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How to cook laba garlic in summer?
Ingredients preparation: 4 garlic (purple skin), brewed rice vinegar, 450g.

Note:

1 The garlic in the bottle will turn green in about 20 days because it is summer.

2. The garlic you just bought should be kept indoors for 2-3 days and returned to room temperature before it can be used for pickling.

3. Glass jars must be water-free and oil-free. Do not use plastic containers.

4, the bottom of garlic cloves must be removed to quickly marinate green.

5, vinegar is best to use brewed rice vinegar.

1, garlic with purple skin is better.

2. Peel garlic cloves

3. Remove the garlic cloves with scars (the sprouted ones don't have to be removed)

4. Use a knife to cut off the bottom of the garlic cloves.

5, all according to this.

6. Then find a glass jar without water and oil, and put the garlic cloves in the bottle (the big garlic cloves are placed at the bottom and the small ones are placed on the top). Don't be too full, just 80%.

7. Pour in the right amount of rice vinegar.

8. Cover tightly with a lid (you can add a food bag to the bottle mouth) and put it in the refrigerator for 20 days.