What does Laba Festival have to do with Laba garlic?

Laba Festival, commonly known as "Laba", refers to the eighth day of the lunar month (December). Laba Festival is a festival used to worship ancestors and gods, pray for a good harvest and auspiciousness, because according to legend, this day is the founder of Buddhism Shakyamuni under the Buddha Ye Bodhi enlightenment and the day of the establishment of Buddhism, that is, the eighth day of the twelfth lunar month, so it is also called "Buddha Enlightenment Festival". In China, there is a custom of drinking Laba porridge and soaking Laba garlic during Laba Festival.

Most areas in North China have the custom of soaking garlic in vinegar on the eighth day of the lunar month, which is called "Laba garlic". Pickling garlic is a custom in North China. Eighty days later, it is the Spring Festival, due to the soaking of vinegar, the garlic is green as a whole, very beautiful, and the vinegar also has the spicy taste of garlic.

In the thirtieth year of the Chinese New Year's Eve, around the Spring Festival, I eat dumplings and cold dishes with laba garlic and vinegar, which taste very good.

Laba garlic word, and the word "count" homonym, this is the business to close the account on this day, the year's income and expenditure to calculate, you can see the profit and loss, including foreign debts and foreign debts, must be calculated clearly on this day, "Laba calculation" is like this. The creditor who asked for the debt on this day of Laba had to deliver a letter to the house of the person who owed him money, and he should be ready to repay the money. There is a folk proverb in Beijing:

Laba porridge, Laba garlic, and the letter that is released; Repayment of debts. Later, those who owed money to others used garlic instead of the word "count" to show taboo and avoid the word "count" in accounting, but in fact, those who owe others will have to be repaid after all.

I don't seem to know what relationship they use?

Laba Festival. Eating laba garlic is a custom that is mainly popular in North China.

According to the old man, the word "garlic" in Laba garlic has the same sound as "calculation", at this time, all merchants should settle accounts on the day of Laba, calculate the income and expenditure of the year, and see the profit and loss, all of which must be calculated on this day, and "Laba calculation" is like this.

On the day of Laba Festival, we should not only eat Laba garlic, but also eat Laba porridge. Generally, Laba porridge contains red beans, red dates, rice, lotus seeds and other ingredients, which are some relatively healthy ingredients, which can bring many benefits to the human body after eating. The Laba Festival has been around since ancient times, and there are many theories about its origin.

Some say it is to commemorate the hero Yue Fei.

Some people also say that it is Zhu Yuanzhang.

Formulated for the festival.

As the saying goes, after Laba is the New Year, after the Laba Festival, it means that the Spring Festival is coming, from the beginning of the Laba Festival, people began to get busy one after another, not only to prepare the food to eat on the Laba Festival, but also to prepare the New Year's goods.

Although Laba Festival is not a grand festival, it is also very lively, and you can also eat hot Laba porridge. In fact, Laba garlic is the custom of a small number of regions, most areas eat Laba porridge, however, Laba garlic has many benefits to the human body, eating some Laba garlic in moderation, can have the effect of sterilization and antibacterial, but also enhance immunity.

Summary. Because it is mostly pickled on the eighth day of the lunar month, it is called "Laba garlic".

Because it is mostly pickled on the eighth day of the lunar month, it is called "Laba garlic".

Laba garlic usually refers to garlic pickled in vinegar, and the finished product is green in color, and the taste is sour and slightly spicy. Danzheng pickled laba garlic is a traditional snack mainly popular in northern China, especially in northern China. On the eighth day of the lunar month, garlic is soaked.

Its talk sent him information: main raw materials: garlic, vinegar main nutrients:

Potassium, sodium main edible effects: anti-greasy and fishy, digestion and storage methods: Put it in a container that can be sealed, such as a jar or bottle, then pour vinegar, seal it and put it in a cold place.

Laba garlic does not necessarily have to be made on the day of Laba, Laba garlic can be made before and after the Laba Festival, as long as the garlic variety is well chosen, the temperature is suitable, and the sweet and sour mix is reasonable, the garlic will become emerald green, there is no time limit, you can do it all year round, but pickling Laba garlic in summer needs to be placed in the refrigerator.

To make laba garlic, it is best to use purple garlic cloves. Because the name is Laba Garlic, many people think that Laba Garlic must be soaked on the day of Laba Garlic Festival, but in fact, it is not, Laba Garlic can be soaked at any time. Before pickling garlic, the garlic cloves should be peeled off, immersed in rice vinegar, packed into a small jar and sealed tightly, sealed and placed in a place with a low temperature ear Zhengxiang, and the temperature should be kept below 10 degrees and above 0 degrees.

As time passes, the garlic soaked in vinegar will turn green, and finally it will become green all over, and it can be taken out and eaten. Garlic can be used to eat dumplings, which is the best condiment for eating dumplings, and can also be used for cold dishes, with a unique taste.

If you are in a hurry to eat, you can put the garlic in the sun to dry during the day, and then put it in a cool place at night to increase the temperature difference, so that the garlic can be pickled into green soon. However, this method is not as delicious as the laba garlic pickled by ordinary methods.

When we talk about laba garlic, we will think of the kind of crystal clear garlic, and the custom of soaking laba garlic in time is only in the north, and northerners love to eat garlic, just like Shandong people love to eat big demolition and trembling onionsEspecially the kind of garlic that is cloved by clove, so there is also a famous saying: "If you eat meat without garlic, the fragrance will be less than half."

