How can laba garlic turn green, and why does laba garlic turn green

Reasons why Laba garlic turns green:

1. Laba garlic is jade-colored, which has a lot to do with the low temperature after Laba, generally speaking, from Laba to the fifteenth day of the first month, the temperature is often below 0. The change from milky white to emerald green indicates that the structure of the phytochemicals it contains has changed, and this change depends on the pH level, temperature, etc.

2. Laba garlic produces green color, which is the structural change of some of the sulfur-containing substances under acidic conditions, generating two sulfur-containing pigments, blue and yellow, which are superimposed to become green. This green color is harmless to the human body and has a certain antioxidant effect. It can reduce aging and prevent diseases.

3. To make garlic green, there must be a low temperature. Many plants in nature have such a clever trait that they can only germinate after low temperatures, because they believe that this is the time when spring will come again after winter.

Preparation of Laba garlic:

1. Raw materials: 3000 grams of garlic cloves, 1500 grams of vinegar, 860 grams of sugar.

2. Method: Peel the garlic cloves, wash and dry; Use a clean container, preferably with boiling water to eliminate the poison, as a container for soaking garlic; Pour the vinegar into a container, add the garlic cloves, then add the sugar, mix well; Cover and seal well and place in a cool place for about 10 days.

Laba garlic quickly turns green has a trick, the chef teaches you a trick, 1 day to turn green, crisp appetizing and greasy Laba garlic quickly turns green has a trick, the chef teaches you a trick, 1 day to turn green, crisp appetizing and greasy Laba garlic quickly turns green has a trick, the chef teaches you a trick, 1 day to turn green, crisp appetizing and greasy.

When the garlic is soaked in vinegar, it will naturally be green.

Because under low temperature and acidic conditions, the sulfur-containing substances in garlic undergo a series of reactions under the action of allicin enzymes to form garlic pigment. Usually it is initially formed as blue pigment, which is unstable and gradually converts to yellow pigment. In the early stage, there is more blue pigment, and the coexistence of the two makes the garlic appear green.

Normally, the first pigment formed is blue pigment (also called alloran), and the blue pigment is unstable and gradually converts to yellow pigment (also called allicanthin). In the early stage, there is more blue pigment, and with the change of chemical reaction, blue pigment and yellow pigment will coexist, and under the superposition of the two pigments, the garlic will appear green at this time.

Pickling method

Laba garlic turns green due to the reaction of sulfides in it, so how should Laba garlic be pickled properly? From the necessary conditions for the change of sulfides, we can know that there are two conditions that need to be met for pickling laba garlic, one is to use garlic that has been stored at low temperature, and through low temperature, the dormant garlic enzyme in garlic can be activated to catalyze the garlic to turn green, which is why laba garlic is pickled in winter. At this time, the garlic has experienced severe cold, and the allicide enzyme has also awakened from its slumber.

Another indispensable condition is to have vinegar, so that the garlic is in an acidic environment, and the vinegar used to soak laba garlic can play a role in increasing the permeability of the cell membrane, so that the garlic can turn green without damaging the cell wall.

You can keep it in a hot place during the day and in the refrigerator at night, which will speed up the greening rate. However, when the garlic is green, immediately put the container with the garlic in a cooler place.

The storage temperature of laba garlic should be appropriate. When pickling laba garlic, the higher the temperature, the faster its green transformation rate, once the green change, it needs to be stored at a low temperature of 0 4 °C. If the temperature is too high, the green pigment of garlic will be degraded faster, the texture will become soft, and the crisp taste will be lost; If the temperature is lower than 0°C, it will also affect the quality of laba garlic.

At 0 8 °C, about 20 days is the best consumption period; Marinate at 20°C or more and serve in about a week. The marinating time should not be too long to prevent the loss of some nutrients. Rapa garlic that pickles quickly lacks time to form flavor substances, and the taste is not as good as that of traditional low-temperature pickling.

Laba garlic introduction:

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". Pickled laba garlic is a traditional snack mainly popular in northern China, especially in northern 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 extremely simple, put the peeled garlic cloves in a container that can be sealed, then pour in vinegar, seal the mouth and put it 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.

Pickled garlic should be made with rice vinegar, not aged vinegarBecause the laba garlic pickled in rice vinegar is green all over, the garlic is fragrant, and the taste is not very sour, and the color is beautiful.

