How to pickle laba garlic, green and delicious

How to marinate laba garlic to make it green The steps are as follows:Method 1: Step 1: Prepare garlic, salt, brown sugar, vinegar and water.

The second step is to peel the garlic directly, soak it directly in water, and put it directly into the jar for about 5 days, and add salt. Salt: Remember a layer of garlic and a layer of salt.

The third step is to marinate for about 5 days, take it out to dry, prepare a pot with water and boil, boil the brown sugar in the pot, and cook it to about 80 degrees Celsius with vinegar to cool.

Fourth, put it in the jar and wait for about a week before eating.

Method 2: In the first step, prepare garlic, vinegar and sugar.

In the second step, peel the garlic and dry it directly and put it in the jar.

In the third step, the vinegar is soaked directly in the pot, and finally the sugar is stirred in the pot, and it can be left out of the pot for about 10 days.

Pickled garlic has to use purple garlic and rice vinegar, the garlic cloves are peeled, immersed in rice vinegar, packed into a small jar and sealed tightly, put in the refrigerator to refrigerate, until the seal is opened, the garlic cloves are verdant and green, the garlic spicy acetic acid is fragrant and dissolves together, it is the best condiment for eating dumplings, and it can also be used to mix cold dishes, and the taste is unique.

Why do you have to use purple garlic to pick up garlic? The purple garlic cloves are soaked through, the garlic cloves are hard and porcelain, and the soaked garlic is crispy and fragrant. In recent years, purple garlic is not very common in the market. Use ordinary garlic and soak it out, don't look at the big cloves but the taste is not crisp and purple.

Why do you have to use rice vinegar to pick up garlic? The rice vinegar is light in color, soaked in garlic as before, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. The old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is poor, especially smoked vinegar, slightly mushy, maybe this is its characteristics, in fact, this is just a habit, delicious is not as good as love to eat!

In the past, people said that it was not Laba, and the color of the garlic soaked on this day was not green. It's not like that at all, the reaction of vinegar-soaked garlic is that the green garlic cloves are spicy and sour; Acetic acid fragrant and spicy. Nowadays, if you go to an old Beijing-style restaurant and eat fried noodles, you will be served a small plate of green laba garlic all year round.

The green and delicious laba garlic pickling method is as follows:Ingredients: 10 heads of garlic, 200 grams of aged vinegar, jars, 30 grams of sugar.

1. Choose purple-skinned garlic with no broken skin and hard garlic, as shown in the figure below

2. There is no skill in peeling garlic, be careful, and peel the garlic to a smooth point, as shown in the figure below

3. Pick out the scarred and broken garlic cloves, as shown in the figure below

4. Use a knife to thin a layer at the bottom and top of the garlic cloves, as shown in the figure below

5. This is a necessary step for garlic cloves to turn green quickly, as shown in the figure below

6. Put the garlic cloves into a waterless and oil-free glass jar, not too full, eighty percent, as shown in the figure below

7. Pour in an appropriate amount of aged vinegar and sugar, as shown in the figure below

8. Seal the lid with a lid and place it tightly on the heater, as shown in the figure below

9. It began to turn green the next day, as shown in the figure below

The garlic should be kept in a cool place to avoid overheating and yellowing. The fragrant garlic is done, as shown in the image below:

Remember the following steps, and the pickled laba garlic will become green and beautiful!

Laba garlic] Raw materials: garlic, white rock sugar, rice vinegar.

Production process]:

1. First prepare a few heads of garlic (it is best to use purple garlic), peel off the skin of the garlic first, then wash the garlic, and finally spread the garlic to dry naturally, or wipe the water on the garlic with kitchen paper (the water on the garlic must not leave raw water).

2. Then cut off the tail of the garlic one by one, which will be more convenient for pickling in the later stage.

3. Prepare a jar that can be sealed, the jar should be sterilized at high temperature in advance, and there can be no water or oil in it (so that the garlic can be better preserved and not easy to break).

4. Put the dried garlic into this sealed jar, pour in the rice vinegar that has not been covered with garlic, and then add four or five grains of white rock sugar and stir it to melt the white rock sugar (because the white rock sugar melts faster, it can react better with the garlic, and the pickled color will be more green, so we try to use white rock sugar).

5. Stir until the white rock sugar inside is melted, cover the mouth of the can with plastic wrap, and then cover the lid of the sealed jar to make a double seal.

