Garlic is a very common ingredient in daily life. It can be used as an auxiliary ingredient or as the main ingredient. As the main ingredient, it is mainly brewed, and Laba garlic is one of the more distinctive methods of brewing.

After it is made, it is green in color, tastes sour and slightly spicy, and has a crisp texture. Whether it is eating dumplings, noodles, or as an appetizer, it is very good. Laba garlic is a favorite delicacy among northerners, and is also one of the most popular dishes in North China.

traditional snacks.

Laba garlic used to be brewed on Laba day, and it was almost Chinese New Year when it was ready. But now you can make it all year round if you want to eat it, because Laba garlic can be made at low temperatures. Now that we are entering the winter month, the weather

The cold weather is a good time to make Laba garlic.

The method of making Laba garlic is also relatively simple. Put the peeled garlic cloves into a sealable container, then add an appropriate amount of vinegar, seal and store it at a low temperature.

The method is very simple, but there are still some skills to do well, such as what kind of garlic is best, what kind of vinegar is suitable, and how to make the garlic green, authentic and delicious?

What kind of vinegar should be added when pickling Laba garlic?

Remember these 3 points. Garlic is green in color, crispy and fragrant.

What kind of vinegar should I add?

Some people use white vinegar for pickling Laba garlic, some use rice vinegar, and some use mature vinegar. So which kind of vinegar is better?

That is to use rice vinegar. The sourness of white vinegar is too sharp, a bit pungent, and the fragrance is insufficient. The color of mature vinegar is too strong and is black. The color of the pickled Laba garlic is not green, but black and unsightly. Rice vinegar is grain.

The brewed vinegar tastes sour and slightly sweet, and is light or colorless in color. It is easier to make the garlic green in color, taste moderately sour and spicy, and also has a suitable aroma and sweetness, so rice vinegar is better.

3 key points for making Laba Garlic~~Laba Garlic~~ Step 1: Prepare the ingredients. Main ingredients: purple garlic; auxiliary ingredients: white wine, rock sugar, rice vinegar.

Step 2: Start making 1. Select purple-skinned garlic cloves, then pick out the shriveled or rotten garlic and discard the ones with plump garlic cloves.

Point 1 is to choose new purple-skinned garlic. Purple-skinned garlic has a strong garlic aroma, and the garlic cloves are hard and solid. The soaked garlic is crisper and more fragrant. Do not use frozen garlic or old garlic, because such garlic does not turn green easily.

2. Break the purple-skinned garlic into small cloves first, and then peel off the garlic skin by hand. This will not easily cause scars on the garlic cloves. Pick out the sprouted or incomplete garlic cloves, then cut off the roots of the garlic, wash it with clean water, and dry it.

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Point 2 is to cut off the roots. After washing, the water must be dried before marinating. Cutting off the roots is so that the garlic cloves can absorb vinegar faster and speed up the reaction between vinegar and garlic cloves, thus making the garlic turn green and tasty faster. After washing,

The garlic must be dried, otherwise it will easily become soft and not crispy, or even the pickling will fail.

3. Find a sealable glass container, wash it with boiling water first, and then dry it naturally to ensure it is water-free and oil-free. Put the garlic cloves in the container, add rice vinegar to submerge the garlic cloves, then add rock sugar and a little white wine, and then seal it

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4. If the sealed garlic is kept at a low temperature, it will turn green very slowly. It can be placed in a place where the sun shines during the day and in a place with a lower temperature at night.

Point 3 is to use the temperature difference to speed up the greening of garlic cloves. The greening of garlic is due to the catalytic effect of alliinase in garlic, and alliinase can only be activated at low temperatures. Place it in a place with higher sun temperature during the day and place it in a place with lower temperature at night.

, such a large temperature difference between hot and cold can speed up the greening of the garlic cloves.

Ink Talk Laba garlic has a beautiful color, good taste, and is relatively simple to make. As long as you use vinegar well and master 3 key points, you can make delicious and beautiful Laba garlic. It should be noted here that the higher the concentration of acetic acid, the greener the garlic will turn.

The faster, so when buying vinegar, it is best to choose vinegar with a total acidity higher than 4.50% (as stated on the label). After the Laba garlic is pickled, it is best to put it in the refrigerator to refrigerate it, which can prolong the green color of the garlic cloves.