"Lahai Garlic", as its name suggests, is a delicacy made on the eighth day of the Lunar New Year in the lunar calendar by peeling garlic and putting it into a Bengzi jar and pouring vinegar into the jar to soak it. The garlic is spicy, the garlic cloves are green, the flavor is sweet and sour, crisp and fresh, and the vinegar in the altar has a garlic aroma, which makes it the best condiment for eating dumplings.

To do Lahai Garlic, first of all, we need to know why garlic soaked in vinegar green color? The green color of garlic is formed by the blue pigment and yellow pigment in garlic, garlic contains sulfuric substances and garlic enzyme, vinegar and low temperature can activate garlic enzyme, garlic enzyme makes the sulfuric substances to generate blue and yellow sulfur pigment, the two sulfur pigment superimposed and become bright green.

La Baigou garlic sweet and sour crisp nutritional delicious, but many people make the La Baigou garlic dull color is not good, in fact, do La Baigou garlic delicious and delicious also need some tips. Next, I'd like to share with you the 3 ways to make Lahar Garlic fast green, sweet and sour, "Lahar Garlic" why is not crispy and not green? Keep in mind 3 tips, Lahai garlic green and fresh, delicious and flavorful.

Waxing garlic ingredients: garlic, vinegar, salt.

One, prepare the material. In the purchase of garlic when selecting the garlic skin without mold spots, head proportional, feel heavy garlic head. Such garlic indicates that the storage is better, the garlic is not dehydrated dry shrinkage, garlic cloves in the water more quality crisp.

Second, the garlic skin off, select the garlic cloves without germination, no scar and bump trauma. Remember to keep the buds at the top of the garlic and the roots intact. If you use sprouted garlic or cut off the root, the garlic will easily soften and spoil when pickled.

Three, peeled garlic cloves into a clean glass jar without raw water and oil stains, pour prepared vinegar, salt (salt can accelerate the garlic yellow pigment and blue pigment production) vinegar should be no more than garlic. To make garlic, use brewing vinegar instead of blended vinegar, you can use rice vinegar, aged vinegar, balsamic vinegar. Need to pay attention to one thing is: do Lahai garlic containers must not be with raw water and oil stains, otherwise the garlic soft rotten deterioration.

Finally, the glass bottle will cover the mouth of the bottle to leave a little gap, will be placed on the balcony. Balcony day and night temperature difference is large, garlic in the temperature difference and the role of vinegar, generally 3 days after the color of rice white gradually become light blue, 15 days after the color of garlic into emerald green, so that the good Lapa garlic, sweet and sour crisp taste fresh and delicious flavor.