2, seasoning: rice vinegar, salt.

3. Choose garlic with purple skin. This kind of garlic is sunny, crispy and delicious after soaking in vinegar. Of course, ordinary garlic is ok, but the taste is slightly worse. Prepare some rock sugar, salt and rice vinegar.

4. After peeling the garlic, only keep the smooth garlic, pick out the broken and injured garlic, and keep it for cooking.

5, add two bags of rice vinegar to the pot, add a few pieces of rock sugar, so that it tastes particularly fresh, and add half a spoonful of salt, so that it tastes more layered and tastes more crisp. After boiling over medium heat, let it cool for later use.

6. To make Laba garlic, you must choose a glass jar, put it in a pot in advance for boiling and sterilization, put the garlic into it, scoop in the dried vinegar juice, and cover it with a seal. The Laba garlic made by this method has a long storage time and is resistant to storage.

7. The pickled Laba garlic is 100% successful. The garlic is crisp and fragrant, green all over, like jade and jasper. It is the best seasoning for eating jiaozi, and it can also be mixed with cold dishes. It has a unique taste.