1, Laba Garlic Step 8 Peel the purple garlic, break the garlic into small pieces, wash and dry by hand, peel off the skin on each garlic piece, and then remove the bad and injured garlic pieces.

2. Find a glass bottle, wash it and dry it. Put all the garlic cloves in, pour in rice vinegar, and add sugar to drown the garlic cloves. Tighten the cover and tighten. Put it on the heater. You can eat crispy and delicious Laba garlic in 2 days.

3, rice vinegar only needs less than the height of garlic, and does not need too much vinegar, and then seal the glass bottle. In two or three days, it will become jade, your color. Very delicious.

Tips for making jadeite laba garlic

Ingredients: purple garlic1000g, 500g rice vinegar, 400g sugar. Peel garlic. Take out a clove of garlic and have a look. Each clove of garlic has roots, mainly through which it absorbs vinegar juice, and then garlic reacts with vinegar to turn green.

Step 8 of Laba Garlic: Peel the purple garlic, break the garlic into small petals, wash and dry by hand, peel off the skin on each garlic petal, and then remove the bad and injured garlic petals.

There is another way to shorten the curing time of Laba garlic. When garlic is processed, only the bottom needs to be cut off for pickling, which will reduce the pickling time. This not only allows vinegar to penetrate into garlic faster, but also can quickly awaken dormant garlic and stimulate garlic enzyme, thus accelerating the process of garlic turning green.

"Emerald" Laba garlic is eaten with salt. How?

1, the first is the choice of garlic. If you want to make green laba garlic, you must choose purple garlic. Only purple garlic can make green laba garlic. Peel some purple garlic and put it on a plate for use. Find a clean glass container, rinse it with alcohol, then rinse it with water and dry it, without oil and salt.

2, the ingredients are prepared first, very simple, only garlic and vinegar. I prepared about 8 garlic bulbs, peeled them, broke them into small petals, peeled off the skin of each garlic petal, and then removed the bad and injured garlic petals.

3, Laba garlic Step 8 Peel the purple garlic, smash the garlic into small petals, dry it by hand after washing, peel off the skin on each garlic petal, and then remove the bad and injured garlic petals.

4. Choose fresh purple garlic soaked in Laba garlic. It is best to choose fresh purple garlic. Garlic cloves are easier to pickle than white garlic, and purple garlic has stronger garlic flavor and more water content. Pickled laba garlic tastes crisper.

Laba garlic practice: I use purple garlic, clean garlic skin, rotten or scarred garlic cloves, don't ha! No need to wash peeled garlic. If you wash it, you must dry it.

6. Pickling Laba garlic 100% by this method was successful. Garlic is crisp and fragrant, green all over, like jade and jasper. It is the best seasoning for jiaozi, or mixed with cold dishes, with unique taste.