Lapacho garlic not only taste good, sellable, and the effect is very powerful, Lapacho garlic sweet and sour, garlic and not spicy, there is greasy and dispel fishy, digestive role, Lapacho garlic pickling method of the whole what do you know? Take a look at the Laha garlic pickling method, welcome to check!
Table of Contents
What is Lahai Garlic
Authentic Lahai Garlic Pickling Methods
Lahai Garlic Pickling Tips
Lahai Garlic Preparation Methods
What is Lahai Garlic
Lahai Garlic Pickling is a traditional Han Chinese dish that is popular in the northern part of the country, especially in northern China. In the lunar calendar on the eighth day of Lunar New Year to soak garlic. In fact, the material is very simple, is the vinegar and garlic cloves, and Lapa garlic pickling method is not complicated, we have already introduced. In the north of China, the New Year's atmosphere is more than one day, and most of the regions in the north of China have the custom of pickling garlic with vinegar on the day of the first day of the Lunar New Year, which is called Lahai Garlic.
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Authentic Lahar Garlic Pickling Methods
Lahar Garlic Pickling Methods
Lahar Garlic Pickling Methods
Ingredients: 1000 grams of garlic, 500 grams of vinegar, 400 grams of sugar.
Methods:
1, choose a clean utensil, as a container to soak Lapacho garlic.
2, choose a good garlic, peeled and washed, dried, first soaked in vinegar, then add sugar, mix well, placed in 10 degrees -15 degrees under the conditions of soaking 10 days into. This bubble garlic more on the eighth day of the waxing moon bubble, because the bubble temperature is very suitable for this season, so it is called Laha garlic. The amount of vinegar and sugar can also be changed appropriately, but not too much change.
Winter often eat some Lahai garlic, the human body is good, both sterilization, but also detoxification. Finished garlic was light green, sweet and sour flavor, very tasty. It is very tasty. It is even better when eaten with dumplings.
Lapa garlic pickling method two
Pickled Lapa garlic
Materials: 10 pounds of fresh garlic, sugar 4 pounds 3 two, 10 pounds of water, salt 7 two, vinegar more than 1 two.
Practice:
1, soak garlic: select tender, large garlic, cut off the tail, only a little left to put, into the cool water soak 3-7 days, according to the temperature of the warm and cold can be appropriately reduced or increased soaking time. Change the water once a day, soak out the tender flavor of garlic, then fish out and put into a clean altar.
2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic sprinkled layer of salt, stirring once the next day, and then stirring once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of it, down into the tank, and then pickled in sugar water. Sugar water with 10 pounds of water plus sugar 4 pounds vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic tank.
Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two crushed sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white tender as jade crystal bright flavor beautiful white sugar garlic.
3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor.
Lapa garlic pickling method three
Lapa garlic
Materials: 500 grams of garlic, 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, star anise can be added or not, 600 grams of water.
Practice:
1, garlic to the old skin, leaving 2 cm pseudostem, garlic root dug into a cone but not to dig the garlic scattered (the purpose is to let the garlic into the flavor).
2, garlic soak in water for 5-7 days, change the water every day.
3, garlic into the altar, a layer of garlic a layer of salt, do not add water; pour garlic once a day, the following pour to the top, so that the garlic flooded evenly; 5-7 days after taking out of the sun, after the skin is dry, if there is an old skin and then remove ...... evenly yards into the altar.
4, water boiling, add brown sugar, away from the fire; water temperature of about 80 degrees when adding vinegar; to be cooled and rushed into the garlic altar, seal the altar, 7 days later to be brown sugar into fructose can be eaten.
5, the aftertaste of sugar taste thick, salty and slightly sour, such as like acid can add more vinegar.
6, the garlic sauce can be used as a sweet and sour sauce when Lai, garlic aroma strong, distinctive flavor, just can not be used to drown garlic.
Purple garlic
1, with purple garlic bubble out of the Lapa garlic hard crash porcelain, than the white garlic bubble Lapa garlic is much more delicious.
2, with rice vinegar soaked Lapacho garlic color is the most beautiful, the taste is also better than the old vinegar soaked Lapacho garlic.
3, wash your hands clean and then peel the garlic cloves, so that the peeled garlic cloves do not need to wash again, if you wash it, you should pay attention to not let the garlic cloves with raw water.
4, a little bit of sugar to soak out the Lapa garlic more delicious.
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Lapa garlic pickling tips
5, the container must be oil-free and water-free, do not use plastic containers pickle.
6, peel the garlic, be careful, be sure not to peel the surface of the garlic cloves, that is very easy to deteriorate.
7, anxious to eat, you can put the bottle on the heater, so that about 1-2 days will turn green, but the flavor is not as good as the natural green.
Above, I introduced you to the 3 kinds of Lapacho garlic pickling method, you learned it? Below, I'll introduce you to the effects of Lahar Garlic.
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How to make Lahar Garlic
Peel and wash the garlic and control the water.
Take a glass container and fill it with 3/4 garlic.
Add rice vinegar to the top of the bottle. Then put the lid tightly in a cool and sunny place for about half a month to a month.
Lapacho garlic green reasons
Garlic in the enzyme exists in the garlic cells, under normal circumstances is in a dormant state, when the enzyme is released from the cells, encountered in the case of low temperatures will play a catalytic role, so that the sulfide in the garlic is converted into garlic pigments, the first generation is allium blue, and then converted to allium green by allium blue, and ultimately make garlic It's a beautiful green color.
Therefore, there are two key factors to make the garlic green, one is to let the garlic enzyme translated from the cell, the second is to activate the garlic enzyme with the low temperature conditions, the two conditions lack of a will not be green. We know that when we soak Lapacho garlic must use vinegar, the main reason is that vinegar can increase the permeability of the cell membrane, so that the garlic enzyme can run out of the cell.
Pickling Methods for Lahar Garlic Article:
★ Lahar Garlic Pickling Methods Temperature, Authentic Lahar Garlic Pickling Methods
★ Lahar Garlic Pickling Methods
★ Lahar Garlic Process
★ Lahar Garlic Pickling Methods in Summer
★ Lahar Garlic Pickling Methods
★ Lahar Garlic Pickling Methods in Summer
★ How to pickle Lahar Garlic
★ The easiest and most effective benefits of Lahar Garlic pickling
★ How to pickle Lahar Garlic
★ An introduction to home pickling of Lahar Garlic
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