Now, if you go to an old Beijing-style restaurant and eat Zhajiang Noodles, you will be served a small dish of green Laba garlic all year round.

Traditionally, it is best to use purple garlic and rice vinegar to soak Laba garlic. Peel the garlic cloves, soak them in rice vinegar, put them in a small jar and seal them until New Year's Eve. The garlic cloves are bright green and fragrant with garlic and spicy vinegar, which is the best seasoning for eating jiaozi. It can also be used with cold dishes and has a unique taste. Why do you have to use purple garlic to soak Laba garlic? The purple garlic cloves are soaked thoroughly, the garlic cloves are hard to collapse, and the garlic is crispy. In recent years, purple garlic is rare in the market. Use ordinary garlic, soak it out, although the petals are big, but the taste is not crisp and purple. What about garlic growers? Purple garlic has a low yield, which is 20% less than ordinary garlic. Who will plant it? Purple garlic is occasionally seen in the market, and it will be listed after wheat harvest, and the price is one-third higher than that of ordinary garlic. Isn't this the same? The harvest is small, so it may fetch a good price!

Why do you have to use rice vinegar to soak laba garlic? Rice vinegar is light in color, the color of soaked garlic is the same as before, orange is yellow and green, the taste is sour and spicy, and the aroma is strong and slightly sweet. The garlic soaked in the old vinegar is black in color, the garlic cloves are not green enough, and the taste is poor.

In summer, laba garlic needs to be stored in the refrigerator after it is cooked. Garlic can be soaked in vinegar for more than 20 days, but my mouth is urgent, and I can take it out at 5 or 6, which is slightly spicy and not so thorough.