1, the first is the choice of garlic. If you want to make green Laba garlic, you must choose purple garlic. Only purple garlic can make green Laba garlic. Peel some purple garlic and put it on a plate for later use. Find a clean glass container, rinse it with alcohol, and then rinse it with water to dry, without oil and salt.

2, the ingredients are prepared first, very simple, only garlic and vinegar. I prepared about 8 garlic heads, peeled off the skin, broke the garlic into small petals, peeled off the skin of each garlic petal, and then removed the bad and injured garlic petals.

3, Laba garlic step 8 purple garlic peeled off the skin, smashed the garlic into small petals, washed and dried by hand, peeled off the skin on each garlic petal, and then removed the bad and injured garlic petals.

4. Choose fresh purple garlic to soak Laba garlic. It is best to choose fresh purple garlic. Garlic cloves are easier to marinate than white garlic, and the garlic flavor of purple garlic is more intense and contains more water. The pickled Laba garlic tastes more crispy.

5, Laba garlic practice: I use purple garlic, clean garlic skin, bad or scarred garlic cloves do not ha! You don't have to wash the peeled garlic. If you wash it, you must dry it.

6. According to this method, the pickled Laba garlic is 100% successful. The garlic is crisp and fragrant, green all over, like jade and jasper. It is the best seasoning for eating jiaozi, or mixed with cold dishes, and has a unique taste.