Garlic1000g, vinegar 500g, sugar 400g. 1. Choose a clean container as the container for soaking Laba garlic; 2. Select garlic, peel it, wash it, dry it, soak it in vinegar first, then add sugar, mix well, put it in 10-15, and soak it for 10 day. This pickled garlic is more brewed than the eighth day of the twelfth lunar month. Because the soaking temperature is very suitable this season, it is called Laba garlic. The ratio of vinegar to sugar can be changed appropriately, but not too much. Eating Laba garlic often in winter is good for people's health, not only sterilization, but also detoxification. The finished garlic is light green, sweet and sour, spicy and delicious. Jiaozi is even more beautiful.

Method 2

Ingredients: fresh garlic 10 kg, sugar 4 kg, water 10 kg, salt 7 kg, vinegar 1. Methods: 1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, soak in cold water for 3-7 days, depending on the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar. 2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly, put it in the shade, and marinate for 2-3 months, and it will become crystal clear and delicious white sugar garlic. 3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste.

Method 3

500 grams of garlic is added with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar and star anise, with or without 600 grams of water. Methods: 1. Peel the garlic, leaving a 2 cm pseudostem. Dig garlic roots into a cone, but don't dig garlic (to make garlic taste). 2. Soak garlic in clear water for 5-7 days and change the water every day. 3. Put garlic in the jar. Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take it out to dry. When the skin is dry, if there is old skin, remove it ... and put it evenly in the jar. 4. Boil the water, add brown sugar, and leave the fire; Add vinegar when the water temperature is about 80 degrees; After thoroughly cooling, rush into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose. 5. The aftertaste is rich in sugar and slightly sour in salt. If you like acid, you can add more vinegar. 6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic.

Question 2: The pickling method of Laba garlic, how to soak Laba garlic will definitely turn green? The pickling method of Laba garlic is very simple, but the Laba garlic soaked by many people will not turn green. How to soak laba garlic will definitely turn green to ensure foolproof? This is a question that many people want to know. In fact, there are many factors that affect the greening of Laba garlic, but the most important thing is that there must be low temperature. Pickling method of Laba garlic-Raw materials: garlic cloves 3000g, vinegar 1500g, sugar 860g. Practice: Peel, wash and dry garlic cloves; Use a clean container, preferably disinfected with boiling water, as a container for soaking Laba garlic; Pour vinegar into a container, add garlic cloves, and then add sugar and mix well; Cover, seal, and keep in a cool place 10 days or so. Key points: When making, garlic cloves and containers must be dried. If it is stained with water, it is easy to grow hair and deteriorate. How to soak Laba garlic will definitely turn green ―― The soaked Laba garlic will turn green all over, like jade and jasper. But to achieve this effect, several conditions must be met: first, garlic must be preserved at low temperature; Second, it must be in an acidic environment; Third, it must be garlic that can germinate normally without special treatment. Why does Laba garlic turn green? There is no sunshine during the production of Laba garlic. The green color produced is not chlorophyll, but garlic green pigment. It is found that the green pigment of Laba garlic is actually composed of a synthetic blue pigment and a post-production yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin, and the time of allicin production is very short, that is, to convert it into allicin.

Question 3: How to make Laba garlic greener? How to pickle Laba garlic into green is very simple, but the Laba garlic soaked by many people will not turn green. How to pickle laba garlic will definitely turn green to ensure foolproof? This is a question that many people want to know. In fact, there are many factors that affect the greening of Laba garlic, but the most important thing is that there must be low temperature. Pickling method of Laba garlic-Raw materials: garlic cloves 3000g, vinegar 1500g, sugar 860g. Practice: Peel, wash and dry garlic cloves; Use a clean container, preferably disinfected with boiling water, as a container for soaking Laba garlic; Pour vinegar into a container, add garlic cloves, and then add sugar and mix well; Cover, seal, and keep in a cool place 10 days or so. Key points: When making, garlic cloves and containers must be dried. If it is stained with water, it is easy to grow hair and deteriorate. How to soak Laba garlic will definitely turn green ―― The soaked Laba garlic will turn green all over, like jade and jasper. But to achieve this effect, several conditions must be met: first, garlic must be preserved at low temperature; Second, it must be in an acidic environment; Third, it must be garlic that can germinate normally without special treatment. Why does Laba garlic turn green? There is no sunshine during the production of Laba garlic. The green color produced is not chlorophyll, but garlic green pigment. It is found that the green pigment of Laba garlic is actually composed of a synthetic blue pigment and a post-production yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin, and the time of allicin production is very short, that is, to convert it into allicin.

