The correct way to pickle Lapacho garlic is as follows:

Materials: 800g of purple-skinned garlic, 1 bottle of Ajinomoto Mellow Rice Vinegar, 1 small spoon of sugar, and 1 sealed bottle.

Steps:

1, prepare the required ingredients and seasonings.

2, first prepare a sealed bottle, you can also use canning jars, the bottle will be brushed and cleaned with boiling water, and then dry the water.

3, garlic to choose purple garlic, because the purple garlic cloves are small and porcelain, soak the good Lahai garlic taste crisp.

4, peel the garlic skin without cleaning, pay attention to the garlic cloves as much as possible about the same size, the surface can not have broken, the root position of the garlic cut off.

5, the garlic cloves into the bottle inside, add a small spoon of sugar, you can also use rock sugar. Putting sugar can not only enrich the taste, but also make the garlic more quickly turn green yo.

6, pour rice vinegar over the garlic.

7, the lid will be fastened outside and then wrapped in a layer of plastic wrap, placed in a warm place during the day, but can not let the direct sun place, the night into the shade or refrigerator, so that the temperature difference is more favorable to the garlic cloves become green.

8, the third day when the garlic cloves have been green half, but the color is not deep enough.

9, and so on a week to ten days the color is almost the same, eat as much as take out as much as possible, the remaining continue to be sealed in the bottle refrigerator to save.

10, green crisp Lapacho garlic and dumplings is a perfect match, quickly pickled a bottle to stay in the New Year dipping dumplings to eat ah.