The ratio of sugar to vinegar is just about 1:10. Just mix the vinegar and sugar and store it.

Materials:

Purple-skinned garlic 250, a small spoon of sugar (about 3g), rice vinegar 300ml

Methods:

1, purple-skinned garlic peeled off the outer skin. Break the garlic into small cloves.

2, wash your hands, then peel the skin on each garlic clove (do not wash).

3, put the peeled garlic cloves into a container that can be sealed, add a small spoonful of sugar (can be added or not, added flavor is more delicious).

4, pour rice vinegar, the amount of rice vinegar and garlic cloves about the same level and cover with a sealing lid. Put it in the refrigerator or a cold place at home.

5, this is soaked for 7 days, about half of the garlic began to turn green. This is soaked for 11 days of garlic, only a small part of the garlic has not turned green, this time the garlic can be eaten, but not the most delicious. If you soak it for more than two weeks, all the garlic will turn green and taste better.

The efficacy of Lapacho garlic

It is sweet and sour, with garlic flavor and not spicy, it has the role of digestion;

2, but also induces hepatocyte detoxification enzyme activity, which can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3, Lapacho garlic antioxidant activity is better than ginseng, eating can delay aging,

4, often exposed to lead or lead poisoning tendency of people eating, then can effectively prevent and control lead poisoning.

5, in addition, Lapacho garlic also contains a kind of chorine called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, on the pathogenic bacteria and parasites have a good killing effect.

6. It can play a role in preventing influenza, preventing wound infections, treating infectious diseases and deworming.

Laha Festival food

Laha congee: Laha congee is also called "seven treasures and five flavors of porridge". The history of drinking Laha congee in China has been more than a thousand years. The earliest began in the Song Dynasty. Every Lahai day, whether it is the court, the government, the temple or the people's home to do Lahai congee. In the Qing Dynasty, the custom of drinking Laha congee was even more prevalent.

Cooking five beans: some places over the Lahai porridge, not called "Lahai congee", but called cooking "five beans", some cooked on the day of Lahai, some in the first five months of Lahai cooked, but also pinch some of the surface "bird head! ", and rice, beans (five kinds of beans) with cooking. It is said that people ate the "sparrow head", sparrow headache, the next year does not jeopardize the crops. Cooked this "five beans", in addition to self-catering, but also gift relatives and neighbors. Every day at dinner to get hot with food, eat until the twenty-third of the waxing moon, symbolizing the surplus for years to come.

Eating ice: the day before Lahai, people generally use steel pots to scoop water to ice, until Lahai Festival will be off the pot of ice and ice cracked into pieces. It is said that the ice on this day is very magical, eat it in the following year will not have a stomach ache.

Tofu: "Laha tofu" is a folk specialty of Qianxian County, Anhui Province, in the Spring Festival on the eve of Laha, that is, around the eighth day of the twelfth month of the Chinese lunar calendar, Qianxian households have to tanning bean curd, the folk will be the natural tanning of bean curd known as "Laha tofu "

LaBaNian: Some places in the north of China that do not produce rice or produce less rice, people do not eat LaBa congee, but eat LaBaNian. Every other day with a variety of fruits and vegetables into a bashful, the noodles rolled out, to the morning of the eighth of Lunar New Year the whole family to eat Laha noodles.