Authentic Lahar Garlic

Making steps:

Pickled Lahar Garlic

1, first find a container that can be sealed, to do more to find a large container, if you want to look good with the color green, it is best to use transparent glass jars, which is conducive to the formation of light to promote the formation of green pigment.

Purple garlic

2, Lahai garlic to do a good job of choosing the right variety of garlic is also very important, it is best to use purple garlic, because the purple garlic is generally smaller and more crisp, can quickly soak through the pickle out more flavorful, there is no purple garlic you can also pick some small head of the fuller garlic cloves, peeled and then put into the jar;

Vinegar

The most important thing is to find a container that can be sealed, if you want the color green and nice to look at, best to use transparent glass jars to promote the formation of green pigment. p>3, then the most important thing is to add vinegar, some people think that as long as the vinegar can be, do not understand the people add white vinegar, aged vinegar, etc., many people use the wrong vinegar, but to color beautiful taste must choose to use rice vinegar, because the color of rice vinegar translucent, acidic taste is more mellow, and there are grain aroma, this way pickled out of the garlic taste is also better. Add rice vinegar to the jar submerged garlic cloves higher than two centimeters on the good, and then use the lid to seal the jar mouth tightly, placed in the temperature below 10 degrees, where the sun can shine, and let stand for eight or nine days to see the color of garlic green, during the period of time must not be opened, that is, pickling is good, and then put into a cool place to store, when consumed take out on it! Authentic Lapacho garlic so pickled is delicious, eat dumplings on New Year's Eve the best spices, both sterilization, but also detoxification.

LaBaGi

Precautions for consuming LaBaGi

Everyone knows that no matter how good things are eaten too much will be harmful, LaBaGi is the same, moderate consumption of the body is very good, too much to eat will stimulate the spleen and stomach, on the body will have side effects. Especially patients with gastric ulcers must not eat more, otherwise it will stimulate the production of gastric acid. There is also severe diarrhea, should not be eaten, spicy garlic will stimulate the intestinal mucosa, so it will aggravate the diarrhea.

Garlic is rich in vitamins, after the acetic acid soaked, the body has a health role, but if you eat more will produce a kind of anti-substance enzyme, will make people feel tired.