No need. Lahai garlic production method is as follows:

1, garlic cloves peeled, washed, dried, with a clean glass jar utensils, preferably with boiling water disinfection, as a bubble Lahai garlic containers.

2, put all the garlic cloves into the glass container, the vinegar and brown sugar mixing are poured into the container, no more than the garlic cloves, the lid must be put on the plastic wrap or a clean plastic bag, because the vinegar is corrosive, the lid is prone to rust, soak out the flavor will deteriorate, put the plastic wrap followed by the lid sealed, placed in a cool place, about 20 days.

3, note: with a knife to cut off part of the root of the garlic cloves, revealing the core inside, so that the vinegar can be more quickly soaked into the garlic cloves.

4, has been the garlic soaked into the bright green color even if it is really finished.

La Baigi garlic for many people in the north, is absolutely an indispensable food. Lahai garlic is the origin of the Lahai Festival, bubble Lahai garlic is our northern people on New Year's Day tradition, especially the generation of North China, almost every family table is less than a plate of Lahai garlic, whether it is under the noodles to eat, or with steamed buns to eat together is a good taste.

The production of Lahai garlic is relatively simple, is the vinegar and garlic cloves. But this is the more simple ingredients, want to make the more exquisite taste, is the more not easy, Lapacho garlic is to be green to taste, if the production of Lapacho garlic does not show green color, that proves that it does not taste oh!