In fact, there is no special origin for the custom of soaking garlicBecause the ancients found that garlic produced a more delicious taste after soaking in vinegar for a period of time, the delicacy of laba garlic also stood outHowever, garlic and vinegar are both foods, and they are also a way to preserve garlic, so people soak Laba garlic on the day of Laba Festival, so it is also named Laba garlic.

Laba represents the coming New Year, and also represents the last days of the yearAnd the word garlic stands for liquidationThis is a homonym of a word, that is, a year's liquidation when making a year-end summary, a year has passed like this, and we have to thoroughly calculate what we got this year, how much money we earned, and live a good life without losing a good lifeSo the meaning of Laba garlic was born, which is to settle our gains and losses in a year.

Making laba garlic is actually very simple, and the ingredients required are only one jarAdd vinegar and garlic, or a little sugar. It is to peel and clean the garlic, put it in the jar, and then add aged vinegar, rice vinegar can also be added, or you can add a little sugar, and finally stir evenly and seal it.

Laba garlic tastes sweet, without the spicy garlic, the taste is still very good, and it can be eaten as a pickle. Many small restaurants in Beijing serve laba garlic all year round, and it is very delicious to eat.

In this Laba Festival, I also pickled three buckets of Laba garlic, and I also prefer to eat Laba garlic, and I can eat three or four heads when I eat. But I hope that I can live a happy and happy life in the coming year. All bad luck is gone.

Laba garlic, as the name suggests, is the garlic that is soaked on the eighth day of the lunar month. The custom of soaking laba garlic is mainly a custom in the northern region, especially in the colder places in North China in winter.

As the saying goes, after Laba, it is the end of the year. At the end of the year, it is time to prepare for the New Year, for the businessman, the account period is up, the year-end account, to calculate the year's surplus of income and expenditure, including the money owed by others to the business, but also including the debt owed by the business to others or the silver of the loan bank, must be calculated clearly on this day, the recovery of the recovery, the return of the return, this is what the businessmen call "Laba calculation".

Because the pronunciation of the word "garlic" and the word "count" is the same, the custom of people concocting Laba garlic has the meaning of "Laba calculation" for businesses or people who have economic dealings with others, and the money owed by Jian Yan should be repaid. But the Chinese New Year is approaching, businessmen always talk about face and color, but also take into account the cooperation and exchanges in the coming year, can not go to the people to urge clearly, so the debt collector will soak some laba garlic to send, the debtor naturally tacitly. There is an old saying in Beijing:

Laba porridge, Laba garlic, those who put the account send letters, and those who owe debts pay back. The use of garlic instead of the word "count" to avoid the word "count" in settling accounts, and the use of laba garlic as a reminder for debt collection, both parties have room to save face.

For this reason, when the old Beijing city is approaching the end of the year, there are people selling chili pickles in the streets and alleys, but there are no people selling laba garlic. Do you think, how do you shout to sell laba garlic? If you directly shout "Laba garlic comes", can the debtor be able to feel at ease when he hears the shouting?

Besides, doesn't this mean that everyone on the street is looking like someone who owes you money? How much it affects people's mood and the atmosphere of the New Year! Therefore, laba garlic is made by the family themselves, and it is generally not given away.

How to soak laba garlic? Purple garlic and rice vinegar should be used for pickling laba garlic, because the purple garlic cloves can be soaked thoroughly, the garlic cloves are hard and porcelain, and the soaked garlic is crispy and fragrant; The rice vinegar is light in color, and the soaked garlic is bright in color, bright and green, and moderately sour and spicy. The method is to peel off the garlic cloves, wash and dry them and put them in the jar (bottle), soak them in vinegar and not over the garlic, and then seal them tightly and put them in a cold place, after 7 or 10 days, they can be opened and eaten.

The garlic cloves are verdant and green, the spicy taste of garlic is reduced a lot, and the taste of vinegar is also immersed in the fragrance of garlic, and the aroma of garlic and vinegar is integrated, and the aroma is tangy. Put it on the plate, translucent and turquoise, the stomach is tempting, eat into the mouth, sour and spicy crispy, the taste is unique, the taste is excellent, it is the best condiment for eating dumplings, and it is an excellent side dish for eating meat and meat.

Why do you want to soak and eat laba garlic during the New Year? This is because garlic is very good for the body, and from the perspective of traditional Chinese medicine, garlic is warm and spicy, and has the functions of strengthening the stomach, sterilizing and dissipating cold. From the perspective of modern research, garlic can fight cancer, sterilize, lower blood sugar, and prevent cardiovascular and cerebrovascular diseases.

Because it has a significant broad-spectrum antibacterial effect, it has a preventive effect on some infectious diseases, such as respiratory diseases and intestinal infections. Laba garlic soaked in vinegar has the effect of relieving greasy and removing fishiness and helping digestion, so garlic can be said to be a good product for health care. There are many ways to eat garlic, and all of them have good health benefits.

Laba garlic. 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.

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 Burning Guess Garlic", peeling, washing, peeling 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 "usually hangs in a ventilated place with a grass Zhaowang rope to dry, picks it when eating, and can generally be dried for three months without deterioration and taste. It can be eaten on its own, stir-fried and stewed with meat. When entertaining VIPs, the people of Yixian County also carve them into animals and flowers, pour sesame oil, mix with onions, ginger and garlic and other condiments, match them into cold dishes, and form them into skin keys for wine banquet delicacies.