6. If you want Laba garlic to turn green quickly, you need to increase the temperature difference between day and night, put Laba garlic in a sunny place during the day, and put it in a cooler place next to the kitchen or window at night, it can be pickled in about seven to ten days, and then put it in a cool place to store it after turning green.

Prepare a clear glass bottle, then pour some vinegar into the bottle, only need to pour half a bottle, put the peeled garlic cloves in the vinegar, do not add anything, so that you can marinate the delicious laba garlic. If you want the garlic to turn green quickly, we need to put the garlic at about 12 degrees during the day, and then wait until the evening to put the garlic in the refrigerator, so that it will turn green for about four days.

2. Change the water 2 3 times during the soaking process, take out the garlic after soaking to control the moisture, and then peel the green onions, wash and cut them into segments, and cut the carrots into segments, put them together in a clean glass bottle, then add the prepared rice vinegar, put in the prepared edible salt, and marinate them directly after mixing, and you can find that the garlic turns green after seven to ten days, and the green garlic in it can be pickled for about ten days.

2. Put the processed garlic directly into the prepared container, put the prepared sugar and edible salt together and mix thoroughly, put it directly in, and finally pour in the prepared rice vinegar, mix it well with clean chopsticks, seal the mouth of the container and marinate it in a cool and ventilated place, and the garlic inside can turn green after about ten days, and the delicious green garlic has been pickled and can be taken out and eaten.

Dear, this is the result I found for you, and the text is a little too much.

Add more white vinegar and sugar when pickling laba garlic, so that the pickled laba garlic will turn green.

How to pickle laba garlic to turn green? Pickled garlic must be put in aged vinegar. Only by putting aged vinegar can the strings be pressed.

Don't put vinegar directly in pickled garlic, teach you two tricks, it will turn green in 1 day, and each one will be crunchy.

The pickling method of Laba garlic, prepare some purple garlic, pickle Laba garlic is best to use purple garlic, the taste of Laba garlic pickled with purple garlic is crisp, and it is not very spicy, it is just right to make Laba garlic, and then you can't choose bad, yellow, long sprouts of garlic, otherwise it will affect the taste of Laba garlic. Peel the garlic without washing, if you want to clean, try to dry the surface of the garlic and then marinate, Laba garlic.

Cut off a small piece of the root of the cleaned garlic with a knife, which can speed up the speed of the garlic turning green, and if you want the garlic to turn green faster, you can also cut off a small piece of the other end, so that the garlic turns green faster and can be eaten in two days.

Summary. Hello, the pickling of laba garlic is very simple, first wash the garlic and dry the water; Then take a container and put in salt, peppercorns, and sugar; Put the washed garlic into a container, pour in white vinegar, and add a small amount of rice wine; Cover the container and marinate in the refrigerator for 2-3 days before serving.

Hello, the pickling of laba garlic is very simple, first wash the garlic and dry the water; Then take a container and put in salt, peppercorns, and sugar; Put the washed garlic into a container, pour in white vinegar, and add a small amount of rice wine; Put the container on the lid and put the key sail into the ice draft shed box and marinate for 2-3 days, then it can be eaten.

You've done a great job! Can you elaborate on that?

Yes, the steps for marinating Laba garlic are as follows:1Wash the garlic and dry it; 2.

Take a container and put in salt, pepper and sugar; 3.Put the washed garlic into the container, pour white vinegar, and then add a small amount of rice wine; 4.Cover the container and marinate in the refrigerator for 2-3 days.

Yes, the steps for marinating Laba garlic are as follows:1Wash the garlic and dry it; 2.

Take a container and put in salt, pepper and sugar; 3.Put the empty and washed garlic into a container, pour white vinegar, and then add a small amount of rice wine; 4.Cover the container and marinate in the refrigerator for 2-3 days.

Laba garlic is a very delicious food, and it is relatively simple to make, so let's learn about it with me.

This is the first time I went back to the north to eat Laba garlic, as a Cantonese person, said that it is really delicious, my mother made a unique delicious, in my mother gave me guidance, I succeeded, record it, so as not to forget.

01 Peel the purple garlic clean, wash it, wipe it dry and dry, I chose the wiping method.

02 Cut the roots, cut 2-3 petals into large pieces, and only need to cut the roots for small pieces.

03 Pour in the garlic with white rice vinegar.

04 Pour in the rice vinegar, cover the garlic pieces, cover the lid, and put the rest in a cool place, and it's good.

05 After two days of storage, it will turn green, and it tastes sour and delicious, and it is still relatively delicious.

