It's Lahat Festival again! Don't forget to pickle a bottle of Laha garlic while drinking Laha congee. Laha garlic is garlic pickled in vinegar, the finished product is bright green in color, with a sour and slightly spicy taste. It is a traditional snack popular mainly in northern China, because it is often pickled around the eighth day of the twelfth month of the lunar calendar (Lunar New Year), so it is called Laha Garlic. Its ingredients are very simple, the main ingredients are vinegar and garlic cloves, pickling method is simple.

The first step: peel the garlic, wipe clean with a wet hand towel.

The second step: garlic to root small slices, easy to color.

The third step: soak peanut rice, to be soaked, into the water to boil off raw can be, dry.

Step 4: the garlic, peanut rice into the bottle. Add white wine in turn two bottle cap. Twenty peppercorns.

Step 5: add rice vinegar, placed in a warm place to wait for the finished product.

Packed into the bottle sealed tightly, generally put to New Year's Eve night to open, that garlic cloves Cham green green, garlic spicy acetic acid flavor, pouncing on the nose, is to eat dumplings, the best condiments. Cold dishes with vinegar, adjust the flavor unique, delicious.

Everyone has their own exclusive pickling methods, and some put onions, so Lapa garlic is also known as Lapa onion garlic.