Is sugar a necessary ingredient when making Laba garlic? Sugar is a necessary ingredient when making Laha garlic, adding sugar can make the garlic rice turn green quickly. In northern China, every year before and after Lahai, many people's homes will pickle a bottle of garlic rice, green looks particularly delicious. It is also called "Laha Garlic" because most of the time it is pickled on the Laha Festival. Lahai garlic taste good, bright green color appetizing, with vinegar soaked garlic rice, sweet and sour delicious, garlic flavor but not spicy, have to relieve grease and deodorization and digestive effects. Winter often eat some Lapacho garlic, but also sterilization, but people with gastric ulcers and excessive gastric acid secretion eat as little as possible, to avoid Lapacho garlic to stimulate the stomach and intestines.

The practice of preserved garlic is very simple, with garlic rice and rice vinegar in a bottle, put on ten days and half a month to eat. In my impression, the south is not Lahai garlic, friends recommended that delicious, this year made a jar, I did not expect my husband is quite like, eat dumplings when put a bowl, he ate almost half a bowl. The ingredients needed for Lahai garlic are: 250 grams of garlic, 250 grams of balsamic vinegar, 50 grams of sugar. It is said that the north to do Lahai garlic is not sugar, but my family does not put sugar certainly can not eat, so I added some sugar.

1. Peel off the skin of the garlic rice one by one and pick off the bad garlic rice. It's best to use the purple skinned garlic rice, it's much more flavorful than the white skinned garlic rice.

2. Prepare a clean glass bottle without water and oil, put all the garlic grains into the bottle.

3. Pour half of the balsamic vinegar into the bottle first, add the sugar, and gently shake the glass bottle so that the sugar is evenly dispersed in different corners of the bottle.

4. Just add the balsamic vinegar to the neck of the bottle, and try to use balsamic vinegar to soak the garlic rice, or use brewed white rice vinegar. If you use aged vinegar to soak out the color is a little darker.

5. Glass bottle sealed, put in a warm place for about 10 days you can see the color become green.

If you have heating in the north, you can eat it in about a week. Northern people's beloved Lapacho garlic, digestion, easy to do, with dumplings is a great.