Materials:
Purple-skinned garlic 250, a small spoon of sugar (about 3g), rice vinegar 300ml
Methods:
1. Peel off the outer skin of the purple-skinned garlic. Break the garlic into small cloves.
2, wash your hands, then peel the skin on each garlic clove (do not wash).
3, put the peeled garlic cloves into a container that can be sealed, add a small spoonful of sugar (can be added or not, added flavor is more delicious).
4, pour rice vinegar, the amount of rice vinegar and garlic cloves about the same level and cover with a sealing lid. Put it in the refrigerator or a cold place at home.
5, this is soaked for 7 days, about half of the garlic began to turn green. This is soaked for 11 days of garlic, only a small part has not turned green, this time the garlic can be eaten, but not the most delicious. If you soak it for more than two weeks, all the garlic will turn green and taste better.
When is the best time to pickle Lahai garlic: Lahai garlic is a custom in the north, especially in northern China. As the name suggests, it is the day of the eighth day of the eighth month of the lunar calendar to pickle garlic. Because this is the coldest time of the year, Lahai garlic must be soaked around Lahai to be authentic.
In the month of Lunar New Year, the garlic is peeled, washed, flayed, poured into rice vinegar and sealed in a small jar. When it is opened on New Year's Eve, the garlic is made into "Laha Garlic," which has a pleasant green color and a delicious garlic aroma. After pickling, the garlic turns green, which is called allicin. Allicin is an antioxidant substance with good antioxidant and anti-aging effects. Therefore, preserved garlic is a good health food. Although Lapacho garlic is good, but there are some people are not suitable to eat, such as people suffering from eye and gum disease, spleen and stomach heat, mouth and tongue inflammation should also try to eat as little as possible.
Tips for making Lapacho garlic green: do Lapacho garlic, taste color is as important as, if you want to garlic can quickly become green, then increase the temperature difference, sunshine during the day, the night in the refrigerator, it will soon be green, probably only 3-4 days. But to be delicious or to soak more than two weeks to better flavor! This is no shortcut, short time garlic spicy.
Sugar garlic production method: the fresh garlic peeled and hairy roots, first soaked in water for five or six days, change the water once a day, and then pickle the garlic in 10% brine soak for four or five days, and then into the sugar water (300 grams of brown sugar per kilogram of garlic, 50 grams of vinegar, 300 grams of water), pickling for 10 or so days, can be eaten. Soak Laha garlic with purple garlic and rice vinegar, garlic cloves to the old skin, immersed in rice vinegar, mounted in a small altar sealed tightly to New Year's Eve to open the seal, the garlic cloves Cham green green, garlic spicy acetic acid aroma dissolved in the nose, is to eat dumplings the best condiments, mixing gazpacho can be used, the flavor is unique.
Reminder, garlic to choose purple garlic, because the purple garlic cloves small soak through, garlic cloves porcelain, soak out of the garlic crispy flavor. With the general garlic, soak out, don't look at the cloves big but the taste is not crisp, the color is also purple. Vinegar used for soaking garlic is preferably rice vinegar, because rice vinegar is light in color, and after soaking garlic, the color is orange, yellow and green, and the aroma is strong and slightly sweet. Put the garlic container is best with the lid of the altar, the garlic peeled, washed, peeled cloves, poured into the rice vinegar, in order to not over the garlic cloves as appropriate, and then cover the altar to seal up.