The production of Laba garlic is not complicated. The main ingredient is purple garlic in the north, with rice vinegar. Soak garlic cloves in rice vinegar, seal and marinate, and keep them in the shade for half a month. Garlic can be eaten when it turns completely green. Pickled garlic is green as jade, bright in color and crisp and refreshing to eat. The sour taste of rice vinegar penetrates into garlic, which is sour and spicy and can make people eat it.
However, it seems that the process of making an authentic Laba garlic is simple, but in fact, some methods should be paid attention to.
First of all: the garlic should not be too big, moderate in size and easy to taste, so that the whole garlic clove can achieve the effect of full green.
Secondly, the choice of vinegar is also very important. The acetic acid used should not be too strong, and the color transparency should be better.
Thirdly, the environmental temperature of pickled garlic must be low enough to make first-hand high-quality laba garlic at a suitable low temperature.
Let's share with you the practice of this Laba garlic!
-Laba garlic-fresh purple garlic 10 head (if not, ordinary garlic is ok), rice vinegar and sugar.
An auxiliary container glass jar
-Start making-
(1) Peel the purchased purple garlic, break it into small particles, peel it, and wash it with clean water (of course, you don't need to wash it if it is clean). Dry the water in a ventilated place or absorb it with absorbent paper, cut off garlic cloves and cut a flat end at the tail. All garlic cloves are treated like this.
Tips:
Don't dry garlic cloves, garlic cloves are easy to wither, and pickled Laba garlic is not crisp.
Cutting off both ends of garlic cloves can make vinegar penetrate into the meat of garlic cloves faster and better, speed up the garlic cloves to turn green, and let the spicy elements of garlic cloves seep out to make Laba garlic less spicy.
(2) Clean the glass bottle with clear water, remove oil and dirt, thoroughly scald it in boiling water for several times, disinfect and sterilize, and dry the water. Put the dried garlic cloves in the bottle, not too full. Pour in rice vinegar and make sure there is a distance of 2 cm from the bottle mouth. Finally, add 2 spoonfuls of sugar and tighten the bottle mouth seal.
(3) Put the sealed bottle in a low-temperature and dry place, and keep the temperature at about zero degree to ensure that the vinegar inside does not freeze. Leave it for about half a month, and the garlic cloves will gradually turn green. When it turns completely green, it can be eaten.
Pickled Laba garlic, the whole garlic cloves are green and bright. At the moment of opening the bottle, the sour taste comes to the nose. Take a bite, sour, slightly spicy and crunchy.