The origin of Laba garlic When we talk about Laba garlic, we will think of that kind of crystal clear garlic. The custom of soaking Laba garlic in time is only found in the north. Northerners like to eat garlic, just like Shandong people like to eat green onions, especially cloves of garlic, so there is also a famous saying: "Eat meat without garlic, and the flavor is less than half."
In fact, the custom of soaking Laba garlic has no special origin, because the ancients found that garlic will produce a more delicious taste after soaking in vinegar for a period of time, so Laba garlic stands out as a kind of food, but garlic and vinegar are both food and a way to preserve garlic, so people brew Laba garlic on Laba Festival, so it is also named Laba garlic.
The meaning of Laba Garlic Laba stands for the upcoming China New Year and the last few days of the year. The word garlic stands for liquidation, which is a homonym of the word, that is, one year's liquidation is carried out when the year-end summary is made. One year has passed, so we have to thoroughly calculate what we got this year, how much money we earned and whether our life is good or not. Therefore, the meaning of Laba Garlic was born, that is, we liquidated our time for one year.
The making method of Laba garlic is actually very simple. The only material needed is a jar, with vinegar and garlic, and a little sugar. That is, peel and clean garlic, put it in a jar, then add old vinegar, rice vinegar or a little sugar, and finally stir it evenly and seal it.
Laba garlic tastes sweet, but not as spicy as garlic. It tastes very good and can be eaten as pickles. Many small restaurants in Beijing provide laba garlic all year round, which is very delicious for cooking dinner.
On this Laba Festival, I also pickled three barrels of Laba garlic, and I prefer to eat Laba garlic. I can eat three or four heads when I eat. But I hope I can live a happy life in the new year. All the bad luck has disappeared.
Sulfur compounds, such as thioaliphatic cysteine sulfoxide and thiopropenyl cysteine sulfoxide, which are bioactive substances in garlic cells, generate thiosulfite, propenyl thiosulfite and allyl thiosulfite under the action of alliinase, the precursor of garlic pigment, and then make garlic green.