Laba garlic is one of the traditional delicacies of the Laba Festival. Laba garlic is garlic pickled in vinegar. The finished product is green in color and tastes sour and slightly spicy. Laba garlic is popular in the north because its taste is more suitable for northerners. So what is the origin of Laba garlic, a seasonal delicacy of the Laba Festival? Come and take a look with me below.

The Origin of Laba Garlic

According to the old man, the word garlic in Laba Garlic is the same as the word "suan". The accounts are collected every day, and the income and expenditure for the year are calculated. The profit and loss, including foreign debts and foreign debts, must be calculated clearly on this day. This is what "Laba Calculation" is all about. On Laba day, a creditor who wants to pay a debt has to deliver a message to someone who owes him money, so he should be prepared to pay back the money.

There is a folk proverb in Beijing: "Laba porridge and Laba garlic are used to deliver letters to those who pay accounts, and to pay back debts." Later, some people who owed money to others used garlic instead of the word "count" to show taboo , avoiding the word "settling" in this settlement of accounts. In fact, what you owe others must be paid back after all.

As the New Year approaches in old Beijing, there are vendors selling spicy vegetables in the streets and alleys, but there are no vendors selling Laba garlic. Why is this? Think about it, you have to shout to sell Laba garlic. How to shout? Just shout "Laba garlic is coming!" (Laba is coming!) The debtor's heart skipped a beat when he heard the shouting, why are there still shouts on the street to collect debts? Besides, who does you, a small businessman, care about? It’s good if people don’t settle with you, so you can’t go out to the streets to shout about Laba garlic. Every household makes the Laba garlic by themselves and calculates for themselves how they will spend this year.

Laba garlic side effects

Everything has its shortcomings, Laba garlic is no exception. Laba garlic has the effect of stimulating gastric acid secretion. Therefore, people suffering from gastric ulcers and gastric acid secretion Those who consume too much should not eat it. In addition, those who already suffer from severe diarrhea should draw a clear line from Laba garlic, because Laba garlic will aggravate the irritation of the intestinal mucosa, thereby aggravating the symptoms of diarrhea.

How to make Laba garlic?

To soak Laba garlic, you need to use purple-skinned garlic and rice vinegar. Peel the old skin off the garlic cloves, soak them in rice vinegar, put them into a small jar and seal them tightly until they are unsealed on New Year’s Eve. The garlic cloves are emerald green, and the garlic, spicy, acetic and sour aromas melt together and hit your nostrils. It is the best condiment for eating dumplings and can also be used in cold dishes. It has a unique taste. In the past, people said that the color of garlic was not green because it was not the day of Laba.

That’s not the case at all. The reaction of soaking garlic in vinegar is that the green garlic cloves are spicy and sour; the vinegar is sour and spicy. Nowadays, if you go to an old Beijing-style restaurant to eat noodles with soybean paste, you will be served a small plate of green Laba garlic all year round.

Flavor characteristics

Laba garlic is garlic pickled in vinegar. The finished product is green in color and tastes sour and slightly spicy. Because it is usually pickled on the eighth day of the twelfth lunar month (the eighth day of the twelfth lunar month, Laba Festival), it is called Laba garlic. But generally, as long as it is green garlic pickled with vinegar, it is called "Laba garlic".

Conclusion The above content is about Laba garlic.

I wonder if you have the urge to eat Laba garlic after reading this?