Many people don't pay attention to what vinegar to pickle, this is not right, vinegar must be pickled with rice vinegar, the color of the laba garlic pickled with aged vinegar is black, and the taste is not crispy. The amount of vinegar must not be over the garlic, and the pickled garlic is green, crisp and fragrant.

When pickling garlic, use rock sugar, not white sugarLaba garlic marinated in rock sugar is crispier and sweeter, and the taste is better.

Be sure to choose purple-skinned garlicThe purple garlic pickled in laba garlic has a crisper taste.

Related Notes:

There are also some people who directly peel off the garlic and put it in a container when pickling garlic at home, which is not right, pickling garlic, it is a big mistake to pickle garlic directly, add one more step, garlic is green, crisp and fragrant. Next is the correct way to pickle laba garlic, and friends who like to eat laba garlic can come in and learn it.

First of all, prepare some purple garlic, pickled garlic is best to use purple garlic, pickled with purple garlic The taste of garlic pickled in purple garlic is crisp, and it is not very spicy, it is just right to make garlic, and then you can't choose bad, yellow, long sprouts of garlic, otherwise it will affect the taste of garlic. Peel the garlic without washing, if you want to wash it, try to dry the surface of the garlic and then marinate, so that it will be stored for a longer time.

The above content reference: Encyclopedia - Laba garlic.

Keep in a warmer place, but not in direct sunlight.

The general temperature is between 10 and -15° and can be stored for ten days. 1. If the temperature is too warm, the garlic will wilt and become soft, and there is no crisp feeling of hard and crisp porcelain. However, if the temperature is warmer, the process of garlic turning green will also be accelerated, and it will often turn green in two or three days, so there are pros and cons.

2. The temperature is too cold, be careful that the vinegar freezes and turns into frozen garlic. 3. The optimal temperature is to put the sealed laba garlic in a cold place below 10 and above is the best.

When is the best time to pickle laba garlic: Laba garlic is a custom in the north, especially in northern China. As the name suggests, garlic is soaked on the eighth day of the lunar month. Because this time is the coldest, the laba garlic noisy cherry mold must be brewed around Laba to be authentic.

In the wax moon, peel the garlic, wash it, peel the cloves, pour in rice vinegar, and put it in a small jar to seal. When it is opened on Chinese New Year's Eve, it is made into a verdant and pleasant, garlic-flavored "Laba garlic". After pickling, the garlic turns green, which is allicin.

Allicin is an antioxidant substance that has good antioxidant and anti-aging effects. Therefore, laba garlic is a good health food. Although laba garlic is good, some people are not suitable to eat it, such as people with eye and gum diseases, people with spleen and stomach heat, and people with inflammation of the mouth and tongue should also try to eat as little as possible.

If you want garlic to turn green quickly, then increase the temperature difference, bask in the sun during the day, and refrigerate it at night, it will be green soon, about 3-4 days. But if it is delicious, it is necessary to soak it for more than two weeks to better taste it!

There are no shortcuts to this, and the time is short.

Store in a cool place.

Laba garlic can generally be stored in the refrigerator, but not in the refrigerator for a long time, otherwise it is easy to breed bacteria and spoil, and it needs to be eaten as soon as possible.

Laba garlic at room temperature accelerates the chemical reaction between vinegar and garlic, making the garlic green. However, if garlic is kept at room temperature, it will turn yellow and the taste and taste will be reduced.

If the temperature is too high or too warm, it will make the garlic wilt and soften, and there will be no crispiness. Moreover, if the temperature is too high, it will make the large liter of slow garlic turn green for a few days. Therefore, the temperature differential has its own advantages and disadvantages.

If the temperature is too low, it will freeze the vinegar and turn it into frozen garlic. Laba garlic is best placed above 10 and 0.

Ingredients: 250 purple garlic, 1 teaspoon of sugar (about 3g), 300ml of rice vinegar

Method: 1. Peel off the outer skin of the purple garlic. Break the garlic into small cloves.

2. Wash your hands and peel the skin off each garlic clove (do not wash).

3. Put the peeled garlic cloves into a sealed container and add a small spoon of sugar (you can add it or not, it tastes better when you add it).

4. Pour in rice vinegar, the amount of rice vinegar is about flush with the garlic cloves, and cover with a sealed lid. Put it in the refrigerator or a cold place in your home.

5. This is what it looks like after soaking for 7 days, and about half of the garlic begins to turn green. This is garlic that has been soaked for 11 days, and only a small part has not turned green, and the garlic at this time can be eaten, but it is not the most delicious. If you soak for more than two weeks, all the garlic will turn green and taste better.