How to make spicy laba garlic, how to make spicy garlic laba garlic ?

Refrigerate the purple garlic overnight, peel it and put it in a clean container. Do not exceed two-thirds of the container for garlic.

Fill the container with vinegar and seal it tightly. Leave in a warm place for about a week until the garlic cloves turn green.

1. If you can't eat too sour, you can add an appropriate amount of sugar.

2. Warm places, such as places where sunlight can be exposed, near heating, etc. Tips. 1. If there is no aged vinegar, rice vinegar can also be ......

2. Acetic acid will corrode the metal bottle cap, so it should be sealed with plastic wrap (bag).

3. Don't open the lid halfway until all the garlic is green!

Sprinkle the prepared laba garlic with chili flakes.

Method 1. Raw material.

Pickled eight garlic has to use purple garlic and rice vinegar, remove the old skin of the garlic cloves, dip them in rice vinegar, put them in a small altar and seal them tightly, until Chinese New Year's Eve is opened, the garlic cloves are verdant and green, garlic and spicy vinegar are sour and fragrant together, and they come to the nose, which is the best condiment for eating dumplings, and cold dishes can also be used, with a unique taste. 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.

Homemade method. 1000 grams of purple head garlic, 500 grams of rice vinegar.

1. Choose a clean clay pot or glass jar as a container for pickling garlic;

2. Choose the purple head garlic, peel and wash it, dry it, put it in a clay pot or glass jar, there must be no oil in it, pour in rice vinegar until it is just over the garlic, cover it, put it at 10 degrees -15 degrees Celsius is best under the condition of sunlight, soak for about 10 days The garlic is emerald green, and move to a cool place for storage, and use it as you go.

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. Eating some laba garlic often in winter is good for people's body, not only sterilizing, but also detoxifying. The finished garlic is emerald green and has a sour and spicy taste, which is very delicious.

Eating dumplings is even more beautiful.

Tips. Pickled eight garlic has to use purple garlic and rice vinegar, remove the old skin of the garlic cloves, dip them in rice vinegar, put them in a small altar and seal them tightly, until Chinese New Year's Eve is opened, the garlic cloves are verdant and green, garlic and spicy vinegar are sour and fragrant together, and they come to the nose, which is the best condiment for eating dumplings, and cold dishes can also be used, with a unique taste.

1.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.

2.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.

Practice 2. Ingredients.

Ingredients: 1000g garlic

Excipients: Appropriate amount of rice vinegar.

Steps. 1.Peel off the skin of the garlic, wash it with water and dry it in controlled water.

2.Place the garlic in a clean, oil-free glass container.

3.Pour rice vinegar into a glass container.

4.Rice vinegar submerged with garlic.

5.The mouth of the bottle should be sealed and the lid should be closed.

6.After about seven days, the garlic is green and ready to eat.

Tips. Laba garlic should be soaked in rice vinegar, and the bad garlic should be picked out.

The first step is to prepare the garlic. It is best to use purple garlic for pickling laba garlic, and not those that sprout. After peeling the garlic, cut off the bottom, this is the key, you must not be lazy, this is to facilitate the flavor, and the color changes quickly.

The second step is to bottle the garlic. Check the garlic and pick out the wounded ones and the rotten ones. Then prepare a water-free and oil-free glass bottle.

Put all the garlic in it. It should be noted that pickled garlic must not be used in metal bottles, preferably clay jars or glass bottles. Then pour in rice vinegar, aged vinegar is also fine, but rice vinegar tastes best.

Do not pour too full, leaving a layer of space on top.

The third step, the point is here, pickled garlic, don't be stupid and just put vinegar, add a little "it", the color is green and delicious. That's to put a piece or two of white rock sugar. If the bottle is small, one piece is enough, and then tighten the mouth of the bottle.

The laba garlic pickled in this way has a crisp and sweet taste and is delicious.

In the northern region, the garlic will be pickled on the eighth day of the lunar month, peel off the garlic skin and put it in a jar, pour rice vinegar to soak, due to the low temperature, the color of "Laba garlic" is green, and it can be eaten in about a month!

On the eighth day of the twelfth month of the lunar calendar, Laba garlic will be made, you only need to peel off the fresh garlic skin, cut off the garlic root and put it in a jar, pour rice vinegar to soak, and then seal the jar for about a month.

To make laba garlic, first peel the garlic and wash it with water, then put it in a bucket, pour an appropriate amount of vinegar into it until you touch the garlic, then put in a small amount of sugar, stir it properly, cover the lid and seal it, and you can eat it after a few days.

The essence belongs to the process of natural fermentation and is not complicated.

Preparation of spicy garlic (laba garlic):

Ingredients: Appropriate amount of garlic.

Seasoning: Appropriate amount of aged vinegar.

Steps: 1. Peel the garlic and try to remove the dust with kitchen paper, it doesn't matter if the garlic cloves are small or a little sprouted; Do not discard garlic cloves with "disabilities" and garlic cloves that have been roughly peeled and injured; Fill garlic cloves with sealed, acid-resistant containers, crockpots or glassware, not plastic containers.

2. Fill the garlic cloves with sealed acid-resistant containers, crockpots or glassware, do not use plastic containers; Pour in aged vinegar (I like to use aged vinegar); Cover the garlic cloves, cover and seal, and store in a cool place.

—Ingredients Required—

8 heads of purple garlic, 5 grams of rock sugar, 1 tablespoon of 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 the peeled garlic cloves with a knife to expose the core inside, and then perforate them with a toothpick, which can make the vinegar sauce 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 in the Qing Xiyi), 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, it can be completely green in about 8 to 9 days, and the whole pickling process of 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.

