Is it better to use aged vinegar or rice vinegar to marinate laba garlic?

Rice vinegar is usually used.

1: The method of soaking "laba garlic" is very simple. Peel off the old garlic skin, put it in a small jar, soak it in vinegar, and seal it until Chinese New Year's Eve.

At that time, the garlic petals were green, the spicy taste was removed, and the vinegar flavor also added a lot of garlic flavor. Garlic, spicy and acetic acid dissolve together and are the best condiment for dumplings.

2: To make delicious laba garlic, the key is to choose good garlic and vinegar. First, it's best to use purple garlic.

The purple garlic cloves are soaked through, and the garlic cloves are porcelain solids with crispy and fragrant bubbles. Secondly, rice vinegar should be used. The color of the rice vinegar is very light, and the color of the soaked garlic is as original as before, with a moderate taste, a rich aroma, and a slightly sweet taste.

Thirdly, it should be kept at a low temperature.

3: Rice vinegar is different from other vinegars. The color of the rice vinegar is light and soft, and the color of the soaked garlic is as original as before.

In addition, the taste is sweet and sour, the aroma is strong and slightly sweet. Rice vinegar has a good effect of blood circulation and blood stasis, digestion and accumulation. Rice vinegar contains more than 20 amino acids and 16 organic acids, such as lactic acid, succinic acid, amino acids, sugars, minerals and vitamins, which can promote sugar metabolism, lower cholesterol and prevent arteriosclerosis.

Many friends prefer aged vinegar. They believe that it has a strong taste and color. Personally, I think the aroma of the old vinegar is a bit heavy and the color is also very dark.

Rice vinegar is a better choice.

4: The color of rice vinegar is lighter, the color of the soaked garlic is similar to the original flavor, orange-yellow and green, the taste is moderate, the aroma is rich, and the taste is slightly sweet. The color of the garlic soaked in aged vinegar is black, and the garlic cloves are not green enough.

It doesn't taste good. Smoked vinegar, in particular, has a slight mushy taste. Maybe that's what characterizes it.

White vinegar can not be used. White vinegar is not brewed with pure grains and does not guarantee a taste.

5: Purple garlic must be used for pickling garlic, and white-skinned garlic is not easy to turn green. When peeling garlic, be careful not to peel the surface of the garlic cloves, which can easily deteriorate.

Rice vinegar is better. Because rice vinegar is mainly made from rice fermentation, the fermentation time is short, so the vinegar taste is pure and the color is light. Laba garlic soaked in rice vinegar is moderately sour and spicy, and the color of the garlic cloves is suitable.

The aged vinegar has a long fermentation time, and the flavor is better and richer. The pickled laba garlic is darker in color, the garlic cloves are not green enough, and the taste of laba garlic is also poor.

It is better to use rice vinegar, which is generally darker in color, which may affect the green crystal clear feeling of the garlic itself. It's best not to choose white vinegar, it's all blended.

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.

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.

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.

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.

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.

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].

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.