How to soak laba garlic is the best, and what do you need to pay attention to in the choice of vineg

The best choice for pickling laba garlic is rice vinegar, put the peeled garlic into a waterless and oil-free bottle, pour in rice vinegar, and marinate until the garlic cloves become green!

Be sure to choose aged vinegar or rice vinegar. After peeling the garlic, clean it, put it on a plate to dry, there can be no water on the surface, put it in a transparent cup, pour in vinegar, and be sure to cover the garlic. After sealing, put it in a cool place and marinate for 20 days.

If you want to soak laba garlic deliciously, the vinegar must definitely be right, usually we will choose white rice vinegar, plus millet spicy, a small amount of sugar. The soaked laba garlic not only tastes sour, but also has an attractive color.

What kind of vinegar is good for soaking garlic? Avoid the fading of the green laba garlic, it turns out that the vinegar is not used correctly.

Pickled garlic has to use purple garlic and rice vinegar, the garlic cloves to remove the old skin, immersed in rice vinegar, put into a small jar to seal the strict, put in the refrigerator to refrigerate, to the Qi subordinate, the garlic cloves are verdant and green, the garlic spicy acetic acid fragrance dissolves together, it is the best condiment for eating dumplings, and it can also be used to mix cold dishes, and the taste is unique. Why do you have to use purple garlic to pick up garlic? The purple garlic cloves are soaked through, the garlic cloves are hard and porcelain, and the soaked garlic is crispy and fragrant.

In recent years, purple garlic is not very common in the market. Use ordinary garlic and soak it out, don't look at the big cloves but the taste is not crisp and purple. What about garlic growers?

Purple garlic has a low yield, and it is less than ordinary garlic, so who still grows it? Purple garlic is occasionally seen in the market, and it is on the market after the wheat harvest, ** one-third higher than ordinary garlic. Isn't it the same?

The harvest is small, and it may be sold for a good price!

Why do you have to use rice vinegar to pick up garlic? The rice vinegar is light in color, soaked in garlic as before, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. The old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is poor, especially smoked vinegar, slightly mushy, maybe this is its characteristics, in fact, this is just a habit, delicious is not as good as love to eat!

In the past, people said that it was not Laba, and the color of the garlic soaked on this day was not green. It's not like that at all, the reaction of vinegar-soaked garlic is that the green garlic cloves are spicy and sour; Acetic acid fragrant and spicy. Nowadays, if you go to an old Beijing-style restaurant and eat fried noodles, you will be served a small plate of green laba garlic all year round.

Why do you have to use pickled garlic?

Rice vinegar source? The rice vinegar is light in color, the color of the soaked garlic is as good as ever, orange and green, the mouth is moderately sour and spicy, and the aroma is strong and slightly sweet.

1000 grams of garlic head, vinegar.

500 grams of DAO, 400 grams of sugar.

1. Choose a clean container as a container for pickled garlic;

2. Select garlic, peel and wash, dry, soak in vinegar first, then add sugar, mix well, place it at 10 degrees to 15 degrees, and soak it for 10 days.

This pickled garlic is more than soaked on the eighth day of the lunar month, because the temperature of this season is very suitable, so it is called Laba garlic. The amount of vinegar and sugar can also be appropriately changed, but it should not be changed too much. Eating some laba garlic often in winter is good for people's body, not only sterilizing, but also detoxifying.

The finished garlic is pale green and has a sweet and sour taste, which is very delicious. Eating dumplings is even more beautiful.

What kind of vinegar is good for soaking garlic? Avoid the fading of the green laba garlic, it turns out that the vinegar is not used correctly.

Aged vinegar is better, especially flavorful, and easy to make garlic flavorful.

<>1, Laba garlic to use rice vinegar, rice vinegar light color, soaked garlic color as clear as the beginning, orange yellow and green, the mouth of the Tongtong sense of sour and spicy moderate, the aroma is strong and slightly sweet.

2. Production steps.

1) Ingredients: 3 heads of garlic, 200 grams of rice vinegar.

