Production method editing
1. Peeling and removing stalks: firstly, remove garlic stalks and two layers of epidermis.
2. Soaking: Soak garlic in clear water for 65,438+0 weeks, change the water once a day, and pour the jar once to separate out a spicy taste.
3. Drain: Take out the soaked garlic and drain the water.
4. Sun drying: put the drained garlic in the sun and dry it until the skin wrinkles.
5. Vinegar pickling: mix vinegar, salt and sugar with water, boil, pour into a jar while it is hot, seal and pickle, whichever is pickled. Generally, it takes about 40 days to cure.
To soak laba garlic, you have to use purple garlic and rice vinegar. Peel garlic cloves, soak them in rice vinegar, and put them in a small jar until New Year's Eve. Garlic cloves are bright green with the fragrance of garlic and spicy vinegar, which is the best seasoning for jiaozi. It can also be served with cold dishes, which has a unique taste. People used to say that it is not green to soak garlic in Laba Festival. That's not the case at all. The reaction of garlic soaked in vinegar is that the green garlic cloves are spicy and sour; Acetic acid is fragrant and spicy. Now, if you go to an old Beijing-style restaurant and eat Zhajiang Noodles, there will be a small dish of green Laba garlic all year round.
manufacturing method
Production method (3 sheets)
Self-made method
1000g of purple garlic and 500g of rice vinegar.
1. Choose a clean pottery jar or glass jar as a container for soaking Laba garlic;
2. Choose purple garlic, peel it, wash it, dry it, and put it in a pottery jar or a glass jar. There must be no oil in it. Pour in rice vinegar until the garlic is over, cover it, put it in the sun of 10-15, brew for about 10 days, and then move it to a cool place for storage.
This pickled garlic is more brewed than the eighth day of the twelfth lunar month. Because the soaking temperature is very suitable this season, it is called Laba garlic. Eating Laba garlic often in winter is good for people's health, not only sterilization, but also detoxification. The finished garlic is green, hot and sour, and very delicious. Jiaozi is even more beautiful.
skill
To soak laba garlic, you have to use purple garlic and rice vinegar. Peel garlic cloves, soak them in rice vinegar, and put them in a small jar until New Year's Eve. Garlic cloves are bright green with the fragrance of garlic and spicy vinegar, which is the best seasoning for jiaozi. It can also be served with cold dishes, which has a unique taste.
1. Why do you have to use purple garlic for pickled Laba garlic?
Purple garlic cloves are soaked thoroughly, garlic cloves are difficult to collapse, and garlic is crispy.
2. Why do you have to soak Laba garlic in rice vinegar?
The color of rice vinegar is elegant, and the color of soaked garlic is the same as before, orange, yellow, green and green, with a sour taste and a rich and slightly sweet aroma. The color of garlic soaked in mature vinegar is black, the garlic cloves are not green enough, and the taste is poor, especially smoked vinegar, which is slightly burnt. Perhaps this is its characteristic.
Exercise 2
food
Ingredients: garlic1000g
Accessories: appropriate amount of rice vinegar.
step
1. Peel garlic, wash it with clear water, and dry it in water.
2. Put garlic in a clean glass container without oil and water.
3. Pour the rice vinegar into a glass container.
4. Rice vinegar drowns garlic.
5. The bottle mouth should be sealed and covered.
6. Leave it for about seven days, and you can eat it when the garlic is blue-green.
skill
1. Laba garlic should be soaked in rice vinegar, and rotten garlic should be picked out.