Hello, happy to answer for you. <>

Ingredient list 2 catties of purple garlic, 100 grams of light soy sauce, 200 grams of sugar, 500 grams of rice vinegar Production step 1, first prepare 2 catties of purple garlic, make laba garlic is sure to use purple garlic, the garlic cloves are small and stuffy and easy to soak through, and the garlic cloves are hard and porcelain, and the garlic cloves are crisper and more fragrant; 2. Peel the garlic first, peel it all and put it together, then add water to wash it again, and after washing, you must completely dry the water on the surface of the garlic, if you can't dry it, it is better not to wash it, because if there is water on the surface of the garlic, it is easy to deteriorate when pickling; 3. Then we pour all the garlic on the cutting board, and then use a knife to cut off the roots of each garlic, so that each garlic can expose the core inside, so that the vinegar juice can soak into the garlic cloves faster and turn green faster; 4. After all the processing is done, we can put these garlic into glass bottles, remember to clean and disinfect the bottle of garlic in advance, it must be water-free and oil-free; 5. After all the garlic is loaded in, we can start to boil vinegar, add 100 light soy sauce, 200 sugar, 500 grams of rice vinegar to the pot, boil over high heat, stir while boiling, and turn off the heat immediately after boiling; 6. Then let it cool for 5 minutes and pour it into a glass bottle with garlic while it is hot, at this time the temperature of the vinegar sauce is about 70-80 degrees, not hot, not cold, pour it in and tighten the cap while it is hot; 7. If you want the garlic cloves to turn green the next day, then you should put them in a warmer place, so that the garlic will quickly turn green the next day, which is a small way to make Laba garlic turn green quickly, but the garlic that comes out of this way will not have the crisp taste of hard porcelain, and those who like the crunchy taste are still stored at room temperature; 8. Our side is now about 2 degrees, this is what I have been doing for about 10 days, the garlic cloves are already starting to turn green, but it is still not very obvious, at this time you must not unscrew the cap of the bottle, just continue to put it; 9. A week later, we will look again, the garlic soaked in vinegar will slowly turn green, and finally it will become green all over, like jade jasper, at this time we unscrew the cap and pour it out, the garlic cloves are emerald green, and the color is particularly good-looking. After opening it, I couldn't wait to taste one, it tasted sweet and sour, garlic but not spicy, especially greasy, crispy and delicious, and the taste was unique. Even if it is used as a cold dish, and it is good for the human body to eat some laba garlic in winter, which is both sterilization and detoxification, and it is even more beautiful to eat dumplings.

The steps to marinate the green and delicious laba garlic are as follows:

Preparation: 2 catties of purple garlic, 100 grams of light soy sauce, 200 grams of sugar, 500 grams of rice vinegar, glass bottles, pots, etc.

1. Prepare 2 catties of purple garlic first, you must use purple garlic to make laba garlic, the garlic cloves are small and easy to soak through, and the garlic cloves are hard to break into porcelain, and the garlic soaked out is crisper and more fragrant.

2. Peel the garlic first, peel the whole part and put it together, then add water to wash it again, and after washing, you must completely dry the water on the surface of the garlic, if you can't dry it, it is better not to wash, because if there is water on the surface of the garlic, it is easy to deteriorate when pickling.

3. We pour all the garlic on the cutting board, and then use a knife to cut off the root of each garlic, so that each garlic can expose the core inside, so that the vinegar juice can soak into the garlic cloves faster and turn green faster.

4. After all the processing is done, we can put these garlic into glass bottles, remember to clean and disinfect the bottle of garlic in advance, and be sure to remember if it is waterless and oil-free.

5. After all the garlic is loaded in, we can start to boil vinegar, add 100 light soy sauce, 200 sugar, 500 grams of rice vinegar to the pot, boil over high heat, stir while boiling, and turn off the heat immediately after boiling;

6. Then let it cool for 5 minutes and pour it into a glass bottle with garlic while it is hot, at this time the temperature of the vinegar sauce is about 70-80 degrees, not hot, not cold, pour it in and tighten the cap while it is hot;

7. If you want the garlic cloves to turn green the next day, then the imitation should be put in a warmer place, so that the garlic will quickly turn green the next day, which is a small way to make Laba garlic turn green quickly, but the garlic that comes out of this way will not taste like the crisp taste of hard porcelain, and those who like the crunchy texture are still stored at room temperature.

8. A week later, we will look again, the garlic soaked in vinegar will slowly turn green, and finally it will become green all over, like jade jasper, at this time we unscrew the cap and pour it out, the garlic cloves are emerald green, the color is particularly good-looking.