Is it rice vinegar or rice vinegar for laba garlic, and whether it is aged vinegar or rice vinegar f

Pickled garlic with rice vinegar is good.

Because rice vinegar is mainly made of rice fermentation, the fermentation time is shorter, so the vinegar fragrance is relatively pure, the color is relatively light, the laba garlic soaked in rice vinegar is moderately sour and spicy, and the color of the garlic cloves is also more suitable; The aged vinegar ferments for a long time, the flavor is better and richer, the color of the pickled laba garlic is black, and the garlic cloves are not green enough, and the taste of laba garlic is also relatively poor.

There are many varieties of vinegar, the common ones are rice vinegar, aged vinegar, white vinegar and so on, and when pickling garlic, not all vinegar is suitable, relatively speaking, it will be better to use rice vinegar.

In the preparation of laba garlic.

, we should use rice vinegar.

It's better, let's talk about the reasons for it specifically.

1. Consider from the appearance.

The prepared laba garlic should be emerald green, which is both beautiful and can stimulate appetite. Therefore, when we choose vinegar, we should first consider what kind of vinegar to choose, which will not affect the appearance of Laba garlic itself.

The color of aged vinegar is relatively dark, which can easily affect the emerald green color of Laba garlic itself, and if it is soaked for too long, Laba garlic is also easy to turn black. The color of rice vinegar is relatively light, and during the brewing process, it will not affect the color of laba garlic too much, but make it as bright and attractive as ever.

From the point of view of appearance, soaking laba garlic with rice vinegar helps to maintain the original color of laba garlic, which is better than soaking it in aged vinegar.

2. Consider the smell.

In the process of making aged vinegar, koji is added first.

Alcoholic fermentation, and then through the brewing process of summer and winter, the vinegar taste is relatively mellow. If you soak laba garlic in aged vinegar, the laba garlic will have a very strong vinegar flavor, and many friends will not be used to it.

The smell of rice vinegar is relatively soft and not too strong, and the smell of garlic and vinegar is neutralized just right, and there will be no strong vinegar smell, which makes people not very accustomed to smelling.

In terms of smell, soaking laba garlic with rice vinegar will have a milder smell than soaking it in aged vinegar.

3. Consider the taste.

We know that vinegar itself provides a sour taste, if you compare the taste of aged vinegar with rice vinegar, the taste of aged vinegar will be more sour, and the taste of rice vinegar will be sweet and sour, which will be relatively more refreshing.

If you soak the garlic in aged vinegar, the soaked garlic will taste with a strong vinegar flavor, which is likely to cover the original taste of the garlic. And with rice vinegar to soak laba garlic, the soaked garlic can not only maintain its own taste, but also under the action of rice vinegar, its original flavor can be played better.

From the taste point of view, soaking laba garlic with rice vinegar will not cover the original taste of garlic, which is more suitable than soaking in aged vinegar.

Epilogue. When you are making laba garlic, if conditions permit, try to use rice vinegar as the raw material, which will be more suitable than using aged vinegar, because the color of rice vinegar itself is lighter, the smell is not too strong, and the taste is softer. Laba garlic soaked in rice vinegar is more likely to form an emerald green color, the smell is not too strong, and the taste is just right.

Laba garlic with rice vinegar. Because the rice vinegar is mellow and sour, slightly sweet, the color is rose red and transparent, and the aroma is pure; Aged vinegar has a mellow vinegar taste, a dark brown color, a clear liquid state, and less sediment.

Only the authentic laba garlic made with rice vinegar is green in color, with a sour, spicy and crispy taste, and a slight sweetness.

Laba garlic with rice vinegar.

Although rice vinegar and aged vinegar can be pickled into laba garlic, the two will be more suitable than rice vinegar, because the rice vinegar is light in color, and it is more conducive to the production of laba garlic pigment when used to pickle laba garlic, so that the color of pickled laba garlic is more green, and if you use aged vinegar, the pickled laba garlic will be darker.

In addition, rice vinegar is brewed from fruits and grains, and its sour taste is mellow and slightly sweet, and it can be used to pickle laba garlic to make the taste of laba garlic sweet and sour, and the spicy taste is moderate.

The reason why Laba garlic is not green:

1. Not enough vinegar.

When laba garlic is pickled, acetic acid penetrates into the middle of the garlic, and the sulfur-containing substances and allilicin enzymes in the garlic react in the acetic acid environment to produce yellow and blue pigments, and these two pigments are superimposed together to appear green. At present, the amount of vinegar should be sufficient, if the vinegar is not enough, the laba garlic may not turn green.

