Which is better for rice vinegar, balsamic vinegar and aged vinegar to make laba garlic? Why?

It is better to use rice vinegar to make laba garlic; Mainly because the color of rice vinegar is relatively large, it is yellow and green after soaking garlic, the sour and hot taste is also moderate, and it also has a strong and slightly sweet aroma, while the color of garlic after soaking with other vinegars is black, and there are some other flavors, which affects the taste.

I think rice vinegar will taste better when made of laba garlic; Because the rice vinegar is also very nutritious and rich in substances, the pickled laba garlic will have a particularly rich taste, which can combine the taste of garlic and vinegar with each other, and the taste will be better.

Aged vinegar is more delicious when used to make laba garlic, because the aged vinegar has formed a unique temperament and fragrance in the long-term brewing process, and the taste of garlic is more spicy, which can be neutralized with the aged vinegar to make the taste between the two more delicious.

Laba garlic, yesLaba FestivalOne of the traditional cuisines. Laba garlic is garlic pickled in vinegar, and the finished product is emerald green in color and slightly spicy in taste. Because it is mostly pickled on the eighth day of the twelfth month of the lunar calendar (the eighth day of the lunar month, Laba Festival), it is called Laba garlic.

So what vinegar is better to use to make laba garlic? Let's take a look.

What vinegar is good for laba garlic?

The method of soaking "laba garlic" is very simple. Peel off the old skin of the garlic cloves, put them in a small altar, and soak them in vinegar until Chinese New Year's Eve is opened, when the garlic cloves are green and green, and the spicy taste is removed, and the vinegar taste also adds a lot of garlic limb clusters. Garlic and spicy vinegar are dissolved together with the sour aroma of cherry blossoms, which is the best condiment for eating dumplings.

If you want to make delicious laba garlic, the key is to choose good garlic and vinegar. First, it is best to use purple garlic. The purple garlic cloves are soaked through, and the garlic cloves are porcelain, and they are crispy and fragrant.

The second is to use rice vinegar. The rice vinegar is light in color, the color of the soaked garlic is the same, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. Third, it should be placed in a low temperature place.

Why do you have to use rice vinegar to pick up garlic? Rice vinegar is light in color, soaked garlic in the same color as ever, orange or yellow 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.

White vinegar cannot be used, white vinegar is not brewed from pure grains, and the taste cannot be guaranteed.

To make vinegar garlic, use raw vinegar.

To make vinegar garlic, it is best to use fermented vinegar with the original flavor and color. Almost all vinegars on the market today have caramel color. The caramel color does not play a role in preserving, nor does it increase the flavor of the vinegar, but only deepens the color of the vinegar.

Consumers generally believe that light-colored vinegar is right for water, and only dark-colored vinegar is good vinegar, which is a misunderstanding.

The original vinegar is usually lighter in color, and with the addition of caramel color, the vinegar becomes darker. The caramel color can mask the visible foreign matter inside the vinegar, which is a potential food safety hazard. At present, there are two production methods of caramel color, one is the ammonium salt method, which is prohibited by the state, and the other is the caramel color produced by the non-ammonium salt method, which has no nutritional value.

In order to reduce costs, some unscrupulous producers will illegally use ammonium salt to produce caramel color in vinegar, and eating such condiments will be detrimental to health. In particular, white vinegar is not recommended. Vinegar brewed with dates, sweet potatoes or persimmons will have some color, and colorless white vinegar is made with the chemical glacial acetic acid and has no health benefits.

Conclusion] I believe that after reading the above content, you have already understood the method of using vinegar for Laba garlic. Don't forget that the shelf life of laba garlic is about 10 days after that, and the temperature is between 10 and -15°.

It's been officially entered since yesterday, and it's also the last month of the year, and there are five days left for the Laba Festival! Laba Festival has a custom is to pickle Laba garlic, because after Laba will be the New Year immediately, every household will make dumplings to eat during the New Year, eat dumplings with a very good dipping sauce is Laba vinegar, if Laba Festival can not be pickled Laba garlic, then to the New Year will not be able to eat the aroma of Laba vinegar. When we eat in a restaurant, we eat laba garlic, or we see a lot of people pickling laba garlic on the Internet, which is very green and crisp to eat, but when we pickle it, we always soak the garlic softly, and the color is black, which is not delicious at all.

How can you marinate the crisp and green laba garlic? Today I will talk about the steps in detail.

