The production method of Lahai garlic a 1000 grams of garlic, 500 grams of vinegar, 400 grams of sugar. 1, choose a clean utensil, as a container to soak Lahai garlic; 2, choose a good garlic, peeled and washed, dry, first soaked into the vinegar, then add sugar, mix well, placed in 10 degrees -15 degrees of conditions, soak for 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 be changed appropriately, but not too much. Winter often eat some Laha garlic, on the human body is good, both sterilization, but also detoxification. The finished garlic is light green, the flavor is sweet and sour, very tasty. On the dumplings to eat is even more beautiful. Laha garlic production method two materials: 10 pounds of fresh garlic, sugar 4 pounds 3 two, 10 pounds of water, salt 7 two, vinegar 1 two more Method: 1, soak garlic: select tender, large garlic, cut off the tail, leaving only a little handle, into the cool water soak 3-7 days, according to the temperature of the cold and warm can be appropriately reduce or increase the time of soaking water. Change the water once a day, the tender flavor of the garlic soak out, and then fish out, into a clean altar. 2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic and a layer of salt, stir once the next day, and then once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out, 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 jar. Note that the sugar water should be more than