Step 2: Wipe the cleaned garlic and punch holes with toothpicks. Here, garlic must be dried, otherwise it will easily "crack" because of the moisture in it during the pickling process.
Step 3: Prepare a sealed jar full of garlic, put the prepared garlic into the jar, and add 10g white wine, 5g rock sugar and vinegar, enough to cover the sealed jar and seal it.
Step 4: In order to pickle garlic quickly, it is best to put the sealed garlic in a warm place. After about 24 hours, the delicious and multifunctional Laba garlic is ready.
If friends in the north must know the name of Laba garlic, the pickled Laba garlic is not as spicy as before, and it has no particularly irritating taste. This is a sour and sweet taste, which is very easy to see on the dining table in the north. Usually, people's procedures for making Laba garlic are complicated and take a long time to prepare, but now they can eat it in less than a day.
Since Laba garlic is a delicious food with good health care function, what are its specific health care functions? It is known that garlic has a certain bactericidal effect. If there is a recent epidemic of influenza and other infectious diseases, the elders at home will suggest eating more garlic to sterilize. Laba garlic has a better bactericidal effect and tastes much better than eating garlic alone.
In addition, it also has antioxidant and anti-aging effects. Of course, it needs long-term consumption to be effective. It is said that its antioxidant activity is much higher than that of ginseng.
Finally, it may be the influence of Laba garlic on people who often eat some big fish and meat, that is, eating two cloves of garlic after overeating can help the human body digest and the gastrointestinal tract will soon feel comfortable. And if this meal is too greasy, eating two cloves of sweet and sour Laba garlic can also play a role in relieving boredom.