Method of production editor
1. Peeling, de-stemming: first of all, remove the garlic stalks, to remove the two layers of skin.
2. Soak: soak the garlic in water for 1 week, change the water once a day, and pour the tank once a day to precipitate the sharp and spicy flavor.
3. Drain: Fish out the soaked garlic and drain it well.
4. Sun: drained garlic in the sun until the skin wrinkled vat.
5. Vinegar pickling: vinegar, salt and sugar color mixed with water, boiling, while hot, poured into the tank to be closed, pickling, to pickle no prevail. Usually pickled for about 40 days.
Soak Lahai garlic have to use purple garlic and rice vinegar, garlic cloves to the old skin, immersed in rice vinegar, installed into a small altar tightly sealed, to the New Year's Eve to open the seal, the garlic cloves Zhanqing emerald green, garlic spicy acetic acid aroma dissolved in the nose together, pungent, is to eat dumplings the best condiments, mixing gazpacho can be used, the flavor is unique. In the past, people said that the color of garlic is not green. Not so much at all, the reaction of vinegar soaked garlic is green garlic cloves spicy sour; acetic acid fragrant and spicy. Nowadays, if you go to the old Beijing style restaurant to eat, eat fried noodles, all year round to give you a small plate of green Laha garlic.
Making method
Making method (3 pictures)
Homemade method
1000 grams of purple garlic, 500 grams of rice vinegar.
1, choose a clean ceramic or glass jar, as a bubble Lahai garlic containers;
2, choose a good purple garlic, peeled and washed, dried, into the ceramic or glass jar, there must be no oil, pour rice vinegar until just before the garlic, cover the lid, put it in the 10 degrees -15 degrees is best to sunlight conditions, soak for 10 days or so the garlic is bright green can be, and Move it to a cool place for storage and use it as you like.
This bubble garlic more on the eighth day of the eighth lunar month, because the bubble temperature is very suitable for this season, so it is called Laha garlic. Winter often eat some Laha garlic, the human body is good, both sterilization, but also detoxification. The finished garlic is bright green, the flavor is sour and spicy, very delicious. The dumplings are even more beautiful to eat.
Tips
Soak Laha garlic with purple garlic and rice vinegar, garlic cloves to the old skin, immersed in rice vinegar, installed in a small altar sealed, to the New Year's Eve to open the seal, the garlic cloves Cham Ching Tsui green, garlic spicy vinegar and acidic aroma dissolved in the nose, is to eat dumplings with the best condiments, mixing gazpacho can be used, the flavor is unique.
1. Why do you need purple garlic?
Purple garlic cloves small bubble through, garlic cloves hard collapsed porcelain, soaked out of the garlic crisp.
2. Why do you need rice vinegar for garlic?
Rice vinegar is light in color, the color of garlic is like the first time, orange, yellow and green, the taste is sour and spicy moderately, the aroma is strong and slightly sweet. The old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, taste is poor, especially smoked vinegar, slightly paste taste, perhaps this is its characteristics.
Practice 2
Ingredients
Main ingredient: 1000g of garlic
Accessories: rice vinegar in moderation
Steps
1. Peel off the outer skin of the garlic, wash it with water, and then dry it by controlling the water.
2. Put the garlic into a clean glass container without oil or water.
3. Pour rice vinegar into the glass container.
4. Submerge the garlic in the rice vinegar.
5. Seal the bottle at the mouth and close the lid.
6. Leave it for about seven days, and the garlic will be green and ready to eat.
Tips
1. Lapacho garlic to choose rice vinegar to soak, bad garlic to pick out.
2.