How to make laba garlic

Laba garlic] Prepare ingredients: appropriate amount of purple garlic, appropriate amount of aged vinegar, a little salt, and a little high liquor.

Pickled laba garlic, it is best to choose even, plump and hard purple garlic, compared with white garlic has a better taste, pickled laba garlic taste is fragrant and crispy.

Steps: 1. Peel off the skin of the garlic for later use; If the garlic is dirty and needs to be cleaned, the residual water on the surface of the garlic must be dried after washing, otherwise it will affect the preservation of laba garlic and it is easy to deteriorate.

2. Prepare a clean glass bottle container, usually eat the leftover bottles of canned food, clean the bottles and dry them.

3. Put the dried garlic cloves into a glass bottle, add the aged vinegar that has not been covered by the garlic cloves, and then add a little salt and high liquor.

To pickle garlic, you can use aged vinegar, balsamic vinegar, rice vinegar, etc., and you can choose vinegar according to your taste.

If you want to have a good taste of pickled garlic, salt and liquor are indispensable, adding salt and liquor can not only promote the fermentation of garlic and make it green quickly; It also has a sterilizing effect and can prolong the shelf life of laba garlic.

4. Tighten the cap and place it in a warm place, and it will turn green in about three days; In the heated room in the north, place it on the radiator, and it will turn green in one day at the earliest.

Before the garlic turns green, it should not be put in the refrigerator for refrigeration, otherwise it will affect its green effect; When the garlic is completely green, it can be refrigerated and stored in the refrigerator, and the texture of the laba garlic will be more crispy.

Final summary: In addition to adding vinegar, you also need to add a little salt and high liquor; When marinating laba garlic, place the bottle in a warm place, and the radiator is the best.

When marinating laba garlic, don't just add vinegar, add more of it, laba garlic is crispy, green and delicious. Prepare a few clean pickling containers, the container should be waterless and oil-free, add an appropriate amount of brown sugar to the basin, brown sugar and white sugar can be, my family is used to using brown sugar, and I am used to eating the taste of brown sugar. The ratio is about 300 grams of rice vinegar per 100 grams of brown sugar, we only eat rice vinegar when we are jealous locally, and basamic vinegar and white vinegar are rarely eaten.

In fact, the taste of any vinegar is almost the same, the color of Laba garlic marinated in rice vinegar is the best, and the balsamic vinegar pickling will turn black, so it is best to marinate it with rice vinegar. Adding sugar is also the key to becoming emerald green, many people will only add vinegar, others do not add, no wonder it will not turn green, add a little sugar will taste better, it will be easier to become emerald green, add a small amount of sugar can not taste sweet.

Stir the brown sugar and rice vinegar until completely melted, put the garlic cloves into the container, pour in the rice vinegar brown sugar water, in addition to adding vinegar and sugar, the most critical step is coming, this is a small trick that a hotel chef told me, finally add a few drops of white wine, tighten the bottle cap, put it in the refrigerator to keep it fresh and refrigerated, generally about 7 days The garlic will turn green, and the laba garlic with white wine is guaranteed to turn green. The fact that garlic cloves can turn green also has a lot to do with the low temperature, because Laba is the coldest season in winter, so there is Laba garlic.

The pickled laba garlic can be eaten directly, or you can use it to stir-fry vegetables, such as laba garlic fried fat sausage, laba garlic stir-fried meat, laba garlic fried scallops, etc., the taste is superb. My family eats garlic every day, and northerners can't eat without garlic, and they have to eat garlic even more when they eat steamed buns and dumplings. Dumplings with laba garlic are more enjoyable, the more you eat, the more fragrant it is, after the laba garlic is pickled, you have to eat a plate of laba garlic at every meal.

How to make jade laba garlic? Pour the garlic into a container, add five grams of sugar, a little white wine, add rice vinegar, and seal the jar.

Peel the garlic quickly, put it in a sealed jar, add some white saccharin, salt and white vinegar, and buckle it for a week, and the laba garlic is ready.

