How to drown laba garlic tips, how to pickle laba garlic

Pickled laba garlic is a traditional snack mainly popular in northern China, especially in the north, and is the dietary custom of Laba Festival. Soak garlic on the eighth day of the lunar month. In fact, the ingredients of laba garlic are very simple, which is vinegar and garlic cloves. Next, Bian Xiao tells you a few things about Laba garlic.

A method of pickling garlic.

1.Prepare the ingredients. It is recommended to use fresh garlic, about 6 catties after peeling, 375 g of salt, 375 g of sugar, 1600ml of vinegar (depending on the container, but be sure to sprinkle garlic) and a little sorghum wine.

The choice of garlic should be large and plump, and it is best not to bump it. Drain the garlic roots, remove the excess, wash and dry.

2.Place the dried garlic in a clean container (neatly organized), sprinkle a layer of salt on top of the garlic, add another layer of garlic when you're done, continue to add salt, and so on until all the garlic is inside.

3.Seize the time and don't miss the best moment. The garlic is marinated for 5-7 days, turning twice a day, once in the morning and once in the evening. Prepare a container for soaking garlic, drain the water, layer the pickled garlic on top of each other and sprinkle with a layer of sugar.

4.Pour in the vinegar and be sure to overflow the garlic. Be careful not to pour too much vinegar, and need to be at a certain distance from the bottle mouth to prevent spillage. Then put an appropriate amount of sorghum wine into a vat to sterilize, seal the bottle cap, and place it in a cool and ventilated place for 2 months.

Tips for marinating garlic:

1.When making laba garlic, choose whole garlic without rotten;

2.If you want garlic to turn green quickly, you can increase the temperature difference, that is, put Laba garlic in the sun during the day and put it in the refrigerator at night, so that it will take days;

3.Cook the rice vinegar and rock sugar in a pot first, then let it cool, then use it to soak the garlic, and then put it in the refrigerator to refrigerate, so that it can turn green quickly.

When we prepare garlic cloves, it is best to choose some fresh purple garlic, so that the pickled laba garlic will be greener in color and taste good. When we peel the garlic, rinse it with water and dry it here, and be sure to wipe the surface water dry, otherwise it will affect the taste. Then put the cleaned garlic into a clean glass jar and pour in an appropriate amount of rice vinegar to make sure there is no garlic smell.

Otherwise, the color of the pickled garlic on top is uneven. The vinegar here can be kneaded with rice according to everyone's preference. Finally, the bottle is sealed and left for about a week.

When the color of the garlic turns emerald green, we are ready to eat.

Every year, people like to pickle some Laba garlic, pickled Laba garlic is mostly green, and can be kept for a long time, whether it is used for rice or porridge, or with hot pot are particularly delicious, and pickled Laba garlic to get Laba vinegar can also be used to cook a variety of dishes, but authentic Laba garlic has certain methods and tricks when pickling, everyone wants to know this knowledge, you can go with it to see.

Pickling method of authentic laba garlic.

1. When the authentic laba garlic is pickled, it is necessary to prepare the kind of purple garlic, and the fragrant rice vinegar brewed from pure grains should be prepared, and the ratio of garlic and rice vinegar should be prepared according to 1:1, in addition to this, an appropriate amount of sugar should be prepared. Once the ingredients are ready, prepare a large clean glass bottle that is sterilized with alcohol and dried.

2. After washing your hands, remove all the garlic skin of the purple garlic, do not wash the garlic cloves you get, put them directly into the prepared clean glass bottle, add the prepared rice vinegar, and then put in the prepared white sugar rice vinegar, be sure to submerge all the garlic, seal the cap of the glass bottle, and the garlic inside can turn green after pickling for about 20 days.

Pickling tips for authentic laba garlic.

1. There are certain methods and tricks when pickling authentic laba garlic, and the vinegar for pickling spicy white garlic must choose rice vinegar of better quality, because the color of this vinegar is relatively light, and the color of pickled laba garlic will be better-looking, and pickled laba garlic is the garlic used, you must choose a relatively small, fleshy purple head garlic, only this garlic pickled laba garlic will be authentic.

2. Pickled laba garlic is to prepare a corrosion-resistant container, and to ensure that the container is oil-free and water-free, when taking laba garlic after pickling, you should also use oil-free and water-free chopsticks or spoons, otherwise it will make the pickled laba garlic rot or deteriorate, and it will also affect its taste.

Everyone knows the tips of pickling authentic laba garlic and can know how to pickle delicious and authentic laba garlic.

1. Peel the garlic you just bought and place it at room temperature, pick out the scars, and dry them in a cool place for later use.

2. Prepare at least 1 bottle of rice vinegar with slightly better quality (depending on the container and the amount of garlic).

3. Prepare the container: a small glass jar that can be sealed without damage, pay attention to cleaning it thoroughly with the washing spirit, and then scald it with boiling water to ensure that the sweatshirt withers and disappears, and is naturally air-dried for later use; The final step of homemade wax or chiba garlic: After determining that the surface of the peeled garlic is waterless (if there is raw water, it is easy to breed bacteria), put it in a glass bottle and add the newly opened rice vinegar cap (the rice vinegar that has been left for too long after opening does not taste good), and the basic shape is formed.

4. Okay, it's done, please put the glass jar in the refrigerator for about 20 days to eat.

Ingredients: 600 grams of garlic Accessories: 750 grams of rice vinegar.

Steps:1Prepare the garlic.

2.Peel off the outer skin of the pants, clean them, and dry them to keep them dry.

