La Baer Garlic

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In addition to drinking La Baer congee, the Beijing people will be in the La Baer this day pickled La Baer garlic.

The garlic peeled and soaked in vinegar sealed, to the New Year's Eve just soaked into. The first thing you need to do is to eat your dumplings with the garlic and the vinegar, and then eat the soy sauce, which is a perfect match.

Originally white and tender garlic cloves soaked in vinegar, slowly turned into emerald green, one by one to decorate the New Year's table, the breath of spring so vividly evoked.

Ingredients ?

Garlic

Rice vinegar

Glass jar, clean

How to make Lapacho garlic ?

Peel the skin of the garlic clean, and the film inside should also be peeled clean

Put the peeled garlic cloves into a clean glass jar

Pour rice vinegar on the garlic cloves

Then seal the lid tightly, and put it on the window sill

Marinate for ten or twenty days, and wait for the garlic to turn green on the line

Tips

1. A little small purple garlic, firm, soaked and eaten especially crispy. The taste of white garlic is a little worse.

2, vinegar is best to use rice vinegar, the color is not so strong, the taste is more refreshing, soak out of the garlic is particularly clear and green.

3, soak the garlic container with a transparent glass jar is better, sealed on the windowsill, you can always see the garlic in the vinegar inside a little bit of green process.

4, pickling process is not long, almost every day you can see the jar of garlic in the change, today than yesterday and a little bit of green, just ten days, the garlic will be able to crystal green to pickle.