Why is Laba garlic not green 5

The temperature is not low enough...

Make 1000 grams of garlic, 500 grams of vinegar and 400 grams of sugar.

1. Choose a clean container as a container for soaking garlic;

2. Select the garlic, peel and wash it, dry it, soak it in vinegar first, then add sugar, mix well, put it at 10 degrees to 15 degrees, and soak it for 10 days.

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. The amount of vinegar and sugar can also be appropriately changed, but it should not be changed too much. Eating some laba garlic often in winter is good for people's body, not only sterilizing, but also detoxifying.

The finished garlic is pale green and has a sweet and sour taste, which is very delicious. Eating dumplings is even more beautiful.

Upstairs didn't talk about the key, generally Laba garlic is green when it sees light, and it is not green when it doesn't see light.

The correct pickling method of Laba garlic: put the garlic peel into the glassware, seal the mouth tightly, the garlic does not need to be washed, place it in a space of 20 25 degrees, and slowly turn green after 3 days.

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 (there is no requirement for variety), and only when low temperature can the dormant garlic enzyme be activated. Laba garlic is pickled in winter, mainly because most of the garlic at this time is stored at low temperatures, and the allicin enzymes are activated. Another condition is to have vinegar, which will promote the green of garlic only if it is acidic enough.

Pickled garlic does not meet both of these requirements, so it is not green. The method is: wash the garlic and put it in a clean container, pour in rice vinegar, and cover the garlic.

Seal the container and place it at 15 -20 degrees Celsius until the garlic is completely green before eating.

It is best to choose braid garlic for garlic, which is easy to green without special treatment. The key to the green garlic of Laba is this garlic, don't buy garlic with a tight package and a white coat, those garlic in order to extend the shelf life, have been treated with radiation before entering the market, this garlic is difficult to soak green, or even not green. We have to choose garlic that is loose and feels like it is about to sprout, and it will be green in a few days.

The secret to making laba garlic turn green quickly is to increase the temperature difference, take it out for basking in the sun during the day, and then put it in the refrigerator at night to refrigerate, which is said to turn green in about 3 to 4 days. However, turning green does not mean that the laba garlic has been soaked, it is recommended that you still soak it patiently for more than two weeks, so as to make the laba garlic better flavor.

There is also a way to make laba garlic turn green quickly, that is, add rice vinegar and a large piece of rock sugar to pour it into a pot and boil it and then cool it, and then put it in garlic soak, and put it in the refrigerator to quickly turn green.

Any vinegar bai will do, the key is garlic! du

Purple garlic is preferred, such as zhi

If you don't have it, choose the garlic with purple color, and the more purple the better; Put the vinegar in the pot and add an appropriate amount of white sugar (how much according to your own taste), let it cool after boiling, first put the picked garlic cloves into the large bottle, and then pour the cold vinegar into the bottle, cover the lid tightly and seal it tightly and breathable, put it in a place with sunshine or high temperature, and there will be green garlic in two or three days, twenty.

It can be consumed after four or five days. I am 58 years old this year, and my family has been pickling garlic like this for decades, but it is still the best purple garlic, but there is no way to sell it in the market, that is, according to the old custom!

Answer: The main factors that affect whether Laba garlic is green or not are garlic enzymes, temperature and acetic acid concentration. The sulfur-containing compounds in garlic are formed into allicin under the action of allicin, and then slowly converted into allicin, but the production time of allicin is relatively short, and it will be converted into allicin; Low temperature is a necessary condition to break the dormancy of garlic, activate allienzymes, and make garlic green. The vinegar used to soak laba garlic can increase the permeability of the cell membrane, making the garlic turn green without damaging the cell wall.

Laba garlic is not green, it may be that the pickling time is too short, it may be that it has been treated at high temperature before pickling, or it may be that the concentration of acetic acid is not enough. You can choose vinegar with a higher concentration for pickling laba garlic, and during the pickling process, you should pay attention to the storage temperature not to be too high.

The main factors that affect whether laba garlic turns green or not are allicinase, temperature, and acetic acid concentration.

First of all, the sulfur-containing compounds in garlic are formed into allicin under the action of allicin, and then slowly converted into allicin, but the production time of allicin is relatively short, and it will be converted into allicin.

Secondly, low temperature is the condition for garlic to turn green. Because the low temperature environment will break the dormancy of garlic and activate alliform, which plays a catalytic role in turning garlic green. If the laba garlic is not green, it may be because the garlic is treated at high temperature during the post-harvest storage process, which makes the garlic dormant.

Thirdly, acetic acid can increase the permeability of the garlic cell membrane, so that the garlic will appear green without damaging the cell wall, and if the concentration of acetic acid is not enough, the soaked laba garlic may not be green.

