Laba garlic

Laba garlic

Introduction:

"As the saying goes, if you eat meat instead of garlic, the nutrition will be reduced by half. But the pungent taste of garlic, and the tone after eating, ordinary people are not willing to accept. However, Laba garlic does not have these tangled problems. It has a sweet and sour fragrance with a light spicy flavor. In the north, there is the custom of pickling Laba garlic in winter. Laba garlic is pickled with vinegar. The color of the finished product is green and the taste is slightly sour and spicy. Lunar December, the custom is called the twelfth month. The eighth day of the twelfth lunar month, commonly known as Laba, is the Laba Festival in China. As the name suggests, "Laba garlic" is to make garlic on the eighth day of the twelfth lunar month. Peel the garlic, put it into a small jar, immerse it in vinegar and seal it tightly. When it is unsealed on New Year's Eve, the garlic is green and green, the spicy flavor is removed, and the flavor of vinegar also adds a lot of garlic flavor. Garlic, hot and acetic acid are the best seasoning for dumplings. The green pigment of Laba garlic is actually composed of a kind of blue pigment and a kind of yellow pigment. Generally, after marinating for 3 days or so, the garlic petals turn blue slowly, but at this time, the garlic petals still have a pungent taste. After 10 days or so, the color turns green, the garlic petals will not have a pungent taste. At this time, the garlic petals have a sweet and sour taste. It takes time to pickle Laba garlic. We should wait for the taste of vinegar to slowly soak into the inside of the garlic petals, and wait for the garlic petals to turn from white to blue. Under the effect of time, the garlic petals will turn to green inside. At this time, Laba garlic is full of merits and temptations. 　　”

Production steps:

Step 1: soak garlic in water, peel and dry.

Step 2: store the dried garlic in a clean container.

Step 3: pour in the vinegar, with no garlic.

Step 4: seal the container and place it in a cool place.

Step 5: after marinating for a few days, the garlic turns blue.

Step 6: after 10-15 days, the garlic can be eaten after it turns green.

Materials required:

Garlic: right amount

Vinegar: right amount

Note: 1, vinegar to use better quality of mature vinegar or vinegar, do not use mixed vinegar. 2. It takes about 15 days to pickle Laba garlic. The color of Laba garlic is not green, the taste is not crisp, and the taste is not pure. 3. Eat meat and garlic, can promote blood circulation, improve the absorption rate of vitamin B1 in the gastrointestinal tract and the utilization rate of the body.

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour