How to pickle laba garlic and how to pickle laba garlic

When making laba garlic, choose intact and non-rotten garlic; It is best to use purple garlic, purple garlic garlic cloves are small, grow porcelain, and soak out crispy and fragrant.

2. The best vinegar for soaking garlic is rice vinegar, the color of rice vinegar is light, the color of the soaked garlic is the same, and the sour and hot are moderate.

4. If you want the garlic to turn green quickly, you can increase the temperature difference, if it is placed at 10 degrees to 15 degrees, it can be soaked for 10 days. If you bask in the sun during the day and put it in the refrigerator at night, then you can do it every day;

5. Put the rice vinegar and rock sugar into the pot and boil, then let it cool, then use it to soak the garlic, and then put it in the refrigerator to refrigerate, so that it can quickly turn green.

6. Removing the garlic head can make the vinegar and garlic fully contact and speed up the greening speed.

7. The garlic cloves used to soak the garlic and the bottle containing the garlic must be dry and free of moisture to prevent deterioration.

8. The bottle or jar after the garlic is packed should be sealed and preserved; When taking garlic, use clean chopsticks to take it, and seal it in time after taking it.

Step 1: Prepare the raw materials. It is recommended to use kilograms of new garlic of the year, about six catties after peeling, 375 grams of salt, 375 grams of sugar, 1600ml of vinegar (the specific one can be determined according to the container, but it must be overflowing with garlic), and a little sorghum wine.

The selection of garlic should choose a large particle full, no bump is better, use a knife to cut off the root of the garlic, remove the excessively long part, wash and dry.

Step 2: Put the dried garlic in a clean container (neatly and orderly), sprinkle a layer of salt on top of the garlic, then add another layer of garlic, continue to add salt, and so on until all the garlic is in it.

Step 3: To grasp the time, you can't miss the best period, garlic marinated for 5-7 days, you need to turn it 2 times a day, once in the morning and once in the evening, prepare the container for soaking garlic, drain the water, stack the pickled garlic layer by layer, sprinkle a layer of sugar.

Step 4: Pour the vinegar in, be sure to overflow the garlic, note that the vinegar should not be poured too much, and it needs to be at a certain distance from the bottle mouth to prevent overflow. Then put an appropriate amount of sorghum wine in the jar to sterilize and disinfect, seal the bottle cap, and place it in a cool and ventilated place for 2 months.

The method of laba garlic seems simple, but there is a trick to doing it well。First of all, the selection of garlic is very important, and it is best to choose purple garlic to do it, because the garlic cloves of purple garlic are small, and the soaked garlic will be more transparent, and the soaked garlic is relatively crispy. Vinegar is best to use rice vinegar, followed by aged vinegar, the color of rice vinegar is lighter, the aroma is stronger, and the garlic soaked out will be emerald green.

Specific steps:

Ingredients: 500 grams of garlic, 500 grams of rice vinegar, 50 grams of rock sugar.

1. First of all, peel the skin of the garlic one by one, do not wash it with water. Don't use sprouted garlic if the garlic is bad. Don't cut it off and put it in if there is a little bad on the side, it will affect the final effect of the garlic.

2. Cut off the bottom of the garlic, this step is best not omitted, because the garlic will change color quickly, and it can also be more delicious.

3. Garlic is packed into waterless and oil-free bottles, the best glass bottles are used, do not use metal bottles, which will produce chemical reactions. Bottles are washed and sterilized in advance and dried.

4. Fill the bottle full of garlic with rice vinegar or aged vinegar, and finally put a layer of rock sugar. If the bottle is not big, you can put it in a block, and you don't need to put too much.

5. This is the garlic that has been marinated for a few days, and you can see that it is slightly green, and you can start eating it when all the garlic turns green.

6. The color is emerald green, the taste is crisp, slightly sweet, and it is very delicious.

Tips:

1. Laba garlic pickled for 20 days has the best taste, if you want to soak fast, put it in the refrigerator at night and take it out during the day, so that it can quickly turn green.

2. Eating laba garlic to relieve greasy digestion is most suitable for eating big fish and meat after eating in the New Year.

Ingredients: Purple garlic 250 grams of white rice vinegar Appropriate amount (if you like to put more acid, if you don't like it, put less) Cooking step 1Wash the sealed jar of marinated garlic cloves, drain the water, and keep it clean and dry inside and out. 2.

Purple garlic cloves peeled off. (Keep the skin of the garlic clove dry) 3Cut off one end of the long root of the garlic clove.

4.After filling the processed garlic cloves into an airtight jar, pour in the rice vinegar. (Rice vinegar is not over the garlic cloves, ensure that the garlic cloves are soaked in rice vinegar) 5

Seal the jar and let it sit for about 10 days until the garlic cloves are emerald green. 6 .The marinated garlic cloves are stored in a cool place, opened when eating, and taken as you eat.

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Prepare purple garlic, rice vinegar, sugar, and salt.

There are two kinds of common garlic in the first step of purple garlic, namely purple garlic and white garlic. The purple garlic is small, soaked more thoroughly, the garlic cloves are hard and porcelain, and the soaked laba garlic is fragrant and crispy. Purple garlic that has broken the physiological dormancy period should be selected, dried garlic can be pickled directly, and fresh garlic should be stored at low temperature for 7 days to break the physiological dormancy period.

The second step is that the garlic does not need to be washed after peeling, and it is easy to spoil after being wet. Many people marinate directly with vinegar, no wonder the marinade is slow. One more step should be done is to cut off the root of the garlic so that the vinegar can quickly enter the inside of the garlic clove, and the components of the garlic react and change the color of the garlic clove.

The third step is to put the garlic cloves into a large bowl, add an appropriate amount of salt and sugar, mix well with your hands, let the garlic and sugar absorb completely, and marinate for 30 minutes, which is a key step.

Step 4: Put the garlic cloves into a glass bottle, pour the rice vinegar into the pot, heat over high heat, turn off the heat and pour directly into the bottle, without the garlic. This step is critical, it should be marinated with hot vinegar, not cold vinegar.

Step 5: Close the lid on the bottle, seal it, and put it in a place with a relatively high temperature, such as a radiator, a small sun, or an air-conditioned room, and wait for a day, the garlic cloves will first turn blue and then green, and the laba garlic will be pickled.

Pickled garlic for a while.

Usually we pickle laba garlic, all of them are pickled at a very low temperature, and my method is pickled at a high temperature, and many people definitely don't believe it. In fact, it is true that when pickling laba garlic, the higher the temperature, the faster it turns green, so it can turn green in 1 day.

However, after turning green, it should be stored in 0 4 immediately, the temperature is too high, the green pigment will be degraded, and the texture will become soft, not crispy.

Do not wash the garlic after peeling, and the garlic is easy to spoil after being wet. After peeling, you can't marinate directly, you should cut off the roots, and mix well with salt and sugar, so that the density of garlic cloves becomes larger, which can quickly absorb vinegar juice and speed up the process of discoloration.

The vinegar sauce should not be poured directly, it should be heated, marinated with hot vinegar, which can accelerate the chemical reaction, and the vinegar should be submerged over the garlic cloves. If the bottle is placed in a warm environment, it is best above 30, and it will turn green quickly. Pickled garlic, keep in mind the 4 points of cutting roots, salting, hot vinegar, and hot environment, it will turn green in 1 day, sour, fragrant and crispy.

Pickled laba garlic.

Pickle laba garlic, don't rush to put vinegar! The secret recipe taught by grandma is done, crispy green is delicious and delicious, life tips, life tips, I hope everyone will like it, thank you.

2. Peeling garlic skin is skillful, squeeze the skin by hand, and cut off a head, today I use the soaking method, peel the garlic into garlic cloves, put it in clean water and soak it for 30 minutes, soak until the garlic skin becomes soft, and remove the skin by hand by rotating the skin.

3. Peel all the garlic cloves and put them on the grate to dry the water, pick out the broken garlic cloves, and dry them with a hair dryer if you are in a hurry.

4. Then use a knife to cut off the root of the garlic cloves, which is conducive to the garlic to turn green quickly, and the vinegar can quickly enter the inside of the garlic and stimulate the garlic enzyme.

5. Put the processed garlic into a pot, add a small half spoon of salt, and then add 2 tablespoons of sugar.

6. Mix evenly with your hands, grab it for a while, and feel that the surface of the garlic is about to burst out of the water.

7. Pour rice vinegar into the pot, remember not to use aged vinegar, boil the vinegar and let it dry for a while, and pour the vinegar into the garlic pot when the temperature is not hot.

8. The amount of vinegar must be more, and it can be soaked in all of it, and the vinegar can be completely cooled.

9. Prepare a larger glass bottle, be sure to be waterless and oil-free clean bottle, boil it in boiling water in advance, disinfect and sterilize, air dry naturally, put the garlic cloves into the bottle, fill it with 8 points, then pour the vinegar into the bottle, soak all the garlic, cover the lid and seal it next to the radiator.

After a few hours, the surface becomes slightly green, and it changes color in about 2 days.

If you are not in a hurry to eat, you can put it in a cool place for a week to turn green, the higher the temperature, the faster the garlic becomes colored, all the garlic turns green, you need to put it in the refrigerator to keep it fresh, the temperature is too high, and the pickled laba garlic will not be crisp to eat.

Peel the garlic quickly, put it in a sealed jar, add some white saccharin, salt and white vinegar, and buckle it for a week, and the laba garlic is ready.

Teach you to pickle laba garlic in one day, the taste is crisp, sour and delicious, and the important thing is that you can enjoy it delicious the next day.

First of all, prepare the fresh ingredients, clean the ingredients, and then put them in the pickle vat, then add the appropriate amount of condiments and sauces, and marinate it for about 3 5 days, so that the laba garlic is pickled, which is very delicious.

First prepare some condiments, then peel the garlic and put it in the jar, add the condiments, and marinate for three days before eating, so that the pickled laba garlic is very delicious and very nutritious.