3.Place in a clean container.

4.Pour in the rice vinegar and add the garlic.

5.Cover and place in a cool place.

6.After a few days of marinating, the color of the garlic begins to slowly change to slippery green, and it is ready to eat after about 15 days.

Today's Laba Festival, teach you to pickle Laba garlic, as long as you master the 3 skills of Zi Potato Bird, you can be green all over the body in 5 days, like jade jasper. The garlic cloves are crispy and fragrant, the aroma comes to the nose when the lid is opened, the sweetness and sourness are moderate, and it will not be bad for a year, and it is the best condiment for eating noodles and dumplings. Next, I will share 3 tips for pickling garlic:

Tip 1: Vinegar, rice vinegar or aged vinegar for pickled garlic? Choose rice vinegar pickled garlic, the color is extraordinarily green, the color of the soaked garlic is clear, and the garlic fragrance is strong.

The old vinegar is dark in color, the soaked garlic is black, the garlic cloves cannot be green throughout, the taste is not crisp, and the taste is not pure. Of course, depending on personal preference, some old people like to use aged vinegar.

Tip 2: Pick garlic. Garlic should be selected with plump grains and purple skin.

Purple skin of garlic, is sunny, garlic cloves are uniform size. Compared to white-skinned garlic, it tastes better. Someone asked me, is it okay for garlic to sprout?

Personally, it is recommended not to use sprouted garlic, which is slightly worse in terms of appearance, color, and taste.

Tip 3: Storage. Cool usual place, can not collide.

Home pickled garlic, it is best to use a sealed glass jar, the mouth of the glass jar is sealed with plastic wrap to isolate the air, and then the lid is closed, and it will be bad if it is stored for a year. My house is a glass jar of small jars, and one small jar is opened at a time, just one can for a week. In addition, the glass jar should be sterilized with boiling water, and then drained, which is more convenient and easy to use than the disinfection cabinet.

Master the above 3 tips, and then share the specific methods:

Ingredients: garlic, rice vinegar, salt, rock sugar. Utensils: Sealed glass jars. Put some salt and rock sugar in it. Laba garlic is moderately sweet and sour, crisp and sweet, and has a unique taste.

Step 1: Peel the garlic one by one, then peel it. Pick a good, no black spots, no scratches of the garlic granules, and then cut off with a knife where the roots are blackened.

Step 2: Wash the garlic with clean water, then remove it, put it in a dustpan, put it in a cool and ventilated place, and drain the water. Don't bask in the sun with your hands, just dry the water.

Step 3: Put the sealed glass, open the lid, and put it together in a pot of boiling water for 2 minutes, pinch it out, and drain it in a ventilated place.

Step 4: Put the garlic, one by one, into the jar, eight minutes full, don't be too full, it will overflow.

Step 5: Add a pinch of salt, add a few grains of rock sugar, then pour in the rice vinegar, which will be submerged in the garlic grains.

Step 6: Seal the mouth of the jar with plastic wrap, then close the lid and place it in a cool place. Where you can't collide.

Step 7: This is the laba garlic that has been marinated for 2 days, the garlic cloves start to slowly turn green, and the color of the rice vinegar also becomes pale yellow. On the 5th day, you can see the whole body of laba garlic turquoise, and when the lid is opened, a strong garlic fragrance comes to the face, which is particularly fragrant.

1. Prepare ingredients: 1000 grams of purple garlic and 500 grams of rice vinegar. 2. Choose a clean clay pot or glass jar to use as a container for pickling garlic.

3. Peel and wash the purple head garlic, dry it, put it in a clay pot or glass jar, there must be no oil in the glass jar, pour in rice vinegar until it is just over the garlic, cover it, put it at 10 degrees -15 degrees, it is best to be exposed to the sun, soak for about 10 days, and the garlic is emerald green. 4. Move it to a cool place for storage, and use it as you go.

Laba garlic usually refers to garlic pickled in vinegar, and the finished product is green in color and slightly spicy in taste. Because it is mostly pickled on the eighth day of the lunar month, it is called "Laba garlic". After pickling, the color of laba garlic is as green as jade, bright and attractive, when pickled side dishes with dumplings and pasta, it is very good.

It can even be mixed into cold dishes to add color and flavor.

Precautions

1. When purchasing garlic, it should be noted that the garlic cloves are intact and free of external injury, full of particles, uniform in size, milky white in color, no frostbite, no mildew, no damage, compact and not germinated.

2. Laba garlic soaked in rice vinegar is easier to form green in color, moderate sour and spicy taste, with appropriate aroma and sweetness and other sensory qualities. When choosing vinegar, pay attention to the identification on the outer packaging and purchase qualified products.

3. The container containing laba garlic should be clean, oil-free and water-free, preferably made of glass or ceramic, and plastic bottles should not be used.

4. When pickling, adding a little sugar can improve the taste, and adding a little liquor can appropriately extend the storage time.

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.

1. Pickled laba garlic, let it form a hot and cold temperature difference when it is stored, place it in the sunny state during the day, and put it in the refrigerator at night, so as to form a hot and cold temperature difference effect and accelerate the process of garlic turning green.

2. To marinate the vinegar of garlic, you can first heat it to about 30 or 40 degrees, and then pour it into the jar, which can also accelerate the time for the garlic to turn green.

In short, the above two tips can make Laba garlic quickly turn green during the pickling process. The key point is the effect of hot and cold temperature difference to annihilate the stool for travel. However, once the laba garlic turns green, it must be stored in a low temperature environment of about 0 5 degrees.