The Lahai Festival has not been over for a few days,my family has already soaked 3 or 4 buckets of Lahai garlic, I personally prefer to eat Lahai garlic, today I will tell you about the origin and significance of Lahai garlic.
The origin of Lahai GarlicWhen we talk about Lahai Garlic, we will think of the kind of crystal clear garlic, timely bubble Lahai Garlic this custom only in the north, the north people love to eat garlic, with the Shandong people love to eat onions, especially the kind of cloves a clove of garlic, and so there is also the famous saying: "eat meat The first thing you need to do is to eat the garlic, and the flavor will be less than half.
In fact, this custom of soaking Lahai garlic has no special origin,because ancient people found that after a period of time garlic soaked in vinegar to produce a more flavorful taste, so the Lahai garlic this kind of food also stood out, but garlic and vinegar are both belong to the food, and also a way of preserving garlic, so People make Laha Garlic on the day of Laha Festival, so it is also named Laha Garlic.
The significance of Lahai GarlicLahai represents the New Year and the last days of the year,and the word "garlic" stands for clearing, which is a harmonic of the word, that is, in the end of the year when the year-end summary of the year's clearance, a year has passed, and we have to thoroughly count, this year, we actually got what, in the end, how much money we earned, life is not good,and we should not forget that the year is the last day of the year, so we should not forget that the year is over. So the significance of Lahar Garlic was born, that is, the year to liquidate our gains and losses.
Methods of making Lahai GarlicMaking Lahai Garlic is actually very simple and requires only one jar, plus vinegar and garlic, and you can also put a little sugar. It is to peel and clean the garlic, put it inside the altar, and then add the vinegar, rice vinegar can also be, you can also add a little sugar, and finally stir evenly sealed on the good.
LaBaGi tastes sweet, without the pungency of garlic, the flavor is still very good, can be eaten as a savory dish. Many small restaurants in Beijing offer Lapacho garlic all year round, and it is very tasty in both meals and dishes.
In this Lahai Festival, I also pickled three buckets of Lahai garlic, I also prefer to eat Lahai garlic, dinner time can eat three or four head. But I hope that in the coming year, I can have a good life and be happy. All the bad luck is gone.
: The biologically active substances in garlic cells, such as thioaliphatic cysteine sulfoxide and thioallyl cysteine sulfoxide and other sulfur-containing compounds, under the action of garlic enzymes, to generate thiosulfinic acid esters, aryl thiosulfinic acid esters, allyl thiosulfinic acid esters, as precursors to garlic pigment substances, and further occurrence of the green transformation of garlic.