How to pickle Laba garlic into green? Remember which steps, garlic cloves are green, sweet and sour and crisp? Pickling Laba garlic must have three methods. One is to use garlic that has been stored at ultra-low temperature, and only ultra-low temperature can stimulate the dormant garlic enzyme. Laba garlic needs to be pickled in winter. The fundamental reason is that most garlic is stored at ultra-low temperature at this time, and alliinase is stimulated. In acidic environment, alliinase makes sulfur bioactive substances contained in garlic form garlic melanin.

At first, allicin was gradually transformed into allicin, and the coexistence of the two colors made garlic appear emerald green, which was harmless to human health and had a certain antioxidant effect. Need food: 800 grams of purple garlic, 500ml of white vinegar, a spoonful of sugar. The specific method steps are as follows

The first step must be to use purple garlic. The purple garlic cloves are small and hard, and the taste is more crisp after pickling. Peel the garlic without cleaning. Pay attention to the fact that the garlic petals are as similar in size as possible, and the surface layer cannot be damaged. Cut off the garlic roots. Put garlic cloves in Aquarius, add a spoonful of sugar, and you can also use old rock sugar. Adding sugar can not only enrich the taste.

Just pour in white vinegar without garlic. Fasten the outer cover and wrap it in a fresh-keeping bag, and put it in a warm place during the day, but don't let the sun shine in the area, and put it in the shade or refrigerator at night, as the temperature difference is very large, which is more conducive to the discoloration of garlic cloves.

On the third day of the second step, the garlic cloves have already turned half green, but the color is not deep enough. After eight to ten days, the color will be almost the same. The color of pickled Laba garlic is emerald green, which is beautiful to see. It tastes pure, sour and crisp, and it can strengthen the spleen and stimulate appetite. Take it off as much as you eat, and the rest will be sealed again and stored in the refrigerator in the bottle.

The unfinished business is the handling method of "Laba Garlic" that I recommend to you. I recommend a little special food to you every day to recommend different cooking methods and skills. If you have any good suggestions, please leave a message below. Your favorite friends can pay attention to likes, sending and personal collections. Thank you for your attention and support.