What is the best way to soak garlic and how to soak garlic deliciously?

Tomorrow is "Laba", and it is also the first festival in the month of Laba, the prelude to the Spring Festival officially kicked off, and the flavor of the New Year is getting stronger day by day.

We have a lot of traditional customs on this day, such as drinking Laba porridge, making Laba garlic, etc., which also contains some health principles.

Laba garlic is delicious and more healthy.

Laba has a very important thing on this day is to make Laba garlic, open it again on Chinese New Year's Eve, dip the Lamba vinegar with garlic to dip the dumplings, and then pair two cloves of Laba garlic, not to mention how fragrant. And after the garlic is soaked in vinegar, there are many benefits.

First of all, vinegar can reduce the spicy taste of garlic, and for people who can't get used to the spicy taste of garlic, eating laba garlic is a better choice;

Secondly, garlic is relatively hot and dry, after soaking it in vinegar, it can reduce its heat and become milder, and people who love to eat garlic with great heat in the body are best to soak garlic in vinegar.

The practice of laba garlic is also exquisite, and the garlic soaked out will have a crisp taste and green color. The selection of materials is also particular, and the combination of rice vinegar and purple garlic is the best.

Method: Put an appropriate amount of sugar and half a jar of peeled garlic into a clean sealed jar, pour in the rice vinegar that has just passed the garlic, cover the lid and shake it evenly to make the sugar and vinegar completely integrated, and leave it for a few days.

Laba arrives, and the porridge is fragrant.

On this day, there is a tradition in many areas that drinks Laba porridge. Every household has its own recipe for Laba porridge, and the ingredients are not necessarily eight, as long as they are loved and have something at home, they can be put into it to cook porridge.

Experts gave a recipe reference for Laba porridge, with reasonable nutritional matching, including cereals to provide energy, beans to supplement vegetable protein, and nuts to supplement vitality.

Recipe: Jiang rice, soybeans, red beans, mung beans, peanuts, wolfberries, red dates, walnut kernels.

Laba eat a little cold.

In some parts of China, there is also a tradition of eating ice in Laba, the purpose of which is to exercise the stomach and intestines and improve the ability to resist cold. In addition, near the end of the year, there are many dinners, everyone eats hot pot, barbecue, and meat more, which is easy to get hot, and eating something cold will help reduce the fire.

Lotus root horseshoe drink.

Method: Wash the lotus root and water chestnut, peel and cut into small pieces, put them in a blender and squeeze them into juice.

Efficacy: Lotus root and water chestnut are grown in water, with the characteristics of cold water, and sweet but not greasy, with the effect of nourishing yin and reducing fire, and can also dispel dampness and diuresis.

Suitable for people: people with cough and phlegm, sore throat, and fire in the body.

Three kinds of people should not eat vinegar soaked garlic.

Aged vinegar soaked garlic authentic method.

The correct recipe for soaking garlic in white vinegar.

Seven effects of vinegar soaking garlic.

The practice of soaking garlic in aged vinegar.

Vinegar soaked garlic] Ingredients: garlic, aged vinegar.

Specific methods: 1. Choose good garlic, preferably not sprouted garlic, such garlic is not watery enough, relatively soft, after pickling, it is not so crisp, and the taste is inferior.

2. Remove the skin of the garlic, then clean it, and then drain the water, about two or three hours.

3. Prepare a clean glass container, no oil and raw water, then put the garlic in, then fill it with vinegar, cover it and seal it for preservation. At the beginning, you can put it in the warm sun during the day, and the suitable high temperature will speed up the green change of garlic. When the garlic is green, you can put it in the refrigerator.

Tips: When using garlic, be careful to use dry and clean chopsticks to prevent oily fish from causing the remaining garlic cloves to rot and deteriorate.

The pickling of sweet garlic is very simple :

1) Take the new garlic in spring, remove the outer skin, leaving only one or two layers of tender skin inside, and wash it.

2) After boiling a pot of water, add a little salt to dissolve it and put it on fire, let it cool and soak it in garlic for half a day to a day, which can play a role in disinfection and make garlic easier to preserve.

3) Take out the garlic soaked in salt water, drain the water, and then put the garlic into the jar or enamel jar or glass bottle, and sprinkle a layer of garlic with a layer of white sugar. In general, 500 grams of garlic requires about 750 grams of sugar.

4) Add white vinegar and add the amount of vinegar according to your taste.

5) Finally, add an appropriate amount of cold boiled water, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, close the lid on the container and seal, and it can be eaten in about 2 weeks to a month.

