Second, remove the skin from the prepared garlic, and then soak it in clear water. The soaking time should be about two days, and the water should be changed four to five times during soaking, so that the spicy taste of garlic can be lightened.
3. Take out the soaked garlic, remove the water for later use, take a clean glass bottle, dry all the water inside, then put the processed garlic in, and then pour the prepared rice vinegar into the bottle, so that the rice vinegar will not come over all the garlic.
Fourth, seal the bottle and put it directly into the freezer. After about 20 days, the garlic in the bottle will turn green, and the rice vinegar inside will also have a strong garlic flavor. At this time, the Laba garlic made by yourself will be marinated, so you can take it out at any time when you want to eat it.
Five, the main effect:
The main ingredient of Laba garlic is vinegar, and its main component, acetic acid, also has a good bacteriostatic or bactericidal effect. Therefore, eating Laba garlic in moderation can improve the body's immunity and stay away from colds. In addition, people have more dinner activities on holidays, and eating Laba garlic can also prevent the occurrence of intestinal infectious diseases.
Not only that, the components of garlic with sterilization, anti-inflammation and immunity enhancement are organic sulfides, which are also the source of the unpleasant smell after we eat garlic. In the pickling process of Laba garlic, the chemical changes of garlic and acetic acid weaken this unpleasant smell and greatly weaken the stimulation of these organic sulfides to the gastrointestinal tract. Therefore, for people with weak gastrointestinal function, eating a little less Laba garlic can not only sterilize and enhance immunity, but also avoid the stimulation of strong irritating organic sulfide in garlic to the gastrointestinal tract.