The winter solstice is over, it's time for Lahai, when I was a child, I often heard adults say: "After Lahai is the year." In fact, Lahai is the eighth day of the twelfth month of the lunar calendar each year, Lahai is the last month of the year, Lahai, which means that the year is coming to an end, you can draw a successful conclusion. In the north, we have always attached more importance to the Lahai Festival, the annual Lahai Festival, early in the morning everyone began to busy cooking Lahai porridge, bubble Lahai garlic.

Pre-preparation

1, pickled Lahai garlic is best to use purple garlic, purple garlic cloves are small, long porcelain, soak out of the crispy aroma; soak garlic vinegar is best to use rice vinegar, rice vinegar, light color, soaked garlic color as the beginning of the moderate hot and sour.

2, if you like the sweet flavor, soak the garlic can put a little sugar.

3, if you want the garlic to turn green quickly:

① you can increase the temperature difference, put it on the sunny balcony during the day, and put it on the heater or in the refrigerator at night;

② removing the head of the garlic, you can make the vinegar and the garlic in full contact with each other, speeding up the rate of turning green.

4, choose a transparent glass container, it is easy to observe the color of Lahar Garlic, as well as the reaction after soaking; and the container must be dry and free of moisture to prevent deterioration.

5, bottles or jars should be sealed and preserved after being filled with Lahua garlic; use dry and clean chopsticks to take the garlic, and seal it in time after taking it.

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Methods

Garlic 6 heads

Rice Vinegar 500g

1. Choose the purple skin garlic without broken skin and hard garlic head

2. Peeling garlic is not much skill, be careful, peel the garlic smooth point on the line

3. ...Use a knife to peel off a thin layer at the bottom and top of the garlic cloves

5. This is a necessary step for the garlic cloves to turn green quickly

6. Fill the garlic cloves into a glass jar without water or oil, not too full, eighty percent can be. (Large garlic cloves on the bottom, small resting on the top so that it is easy to take)

7. Pour the appropriate amount of rice vinegar (I have done with vinegar, white vinegar pickled garlic, are not as tasty as rice vinegar) pickled Lahai Garlic is a lot of skills, a lot of kids don't like to eat garlic, but when I was a kid, I felt that my mom pickled Lahai Garlic is very tasty, and it is not yet pickled it would often sneak a few cloves, the neighbors also praised my mom, and she said that I would like to see a few cloves. All the neighbors praised my mother's skill in pickling Laha Garlic. The pickled garlic can not only be cold or fried, but also eaten raw is very delicious. Pickled Lahai garlic, some friends will directly put vinegar, in fact, this is not right, learn this step, pickled Lahai garlic and fragrant and crispy, but also green fast, in the peeling of the base of the garlic, a little deeper, exposing the garlic garlic core, the garlic core will be faster absorption of vinegar to make the cloves accelerate the speed of turning green. Here we look at the specific steps to pickle Lapacho garlic ~ required ingredients:

8. Sealed tightly with a lid on the heat (can also be placed in a warm place)

9. The next day began to turn green

10. 2 days of work on the completely green, green garlic should be placed in a cool place so as not to overheat the yellowing

Warm tips:

The following are some of the best ways to make the best use of the garlic:

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1. Soak garlic with purple garlic, purple garlic cloves smaller, soak through, soak out the garlic cloves crispy.

2. Use rice vinegar when soaking garlic, the color of rice vinegar is light, the color of the garlic cloves is like the first time, the taste is moderately sour and spicy, the aroma is strong and slightly sweet.

3. Before covering the lid, add two more layers of plastic wrap, so that the sealing effect will be better, and after putting it on the heater, the temperature of the heater will accelerate the volatilization of the vinegar, which will make the garlic braid turn green faster. What kind of food would you like to see tomorrow? Welcome to the comment section to leave a message to discuss, everyone happy new year oh!