Lahai garlic, is a traditional snack in northern China, as the saying goes: Lahai do not eat garlic, a year in vain. But you don't have to wait until the eighth day of the lunar month to pickle garlic. Learn this method, all year round at any time you can eat fast and green Lahai garlic!

Pickled garlic, the best choice of purple garlic, purple garlic cloves small and solid, easy to green and good taste.

Many people are not worried about peeling garlic? Teach you a fast peeling garlic tricks, first of all, the garlic cloves peeled down, soaked in water for twenty minutes, the garlic skin is particularly easy to peel after soaking soft, and clean and fast. No longer need to buckle by hand, and buckle broken garlic can not be used to soak Lahua garlic. You can cut the ends of the garlic a little, so that the vinegar can quickly penetrate into the interior of the garlic and quickly become green.

Pickled Lahai garlic, there must be no water, peeled garlic fully dry. Then put it into a sealed jar without water and oil. Cleaning is best done in advance with boiling water for two minutes to sterilize.

Many people are torn between pickling garlic in the end with rice vinegar, white vinegar, or vinegar, in fact, each local customs and tastes are different, the choice of vinegar is also different, if you want the color of the garlic good green fast, you have to choose rice vinegar, preferably 9 degrees of rice vinegar. Moreover, the addition of rock sugar is very necessary, the amount of rock sugar does not need more than 500 grams of garlic 50 grams of rock sugar 5 grams of salt ratio. This bubble out of the Lapacho garlic taste moderately sour and spicy, but also with the appropriate aroma and sweetness.

Boil the vinegar in the pot to boil the rock sugar, slightly cooled and poured into a sealed jar. Here need a point, do not boil vinegar in the iron pot oh! The high concentration of vinegar and iron pot will react to the body to complete ah discomfort. It is best to use stainless steel or casserole to cook vinegar.

In addition, mastering the right temperature is also an important step in the greening of Lapacho garlic. The higher the temperature the faster the green, winter can be put on the home heater, you will find less than a day's time, the garlic will quickly turn green. If you don't have a heater, take it out in the sun during the day and put it in the refrigerator at night. It can also accelerate the garlic to become green.

The reason why Lapacho garlic turns green is because garlic in an acidic environment, some of the sulfur-containing substances in garlic under the action of garlic enzymes have undergone structural changes, generating two pigments, blue and yellow, which superimposed to form a green color. There is no effect on the human body.

Once the Lapacho garlic becomes green, it should be stored at 0 - 4 degrees low temperature, the temperature will be too high to accelerate the speed of degradation of the green pigment, the texture will also become soft, affecting the crisp taste.

Have you learned? Hurry up and try it!