The origin of Laba garlic is said to be named after the garlic pickled on Laba day. Some people think that except on Laba day, Laba garlic pickled at other times will not turn green, but this is not the case. I had tried Laba before and the pickled garlic was still green.
In fact, if you want Laba garlic to turn green when pickled, the key is to use fragrant rice vinegar under low temperature conditions. Now I will share with you how to pickle Laba garlic. The method is simple, delicious and authentic. It only requires garlic and fragrant rice vinegar, and nothing else is needed.
Preparation materials:
Appropriate amount of garlic cloves, fragrant rice vinegar, garlic container
Production method:
1. Pickle the garlic Peel it, then wash it with water, cut off the top of the garlic, and dry it well.
2. Prepare an oil-free and water-free container for later use.
3. Put the dried garlic cloves into a container, add the prepared fragrant rice vinegar, the vinegar must be minced over the garlic cloves, and then close the lid of the container.
4. The garlic cloves will turn green in about six or seven days, and they will look good and taste good.
When the Spring Festival comes, it is indispensable on every household’s dumpling table, and it makes my mouth water just thinking about it. Since it is so simple, everyone should give it a try. As long as you make a decision according to what I said, there will be no failure.
Note:
The container must be oil-free and water-free. Wash and dry the garlic cloves. Be sure to use fragrant rice vinegar. Do not choose dark aged vinegar. Only pay attention to these points before marinating. The garlic cloves are green and delicious!
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Laba Garlic Step 1
Complete recipe of Laba Garlic
Prepare rice vinegar and garlic
Step 2
Illustration of how to make Laba garlic
Peel off the skin of garlic
Step 3
How to make Laba garlic at home
Put the garlic into a clean In the bottle
Step 4
A simple way to make Laba garlic
Then pour the rice vinegar
Step 5
How to eat Laba garlic
Just soak the garlic in rice vinegar
Step 6
How to make Laba garlic
Cap the bottle. Let the garlic turn green before eating
How to make Laba garlic
Laba garlic can actually be made all year round. Why is it called Laba garlic? This is because pickling garlic requires cold weather. When the temperature is low, garlic tends to turn green and pickles quickly.
In fact, Laba garlic can be pickled all year round. You only need to put the garlic and vinegar in a container and refrigerate it in a refrigerator below 0 degrees. The garlic will soon turn green. .
Peel the garlic, remove the roots and wash it. Wipe the washed garlic clean and punch it with a toothpick. The garlic must be dried, otherwise the moisture inside will be damaged during the pickling process and the garlic will be sealed. Add white wine, rock sugar and vinegar to the jar to cover the garlic, and seal the lid of the sealed jar. In order to marinate the garlic quickly, you can put the garlic in a warm place...
1. Pickle Preparation method:
First, remove the garlic head and garlic pedicle.
Secondly, after controlling the water, put it into a container, add rice vinegar, sugar, and salt and mix evenly. Be sure to seal it here. It is recommended to seal it with plastic wrap.
Finally, put the prepared garlic into the oven at 40 degrees and marinate for 8 hours until it turns green.
2. Note:
Use rice vinegar instead of white vinegar, mature vinegar, or balsamic vinegar, which will affect the color of Laba garlic.
In addition, the container should be sealed to keep out air.
There is also a marinating oven with a constant temperature of 40 degrees.
3. Garlic quality:
Laba garlic made with purple-skinned garlic has the best taste.
Laba garlic, as a northerner, it is very convenient to use heating to promote Laba garlic to turn green
The first step: Peel the garlic and wash it.
Step 2: Wipe the washed garlic clean and be sure to dry it.
Step 3: Prepare a sealed jar, put the prepared garlic into the jar and add 10g white wine, 5g rock sugar and enough vinegar to cover the garlic and cover the lid of the sealed jar
Step 4: Place near the heater
I use purple-skinned garlic and Rice vinegar, peel the garlic (do not peel it if it is damaged), wash and dry it, cut off the bottom of each clove of garlic to speed up the greening, prepare a clean transparent glass bottle (for easy observation), the bottle must be free of water and oil, put the garlic and Rice vinegar (as long as the garlic is not used), the bottle mouth should be sealed, and it can be eaten if it turns green in more than 7 days.
It’s very simple, you need to prepare oil-free jars, garlic cloves, vinegar, and soy sauce
Method
1. Find a clean, oil-free jar/bottle , add the chopped garlic cloves, and pour in vinegar. You can also add a little soy sauce to make the pickled garlic more delicious.
2. Then seal it with tape and leave it for half a month before eating
On the day of Laba, soak the garlic in rice vinegar or mature vinegar and wait for the garlic to turn green before eating< /p>