Is it better to use rice vinegar or aged vinegar to marinate laba garlic? If you want to talk about the taste, everyone has their own taste, it is understandable to choose these two, the taste of rice vinegar is relatively light, and there is a slight sweetness, the taste of old vinegar is stronger, but whether it is rice vinegar or old vinegar, it is best to use pure grain brewed vinegar to soak laba garlic, because some vinegar is artificially blended, so the taste of vinegar pickled is much worse.

How can you make garlic greener? If you want to achieve the effect of green garlic cloves, it is better to use rice vinegar to brew, because the color of rice vinegar itself is lighter, use it to soak garlic, after a period of time, you can clearly see the process of garlic slowly turning green, the garlic soaked out is green and crisp, especially delicious, but the color of garlic soaked with aged vinegar is not so beautiful!

The choice of garlic is particular. If you want to make laba garlic delicious, choosing garlic is also a very important step, garlic is usually sold on the market, there are purple skin, there are white skin, here we still use purple garlic to soak better, because the size of purple garlic is relatively larger, and it contains more water, after absorbing vinegar, it will become very full, and it tastes crisp and refreshing.

The above are some of the precautions we need when pickling laba garlic, so if you want to pickle the green and appetizing laba garlic, you must choose purple garlic to pickle, and use rice vinegar, so that it can be green and crisp. If you want to eat a stronger taste and make laba garlic, you can also use aged vinegar to brew it, and the taste is also good, but in the end, you have to choose according to your personal preferences!

Methods and techniques for quickly marinating laba garlic.

Laba garlic is recommended to use rice vinegar, rice vinegar is made of rice, fermented, the taste is thicker than balsamic vinegar, but not as heavy as the taste of old vinegar, sour but not astringent, not like white vinegar, suitable for making various dishes.

Rice vinegar is better, choose a clean glass jar, garlic, peel and wash, dry, put it in the glass jar, pour in rice vinegar until it is just over the garlic, cover well; Put it in a place where you can get the sun, soak it for 10 days, put it in a cool place, and take it as you go.

Rice vinegar has a relatively light taste, and there is a slight sweetness, and the taste of old vinegar is stronger, but whether it is rice vinegar or old vinegar, it is best to use pure grain vinegar to soak laba garlic.

The color of garlic soaked in rice vinegar will be very green and beautiful, and the taste will be moderately sour and spicy, with a strong aroma and a slight sweetness. You can also use aged vinegar, but it is not as green as garlic, and the taste will be a little worse.

I prefer to put aged vinegar, compared with white vinegar and rice vinegar, the biggest feature of aged vinegar is that the more you put it, the more fragrant it is, and it will not rot for a long time, and the natural color of the laba garlic is more green, and there will be a fragrance when you eat it.

You who said you use rice vinegar have really made laba garlic?!

Rice vinegar is made of rice and other grains as raw materials, brewed by fermentation process, the taste is thicker than balsamic vinegar, but not as heavy as the taste of old vinegar, sour but not astringent, not as throat-punching as white vinegar, suitable for making various dishes, also very suitable for pickling laba garlic, and the color of rice vinegar is light, the color of laba garlic is emerald green, and the appearance is also very good.

You can refer to it, I hope it will help you.

Generally, rice vinegar will be more flavorful, and then the taste is also particularly fragrant, good, very delicious, and then marinated with some other ingredients.

It is better to use rice vinegar, because the color of rice vinegar is lighter than that of aged vinegar, so the soaked laba garlic looks bright and very appetizing, and rice vinegar tastes more fragrant than aged vinegar.

To make laba garlic, you need to use rice vinegar. Because the color of rice vinegar is relatively light, the color will not change much after soaking garlic, and purple garlic is needed to make laba garlic, because purple garlic is more crispy when soaked. Most people in most areas make laba garlic on the eighth day of the lunar month, and it is usually used as a condiment and has a slightly sweet taste.

What vinegar is used to make laba garlic.

Rice vinegar is generally used to make laba garlic instead of aged vinegar. Because the color of rice vinegar is relatively light, the color of garlic will not change after soaking garlic, and the sour taste of sour and sweet is more suitable.

To make laba garlic, you need to use purple garlic. Purple garlic is relatively small, easy to bubble, and it tastes very crisp and fragrant. The method of making laba garlic is also relatively simple, that is, put the peeled garlic into the jar, then pour in vinegar and put it in a relatively cold place.

In some areas, there is a custom of soaking garlic in vinegar on the eighth day of the lunar month, so this garlic is called Laba garlic. Laba garlic has a strong aroma and a slight sweetness of socks, it is a very healthy condiment that can be used as a dumpling condiment, can also be served cold, and some people use it when stir-frying.