The practice of laba garlic is as green as jade, delicious and beautiful.

After Laba Festival and Laba porridge, Laba garlic is also indispensable. Laba garlic is not pickled on the same day, this is a week in advance of pickling and then sealed and preserved, a few days can be seen gradually green, until Laba Festival on the day to take it out, it is already green, with Laba porridge that is a must!

Laba garlic is the most flavorful when soaked in this way.

1 minute to teach you to make your own laba garlic.

I hope you enjoy your support and thanks.

Fall in love with the kitchen and cook with heart. Today is Laba Festival, and Boya will introduce you to the preparation method of Laba garlic.

Although Laba garlic is the custom of Laba Festival, generally we will prepare garlic cloves and vinegar on the eighth day of the lunar month, the method is also very simple, that is, the garlic is poured into the enamel jar after rubbing the skin, and then pour in the appropriate amount of vinegar, generally just over the top garlic cloves, and then cover the lid on it, generally after a week or so, the garlic cloves inside turn green and you can eat! But now, our family has eaten the laba garlic pickled a while ago this year, and it is pickled while eating, which is very trouble-free, and you can eat it until the New Year! However, I have recently seen a novel way to marinate laba garlic, which feels very good, so I will share it below:

The pickling method of rural home-cooked laba garlic:

Ingredients needed: garlic, rice vinegar, Chinese cabbage.

Specific method: Put the peeled garlic cloves into the prepared container first, then break some cabbage and put a layer, then put in the garlic cloves and cabbage in turn, and finally pour the rice vinegar into the container and not pass the top layer! In this way, even if it is done, you can cover it and put it in a cool place, and it will be green for about a week or so!

The reason why rice vinegar is used here is mainly because the garlic color will be lighter after soaking, and the taste will be moderately sour and spicy with a slight sweetness, and there will also be a fragrant aroma. In addition, because this method uses the common cabbage in winter, it will have a refreshing feeling, and the cabbage itself has sweet water, which will dissolve with rice vinegar, and it will taste sweet and sour! Because laba garlic is mainly an excellent ingredient when eating dumplings or meat during the Chinese New Year, it is often an indispensable snack in winter!

However, although laba garlic is an ingredient to increase appetite, it should not be eaten too much, especially for people with poor gastrointestinal function, it is easy to feel excessive stomach acid and stomach discomfort after eating too much! In severe cases, it can lead to diarrhea and other conditions! The above is only a personal opinion

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.

Ingredient breakdown.

Ingredients: 10 heads of purple garlic.

Most of the rice wine is bottled.

Appropriate amount of granulated sugar as an excipient.

Hot and sour taste. Other processes.

Days of time. Easy difficulty.

Steps to prepare laba garlic.

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It is best to choose purple garlic for pickled garlic

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Peel the garlic > click to enter a description.

Cut off the garlic for easy flavoring

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Prepare the rice vinegar

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You can put an appropriate amount of white sugar

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Pour in rice vinegar, twist the lid, and store it in a cool place If you want to turn green quickly, you can put it on the heater It will turn green in a few days

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Eat dumplings together during the New Year, full of New Year's flavor!

Cut two sections of garlic, take a waterless and oil-free glass bottle, wash and dry the garlic, spread a layer of garlic at the bottom of the bottle, put in the green onion segment, then put in the garlic, put in the appropriate amount of salt, pour in the rice vinegar just over the garlic, take a section of plastic wrap to seal the bottle mouth and cover the lid, and place it in a ventilated and cool place. [Ingredients and ingredients needed]: 300 grams of garlic, 10 grams of white wine, 10 grams of rock sugar, and an appropriate amount of white vinegar.

Practices and Steps]:

1. Prepare 300 grams of garlic, peel the garlic and peel it. Rinse the peeled garlic with clean water and dry the water on it completely.

