In addition to Laba porridge, pickled Laba garlic is also deeply loved by the public. Because of the low price, the sales of garlic this year are also considerable.

Pickling Laba garlic is a custom in northern China, especially in the north. As the name implies, garlic is pickled on the eighth day of the twelfth lunar month. It's really great to eat Laba garlic with jiaozi in Chinese New Year. Laba garlic is a home-cooked recipe, and the main raw material is Laba garlic; The process is pickling, and the production is simple; If you follow this recipe, whether you are successful or temporarily failed, you are welcome to express your views on this recipe and share your experience.

What kind of garlic is good for soaking laba garlic?

Purple garlic cloves are soaked thoroughly, garlic cloves are difficult to collapse, and garlic is crispy. In recent years, purple garlic has been rare in the market. Soak it out with ordinary garlic. Although the petals are big, it tastes neither crisp nor purple. What about garlic growers? The yield of purple garlic is low, 20% less than that of ordinary garlic. Who will plant it? Purple garlic is occasionally seen in the market, and it will be listed after wheat harvest, and the price is one-third higher than that of ordinary garlic. Isn't this the same? The harvest is small, and it may fetch a good price!

What vinegar is good for soaking laba garlic?

The color of rice vinegar is elegant, and the color of soaked garlic is the same as before, orange, yellow, green and green, with a sour taste and a rich and slightly sweet aroma. The color of garlic soaked in mature vinegar is black, the garlic cloves are not green enough, and the taste is poor, especially smoked vinegar, which is slightly burnt. Perhaps this is its characteristic. It's actually just a habit. It's better to eat delicious than to love it! People used to say that soaking garlic in Laba Festival was not green. That's not the case at all. The reaction of garlic soaked in vinegar is that the green garlic cloves are spicy and sour; Acetic acid is fragrant and spicy. Now, if you go to an old Beijing-style restaurant and eat Zhajiang Noodles, there will be a small dish of green Laba garlic all year round.

Pickling method of Laba garlic;

1. Peel the garlic you just bought and leave it at room temperature. Pick out those with scars and dry them in the shade for later use.

2. Prepare at least 1 bottle of slightly better quality rice vinegar (depending on the number of containers and garlic).

3. Prepare the container: a small glass jar that can be sealed without damage. Pay attention to thoroughly cleaning with detergent, scalding with boiling water to ensure hygiene, and naturally drying for later use; The last step of homemade Laba garlic: after making sure that the peeled garlic has no moisture on its surface (if raw water is easy to breed bacteria), put it into a glass bottle for two thirds, and then put it into a newly opened rice vinegar cover (rice vinegar that has been left for too long after opening is not good in taste), and basically take shape.

4. Well, it's almost ready. Please put the glass jar in the refrigerator for about 20 days before eating.

5. Laba garlic is finished.