'Bubbling Lahai garlic has to pay attention to 3 details, pay attention to what details, 3 days to soak good, green and crisp, sour and delicious!

For the northern people, there are two most important things on Lahai Festival, is to boil Lahai congee, soak Lahai garlic, ordinary vinegar soaked garlic is yellowish-white, and Lahai this day pickled garlic is turquoise color, so it is called "Lahai Garlic", is generally New Year's Eve with the dumplings to eat, hot and sour and crunchy.

The practice of Lahai garlic is simple, it is garlic + vinegar, but want to quickly become green, we need to master some skills. Many people soak one or two dozen days has not become green, the taste is not crisp, obviously a failure.

In fact, Lapacho garlic green is conditional, not added vinegar will become green, the following I will talk to you about how to soak Lapacho garlic.

In the countryside, grandmother every year to soak two jars of Lahai garlic, the color turquoise like emerald, taste crisp, but also sour and delicious, and 2 ~ 3 days turned green. Below I share my grandmother's skills, like to eat Lahua garlic fast collection, even if the novice can also "0 failure".

Soak Lahai garlic, want to taste good, with what garlic, what vinegar is concerned, with the wrong not only the color does not look good, the taste is also a lot worse, these 3 points to note:

① garlic cloves to choose purple garlic, purple garlic is relatively small, easy to vinegar thoroughly soaked through, garlic cloves are also relatively hard, very solid, soak good Lahai garlic and fragrant and crispy.

②Vinegar should use rice vinegar, aged vinegar, balsamic vinegar, white vinegar are not good. The taste of white vinegar is too acidic, and the color of old vinegar and balsamic vinegar is too dark, the color of the garlic cloves is black, not so green, and the taste is not crisp. There is also a kind of smoked vinegar, which itself has some paste flavor, which will make the flavor of Lapacho garlic greatly reduced.

3 garlic want to become green, you must first break the physiological dormancy, placed in low temperature storage for 7 days. In order not to be frozen to death, in the physiological dormancy of the garlic will wake up, contained in the allicin, allicinase will react, so that the garlic green.

Below is the specific method of Lapacho garlic, the method is simple, but the details are very important.

Soak Lahar Garlic

Prepare purple-skinned garlic and rice vinegar.

Practice

1, soak Lahai garlic need at least a braid of garlic, peeling garlic is very laborious, sometimes fingernail picking pain is not peeled off. Some people say put the garlic cloves into the bottle and shake, or use water to soak, are more laborious. Teach you a simple method, is to use a knife to cut off the root of the garlic cloves, there are 2 advantages:

One is good peeling.

The second is that after cutting it is easy for the vinegar liquid to enter the garlic, which can turn green quickly and is also more flavorful.

2, prepare a clean container, need to be sterilized and disinfected in advance, to ensure that no water and no oil.

Vinegar contains acetic acid, corrosive, so the container is suitable for glass or ceramic, not plastic or metal, may produce harmful substances.

3, pour the rice vinegar into the pot, add the right amount of sugar, heat on high heat until the sugar melts, turn off the heat and let it cool.

Add some white sugar or rock sugar to neutralize some of the sourness and improve the taste of the Laba garlic.

4, put the peeled garlic cloves into the container, pour the cooled sugar and vinegar water, and then pour a spoonful of white wine, sealed and placed in a warm place to stand for 2 to 3 days, Lahai Garlic is soaked.

Soak Lahai garlic, the higher the temperature, the faster the speed of green, can be placed on the heater, hot bed, the effect is better.

After turning green, it should be quickly placed in a low temperature of 0 ~ 4 ℃ to store. The temperature is too high, the green pigment will decompose quickly, the color will no longer be green, and the taste will become soft and not crisp.

Two or three days later, Lapacho garlic is completely green, like emerald is very beautiful, pay attention to these details mentioned above, even if the first time to do can be successful.

The head chef has something to say

The process of greening Lapacho garlic should be stored at a low temperature to break the physiological dormancy; then trigger the reaction of allicin and allicinase at a high temperature, and then put it in a low-temperature refrigeration, so that it can remain green for a long time.

Laiba garlic is not the only day that can be successfully soaked on the day of the Lunar New Year, nowadays every household has a refrigerator, which can provide a low-temperature environment at any time, so whether it is winter or summer, you can soak laiba garlic