2. Wipe the garlic clean, first use a knife to cut off the root of the bottom, expose the garlic core inside, and then poke a hole in the garlic with a toothpick. Prepare a water-free and oil-free container and pour the processed garlic into it.

3. Pour an appropriate amount of white vinegar or rice vinegar into the container, the amount of vinegar can not exceed the garlic, then pour 10 grams of white wine, 10 grams of rock sugar or sugar, seal the container, and gently shake it up and down a few times to make the marinade more evenly distributed in the container. Put it at room temperature, with the help of the summer temperature, it only takes one day, and our [Laba garlic] is ready!

Laba garlic to relieve greasy digestion, of course, is not only in the cold winter wax moon can be done, with the help of the high temperature in summer, the garlic cloves are simply processed, increase the contact area of garlic cloves and vinegar, it only takes a day to do it, when the weather is hot and there is no appetite, eat and do, convenient and troubleless, sour and crisp and refreshing to help digestion, with wine and food, and the hot summer is a perfect match.

Preparation of laba garlic.

1.250 grams of garlic, preferably purple-skinned garlic.

2.Cut off the harder part of the garlic root.

3.Peel the garlic clean, wash it, and blot it with a dry rag, be sure to blot it dry, or you can leave it alone.

4.Add a tablespoon of sugar, about 12 grams or so.

5.Add 200 grams of aged vinegar and cover it with the same amount of garlic, and after 15 days, it will turn green and ready to eat. Don't overdo it at once.

6.For the sake of demonstration for everyone, I made it in the refrigerator here. Because it was not to the Laba Festival, it was not cold enough.

First of all, peel the garlic and wash it to dry the water, then soak the dried chili peppers and star anise for five minutes and let them dry, then put the garlic and these seasonings into a glass bottle until it is full, and finally drizzle with soy sauce, pour in some liquor, seal it and marinate for a month.

The method of laba garlic is actually very simple, the most important first step is to choose fresh garlic, peel it, pat it with the back of a knife, so as to achieve a more flavorful effect, and then put it on the hot oil pan with other seasonings and stir-fry it, fry the fragrance and then put it in the casserole and boil for half an hour, so that the taste will be very sweet and delicious.

Garlic is a dormant plant, and the physiological activity of garlic in the dormant period is very slow, and the first thing to do to make it "wake up" is to have the above complex reactions. Unlike animal hibernation, garlic has to freeze if you want to "wake up". Studies have found that when the ambient temperature is 8 10, it will promote the early germination of garlic, and when the ambient temperature reaches 5, it can quickly relieve the dormancy period of garlic and make it ready to turn green.

Every child who looks forward to the garlic turning green and has to run to see it a few times every day may have found that Laba garlic turns blue first. This is because when garlic "wakes up", under the action of alliculase, a series of complex reactions will occur between the "sulfur-containing substances" in garlic and specific amino acids, and then Mr. becomes a blue pigment, and the first part of garlic to change color at this time is blue. After that, a yellow pigment is produced, and the garlic slowly turns from blue-green to a beautiful emerald green.

Did you find it here, vinegar didn't appear? In fact, as long as the garlic is woken up at a low temperature, the garlic can turn green. Although the addition of vinegar will also provide some pigments, it has more of an effect of increasing the permeability of garlic cell membranes and making them respond better.

With the addition of vinegar, it basically takes more than 20 days for garlic to turn green, and Laba is generally 21 or 22 days away from Chinese New Year's Eve, which is why Laba garlic should be soaked on Laba Day. The temperature is just right, the time is just right, so Laba garlic gets its name, which is quite wise!

But now we have refrigerators, and most of the garlic is stored in cold storage after harvesting, so as long as you want to eat it, you can soak it all year round. However, both pigments are less stable, and if the temperature is too high, they will disappear one after the other. Or the blue pigment disappears first, and the garlic becomes yellow-green at this time, and when the yellow pigment also begins to disappear, the garlic becomes light yellow, and finally the color disappears.

Therefore, the soaked laba garlic must be stored at low temperature.