With only white vinegar, can you make laba garlic?

It can't be made with laba garlic, and white vinegar will not be colored when making laba garlic, and laba garlic doesn't look particularly delicious.

If you can't make it, you can't marinate laba garlic with only white vinegar, or add other things.

Yes, you have to use purple garlic and rice vinegar to soak the garlic garlic, and the garlic cloves are green and green, and the garlic is spicy and vinegar sour and fragrant together, and the taste is unique. The purple garlic cloves are soaked through, the garlic cloves are hard and porcelain, and the soaked garlic is crispy and fragrant.

Laba garlic can be soaked in aged vinegar. To make laba garlic, you can not only use aged vinegar, but also soak it in rice vinegar. The color of rice vinegar is relatively light, and the color of laba garlic made with rice vinegar is as good as ever, and the sour and hot are moderate.

However, it is best to use the original fermented vinegar to enhance the taste of the laba garlic.

When making laba garlic, you should first peel off the garlic skin to try to maintain a certain integrity, and do not use spoiled garlic. Of course, garlic can be peeled without peeling, soak the garlic in water for a while, and then put the soaked garlic into a glass bottle, and then add aged vinegar and rock sugar, the glass bottle must not be filled, otherwise it will overflow.

After putting it away, apply a layer of plastic wrap on top of the bottle, screw the cap and seal it well, and then store it at room temperature. The longer the garlic is left out, the greener it will become. It's easy to soak garlic, but there are many things to keep in mind.

When soaking garlic, use fresh garlic. The glass bottle must be fully dry and free of a little moisture. The most important thing is to soak garlic in aged vinegar, and the other thing is that the sealing work must be done well, otherwise a large number of bacteria will breed, which will affect the consumption.

Aged vinegar is generally used for stir-frying, but it also tastes very good when used to make laba garlic.

Laba garlic will also be green with white vinegar, but it is better with rice vinegar.

1. Laba garlic usually refers to garlic pickled in vinegar, the finished product is green in color, and the taste is sour and slightly spicy. Because it is mostly pickled on the eighth day of the lunar month, it is called "Laba garlic".

2. Pickled laba garlic is a traditional snack mainly popular in northern China, especially in North China, and is a festival food custom of Laba Festival. On the day of the eighth day of the lunar month, I came to soak garlic. In fact, the ingredients are very simple, which is vinegar, rock sugar and garlic cloves.

3. The method is also extremely simple, put the peeled garlic cloves into a container that can be sealed, such as a jar or bottle, then pour in vinegar, put rock sugar, seal it and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green and eventually become green, 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.

Yes, Laba garlic needs to be marinated with aged vinegar, and the pickling method is as follows:

Ingredients: garlic, aged vinegar, jars, sugar.

1. Choose purple garlic with no broken skin and garlic with a hard head.

2. There is no skill in peeling garlic, bury the socks a little bit, and peel the garlic smooth.

3. Pick out the scarred and broken garlic cloves.

4. Use a knife to thin a layer on the bottom and top of the garlic cloves.

5. This is a necessary step for garlic cloves to turn green quickly.

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

7. Pour in an appropriate amount of vinegar and sugar.

8. Seal the lid with a lid and place it tightly on the heater.

9. It started to turn green the next day.

The garlic should be kept in a cool place to avoid overheating and yellowing. The fragrant garlic is finished with the curved rock.

You can only put some rice vinegar in pickled laba garlic, and you can also put some sugar, but Danxiao didn't put too much sugar, otherwise it will become sweet garlic, and the pickled laba garlic tastes very sweet. The pickling of Lashengcha garlic is very simple, you only need to prepare some purple garlic and rice vinegar and a glass bottle.

The garlic of pickled laba garlic must be intact, and it is best to use purple garlic, which will have a more crisp taste. Peel and clean the garlic, then drain or wipe the water off the garlic. After that, put the garlic in a glass jar, and do not use plastic molds.

In addition, before putting it in, the glass bottle should be sterilized, be sure to ensure that it is waterless and oil-free, and do not hurt the garlic when peeling the garlic, otherwise it will easily deteriorate.

Put the garlic in a glass jar about two-thirds full, then pour in an appropriate amount of rice vinegar, put a little rock sugar to seal, put it in a cool place to marinate for about 20 days and then eat. The taste of rice vinegar pickled will be much better than that of other vinegars, and the pickled laba garlic should not only be vinegar, but also a small amount of rock sugar.

Rock sugar and garlic can react, so that the pickled laba garlic will become more green in color and taste much better. If you can't eat the pickled laba garlic in a short period of time, you can put it in the refrigerator or put it in the freezer layer of the refrigerator, so that the storage time will be a little longer, and you can eat it as you go.

In the absence of rice vinegar, white vinegar can be used to marinate laba garlic. It is best not to use white vinegar to soak the garlic, because the garlic soaked in rice vinegar tastes better and has a more crispy and fragrant taste. Rice vinegar is light in color, moderately sweet and sour in taste, and rich in aroma, which is better than the taste of laba garlic soaked in white vinegar.

In addition, pickling laba garlic requires a low-temperature environment.

It is best to use purple garlic for pickled garlic, because purple garlic is crispier than white garlic and tastes better. But if you can't buy purple garlic, you can use white garlic, and then find a jar that can be sealed, pay attention to the jar must be clean and free of any dirt. Jars should not be made of plastic bottles, but can be made of glass bottles or tiles.

Before marinating laba garlic, cut off the root of the garlic a little so that the rice vinegar can enter the garlic and shorten the marinating time. The garlic must be peeled off, and when peeling, be careful not to let your nails scratch the garlic, otherwise the garlic will appear black.

After peeling the garlic, you should wash it in clean water, and remember to drain the water on the garlic before putting it in the jar, and you can wipe the water off the garlic with a clean paper towel. Then put the garlic in the jar, pour in the rice vinegar, cover the lid and seal it, pay attention to put the jar in a low temperature environment, so that the garlic can ferment better.