Get ready.

1, it is best to use purple garlic for pickling Laba garlic, which has small cloves, looks porcelain and is crisp when soaked; It is best to use rice vinegar to soak garlic. The color of rice vinegar is light, and the color of soaked garlic is the same as before, and it is moderate in sour and spicy.

2, if you like sweetness, you can put a little sugar when soaking laba garlic.

3. If you want Laba garlic to turn green quickly:

① You can increase the temperature difference, put it on the sunny balcony during the day and put it on the heating or refrigerator at night;

② Removing garlic can make vinegar and garlic fully contact and accelerate the greening.

4. Choose a transparent glass container to observe the color of Laba garlic and the reaction after soaking; In addition, the container must be dry and moisture-free to prevent deterioration.

5. Bottles or cans packed with Laba garlic should be sealed and preserved; Use dry and clean chopsticks when taking garlic, and seal it in time after taking it.

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manufacturing method

Garlic 6 heads

500 grams of rice vinegar

1. Choose purple garlic without broken skin and hard garlic.

There is no skill in peeling garlic, just be careful and peel garlic smoothly.

3. Pick out the scarred and damaged garlic cloves.

4. Cut a thin layer on the bottom and top of garlic cloves with a knife.

This is a necessary step for garlic cloves to turn green quickly.

6. Put the garlic cloves in a glass jar, which is water-free and oil-free, not too full, 80% can. (The big garlic cloves are placed below and the small ones are placed above for easy access. )

7. Pour the right amount of rice vinegar (I have made garlic pickled with old vinegar and white vinegar respectively, which is not as delicious as rice vinegar). There are also many techniques for pickling Laba garlic. Many children don't like garlic, but when I was young, I thought Laba garlic pickled by my mother was delicious. Before I pickle, I often secretly get some petals. Neighbors also praised my mother's skill in pickling preserved garlic. Pickled Laba garlic can be eaten cold or fried, and it is more delicious when eaten raw. When pickling laba garlic, some friends will put vinegar directly. In fact, it is wrong to do so. Learn this step. Pickled Laba garlic is crispy and green quickly. When peeling the base of garlic, cut it deeper to expose the garlic core, which will absorb rice vinegar faster and make garlic cloves turn green faster. Let's take a look at the specific steps of pickling Laba garlic ~ ingredients needed:

8. Seal the lid with a lid and put it tightly on the heater (or in a warm place).

9. It began to turn green the next day.

/kloc-it will turn green completely in 0/0.2 days, and the green garlic should be kept in a cool place to avoid overheating and yellowing.

Tips:

1. Use purple garlic when soaking garlic. Purple garlic cloves are small, soaked thoroughly, and crispy.

2. Use rice vinegar when soaking garlic. The color of rice vinegar is light, and the color of garlic cloves is the same as before. Moderate taste, moderate acidity, rich aroma and slightly sweet.

3. Add two more layers of plastic wrap before covering the lid, and the sealing effect will be better. After being placed on the heating, the temperature of the heating will accelerate the volatilization of vinegar and make the garlic braid turn green faster. tomorrow