2, pickled Lahai garlic recipe
More than one day on the eighth day of the first month of the Lunar New Year to soak garlic, because the season soak temperature is very suitable, so it is called Lahai garlic. The amount of vinegar and sugar can be changed, but not too much.
Pickling Lahai garlic need to have two conditions, one is to use low-temperature storage of garlic (varieties do not require), only low temperature can activate the dormant garlic enzyme. The main reason for pickling garlic in winter is that most of the garlic has been stored at low temperatures, and the garlic enzyme is activated. Another condition is the presence of vinegar, which promotes the green color of garlic under sufficiently acidic conditions. There is no requirement for salt, so you don't need salt to pickle garlic, just vinegar and sugar.
3, Lahai garlic pickling method
Step one: prepare the raw materials. Recommended selection of new garlic 3.5 kilograms, peeled about six pounds, salt 375 grams, 375 grams of sugar, vinegar 1600ML (specific can be based on the container, but be sure to diffuse through the garlic), sorghum wine a little. The selection of garlic to pick a large particle full, no bumping is better, with the reverse of the garlic root peeled off, will be too long part of the removal, washed and dried.
Step 2: Find a clean container (neat and orderly) for the dried garlic, sprinkle a layer of salt on the garlic, sprinkle a layer of garlic, continue to put salt, and so on, until all the garlic can be put in.
The third step: to grasp the time, can not miss the best period, garlic pickling 5-7 days, you need to turn 2 times a day, morning and evening each time, will be soaked in garlic containers ready, drained water, will be pickled garlic layer by layer yard, sprinkle a layer of sugar.
The fourth step: pour vinegar, be sure to diffuse over the garlic, note that the vinegar can not be poured into too much, need to have a certain distance from the mouth of the bottle to prevent overflow. Then in the altar into the amount of sorghum wine, to play the role of sterilization, seal the lid, placed in a cool ventilated place for 2 months.
Benefits of eating garlic
1, inhibit thrombosis
Garlic contains a chorine called "propylene sulfide", can remove the accumulation of fat in the blood vessels, improve lipid metabolism, so that the LDL cholesterol and triglyceride content down, thus playing a role in the prevention of atherosclerosis, dyslipidemia, hypertension, coronary heart disease, heart disease, heart attack, heart attack, heart attack, heart attack, heart attack, heart attack, heart attack, heart attack, heart attack, heart attack, heart attack. abnormalities, hypertension, coronary heart disease, stroke and other cardiovascular diseases.
2, help prevent cancer
Sulfur compounds in garlic is an important part of the antioxidant defense system, can promote the intestinal tract to produce a substance known as allicin, through the blockade of lipid peroxidation and anti-mutagenesis and other pathways to prevent the transformation of normal cells into cancer cells.
3, promote digestion
Vinegar has the role of appetite and absorption. According to relevant information, vinegar contains protein, fat, inorganic salts, vitamins and bactericides. Vinegar can open the stomach, increase the acidity of gastric juice, so that the food eaten is easy to digest.
4, antibacterial sterilization
Modern medical research has proved that garlic contains 2% allicin, can inhibit and kill a variety of cocci, bacilli, Vibrio cholerae, influenza viruses, measles virus, as well as a variety of pathogenic fungi and hookworms, pinworms, trichomoniasis, which enjoys the name of "natural antibiotics".