2. The temperature is too high.

The pickling of laba garlic is also very particular about the temperature, the most suitable temperature is 0-10, because the low temperature can activate the dormant garlic enzyme in garlic, and the garlic enzyme can play a catalytic role in the greening of laba garlic, if the temperature is too high, it will also cause the color of laba garlic to slow down and not turn green.

Vinegar.

Rice vinegar should be used to soak the eight garlic, because the rice vinegar is light in color, the color of the soaked garlic is the same, orange and green, the taste is moderate in sour and spicy, and the aroma is strong and sweet. The color of rice vinegar soaked is very stable, very beautiful, can keep the color all the time, and the taste is also delicious, crisp and fragrant, when choosing vinegar, see the words "brewed vinegar" clearly.

To soak laba garlic, rice vinegar is preferred. The color of rice vinegar is light, and the laba garlic soaked in rice vinegar is emerald green in color, the taste is more crisp, and it is not spicy to eat. If you have soaked laba garlic in old vinegar or aged vinegar, the color of the garlic cloves is black, which is not only not good-looking, but also has a relatively poor taste.

Summary of tips:

1. Pickle laba garlic, try to choose purple garlic, in addition to the crisp taste, the time to turn green is also faster.

2. Pickled laba garlic, try to choose brewed rice vinegar, the color of aged vinegar is too black, and white vinegar is generally blended, not brewed.

3. Although it can be eaten when it turns green, it is best to marinate it for seven days, because it is very spicy in the early stage, and the spicy taste will gradually disappear over time.

Laba garlic with rice vinegar. 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.

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

Food cultureThe garlic word of Laba garlic is the same as the word "calculation", which is the account of each business on this day, and the income and expenditure of the year can be calculated, and it can be seen that the profit and loss, "Laba calculation" is like this.

The creditor who asked for the debt on this day of Laba had to deliver a letter to the house of the person who owed him money, and he should be ready to repay the money. There is a folk proverb in Beijing: "Laba porridge, Laba garlic, those who put the account send letters, and those who owe debts pay back."

Later, those who owed money to others used garlic instead of the word "count" to show taboo and avoid the word "count" in settling accounts.

Summary. Kiss, if you want to talk about the taste, everyone has their own taste, it is understandable to choose these two, rice vinegar has a relatively light taste, 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 vinegar to soak laba garlic

Kiss, if you want to talk about the taste, everyone has their own taste, choose these two are not funny, rice vinegar taste is relatively light, and there is a slight sweetness, the taste of old vinegar is more intense, but whether it is rice vinegar or old vinegar, the best thing is to use pure grain brewed vinegar to soak laba garlic

Laba garlic is generally made around the Laba Festival, because only during this time, the pickled Laba garlic taste is the most delicious, as long as the operation and seasoning with the appropriate ruler, the line of high Laba garlic is easy to marinate green as jade, which refers to crispy and sour. [star] [star].

Pickled salted hail garlic, the choice of vinegar must be rice vinegar, not aged vinegar or white vinegar, only the use of rice vinegar pickled garlic, in order to make the color of the garlic green like jade, sour and crisp [eat before the whale] [eat whale].

Because rice vinegar has a faint vinegar fragrance, and the sour taste is moderately mountainous, pickling laba garlic with rice vinegar can not only make laba garlic with the light vinegar of rice vinegar clear and fragrant, but also pickle out the emerald green color will be more uniform and better-looking; Most of the white vinegar belongs to solid white vinegar, that is, thickening white vinegar, although the taste is sour enough, but the fragrance of vinegar is far less rich than rice vinegar; Although aged vinegar is a brewed vinegar, its color is dark, and the color of the pickled laba garlic product will be black and ugly, and the sour and astringent taste will be particularly strong, so rice vinegar is the best choice. [star] [star].

Pickled and transported to garlic with rice vinegar.

Because rice vinegar is mainly made of rice fermentation, the fermentation time is shorter, so the vinegar fragrance is relatively pure, the color is relatively light, the laba garlic soaked in rice vinegar is moderately sour and spicy, and the color of the garlic cloves is also more suitable; The aged vinegar ferments for a long time, the flavor is better and richer, the color of the pickled laba garlic is black, and the garlic cloves are not green enough, and the taste of laba garlic is also relatively poor.

There are many varieties of vinegar, the common ones are rice vinegar, aged vinegar, white vinegar and so on, and when pickling garlic, not all vinegar is suitable.

To marinate laba garlic, with white vinegar or rice vinegar? Many people do it wrong, no wonder garlic cloves are not green and unpalatable.

Laba to make pickled garlic, or old vinegar is good, rice vinegar is not enough, if the pickling time is long, you can use rice vinegar.