La Baigi garlic usually refers to garlic pickled in vinegar, the finished product is bright green in color, the taste is acidic, slightly spicy. It is often pickled on the eighth day of the first month of the lunar calendar, so it is called "Lahai Garlic".

Pickled Lahai Garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a Lahai festival custom. The practice is extremely simple: put the peeled garlic cloves into a sealable container, pour in vinegar, seal the mouth and put it in a cooler place. Slowly, the garlic in the vinegar will turn green, and eventually become a greenish color, like emerald jasper.

Main effects

La Ba Garlic not only tastes good and sells well, its 6 nutritional benefits are also quite good.

1, it is sweet and sour, with garlic flavor and not spicy, it has the effect of relieving greasiness, eliminating fishy, and helping digestion.

2, it can also induce the activity of hepatocyte detoxification enzyme, which can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3, Lapacho garlic antioxidant activity is better than ginseng, eating can delay aging.

4, often exposed to lead or lead poisoning tendency of people to eat, it can effectively prevent and control lead poisoning.

5, in addition, Lapacho garlic also contains a kind of chorine called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, on the pathogenic bacteria and parasites have a good killing effect.

6. It can play a role in preventing influenza, preventing wound infections, treating infectious diseases and deworming.

Additionally, ordinary garlic is warm, eat more heat, and local stimulation, so the yin deficiency fire, eyes, mouth and tongue disease people avoid eating, but Lapa garlic does not have these taboos.

Raw materials

Soak Lahai garlic with purple garlic and rice vinegar, Lahai garlic garlic cloves to the old skin, immersed in rice vinegar, installed into a small altar tightly sealed to the New Year's Eve to open the seal, the garlic cloves Cham Ching green, garlic and vinegar aroma of vinegar dissolved in the nose, is to eat dumplings with the best condiments, mixing gazpacho can be used, the flavor is unique. In the past, people said that the color of garlic is not green. Not so much at all, the reaction of vinegar soaked garlic is green garlic cloves spicy sour; acetic acid fragrant and spicy. Nowadays, if you go to the old Beijing style restaurant to eat, eat fried noodles, all year round to give you a small plate of green Lahai garlic.

Homemade method

1000 grams of purple garlic, 500 grams of rice vinegar.

1, choose a clean ceramic or glass jar, as a container to soak Lahai garlic;

2, choose a good purple garlic, peeled and washed, dried, put into the ceramic or glass jar, there must be no oil, pour rice vinegar until just before the garlic, cover the lid, put it in the 10 degrees -15 degrees best sunny conditions, soak for 10 days or so the garlic is bright green can be, and Move it to a cool place for storage and use it as you like.

This bubble garlic more on the eighth day of the eighth lunar month, because this season bubble temperature is very suitable, it is called Lahai garlic. Winter often eat some Lahai garlic, the human body is good, both sterilization, but also detoxification. The finished garlic is bright green, the flavor is sour and spicy, very delicious. The dumplings are even more beautiful to eat.

Tips

Soak Lahai garlic have to use purple garlic and rice vinegar, garlic cloves to the old skin, immersed in rice vinegar, installed into a small altar tightly sealed to the New Year's Eve to unseal the garlic cloves Cham green green, garlic spicy vinegar and acidic aroma dissolved in the nose, is to eat dumplings with the best condiments, mixing gazpacho can be used, the flavor is unique.

1. Why do you need purple garlic?

Purple garlic cloves small bubble through, garlic cloves hard collapsed porcelain, soaked out of the garlic crisp.

2. Why do you need rice vinegar for garlic?

Rice vinegar is light in color, the color of garlic is like the first time, orange and green, the taste is sour and spicy moderately, the aroma is strong and slightly sweet. That old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, poor taste, especially smoked vinegar, slightly paste, perhaps this is its characteristics.