2) Peel the garlic and pick out the scarred and broken garlic cloves.

3) Use a knife to thin a layer on the bottom and top of the garlic cloves.

4) Put the garlic cloves into a waterless and oil-free glass bottle, and pour in an appropriate amount of rice vinegar.

5) Seal the lid tightly with a lid and place it tightly on the heater.

6) Marinate for 1-2 days to turn completely green, and the green garlic should be placed in a cool place to avoid overheating and turning yellow.

There are brown rice vinegar, glutinous rice vinegar, and white rice vinegar in rice vinegar, all of which can be used to pickle garlic. Because the rice vinegar is light in color, the color of the soaked garlic is as good as ever, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. The old vinegar ruler ruined the smoked vinegar soaked in garlic and the color was black, the garlic cloves were not green enough, and the taste was poor, especially the smoked vinegar, which had a slightly mushy taste, perhaps this is its bridge sleepy Wang characteristics.

White vinegar cannot be used, white vinegar is not brewed with pure sensitive grains, and the taste cannot be guaranteed. 6 points for making laba garlic.

The pickled laba garlic garlic is soaked through with purple garlic cloves, and the garlic cloves are hard and porcelain, and the soaked garlic is crispy and fragrant.

Pickled laba garlic with rice vinegar is light in color, the soaked garlic is the same as ever, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet.

Peeling off the top of the garlic clove will speed up the time the garlic turns green and soaked through.

Do not carry water on the garlic cloves.

The utensils for marinating garlic and the tools used to take them should be kept clean, water-free and oil-free.

Depending on personal taste, sugar or rock sugar can be added appropriately to improve the taste.

Laba garlic can be made of balsamic vinegar, but the rice vinegar is not blackened when soaked, the rice vinegar is light in color, and the soaked garlic is as good as ever, and the sour and hot are moderate.

Pickled Laba garlic is a traditional snack of the Han nationality mainly popular in the north, especially in North China, and is a festival food custom of Laba Festival. On the eighth day of the lunar month, garlic is soaked. In fact, the ingredients are very simple, which is vinegar and garlic cloves.

The method is also very simple, put the peeled garlic cloves in a container that can be sealed, such as jars and bottles. Glide.

Then pour in the vinegar, seal and put in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like jade jasper. North China arrives on the eighth day of the lunar month, the atmosphere of the New Year is a day by day, and most of the regions in North China have the custom of soaking garlic in vinegar on the eighth day of the lunar month, which is called Laba garlic.

The production of China's traditional delicacy "Laba garlic" will produce green pigment. Many families in China have the tradition of making "Laba garlic", peeling, washing, peeling the garlic in the month of Laba, pouring rice vinegar, sealing it in a small altar, and opening it on Chinese New Year's Eve to make a verdant and pleasant, garlic-fragrant and delicious "Laba garlic". There is no sunlight in the production process of "Laba garlic", and the green color produced is not chlorophyll, but allicin green.

Laba tofu. Laba tofu is one of the traditional snacks of the Han nationality in Yixian County, Anhui Province, and it is a festival food custom. On the eve of the Spring Festival, on the eighth day of the lunar month, every household has to dry tofu, and the folk will call this kind of dried tofu "Laba tofu".

On the eve of the Spring Festival, on the eighth day of the lunar month, every household has to dry tofu, and the folk will call this kind of dried tofu "Laba tofu". The production method is to make tofu with high-quality yellow soybeans, and cut into round or square pieces, then smear with salt water, dig a small hole in the middle of the upper part, put in an appropriate amount of salt, and slowly roast and dry under the mild winter sun, so that the salt is gradually inhaled, and the water is gradually dried, that is, Laba tofu.

The color of the finished product is yellow and smooth like jade, the entrance is soft, the taste is salty and sweet, fragrant and fresh. If ingredients such as dried shrimp are added during drying, the taste will be better. "Laba Tofu" is usually hung in a ventilated place with a straw rope to dry, picked when eating, and can generally be dried for three months without deterioration, and the letter fan changes its taste.

