Practice steps:
①Prepare the necessary materials, soak preserved garlic with purple garlic and rice vinegar, rice vinegar is a very good condiment, it is mainly made from grain products, buy garlic, should pay attention to the garlic cloves intact without trauma, full of particles, uniform size, creamy color and color, no frostbite, No mold, no damage, tight and not sprouted. Containers for garlic should be clean, free of oil and water, and preferably made of glass or ceramic, rather than plastic bottles.
②The garlic cloves peeled, and then peeled off the skin of the garlic cloves, garlic cloves do not need to be washed, purple garlic cloves small soak through the garlic cloves quite solid, soaked out of the garlic crispy flavor.
3 peeled garlic cloves in a jar, dripping into the rice vinegar, put the amount of rice vinegar, not more than the garlic cloves. The color of rice vinegar is light, and the color of the soaked garlic is like the first time, green and green, and the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. With the old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is poor, especially smoked vinegar, slightly paste flavor.
④The jar with the lid, placed indoors, to around New Year's Eve is pickled, soaked in vinegar garlic will become green, and finally will become a body of turquoise, as jade jasper. At 0 ~ 8 ℃, about 20 days for the best eating period, 20 ℃ above pickling, about a week can be eaten. The pickling time should not be too long to prevent the loss of some nutrients. Quickly pickled Laba garlic, the lack of time to form flavor substances, the taste is not as good as the traditional low-temperature pickling.
Tips:
(a) The best choice is to use purple garlic, purple garlic cloves small soaked through, the garlic cloves quite solid, soaked out of the garlic crispy. The white skin of the garlic is not easy to turn green.
(2) with rice vinegar soaked Lapacho garlic, easier to form the color green, taste sour and spicy moderate, with appropriate aroma and sweetness and other sensory qualities.
(3) containers of garlic, clean, no oil and water, preferably glass or ceramic material, should not choose plastic bottles.
(d) pickled garlic, the higher the temperature, the faster the rate of green change, once the green change needs to be stored at 0 ~ 4 ℃ under low temperature conditions. Temperature is too high, garlic green pigment degradation speed up, the texture becomes soft, will lose the crisp taste; temperature is lower than 0 ℃, the same will affect the quality of Lapacho garlic.