Prepare fresh garlic, peel it and clean it, put it in a cup, pour in the appropriate white vinegar, add some chili peppers, cover it and marinate it for about a week.

Start by preparing some garlic. Then cut the garlic into small pieces, add a little soy sauce and sesame oil, stir it, put it in a container, and you can eat it after ten days.

The practice of laba garlic is as green as jade, delicious and beautiful.

1 minute to teach you to make your own laba garlic.

I hope you enjoy your support and thanks.

Pickled eight garlic has to use purple garlic and rice vinegar, remove the old skin of the garlic cloves, dip them in rice vinegar, put them in a small altar and seal them tightly, until Chinese New Year's Eve is opened, the garlic cloves are verdant and green, garlic and spicy vinegar are sour and fragrant together, and they come to the nose, which is the best condiment for eating dumplings, and cold dishes can also be used, with a unique taste. 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.

How to make it: How to make (3 photos).

Homemade method. 1000 grams of purple head garlic, 500 grams of rice vinegar.

1. Choose a clean clay pot or glass jar as a container for pickling garlic;

2. Choose the purple head garlic, peel and wash it, dry it, put it in a clay pot or glass jar, there must be no oil in it, pour in rice vinegar until it is just over the garlic, cover it, put it at 10 degrees -15 degrees Celsius is best under the condition of sunlight, soak for about 10 days The garlic is emerald green, and move to a cool place for storage, and use it as you go.

This pickled garlic is more than soaked on the eighth day of the lunar month, because the temperature of this season is very suitable, so it is called Laba garlic. Eating some laba garlic often in winter is good for people's body, not only sterilizing, but also detoxifying. The finished garlic is emerald green and has a sour and spicy taste, which is very delicious.

Eating dumplings is even more beautiful.

Tips to soak eight garlic have to use purple garlic and rice vinegar, remove the old skin of the garlic cloves, dip them in rice vinegar, put them in a small altar and seal them tightly, until Chinese New Year's Eve is opened, the garlic cloves are verdant and green, the garlic spicy vinegar is sour and fragrant together, it is the best condiment for eating dumplings, and cold dishes can also be used, with a unique taste.

1.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.

2.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.

Method 2: Ingredients.

Ingredients: 1000g garlic

Excipients: Appropriate amount of rice vinegar.

Step 1Peel off the skin of the garlic, wash it with water and dry it in controlled water.

2.Place the garlic in a clean, oil-free glass container.

3.Pour rice vinegar into a glass container.

4.Rice vinegar submerged with garlic.

5.The mouth of the bottle should be sealed and the lid should be closed.

6.After about seven days, the garlic is green and ready to eat.

Tips: Choose rice vinegar to soak laba garlic, and pick up bad garlic.

Hello! Laba garlic.

Pickled Laba garlic is a traditional snack of the Han nationality mainly popular in the north, especially in North China, and is a festival food custom of Laba Festival. On the eighth day of the lunar month, garlic is soaked. In fact, the ingredients are very simple, which is vinegar and garlic cloves.

The method is also very simple, put the peeled garlic cloves in a container that can be sealed, such as jars and bottles.

Then pour in the vinegar, seal and put in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, 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.

The production of China's traditional delicacy "Laba garlic" will produce green pigment. Many families in China have the tradition of making "Laba garlic", peeling, washing, peeling the garlic in the month of Laba, pouring rice vinegar, sealing it in a small altar, and opening it on Chinese New Year's Eve to make a verdant and pleasant, garlic-fragrant and delicious "Laba garlic". There is no sunlight in the production process of "Laba garlic", and the green color produced is not chlorophyll, but allicin green.

Laba tofu. Laba tofu is one of the traditional snacks of the Han nationality in Yixian County, Anhui Province, and it is a festival food custom. On the eve of the Spring Festival, on the eighth day of the lunar month, every household has to dry tofu, and the folk will call this kind of dried tofu "Laba tofu".

On the eve of the Spring Festival, on the eighth day of the lunar month, every household has to dry tofu, and the folk will call this kind of dried tofu "Laba tofu". The production method is to make tofu with high-quality yellow soybeans, and cut into round or square pieces, then smear with salt water, dig a small hole in the middle of the upper part, put in an appropriate amount of salt, and slowly roast and dry under the mild winter sun, so that the salt is gradually inhaled, and the water is gradually dried, that is, Laba tofu.

The color of the finished product is yellow and smooth like jade, the entrance is soft, the taste is salty and sweet, fragrant and fresh. If ingredients such as dried shrimp are added during drying, the taste will be better. "Laba Tofu" is usually hung in a ventilated place with a straw rope to dry, picked when eating, and can generally be dried for three months without deterioration and taste.

It can be eaten on its own, stir-fried and stewed with meat. When entertaining VIPs, Yixian people also carve them into animals and flowers, pour sesame oil, mix with onions, ginger and garlic and other condiments, and match them into cold dishes, which become a delicacy for wine banquets.