Seasoned rice vinegar, salt.

Specific practices are as follows:

1, choose purple garlic, which is sunny, crisp and delicious when soaked in vinegar. Of course, ordinary garlic can also be used, but the taste is slightly worse. Prepare some rock sugar, salt and rice vinegar.

2. After the garlic is peeled, only the smooth garlic is kept, and the broken and injured garlic is picked out for cooking.

3, add two bags of rice vinegar to the pot, add a few pieces of rock sugar, so it tastes particularly fresh, and add half a spoonful of salt, so it tastes more layered and crispy. After boiling over medium heat, let it cool for later use.

4. To make Laba garlic, you must choose a glass jar, put it in the pot in advance to boil and sterilize, put the garlic in, scoop in the dry vinegar juice, and cover it with a seal. The Laba garlic prepared by this method has long storage time and is resistant to storage.

5. Pickling Laba garlic 100% by this method was successful. Garlic is crisp and fragrant, green all over, like jade and jasper. It is the best seasoning for jiaozi, or mixed with cold dishes, with unique taste.

Matters needing attention

1. Purple garlic and rice vinegar are used to soak Laba garlic. This kind of garlic clove has low density and hard porcelain, and the soaked garlic is crisp and fragrant.

2. Other vinegars are just floating clouds, so you must choose rice vinegar. This kind of vinegar is light in color, and the soaked garlic is easy to be green.

3, to use glass jars, every household has, disinfected with boiling water in advance, sealed for a long time.