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The origin of Lahai garlic is how?

Read: Lapacho garlic in the Lapacho season is very common food, is also a very good appetizer, but does anyone know the origin of Lapacho garlic? Let's take a look at it!

The origin of Laha garlic

At the end of the year is Laha season, naturally, it is also necessary to count the harvest of the year, many people because of business, need to reconcile the accounts. Harmonized stems thus came to be, and for good measure. Laha garlic garlic word, and "count" the word homophonic, this is the family business to close the account on this day, the year's income and expenditure calculated out, you can see the profit and loss, including foreign debt and foreign debt, are to be counted clearly on this day, "Laha count" is the case. Lahai this day to debt debtor son, to owe him money to send a letter to the family, the ready to pay money.

Garlic is antiseptic, white vinegar is also very good at removing odors, the combination of the two is a very good digestive food, but also a very good appetizing food. Garlic enzyme plays a catalytic role in the green transformation of garlic. Acetic acid pickling "Lapa garlic" plays a role in increasing the permeability of cell membranes, so that garlic in the premise of not destroying the cell wall green change.

The symbolism of Lapa garlic

At the end of the year began to count the year's harvest, but other people owe money is not good to say, direct harmonic terrier show their own meaning, but also in order to have a good harvest, do not hurt the face. Take the pre-pickled Laha garlic to the other side, what words do not have to say, they all understand what it means. Lahai garlic at this time and become "Lahai count", how clever people!

Garlic is originally a very good food, and white vinegar after the combination can be very good to help remove most of the pungent flavor, but also appetizing essential food. Since it's the allicin that has the antiseptic effect, be sure to chop or pat it so that the allicin is fully produced before it's used. Whole garlic contains only the precursors of allicin and is therefore not as effective as antibacterial.