Laiba garlic to be pickled in which day
As long as the temperature is suitable, any day can be done, not only winter can be done, summer can also be done.
Pickling Laha garlic is a custom especially in North China. Pickled Laba garlic is usually eaten in winter, but if you want to eat Laba garlic in summer, you can make it yourself.
When pickling Lahai garlic, remove the garlic skin and dig the garlic root into a cone shape, but don't sprinkle the garlic. In this way, the garlic will be flavored. Soak the garlic in water for 5-7 days, changing the water daily.
Put the garlic in a jar with a layer of garlic and a layer of salt. Do not add water, pour the garlic every day, marinate for 5-7 days, take out and dry in the sun, sun-dried skin, such as the old skin removed, and then add sweet garlic juice to marinate for a period of time, you can sweet and sour garlic can be pickled.
LaBaGi must be pickled on the eighth day of the first month of the lunar calendar
No.
After the eighth day of the lunar month, the weather gets colder and colder every day, which is perfect for the pickling of Laha garlic. At low temperatures, in order not to freeze to death, the dormant garlic will awaken, and allicin and alliinase will react and participate in the formation of blue pigment, which is transformed into yellow pigment due to its instability. Pickled for 20 days, just when the two pigments **** survival, the superposition of the two colors presents the unique green of Lapacho garlic, so Lapacho garlic becomes green.
So, in the past, it was thought that Laha garlic can only be pickled on Laha day is justified. But now there is a refrigerator. Low temperature conditions are easily met. It can be pickled even in summer. Now if you go to an old Beijing-style restaurant to eat fried noodles with sauce, you will be served with a small plate of green Lap-ap garlic all year round.
How to Make Lapacho Garlic
1. Peel the garlic layer by layer by hand. Don't try to save time. Use a garlic peeler or two pots shaken together. This will damage the garlic. After curing, the color of the damaged parts will become darker, which will affect the beauty of the Rashi garlic.
2. Containers and lids should be made of glass or plastic, not metal. Vinegar is highly acidic and metal containers will react with vinegar. The container should be free of water and oil. They should be boiled in boiling water, sterilized and dried naturally. It should not be wiped with a rag to avoid secondary contamination.
3. Add peeled garlic and white vinegar to the container scalded with boiling water. Do not use more rice vinegar than garlic cloves. Cover and marinate for about 7 days. At this point, the garlic cloves are very green.