it should be placed in a low-temperature place.

Why do you need to use rice vinegar to soak garlic

Rice vinegar is light in color and the color of the garlic is like the first time, orange, yellow and green, and the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. That old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is worse, especially smoked vinegar, slightly paste flavor, perhaps this is its characteristics. Can not use white vinegar, white vinegar is not pure grain brewing, can not guarantee the taste.

What is the best vinegar to use for Laba garlic

To make vinegar garlic, you should use the original vinegar.

The best way to make vinegar garlic is to use fermented vinegar with original flavor and color. Almost all vinegars on the market today have caramel color added. Caramel color can neither play the role of antiseptic, and can not increase the flavor of vinegar, just deepen the color of vinegar. Consumers generally believe that the color of light vinegar to the water, only the deep color is good vinegar, this is a misunderstanding.

The color of the original vinegar is usually light, and with the caramel color, the color of the vinegar will become darker. Caramel color can hide the foreign matter inside the vinegar that is visible to the naked eye and has potential food safety hazards. The current caramel color has two production methods, one is the ammonium salt method, this method of production of caramel color is the state expressly prohibited the use of another non-ammonium salt method of production of caramel color also has no nutritional value.

Some unscrupulous producers will illegally use caramel color produced by ammonium salt method in vinegar in order to reduce the cost, and consuming such condiment will be bad for health. White vinegar is especially not recommended. Vinegar brewed from dates, sweet potatoes or persimmons is more or less colored, and colorless white vinegar is made with the chemical glacial acetic acid, which has no health effects.

When you are making Lapacho garlic, if the conditions allow, try to use rice vinegar as the raw material, it will be more suitable than using aged vinegar, because the color of rice vinegar itself is lighter, the smell will not be too strong, and the taste is also softer. Lapacho garlic soaked in rice vinegar is more likely to form a bright green color, the smell will not be too strong, and the taste is also neutralized just right.