Fresh garlic 10 Jin, sugar 4 Jin 3 Liang, water 10 Jin, salt 7 Liang, vinegar 1 2.

Method:

1, pickled garlic:

Choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.

2. Pickled garlic:

Put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out after 3-4 days, spread it on a curtain, sun it for one day, take out the floating skin, put it in a jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic. ?

3. Seasoning:

6 ~ 7 days before ripening, some sweet-scented osmanthus can be added to improve the taste.

Brief introduction of Laba garlic:

Pickled Laba garlic is a traditional snack mainly popular in the north of China, especially in the north, and it is a dietary custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves.

The method is also extremely simple. Put the peeled garlic cloves in a sealable container, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper. From the north of China to the eighth day of the twelfth lunar month, the atmosphere of Chinese New Year is getting worse every day. In most parts of northern China, the custom of soaking garlic with vinegar is called Laba garlic.

Nutritional efficacy of laba garlic;

1, sweet and sour, fragrant with garlic but not spicy, has the function of relieving boredom, removing fishy smell and helping digestion.

2. It can also induce the activity of liver cell detoxification enzymes and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3. The antioxidant activity of Laba garlic is better than that of ginseng, and regular consumption can delay aging.

4. People who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning.

5. In addition, Laba garlic also contains a capsaicin called propylene sulfide, and its bactericidal ability can reach110 of penicillin, which has a good killing effect on pathogenic bacteria and parasites.

6. It can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.