How do you marinate laba garlic to make it crispy and green?

Ingredients: 2 heads of garlic, appropriate amount of white vinegar, appropriate amount of white sugar.

1. Remove the smallest clove in the middle of the garlic.

2. Peel off the outer skin and put it in a glass or ceramic sealable container, never put it in a plastic container.

3. Pour in some sugar, I personally like to put more, sweet and sour is more delicious.

4. Pour in white vinegar and don't go over the garlic. Seal the mouth of the bottle.

5. If you make it in summer, put it in the refrigerator, and put it at room temperature in winter.

6. You can basically eat it in about a week.

Pickled laba garlic crispy green three steps.

1.Garlic cloves one by one, then peeled. Pick good garlic grains without black spots and scratches, and cut them off with a knife, where the roots are black.

Wash the garlic with clean water, then take it out, put it in a dustpan, place it in a cool and ventilated place, and drain the water. Don't bask in the sun, just blow the water dry.

2.Place in an airtight glass, open the lid, then place in a pot of boiling water for 2 minutes, pinch it out and place in a ventilated place to drain. Put the garlic in the jar one by one and fill it for eight minutes.

Don't be too full, it will overflow. Add a pinch of salt, add a few rock sugars, then pour in the rice vinegar, which is submerged in the garlic granules.

3.Seal the mouth of the jar with plastic wrap, then cover it and place it in a cool place. Where you can't collide.

After marinating the laba garlic for 2 days, the garlic cloves begin to slowly turn green, and the color of the rice vinegar turns pale yellow. On the fifth day, you can see Laba garlic green. As soon as the lid is opened, a strong smell of garlic hits the face, which is particularly fragrant.

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:

Hello Rice vinegar is used to soak laba garlic, and laba garlic soaked with rice vinegar is easier to form emerald green color, moderate sour and spicy taste, with suitable aroma and sweetness and other sensory qualities. Moreover, you have to use purple garlic to soak the eight garlic, the purple garlic cloves are small, and the garlic cloves are hard and porcelain, which is easier to soak through and turn green.

Moreover, you have to use purple garlic to soak the eight garlic, the purple garlic cloves are small, and the garlic cloves are hard and porcelain, which is easier to soak through and turn green. It is also necessary to make it properly, ensure that the surface of the garlic clove is intact, peeled, washed and fully dried. Cutting off the bottom of the garlic allows the vinegar to enter the inside of the garlic more quickly and accelerates the green turn of the garlic.

The liquid surface of the vinegar should overflow the garlic cloves, but not too much, and it needs to be at a certain distance from the mouth of the bottle.

In addition, it is necessary to grasp the appropriate storage temperature, when pickling laba garlic, the higher the temperature, the faster its green change speed, once the green change needs to be stored under the condition of 0 4 low temperature.

The practice of Laba garlic: 1. It is better to choose purple skin for garlic 2, peel off the garlic cloves, remove the scarred garlic cloves (the sprouted ones do not have to be removed) 3, use a knife to cut off a layer of the bottom of the garlic cloves 4, and then find a waterless and oil-free glass jar, and put the garlic cloves into the bottle (the large garlic cloves are placed at the bottom, and the small ones are placed on the top) not too full, eighty percent can be 5, pour in an appropriate amount of rice vinegar 6, cover tightly with a lid (you can add a food bag at the mouth of the bottle), Put it on the heater (you can also put it in a warm place) and put it on the heater for 2-3 days to turn green, and the garlic that turns green should be placed in a cool place to avoid overheating and turning yellow.

Hope it helps you and I wish you a great day

1. In order to make the pickled laba garlic green and crispy, the choice of garlic is particularly important. Be sure to choose the best high-quality purple garlic, and the purple garlic must be full and hard. Garlic that has become inflamed or has not changed cannot be used to make laba garlic. Otherwise, pickled garlic or laba garlic will not turn crispy and green.

2. When making laba garlic, if you want to make laba garlic green and crispy, you must choose the right vinegar, because there are many different varieties of vinegar on the market. Only those high-quality junmai vinegar can produce authentic laba garlic, which will be exceptionally green. Because the rice vinegar is sour, light in color, not bitter or astringent, it makes the pickled laba garlic particularly delicious.

3. Pay attention to the control of ambient temperature when making laba garlic. Only when the outside temperature is right, can we do it well. Laba garlic is the most suitable food for pickling at low temperatures, so Laba garlic is green and crispy.

It is pickled every year during the Laba Festival. If the outside ambient temperature is too high, it is difficult for the garlic to turn green, and the garlic is crispy after pickling.

