How to Make Lapa Garlic How to Make Lapa Garlic
Lapa Garlic can be made as follows:
1,000 grams of garlic, 500 grams of vinegar, 400 grams of sugar.
1, choose a clean utensil, preferably boiled in boiling water sterilized, as a container to soak Lap-ap Garlic;
2, choose a good garlic, peeled and washed, dried, first soaked in vinegar, then add sugar, mix well, placed in 10 degrees -15 degrees
conditions, soak for 10 days into the end.
This bubble garlic more on the eighth day of the first month of January bubble, because this season bubble temperature is very suitable, so it is called Laha garlic. The amount of vinegar and sugar can also be changed appropriately, but not too much change. Winter often eat some Laha garlic, the human body is good, both sterilization, but also detoxification.
The finished garlic is light green, the flavor is sweet and sour and spicy, very tasty. It is very tasty. The dumplings are even more beautiful.
I'm making Lapacho now, yesterday I bought a lot of garlic, and white vinegar, and sugar, I want to make some more, during the Spring Festival to give my family, my mother and sisters, let them taste my hand-made Lapacho, I believe it will be a unique flavor.
How to make Laha Garlic
Put the peeled garlic cloves into a jar, bottle or other container that can be sealed, then pour in the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green, like emerald jasper.
How to make Lapacho garlic
3000 grams of garlic, 1500 grams of vinegar, 860 grams of sugar.
1, with a clean utensil, preferably boiled in boiling water sterilized, as a container to soak Lapa Garlic;
2, choose a good garlic, peeled and washed, dried, soaked into the vinegar, then add sugar, mix well, placed in 10 degrees -15 degrees, soak 10 days into the conditions.
This bubble garlic in the countryside on the eighth day of the first month of January bubble, because this season bubble Paleo temperature is very suitable, so it is called Laha garlic. The amount of vinegar and sugar can be changed appropriately, but not too much.
The finished garlic is light green, the flavor is sweet and sour and spicy, very tasty.
The correct way to make Lapacho garlic, Baidu know
Lapacho garlic home-made method
1000 grams of garlic, 500 grams of vinegar, 400 grams of sugar.
1, choose a clean utensil, as a container to soak Lapacho garlic;
2, choose a good garlic, peeled and washed, dried, first soaked in vinegar, then add sugar, mix well, placed in 10 degrees -15 degrees of conditions, soak 10 days into.
This bubble garlic more in the first eight days of the month of wax, because the bubble temperature is very suitable for this season, so it is called Laha garlic. The amount of vinegar and sugar can also be changed appropriately, but not too much change. Winter often eat some Laha garlic, the human body is good, both sterilization, but also detoxification. The finished garlic is light green and has a sweet, sour and spicy flavor that is very tasty. The dumplings are even more beautiful to eat.
I only know that this vinegar garlic method has always been a treatment of high blood pressure health food therapy recipes, and that it is a recipe, just for the hospital regular injection to eat prescription drugs, in fact, this folk formula has been passed down to date, is known to everyone, has long been no secret.
Now no matter which of the health food therapy, dietary supplement books, most of which are introduced in this formula. One of the introduction that it can not only be used to lower blood pressure, but also lower blood sugar lipids, soften the effect of blood vessels it.
However, this recipe is only for the elderly or suffer from hypertension and other diseases of the special people, no such diseases of young people is no need to be so with their own, but if only personal taste and hobby problems, and the dosage is not too large, then do not have to worry about too much, because there is no obvious adverse reactions or side effects, as long as quantitative and regular
The practice of Lapacho garlic, how to soak a good Lapacho garlic
The practice of Lapacho garlic is actually very simple, but very The main raw material of Lapacho garlic is purple garlic and rice vinegar.
Look at the cloves big but the taste is not crisp, purple. Vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is worse.
Lapacho garlic practice: 1000 grams of purple garlic, 500 grams of rice vinegar, 400 grams of sugar. Choose a clean utensil, as a container to soak Lapacho garlic; choose a good garlic, peeled and washed, dried, first soaked into the vinegar, and then add sugar, mix well, placed in the conditions of 10 degrees ~ 15 degrees, soak for 10 days into.
