Practice 1 of Laba garlic 1. Buy a catty of garlic, peel it, wash it, and control the moisture.
2. Prepare a glass jar, wash it, and control the moisture.
3. Prepare 2 kg of aged vinegar, 2 tablespoons of sugar, 8 peppers, a small piece of ginger, a handful of pepper, soy sauce and salt.
4. Put the peeled garlic into a glass jar, and add the old vinegar. It must be garlic-free.
5. Slice the ginger.
6. Then add salt, pepper, pepper, sugar, ginger and a little soy sauce.
7. Seal the lid and put it in the refrigerator (0? ～4? ), so that garlic can turn green.
8. Store it for a week and observe the garlic. A little garlic should turn green, and it can be eaten.
Method 2 of Laba Garlic Ingredients: 6 heads of garlic
Accessories: 500g of rice vinegar.
1, choose purple garlic with no broken skin and hard garlic.
2, there is no skill in peeling garlic, be careful, just peel the garlic smoothly.
3. Pick out the scarred and broken garlic cloves.
4. Use a knife to cut off a thin layer at the bottom and top of garlic cloves.
5. This is a necessary step for garlic cloves to turn green quickly.
6. Put the garlic cloves into a glass jar without water and oil, not too full, 80% can. The big garlic cloves are placed at the bottom and the small ones are placed on the top for easy access.
7. Pour in the right amount of rice vinegar.
8. Seal the cover tightly with a cover and put it on the heating (it can also be placed in a warm place).
9. It began to turn green the next day.
/kloc-It will completely turn green in 0/0 or 2 days, and the green garlic should be kept in a cool place to avoid overheating and yellowing.
1 1, finished product.
Laba garlic should be pickled on Laba day. In fact, as long as the temperature and acidity are well controlled, the green and attractive Laba garlic can be pickled all year round.