Northerners like to eat jiaozi best, no matter what festivals. When they eat jiaozi, they usually eat a small dish of vinegar. It would be more beautiful if there were some pieces of vinegar soaked in garlic. Now, when some families enter the lunar calendar 1 1, they will soak some garlic in vinegar one after another. If it is made on the day of Laba, it is called Laba garlic. Every time it's time to cook laba garlic, it indicates that the Chinese New Year is coming. There is a saying that "children, children, don't be greedy for Laba."

The practice of soaking garlic in vinegar is also very simple. To sum up, garlic is put in vinegar. However, there are still some things to pay attention to when making sour and crisp garlic. In the choice of "vinegar", you can use rice vinegar or aged vinegar. If you want garlic to turn green and stay crisp, you need to control the temperature. The higher the temperature, the faster the garlic turns green. Once it turns green, it needs to be stored at a low temperature of 0~4℃, that is, it can be stored in the refrigerator. If stored at a relatively high temperature, the degradation rate of garlic green pigment will be accelerated, the texture will become soft and the crisp taste will be lost.

Garlic soaked in vinegar

Ingredients: garlic and mature vinegar.

Specific practices:

1, choose a good garlic, preferably the garlic that doesn't germinate. This garlic is not moist enough, it is soft, not so crisp after pickling, and its taste is poor.

2. Remove all the skins of garlic, then clean it and drain it for about two or three hours.

Prepare a clean glass container without oil and raw water, then put garlic in it, fill it with old vinegar, cover it and seal it. At first, you can bask in the warm sunshine during the day. Proper high temperature will accelerate the green change of garlic. When garlic turns green, it can be put in the refrigerator for cold storage.

Tips:

Pay attention to using dry and clean chopsticks when taking garlic to prevent oily smell from being brought in, so as to avoid the remaining garlic cloves from rotting.

The above is the vinegar soaked garlic that Xiangxiang shared with everyone. The above pictures and texts are all original by "Xiangxiang Kitchen". Bian Xiao is a treasure mom who loves food and life, but her cooking is limited. I hope I can communicate with you more. So, if you have different views on this, please leave a message to share! Your sharing, likes, forwarding and comments are all encouragement to me!

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