Pickled laba garlic does not need to be placed in a sunny place, just put it in a cool and low temperature place. If you are in a hurry to eat Laba back with early garlic, you can put Laba garlic in the sun to dry during the day, and then put Laba garlic in a cool place or refrigerator at night to increase the temperature difference, so that the garlic can turn green.

Laba garlic does not need to bask in the sun, because pickling Laba garlic requires a low greenhouse temperature environment, if the Laba garlic is placed in the sun, then the temperature will become high, so the Laba garlic can not be placed in the sun. To marinate laba garlic, you only need to put the peeled garlic in an airtight jar, pour in an appropriate amount of vinegar, seal the mouth, and then put it in a cool place and wait quietly for the garlic to turn green slowly.

Wait for the laba garlic to turn completely green before eating, but be careful not to eat too much. The reason why laba garlic turns green is not because of spoilage, but because garlic itself contains green pigments, which leads to turquoise. It is not so easy to make laba garlic, and two conditions need to be met, which are:

Cryopreserved garlic. Because garlic is stored at low temperatures to activate allicinase. Leaky Sparrow.

The second requirement is to put a large amount of rice vinegar in the jar where the garlic is pickled, and if you like to eat sweet, you can put an appropriate amount of sugar in the jar. Vinegar is sour, and only acidity can make garlic green and pickle delicious laba garlic.

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.

Laba garlic is not green, probably because the temperature is too high or the concentration of acetic acid is not enough.

How to marinate laba garlic:Ingredients: 3 garlic and rice vinegar.

Steps: 1. Prepare rice vinegar and garlic and peel off the garlic skin.

2. Put the garlic in a clean bottle and pour in the rice vinegar.

3. The vinegar in the rice hall can be soaked in garlic.

4. Close the bottle cap and put it until the garlic turns green and serve.

5. Finished products. <>

There are three reasons why garlic is not green to consider:

1.The temperature is not low enough. Pickling laba garlic must be carried out in the cold in winter, because only in a low temperature environment, the sulfur-containing compounds in garlic cells will form thiosulfinate, propylthiosulfinate, allyl thiosulfinate and other components under the action of allicinase, which are the precursors of garlic pigment substances.

Only when the low temperature conditions are met, the laba garlic may turn green after that.

2.The vinegar is not enough, or it is mixed with water, resulting in a low concentration of acetic acid. The precursor of allicin pigment substances needs to be under the action of acetic acid at a sufficient concentration to produce allicin and allicin successively, making garlic look green.

3.Not enough time to marinate. Generally, it takes 8-12 days to marinate laba garlic, and the time is too short, and laba garlic will not change color in the old game.

Laba garlic is not green and can be eaten.

If the garlic does not turn green after pickling, it may be caused by the temperature is not low enough, but it has no effect on the edible value, and it is still vinegar soaked garlic, which still has a good sterilization, digestion, blood lipid and blood sugar lowering effects after eating, and it is edible without deterioration.

How to soak garlic is green and crispy

If you want to be green and crisp, the first and most important thing is to choose garlic, generally recommend choosing high-quality purple garlic, but also choose a full and hard feel, sprouted, moldy garlic is not wanted, so that the pickled garlic will be crisp and delicious.

Pickled laba garlic must choose high-quality rice vinegar, rice vinegar is brewed with rice and other grains, the color is light, the taste is sour but not astringent, not rushing the throat, the pickled laba garlic color is the same, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet.

Before pickling laba garlic, the garlic must be peeled, washed, drained, and the jar should also be scalded and disinfected with boiling water, completely dried, and completely sealed after pickling, otherwise there is raw water in it or it is not sealed well, it is easy to have bacteria, resulting in a poor taste of pickled garlic.

Laba garlic wants to pickle out the green color, must control the temperature difference between day and night to serve the base to let the big, during the day you can put the jar of Laba garlic in direct sunlight or other warm places, at night put the jar in the corner of the lower temperature or refrigerator, generally this operation for 2-3 days, you can clearly observe Laba garlic turned green.

Altyrine, temperature, and acetic acid concentration are all factors that cause Laba garlic to be not green.

First of all, the sulfur-containing compounds in garlic are formed into allicin under the action of allicin, and then slowly converted into allicin, but the production time of allicin is relatively short, and it will be converted to allicin. Secondly, low temperature is the condition for garlic to turn green. Low temperatures break garlic dormancy and activate alliform, which plays a catalytic role in turning garlic green.

Some laba garlic is not green because the garlic has been treated at high temperature during the storage process after harvesting, making the garlic in a dormant state. Finally, to make delicious laba garlic, choosing vinegar is also crucial. Acetic acid can increase the permeability of the garlic cell membrane, so that the garlic turns green without damaging the cell wall.

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".