Copywriting]: Diary of a foodie with sea food.

Summary. Dear, hello, the practice of laba garlic is as follows: 1. First prepare a few heads of garlic, be sure to choose purple garlic, the garlic cloves are large and full, the purple garlic is spicy, the taste is crisp, and it is the best choice for pickling laba garlic.

2. Peeling garlic skin is skillful, squeeze the skin by hand, and cut off a head, today I use the soaking method, peel the garlic into garlic cloves, put it in clean water and soak it for 30 minutes, soak until the garlic skin becomes soft, and remove the skin by hand by rotating the skin. 3. Peel all the garlic cloves and put them on the grate to dry the water, pick out the broken garlic cloves, and dry them with a hair dryer if you are in a hurry.

Dear, hello, the practice of Laba garlic is as follows: 1. First prepare a few heads of garlic, be sure to choose purple garlic, the garlic cloves are large and full, the purple skin smile garlic is spicy enough, the taste is crisp, and it is the best choice for pickling Laba garlic. 2. Peeling garlic skin is skillful, squeeze the skin method by hand, and cut off a single end, today I use the soaking method, peel the garlic into garlic cloves, put it in clean water and soak it for 30 minutes, soak until the garlic skin becomes soft, and rotate the skin by hand to remove it.

3. Peel all the garlic cloves and put them on the grate to dry the water, pick out the broken garlic cloves, and dry them with a hair dryer if you are in a hurry.

4. Then use a knife to cut off the root of the garlic cloves, which is conducive to the garlic to turn green quickly, and the vinegar can quickly enter the inside of the garlic and stimulate the garlic enzyme. 5. Put the processed garlic into a basin, add a small half spoon of salt to the pants mold, and then add 2 spoons of sugar. 6. Mix evenly with your hands, grab it for a while, and feel that the surface of the garlic is about to burst out of the water.

7. Pour rice vinegar into the pot, remember not to use aged Lao Wei vinegar, boil the vinegar and let it dry for a while, and pour the vinegar into the garlic pot when the temperature is not hot. 8. The amount of vinegar must be more, it can be soaked in all of it, and the vinegar is completely cooled.

9. Prepare a larger glass bottle, a clean bottle without water and oil, boil it with boiling water in advance, disinfect and sterilize, air dry naturally, put the garlic cloves into the bottle, fill it with 8 points, then pour the vinegar into the bottle, soak all the garlic, close the lid and seal it next to the radiator. Hole 10, this is the state of 8 hours, the surface is slightly green, urgently need to turn green and continue to put around the radiator, about 2 days to change color.

If you are not in a hurry to eat, you can put it in a cool place for a week to turn green, the higher the temperature, the faster the garlic becomes colored, the garlic all turns green, you need to put it in the refrigerator to refrigerate and keep it fresh, the temperature is too high, and the pickled Laba Kai garlic will not be crisp and refreshing to eat. This is the garlic I pickled for 2 days, the sour is slightly sweet, the taste is crisp, eat buns or greasy meat on a few cloves of laba garlic, appetizing and greasy.

The method of making pickled garlic is as follows:

When making laba garlic, you first need to prepare fresh garlic, salt, sugar, vinegar and a little sorghum wine. And when choosing garlic, be sure to pick out a large full, at the same time there is no bump is better, after cutting off all the roots of garlic, and then remove the long part can be washed and dried.

After drying, we can put the garlic in a clean container, and when we put it in, we have to sprinkle a layer of salt after a layer of garlic, and then we can put a layer of garlic, and then we can continue to put salt, and so on, and all the garlic is not sailed.

When garlic is pickled, it generally takes 5-7 days, at this time we need to turn it every day, in the morning and evening, turn it once, and after the container for soaking garlic is ready, you can drain the water, and then the garlic made of pickled and hail is stacked layer by layer, and then sprinkled with a layer of sugar.

At this time, you can pour vinegar into it, and you must overflow the vinegar over the garlic, but the vinegar should not be poured too much, and it still needs to be at a certain distance from the bottle mouth, so as to avoid overflow. Then we continue to put an appropriate amount of sorghum wine in the jar, which can play a role in sterilization and disinfection, and after sealing the bottle cap, it can be placed in a cool and ventilated place for 2 months.

Hello. Laba garlic is made with purple-skinned garlic.

Specific Blocking Practices:

According to the size of the container of the purple garlic, you decide how much laba garlic to brew;

Peel the purple garlic and cut the ends of the garlic to make it easier to brew successfully;

Pour a pound of rice vinegar oranges into the pot, add a little sugar and edible salt, do not boil the vinegar, otherwise the vinegar will volatilize, and the sugar and salt will melt and stop the fire;

Pour the rice vinegar into the container of garlic seeds after cooling, pour a little high liquor on the surface to prevent deterioration, and seal the bottle cap;

Generally, the room temperature is 10 °, the shortest is three or four days, and the longest is ten days. My laba garlic has been soaked and has already been eaten.

How to make jade laba garlic? Pour the garlic head or tail into the container, add the five buried Chong Kemengwu sugar, a little white wine, add rice vinegar, and seal the jar.

Just by listening to the name, you know that pickling garlic is a traditional custom, but did you know that garlic is not only a festival, but also has a good health effect, even more powerful than garlic!

The study found that extracts of both pigments of laba garlic showed higher antioxidant activity than ordinary garlic extracts. This suggests that the garlic has been processed by "Larsen Eight Garlic", which not only optimizes the flavor, but also the functional activity.

Animal husbandry research has found that adding sugar and garlic to the feed can make rabbits eat more and grow faster; Make chickens love laying eggs more; So that pigs are not prone to indigestion and have stronger resistance.