Description: vinegar, sugar can also be appropriate to change the amount of dosage, but not too much change. Garlic before soaking to cut off the root; sealed with plastic wrap, cover, in the sun.
It starts to green in about two or three days! Two or three days is not all green, a week all green should be fine. (And how much, the intensity of the light related to) again, nagging, wrapped garlic into the vinegar before the surface should be dry.
That is to say, after washing, either air dry, or wipe dry with a clean cloth. Make sure the inside of the bottle is dry before you put it in the vinegar to ensure the preservation time and quality of the garlic.
How to make Lahai Garlic
Making Lahai Garlic is a custom in the north, especially in north China. As the name suggests, it is to soak the garlic on the day of the eighth day of the eighth month of the lunar calendar. In fact, the material is very simple, is vinegar and garlic cloves. The practice is also extremely simple, the peeled garlic cloves into a can, bottle or other containers can be sealed inside, and then poured into the vinegar, seal the mouth to a cold place. Slowly, the garlic in the vinegar will turn green. Eventually it will become a greenish color, like jadeite jasper.
About the origin of this simple object, it is said that there is also a bit of a story. Into the waxing moon, the year is coming to an end. Doing business are also to liquidate the income and expenditure, counting accounts, ready for the New Year. At this time, whether it is owed to others, or others owe, should also understand a little. But it's almost New Year's Eve, we can't kill people's homes and yell, "Pay what you owe". Chinese people always talk about face and color. So the debt collector will soak up some Lapacho garlic to give away. Debtor received a natural understanding: the end of the year, the year's debt should be liquidated liquidation. "Garlic", "count" homophone? There is an old saying in Beijing: "Lapa congee, Lapa garlic, the release of the account of the letter, the debt of money. " Lapacho garlic as a debt collection tips, but also a rare painstaking. Oh! But this kind of debt collection gift is not every debtor can receive. For example, Huang Shiren will not take a few more taels of vinegar and garlic to Yang Bailao for nothing.
Lapacho garlic is not really so come, is worth studying. But the deliciousness of Lapacho garlic is real. After soaking in vinegar, the spicy flavor of garlic is removed a lot. If the garlic is well chosen, such as the use of purple-skinned garlic, soaked out of the Laba garlic will be extra crispy. And the flavor of vinegar also adds a lot of garlic flavor. It is also complementary to each other. On the eighth day of the first month of the lunar calendar, in the cold season, fast as long as a week, the garlic will be able to soak. Even if a week's time is not enough, more time will be just as good. Generally, there is no delay in eating dumplings on New Year's Eve. On New Year's Eve, a plate of hot dumplings is served, dipped in vinegar flavored with garlic, and occasionally a piece of green garlic is added. This scene will make you drool and salivate just thinking about it.
Whether or not the preserved garlic is successful depends mainly on whether or not it turns green. Choose the first eight days of Lunar New Year to start soaking, in addition to because of the approaching New Year's Eve, just for New Year's Eve to eat dumplings in addition to the preparation, Lunar New Year in the freezing cold is also the reason. It's also amazing that it's not unusual to pickle garlic in vinegar, as it can be done in other seasons, such as sugar garlic, and Japanese vinegar garlic. But this Laha garlic must be in the cold season soaking, because other times soak simply can not come out of the body of the green to, and the flavor can not blend with each other. The good-looking and delicious Lapacho garlic, I think it is not simply the role of vinegar and garlic chemicals, and perhaps some physical effects.
Lapacho garlic
Material:
Several heads of garlic, a bottle of vinegar (Shanxi vinegar or Zhenjiang balsamic vinegar is best).
Directions:
1 Winter solstice, or the eighth day of the lunar month, start soaking. Peel off the skin of the garlic and cut off the tip. Then put the garlic into a jar or bottle that can be sealed.
2 Pour in the vinegar until the garlic cloves are covered.
3 Seal the container and place it in a cool place. After 7 - 10 days, you can eat the garlic once it turns green.