Tomorrow is the eighth day of the twelfth month of the lunar calendar, which is one of the traditional festivals of China's folk - Lahai Festival, in the Lahai Festival on this day is popular with a lot of customs, eat Lahai congee, soak Lahai garlic, eat Lahai noodles, sun Lahai tofu, eat Lahai beans, and so on, are centered around the Lahai and unfolding, both reflecting the importance of the Lahai Festival, but also make people feel a strong flavor of the New Year. At the same time, it also makes people feel the strong flavor of the year.

In the Lahai Festival bubble Lahai garlic, mainly popular in the northern region of China's traditional customs. I remember from my childhood, every year on the eighth of the mother will soak a jar of Lahai garlic, and told us not allowed to open, to the first five days of the first month of the fifth broken five times, to eat. At that time every day to the jar to see, see the garlic slowly become green, feel is a very magical thing.

Pickled Lahai Garlic, with a strong vinegar flavor, and garlic itself pungent flavor is eased a lot, even the children also dare to eat raw. Of course, in addition to the dumplings to eat, but also a great companion to eat noodles, in addition to the extra garlic fried meat to eat is also fragrant and beautiful.

Now that I've grown up and started a family, every year in the month of Lunar New Year, I'll make some Lahar Garlic for my family, not only as a continuation of the traditional custom, but also to eat a clove of Lahar Garlic, which is full of memories from my childhood. In the blink of an eye, and to Lahai, today to share with you bubble Lahai garlic tips, want to turn green fast, try my method, a day time to change color. Take a look at it ~

Ingredients to prepare: purple skin garlic 1 catty, balsamic vinegar 350 grams or so, 20 grams of sugar

1, will be purple skin garlic a petal a petal break down, put into the water, soak for half an hour or so, so that the garlic skin will be soaked and soft, we are peeling the garlic skin of the time it's very easy, do not exhaustive and not hands.

2, less than 20 minutes, I peeled a big bowl. In the process of soaking, the surface of the garlic will inevitably be stained with water, we first dry the surface of the garlic, or dry with absorbent paper. We can't get raw water in the process of soaking Laba garlic, otherwise it is easy to breed bacteria and deteriorate.

3, the next is a key point, we need to use the head and tail of each clove of garlic are cut a small piece. Garlic is a physiological dormant period, we do this, one can wake up the dormant garlic, but also can increase the internal material of garlic and vinegar contact, which can accelerate the reaction, the speed of green is faster.

4, put the cut garlic into a large bowl, add salt and sugar, mix well, and let stand for about 20 minutes. Salt can play a role in sterilization and antiseptic, and at the same time can kill the water vapor in the garlic, soak out the Lapacho garlic will be more crispy, and sugar can be added to enhance the flavor of the Lapacho garlic, moderated by its own pungent flavor, the sugar can also be replaced with rock sugar.

5, we will be ready to pour the balsamic vinegar into the pot, open high heat and boil, vinegar belongs to a mixture, its boiling point is relatively low, so soon the pot will be bubbling.

At this point we turn off the heat and pour the boiling vinegar into the garlic while it is still hot. Then put the vinegar and garlic together into the jar of soaked Lapacho garlic, seal the lid and put it indoors where the temperature is high. Do not open the lid until the garlic has changed color.

The next step is a process of waiting for the garlic to turn green, at the very beginning, it will start to change color at the incision of the garlic, flooded with some blue, and then the blue area will slowly expand, to 24 children, the garlic almost all the body color. In the beginning it is blue, and as the reaction continues, the color will eventually change to a turquoise color.

1, soak Lahar Garlic, want to change color fast, in the vinegar before you need to add 2 more steps, that is ① will be peeled after the garlic, cut off the head and tail, to wake up the dormant garlic, at the same time to increase the area of contact between the garlic and the vinegar; ② in the immersion of the vinegar before the need to boil, we do not need to worry about the vinegar will be the garlic cooked. worry that the vinegar will scald the garlic, because unlike water, vinegar has a lower boiling point.

2, soak Lapacho garlic, we can add some sugar, rock sugar or white sugar can be, so that soak out of the Lapacho garlic, eat will be more fresh and flavorful without heartburn.