1, choose fresh purple garlic
Bubble garlic is best to use fresh purple garlic, garlic cloves are relatively smaller than white garlic is easier to pickle through, and purple garlic garlic garlic aroma is more intense, more water, pickled out of the taste of garlic is more crispy. In the selection of garlic, the surface withered, moldy and insect eyes of the garlic should not be used, it is advisable to choose a complete, tight, full of particles, and did not germinate garlic, so that the pickled Lahua garlic to do a beautiful appearance, crisp taste.
2, pickled in rice vinegar
Many people choose to use vinegar when pickling garlic, in fact, which kind of vinegar can pickle garlic, but it is recommended to use rice vinegar. This is because of the darker color of vinegar soak Lapacho will affect how much it is green, white vinegar is more acetic acid blended from the taste of poor acidity is too high, and rice vinegar is glutinous rice, grain, sorghum and other grains and fruits as raw materials, light in color, taste positive will also be more than a trace of sweetness, so the Lapacho marinated in rice vinegar color is better, and taste is more sweet and sour delicious.
3, cut off the bottom of the garlic
Like to eat Lahai garlic will feel that the process of pickling Lahai garlic is too long, from the beginning of the Lahai garlic to send into the mouth about ten days of time. Want to shorten the pickling time of Lahai Garlic is also a method, in the treatment of garlic only need to excise the bottom of its pickling will reduce the pickling time, so that the vinegar can be more quickly penetrate into the interior of the garlic, but also quickly wake up the dormant garlic, garlic enzyme stimulation, thus speeding up the process of garlic green. If you want to go faster you can also cut off the head of the garlic.
Pickled garlic
Required ingredients: purple garlic, rice vinegar, rock sugar
1, will buy the purple garlic peeled off the skin by hand, peeled garlic cloves have scars, dry bad, out of the buds of the pick out of not.
2, selected garlic rinsed briefly with water, the garlic cloves on the retained soil and dust wash, with kitchen paper to dry the water. Cut off the bottom of the garlic with a knife to speed up the time it takes for it to marinate and turn green.
3, choose to pickle Lapa garlic container is best for the glassware or altar, enamel cylinder, do not use metal products, vinegar in the acetic acid on the metal has a corrosive effect. Containers are best to use boiling hot water in advance, do a good job of sterilization, ironing after it will be dried or wiped clean with kitchen paper to achieve the state of no water and no oil, so as not to cause the garlic to rot and deteriorate.
4, put the processed garlic into the container, add a few grains of rock sugar to increase the sweetness of garlic to enhance the taste to reduce the spicy flavor (do not like sweet can not be put), pour into the rice vinegar to submerge the garlic cloves, cover and seal the marinade for 5-7 days until the garlic cloves become green, Lahai Garlic on the good.
Winter often eat some preserved garlic is good for the body, the cold weather body is easy to lack of heat, people in order to increase the calorie will inevitably intake of too much fish and meat, and this time to eat tired of eating a few preserved garlic to help digestion and fatigue, the vinegar soaked preserved garlic will not be too spicy to increase the burden on the stomach and intestines, preserved preserved preserved garlic vinegar is to eat dumplings of the excellent dipping sauce, don't throw it away!