Laba garlic is pickled with garlic, sugar and vinegar. Generally speaking, it is sweet, sour and delicious to soak and eat. Laba garlic tastes crisp and doesn't look spicy. If we eat spicy garlic, it is likely that garlic has not been salted for a period of time, so the allicin content is very high, so the bitterness inside will not dissipate after soaking for a long time.
Ingredients: 8 heads of purple garlic, 5g of rock sugar, liquor 1 teaspoon, 350ml of aged vinegar.
Specific steps:
The first step is to prepare a proper amount of purple garlic. If there is new garlic, you'd better peel the garlic cloves separately. If the broken or damaged garlic cloves are removed, there is no need to clean them;
Step 2: Don't put garlic skin directly in vinegar. Pick up a clove of garlic and cut the root with a knife to expose the core inside. Insert toothpicks into garlic roots according to this method;
Step 3: prepare a peeled bottle, scald it with boiling water, and carry out antiviral treatment to ensure that it is free of water and oil. Then put the processed garlic cloves into the bottle, which is about two-thirds of the bottle;
Step 4: Put sugar on it. If the rock sugar is big, you can break it. Then prepare vinegar and pour it into the bottle. The vinegar in the bottle is even the same as the mouth of the bottle. Finally, add a spoonful of white wine;
Step 5: Cover directly without stirring and marinate at room temperature. After about three weeks, garlic turned green, which means it succeeded. Choose a piece with chopsticks to eat, which is especially crisp and delicious.