It can be eaten on its own, stir-fried and stewed with meat. When entertaining VIPs, Yixian people also carve them into animals and flowers, pour sesame oil, mix with onions, ginger and garlic and other condiments, and match them into cold dishes, which become a delicacy for wine banquets.

What brand of laba garlic is used, the vinegar of the staring type can be brightly grinded, but the best thing to fight is to use rice vinegar, in order to make the color of laba garlic more attractive, use light or colorless white vinegar.

Use rice vinegar. The rice vinegar is light in color, the color of the soaked garlic is the same, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet.

The garlic soaked in old vinegar is black, the garlic cloves are not green enough, and the taste is poor, especially the smoked vinegar, which has a slightly mushy taste, perhaps this is its characteristic. White vinegar cannot be used, white vinegar is not brewed from pure grains, and the taste cannot be guaranteed.

To make vinegar garlic, it is best to use fermented vinegar with the original flavor and color. The original vinegar is usually lighter in color, and with the addition of caramel color, the vinegar becomes darker.

Laba garlic quick green tips.

1. It is best to choose braid garlic for garlic, those garlics are not treated with special treatment, and they are easy to be green. Be sure to remove the stems and roots, that is, cut off a little bit on the top, so that the vinegar can quickly soak into the inside of the garlic.

2. The key to the green garlic of Laba is this garlic, don't buy garlic with a tight package and a white coat, in order to extend the shelf life, those garlic have been treated with radiation before entering the market, and this garlic is difficult to soak green, or even not green. We have to choose garlic that is loose and feels like it is about to sprout, and it will be green in a few days.

3. Another key to the speed of green is the temperature, put it next to the heating or put it in the sun during the day, and throw it in the refrigerator at night to refrigerate, increase the temperature difference The day can be green.

8 heads of purple garlic, 5 grams of rock sugar, 1 tablespoon of white xiangming sugar, 350 ml of aged vinegar.

Steps]:

1. The ingredients are prepared first, which is very simple, only garlic and vinegar.

2. I prepared about 8 heads of garlic, peeled off the skin, broke the garlic into small cloves, peeled the skin of each garlic clove, and then removed the bad and injured garlic cloves.

3. Cut off the roots of the peeled garlic cloves with a knife to expose the core inside, and then use your teeth to perforate the old stick, which can make the vinegar juice penetrate faster and shorten the marinating time.

4. It is very important to use a jar to disinfect, I use a 500ml container, first wash it with clean water and then scald it with hot water twice, drain the water in the jar and rinse it with liquor after pouring it, this is for the sake of health, don't be too troublesome. Put the processed garlic cloves in an airtight jar and place the garlic in two-thirds of the container, not exceeding. Add another 5 grams of rock sugar, pour in the aged vinegar that is almost flush with the mouth of the jar (the acidity of the vinegar is appropriate), and finally add 1 tablespoon of white wine and seal tightly.

5. Place at room temperature in winter, pickle for about 3 weeks, can get sunlight, increase the temperature difference between day and night can also shorten the pickling time, green faster, low temperature is the key to pickling Laba garlic, generally 0 10 degrees is appropriate. After about 7 days, we can see that the laba garlic has been completed, and we can just take it out and eat it.

6, the month of Laba is fast forward, the Laba Festival is also fast, Laba garlic, Laba porridge, refreshing Laba garlic is on the table.

Tips]: 1. To make laba garlic, the garlic should be dry, if there is water vapor on the surface of the garlic, it will be easy to deteriorate during the soaking process.

2. As long as the vinegar is not over the garlic, there is no specific weighing, the personal feeling is still that kind of black rice vinegar is more flavorful, if the room temperature is warm, the banquet can be completely green in about 8 to 9 days, and the whole garlic pickling process garlic is a day, a day, and it turns green.

3. You don't need to marinate too much at a time, because according to my friend, it will turn yellow after a few days of green, and the color will fade after a few days, but the taste feels like there is no change. Then I put it in the fridge right away and the color stayed green. It can be stored in the refrigerator after it has turned green and eaten as soon as possible.