How to cook laba garlic? It is tender and crisp, green in color, and everyone loves it. Laba garlic has three key characteristics: first, the color is green; The second is tender, crisp and fragrant. To achieve these three standards, some skills are needed in production. One is to properly handle the shape of garlic cloves (removing the head and tail); The other is to control the temperature of the juice (pour warm water); The third is the storage method (sealed container and cold storage). Food seasoning: purple garlic, soy sauce, white vinegar and sugar. Production process:

The first step is to go to the market and choose 3-5 Jin of purple garlic. When you buy it home, you should first separate the garlic skin and then cut off the two ends (this is easy to taste and the color is easy to turn green. Laba garlic is light green and delicious). After the whole thing is done, put it on the slate and book it immediately.

The second step is to prepare several neat (water-free and oil-free) glass bottles (with caps, such as sealed bottles) in advance, and then put the garlic with changed knives in. Each Aquarius only needs to be filled with 8 cents and can be completely immersed in the carefully prepared juice.

Step 3: First pour 500g of white vinegar into the pot, then pour a little soy sauce and a proper amount of sugar, turn to high heat and boil (stir with chopsticks while burning), wait until the temperature drops slightly (don't wait until the temperature is completely cooled, which is another trick for Laba garlic to turn green), and then put the juice into a prepared glassware.

Step 4: finally, cover the dust cover tightly and marinate for 2-3 days before eating. Others can be put in the refrigerator for eating. They are characterized by tenderness, crispness, green color and strong garlic flavor. When you eat jiaozi in the New Year, they are very delicious.

When making Laba garlic, try to choose purple garlic, followed by other kinds. Outstanding features are: long-term storage does not change qualitatively, garlic cloves are thick and spicy. It is important to emphasize again that the cooked juice should not be cooled in the garlic cloves processed in advance, otherwise it will increase the time for the color to turn green.