After the garlic is marinated, not only the garlic can be eaten, but the juice used to marinate the garlic can also be used for seasoning. When grilling fish, it is common to use sugar, vinegar and cooking wine to make the sauce, and the sugar and vinegar are directly replaced with sugar and garlic juice, which has a different taste.

Hello, delicious method: garlic to the root to the garlic leaves, peel off the old shell, wash, control the water to dry, add 6 catties of water, 150 grams of coarse salt, 400 grams of sugar, 150 grams of vinegar, 100 grams of dark soy sauce and stir well, boil and cool, put the garlic into a washed and dried container, pour in the cold soup over the garlic, seal the mouth tightly, marinate for 20 days to 1 month.

If you want to be delicious with garlic cloves, it is best to choose fresh garlic, the fresher the garlic, the more crisp and delicious the garlic will be, and the better the taste.

Soak garlic in vinegar, soy sauce, sesame oil, millet spicy.

Here's how to soak garlic in a delicious way::

1. Prepare an appropriate amount of garlic, peel off the outer skin of the garlic, and then cut off some of the roots and head of the garlic, after the garlic is processed, the garlic is cleaned in clean water, and the washed garlic is placed in a pot for later use.

2. Take a basin, add a small amount of salt to the basin, stir evenly, stir the salt until melted, and put the washed garlic into it to soak for a period of time, which can not only disinfect and sterilize, but also remove the spicy taste in the garlic, and soak it for about 3 to 5 hours.

3. When the time is up, take out the garlic and put it in the basin to clean it, and then dry the moisture on the surface of the garlic, this step is very important, be sure to dry the moisture on the surface of the garlic, so that the garlic can be preserved longer.

4. Next, adjust a sauce, pour an appropriate amount of white vinegar, an appropriate amount of light soy sauce, a tablespoon of sugar, a handful of Sichuan peppercorns, a handful of star anise, and then add an appropriate amount of salt, stir well with a spoon, boil and cool for later use.

It is easy to marinate delicious and delicious garlic very early, just peel off the outermost old layer, wash it, put it in a container, add a few slices of ginger, 2 millet spicy, an appropriate amount of rock sugar, salt, add an appropriate amount of mineral water, and finally add white rice vinegar, drop in a few drops of rice wine, seal it and put it in the refrigerator, and you can eat it after about 10 days. The finished product is moderately sweet, sour and salty, the garlic is white and beautiful, the garlic is fragrant and slightly spicy, the taste is crisp and tender, and it is very appetizing and refreshing.

If you like garlic marinated in soy sauce, you can change the recipe to a few slices of ginger, 5-6 spicy millet, an appropriate amount of brown sugar, a little salt, soak half of the soy sauce in light soy sauce, an appropriate amount of aged vinegar and fruit vinegar, then add mineral water until it is full and shake well, seal it and put it in the refrigerator, and it can be eaten after about 10 days. The finished product is salty, fresh and sweet and sour, the garlic is red in the black, the garlic is fragrant and spicy, the taste is crisp and tough, and it is very appetizing and eye-catching.

It can be marinated in cans or bottles or other containers, and it doesn't matter the size of the container, as long as it doesn't leak and the mouth can be sealed well.

If you want to continue to use the marinade juice, you need to boil and cool, add an appropriate amount of sauce, vinegar, salt, sugar, etc., and the original juice can be used the same, it is more troublesome to mix, and the taste is not easy to find.

Ingredients: 500g garlic

Excipients: 2 carrots, appropriate amount of Chinese cabbage, appropriate amount of salt, appropriate amount of white vinegar, half a green onion.

1. Peel the garlic into garlic cloves and peel off the garlic coating.

2. Rinse with water.

3. Drain the water.

4. Put it in a container, put in 3 tablespoons of salt and shake the container a few times, so that the garlic cloves are slightly evenly coated with salt.

5. Prepare a clean and oil-free container, and put the salted garlic cloves and the salt in the bowl into it.

6. Add white vinegar, the white vinegar is just over the garlic cloves.

7. Close the lid and place it in a cool place.

8. After three days, the garlic cloves gradually turn green.

9. At this time, you can prepare other ingredients. Wash and peel the carrots and cut into shreds.

10. Cut the green onions into oblique slices.

11. Wash and shred the cabbage.

12. Put the shredded carrots, sliced green onions and shredded cabbage into a bottle with garlic cloves. Add an appropriate amount of white vinegar. White vinegar can be left uncooked.

13. Close the lid and put it in a cool place for four or five days.

14. After four days, take out the side dishes and put them on a plate and drizzle with sesame oil. Eat as you go.

15. Mix well and serve.