4. It is also important to disinfect and seal Laba garlic when soaking. Before soaking laba garlic, the container must be sterilized at high temperature and the water in the container must be dried. In addition, when marinating laba garlic, raw water and oil should not be brought in.

Otherwise, bacteria will breed, which can easily cause the garlic to deteriorate during the pickling process, affecting the taste after pickling.

Pay attention to the pickled garlic, this step is very important, the garlic is green and crispy!

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.

Laba garlic is so pickled, green and delicious:Ingredients: 3 cloves of garlic.

Excipients: 200 grams of rice vinegar.

Steps: 1. Prepare the required ingredients, choose garlic with hard garlic, and purple skin is the best.

2. If there is no skill in peeling garlic, pick out the scarred and broken garlic cloves.

3. Use a knife to thin a layer on the bottom and top of the garlic cloves, which is a necessary step to turn green quickly.

4. Put the garlic cloves into a waterless and oil-free glass bottle, and pour in an appropriate amount of flavored rice vinegar for 9 minutes.

5. Seal the lid tightly on the heater (it can also be placed in a warm place).

After 2 days, the garlic will turn completely green, and the green garlic should be kept in a cool place to avoid overheating and turning yellow.

7. Eating dumplings, noodles, and vegetables are very delicious.

Rice vinegar is used to soak laba garlic, and laba garlic soaked in rice vinegar is easier to form an emerald green color. The taste is moderately sour and spicy, and the purple garlic has to be used to soak the eight garlic, the purple garlic cloves are small, and the garlic cloves are hard and porcelain, which is easier to soak through and turn green.

It is also necessary to make the method properly, to ensure that the surface of the garlic cloves is intact, and the dates are peeled, washed and fully dried. It only takes two tricks for pickled garlic to turn green quickly, and it turns green in two hours, and the taste is crisp and appetizing.

In the north, on the day of the first trillion festival of the stool, the garlic should be pickled, and this garlic is relatively unfamiliar to the southerners, and the people who have learned about it also like to eat.

Appetizing and greasy

According to the old man, the garlic character of Laba garlic is the same as the word arithmetic, which is the account of each business on this day. Calculate the income and expenditure of the year, and you can see the profit and loss. Including foreign debts and foreign debts, they must be calculated clearly on this day, and this is the case with Laba Reckoning.

The creditor who wants to pay the debt on this day has to deliver a letter to the debtor's house, and he should be ready to pay it back. There is a folk proverb in Beijing that Laba porridge, Laba garlic is sent to the account, and the debt is repaid.

Later, if there are debts owed to others, garlic is used instead of counting words to show taboo and avoid the calculation of accounts. In fact, what you owe to others will have to be repaid after all. Although Laba garlic is just a meaning, it is indeed delicious.

It is also good for our diet, eating dumplings and noodles during the New Year, which are delicious and appetizing and greasy.

Here's how to marinate laba garlic in a crispy and green way::Tools Ingredients: 5 oranges in a glass jar, 1 knife, 10 purple garlic, 500 grams of rice vinegar.

1. Choose purple-skinned garlic with no broken skin and hard garlic.

2. There is no skill in peeling garlic, be careful, 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. (The large garlic cloves are placed at the bottom, and the small ones are placed on top so that they are easy to take).

7. Pour in an appropriate amount of rice vinegar.

8. Seal the lid tightly on the heater (it can also be placed in a warm place).

9. The next morning, it began to turn green.

The garlic should be kept in a cool place to avoid overheating and turning yellow.

3 steps to pickled garlic that is crispy and green. 1.Garlic cloves one by one, then peeled.

Pick a good, no black spots, no scratches of the garlic granules, and then cut off with a knife where the roots are blackened. Wash the garlic with clean water, then remove it, put it in a dustpan, put it in a cool and ventilated place, and drain the water. Never bask in the sun, just dry the water.

2.Put the sealed glass, open the lid, then put it together in a pot of boiling water and blanch it for 2 minutes, pinch it out, put it in a ventilated place and drain the water. Put the garlic into the jar one by one, eight points full is fine, don't be too full, it will overflow.

Add a pinch of salt, add a few grains of rock sugar, then pour in the rice vinegar, which is submerged in the garlic granules.

3.Seal the mouth of the jar with plastic wrap, then close the lid and place in a cool place. Where you can't collide.

After marinating the laba garlic for 2 days, the garlic cloves began to slowly turn green, and the color of the rice vinegar also turned pale yellow. On the 5th day, you can see the whole body of laba garlic turquoise, and when the lid is opened, a strong garlic fragrance comes to the face, which is particularly fragrant.