Garlic is one of the most common seasonings in our daily diet. The nutritional value of garlic is very rich, it not only has the effect of anti-inflammatory sterilization, and often eat garlic can also play a cancer prevention and anti-cancer effects. To fully utilize the nutritional value of garlic, it is best to eat it raw. The best way to eat it raw and not too spicy, besides the sweet pickled garlic that Dontaku has shared before, is to eat it in the form of Laba Garlic.

After entering the winter, many families have begun to pickle Lahpai garlic, especially now, because Lahpai garlic needs to ferment for a period of time, and the Lahpai garlic that is made now can be eaten with the dumplings on New Year's Eve. Compared to raw garlic, the nutrition of Laha garlic has not changed and it is not as pungent and irritating as raw garlic. Many people like Laha garlic, but can't pickle the bright green color. Don't be anxious, dongdang today to share with you grandma's secret recipe for Lahai Garlic, more than this step, to ensure that Lahai Garlic is green and delicious!

Laiba Garlic

Preparation of ingredients: garlic, rice vinegar, sugar.

Method of preparation

1, peel the garlic, wash it, cut off the bottom, and control the water. Cut off the bottom of the garlic clove is to facilitate the flavor, so do not ignore it.

2, garlic has rotten pick out, and then put into a clean glass bottle, the bottle to ensure that no oil and water. Then pour in the rice vinegar, just not over all the garlic cloves until, do not pour full.

3, pickled garlic, can not just put rice vinegar, to taste more fresh, put the right amount of sugar, do not need too much, and then tighten the mouth of the bottle, placed in high temperature conditions. If you are not in a hurry to eat, leave it to marinate in high temperature conditions for 28 days.

To make the garlic green faster, put it next to the heater or other high-temperature place during the day, and put it in the refrigerator at night to increase the temperature difference between day and night, and the color will be green in about 3 days. This tip is very good, anxious to eat Laha garlic friends can try.

Tips

When making Lahai garlic, the garlic cloves and containers must be dry, if there is moisture, it is easy to cause the garlic cloves to grow hairy and spoil.

Make sure to choose rice vinegar, not aged vinegar. (Because of the light color of rice vinegar, the color of the garlic is green, and the taste is moderately sour and spicy. The garlic smoked with aged vinegar has black color and is not green enough, and the taste is worse.)

While Lahai garlic is good, you can't eat too much of it. Lapacho garlic has the effect of stimulating the secretion of gastric acid, so consuming 2-3 cloves at a time is the optimal amount. If the body suffers from inflammation, or the spleen and stomach hot people, or eat as little as possible.