Steps:
1 first of all, let's choose garlic. It's not too dirty outside, just a little cleaner. This old skin doesn't need to be removed. Put garlic on the chopping board, stand it upright, and cut it directly from the root of garlic with a kitchen knife. Just cut a thin layer, don't cut too much to avoid wasting.
3. Then put it on the chopping board and pat it hard for a few times, so you don't need to dig under your nails, and your hands won't hurt any more. Moreover, when peeling garlic, we have patted it gently with a knife. Basically, there will be a crack on each garlic skin, so it is very simple and convenient to peel garlic again. When you meet a slightly smaller garlic, you can twist it left and right. Two or three kilograms of garlic can be broken in ten minutes, which is simple, fast and very convenient.
Next, put the processed garlic into the plate, first put the edible salt in it, and put 5 grams of salt in one kilogram of garlic. The addition of salt can open the cells of garlic, so that when we pickle Laba garlic, the speed of turning green can be obviously accelerated, and then water is poured into it, and then scratching and washing are started. Some garlic has a thin layer of garlic skin. If you clean it, you can wipe off the garlic skin and let it float on the water. Wipe it a little, and you will find that the bottom edge of the bowl has completely melted.