Question 4: How to soak Laba garlic will definitely turn green? The pickling method of Laba garlic is very simple, but the Laba garlic soaked by many people will not turn green. How to soak laba garlic will definitely turn green to ensure foolproof? This is a question that many people want to know. In fact, there are many factors that affect the greening of Laba garlic, but the most important thing is that there must be low temperature. Pickling method of Laba garlic-Raw materials: garlic cloves 3000g, vinegar 1500g, sugar 860g. Practice: Peel, wash and dry garlic cloves; Use a clean container, preferably disinfected with boiling water, as a container for soaking Laba garlic; Pour vinegar into a container, add garlic cloves, and then add sugar and mix well; Cover, seal, and keep in a cool place 10 days or so. Key points: When making, garlic cloves and containers must be dried. If it is stained with water, it is easy to grow hair and deteriorate. How to soak Laba garlic will definitely turn green ―― The soaked Laba garlic will turn green all over, like jade and jasper. But to achieve this effect, several conditions must be met: first, garlic must be preserved at low temperature; Second, it must be in an acidic environment; Third, it must be garlic that can germinate normally without special treatment. Why does Laba garlic turn green? There is no sunshine during the production of Laba garlic. The green color produced is not chlorophyll, but garlic green pigment. It is found that the green pigment of Laba garlic is actually composed of a synthetic blue pigment and a post-production yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin, and the time of allicin production is very short, that is, to convert it into allicin.

Question 5: Is there any way to make Laba garlic particularly green? I just made a green laba garlic. The method is as follows:

1, peel the fresh purple garlic clean and don't get wet!

2, be sure to use rice vinegar, I use Haitian rice vinegar;

3. Put garlic in a clean and airtight container. Clean means no dirt and no water or oil. Closed container: it can be clean cans and bottles without water. I use a box with a lock.

4. Pour vinegar, and I'll put some sugar. Cover the box and put it in the refrigerator (the temperature should be low enough, preferably at 6 degrees)

5. Wait about 10 days, and the green laba garlic will appear!

6. Note: Laba garlic may not be soaked on the day of Laba. The so-called Laba garlic mainly refers to the low temperature (5 degrees-10 degrees); There must be no oil or water in the container. The peeled garlic must be clean. Don't get wet If it gets wet, it must be dried.

Wish you success!

Question 6: How to make laba garlic green in summer depends on the situation. You know something about Laba garlic. I won't talk about the specific principle.

This Laba garlic never turns green or garlic never breaks dormancy. Different varieties have different dormancy periods. It is best to put it at 5 degrees for more than 20 days, and sprinkle a little water or gibberellin (the effect of gibberellin in early maturity is opposite) to help break dormancy. Take it out and let it stand at room temperature for 2 days before making Laba garlic.

The green change of Laba garlic is an enzymatic reaction. The higher the temperature, the faster the green changes, and of course the faster the yellow changes. The optimum temperature obtained by my experiment is 20-25℃, and it will turn completely green after 5 days. After completion, take it out and refrigerate it in vacuum at 0℃ without any additives, and it will not turn yellow for 7 months.

The green color of Laba garlic, like blue pigment and yellow pigment, has a good antioxidant effect. It has a special taste.

There is no sealing requirement in this process. It is best to use white vinegar for Laba garlic, so it looks good.

Question 7: Is it necessary to wash pickled Laba garlic? If there is dirt on the surface, if it is clean, it is usually soaked in vinegar directly after peeling. If it is washed, dry it, dry it. If there is moisture, it is easy to break and it is too troublesome to soak.

Question 8: How to pickle Laba garlic into green? Soak it in vinegar, seal it, put it in the fresh-keeping layer of the refrigerator, and it will turn green in ten to fifteen days.

Question 9: How to cook Laba garlic? What are the precautions? Laba garlic [garlic pickled with Laba vinegar]

Materials:

A few heads of garlic and a bottle of vinegar (Shanxi aged vinegar or Zhenjiang fragrant vinegar is the best).

Exercise:

1 winter solstice, or the eighth day of the twelfth lunar month. Peel garlic and cut off garlic stalks. Then put the garlic in a jar or bottle that can be sealed.

2 Pour the vinegar until the garlic cloves are not visible.

Seal the container and put it in a cold place. After 7 C 10 days, garlic can be eaten after it turns green.

Question 10: The fastest way to peel Laba garlic in the world is to choose two pots, stainless steel is the best, bowls are also acceptable, and even hard utensils are feasible. Put all the garlic in, then shake it and beat it hard. It takes about the same time. Then I opened it and found that most of the garlic clothes were gone. This kind of garlic is very clean. It can be directly fried or directly oiled.

Cut the garlic directly at the waist, and you can easily remove the garlic skin. There are many cutting positions, such as directly cutting the turned stem, or cutting it horizontally and vertically from the middle, depending on the shape of garlic you finally want and how you cut it. This technique is more suitable for the garlic slices you use when frying. You can cut them like this.

Buy a garlic peeler, which is very easy to use and can also be used to make garlic paste. ..

Put garlic in a bag and rub it with your hands, and the skin on garlic will fall off quickly! I saw it on TV. This method is not bad!

Cut the garlic root with a knife, hold both ends of the garlic with both hands and peel it gently, and the garlic skin will come down.

Peeling garlic is a very laborious job. If you remove garlic, soak it in warm water, take it out and air it for two or three minutes before peeling it, you can peel it, which is extremely convenient!

These are all online experiences.