the ratio of sugar and vinegar in Laba garlic

The ratio of sugar and vinegar is about 1: 1. Mix vinegar and sugar and store it.

materials:

purple garlic 25, a teaspoon of sugar (about 3g) and rice vinegar 3ml

Practice:

1. Peel the purple garlic. Break garlic into small petals.

2. Wash your hands, and then peel the skin off each garlic clove (do not wash).

3. Put the peeled garlic cloves into a sealable container, and add a teaspoon of white sugar (with or without it, it tastes better).

4. Pour in rice vinegar, the amount of rice vinegar is about flush with garlic cloves, and cover with a sealing cover. Put it in the refrigerator or in a cold place at home.

5. This is what it looks like after soaking for 7 days. About half of the garlic begins to turn green. This is garlic soaked for 11 days, and only a small part has not turned green. At this time, garlic can be eaten, but it is not the best. All garlic will turn green and taste better after soaking for more than two weeks.

Efficacy of Laba Garlic

It is sweet and sour, fragrant but not spicy, and has the functions of relieving boredom, removing fishy smell and helping digestion;

2. It can also induce the activity of liver cell detoxification enzyme, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3. The antioxidant activity of Laba garlic is better than that of ginseng, and it can delay aging if eaten regularly.

4. People who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning.

5. In addition, Laba garlic also contains a capsaicin called propylene sulfide, and its bactericidal ability can reach 1/1 of that of penicillin, which has a good killing effect on pathogenic bacteria and parasites.

6. It can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.

Food of Laba Festival

Laba porridge: Laba porridge is also called "Qibao Wuwei porridge". The history of drinking Laba porridge in China has been more than 1 years. It first began in the Song Dynasty. On the day of Laba, whether it's the imperial court, the government, the temple or the people's house of Limin, Laba porridge will be cooked. In the Qing Dynasty, the custom of drinking Laba porridge was even more popular.

Boiling Five Beans: In some places, porridge cooked in Laba is not called "Laba porridge", but called "Five Beans". Some are cooked on Laba day, while others are cooked on the fifth day of the twelfth lunar month, and some "sparrow heads" are pinched with flour and cooked with rice and beans (five kinds of beans). It is said that people in Laba eat "sparrow's head" and sparrows have a headache, which will not harm crops in the coming year. This kind of "five beans" cooked is not only for food, but also for relatives and neighbors. Every day, when eating, it is heated and eaten together, and it is eaten until the 23rd of the twelfth lunar month, symbolizing more than one year.

Eating ice: On the day before Laba, people usually use steel pots to scoop water to freeze. When Laba is over, they will remove the ice from the pots and break it into pieces. It is said that the ice on this day is magical, and you won't have a stomachache after eating it for a year.

Laba Tofu: "Laba Tofu" is a local specialty in Qian County, Anhui Province. Before Laba on the eve of the Spring Festival, that is, around the eighth day of the twelfth lunar month, every household in Qian County has to sun-dry tofu, which is called "Laba Tofu" by the people.

Laba noodles: In some places in northern China that produce little or no rice, people eat Laba noodles instead of Laba porridge. The next day, the whole family will eat Laba noodles on the morning of the eighth day of the twelfth lunar month.