Ingredients: 250g of garlic. Seasoning: sugar12g, aged vinegar 200g. Practice: 1, 250 grams of garlic, preferably purple garlic. 2. Cut off the hard part of the garlic root. 3. Peel the garlic, wash it, and use a dry rag to absorb the water. Be sure to absorb the water, or you can add a tablespoon of white sugar about12g without washing, and add 200g of aged vinegar, which is equal to the amount of garlic. After15g, it will turn green and be ready to eat. Don't overdo it at a time. To show you, I made it in the refrigerator. It's not cold enough 1, 20 1 1 year 1 month 1 1 day, which is one of the coldest days in a year. On this day, almost every household will In the north, many families will make some laba garlic. 2, this soaked garlic is more than the eighth day of the twelfth lunar month, because the soaking temperature is very suitable this season, so it is called Laba garlic. The proportion of vinegar and sugar can be changed appropriately, but it cannot be changed too much. 3. Eating Laba garlic often in winter is good for people's health, which not only sterilizes but also detoxifies. The finished garlic is light green, sweet, sour and spicy, and very delicious. Eating in jiaozi is even more beautiful. 4. Allusions of Laba garlic: According to the old man, the garlic word of Laba garlic is homophonic with the word "calculate", which means that each firm should collect accounts on this day and calculate the income and expenditure of this year, so that it can be seen that the profit and loss, including foreign debts and foreign debts, should be calculated clearly on this day, and "Laba calculate" is the way it is. The creditor who wants the debt on Laba's day will send a message to the family who owes him money, and he should be prepared to pay back the money. There is a folk proverb in Beijing: "Laba porridge, Laba garlic, the messenger who pays the bill, pays back the debt." Later, if someone owed money to others, garlic was used instead of the word "calculate" to show taboo, and the word "calculate" was avoided. In fact, what was owed to others was to be paid back after all. Old Beijing is approaching the New Year's Pass. There are spicy dishes in the streets and alleys, but there are no laba garlic sellers. Why is this? Think about it. You have to shout when selling Laba garlic. How? Directly shout "Laba garlic!" The debtor's heart thumped when he heard the shouting. How come there are still shouts of debt collection in the street! Besides, who are you talking to as a small businessman? It's good that people don't count with you, so Laba garlic can't go down to the street and yell. All households make Laba garlic by themselves, and calculate for themselves first, how to spend this year. 5. Low temperature is the condition to break the dormancy of garlic, activate alliinase and turn green. γ -glutamyl transpeptidase is essential in the process of pigment formation. The formation of "Laba garlic" green pigment is similar to onion reddening to some extent. When allyl and allyl sulfur oxides exist at the same time, it will turn green, propylene sulfur oxides exist, and when allyl sulfur oxides do not exist, it will turn red. Alliinase plays a catalytic role in the greening of garlic. The acetic acid pickled "Laba garlic" can increase the permeability of cell membrane and make garlic turn green without destroying the cell wall.

Practice 1

Step 1

250g of garlic, preferably purple garlic.

Step 2

Cut off the hard part of garlic root.

Step 3

Peel garlic, wash it, and dry it with a dry rag. Be sure to dry it, or don't wash it.

Step 4

Add a tablespoon of sugar about12g.

Step 5

Add 200 grams of aged vinegar, which is equal to the amount of garlic, and cover it. After 15 days, it will turn green and be edible. Don't overdo it at a time

Practice 2

The first step: first peel the garlic clean. When peeling, fingernails should not cut the garlic cloves, otherwise it will easily deteriorate the pickled garlic.

Pickled garlic

Step 2: Put the peeled garlic cloves in a pot, add a proper amount of water and rinse them again. Many people say that this step of cleaning is unnecessary, but it is actually wrong. After cleaning, the mucosa on the surface of garlic cloves will fall off, and it is easy to get infected with bacteria during peeling garlic cloves. After washing, garlic cloves will be very clean, and the water on the surface should be dried in a ventilated place.

Step 3: Take an iron pot, add a little pepper, star anise and fragrant leaves (you can add dried Chili if you like spicy food), stir-fry the ingredients with low heat, add 500 grams of soy sauce, 30 grams of sugar and 30 grams of salt, boil and turn off the heat to cool.

Pickled garlic

Step 4: Add a little ginger slices and millet spicy to garlic cloves (the ginger slices can be eaten directly after pickling, and it is also delicious). After the soup is cool, pour it in, mix it evenly, cover it with plastic wrap and let it stand for an hour.

Pickled garlic

Step 5: After the time is up, add garlic cloves and juice into the sealed jar, add one or two white spirits, cover it and seal it, and put it in a cool place for fermentation for about 7 days.