Laba garlic: an appetizer for holiday table(la ba suan jie ri can zhuo zhi jie ni kai wei xiao cai )

Laba garlic: an appetizer for holiday table

Introduction:

"Pickled Laba garlic is a traditional snack of the Han nationality, which is popular in the north, especially in North China, and it is the food custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the material is very simple, that is, vinegar and garlic petals. The method is also extremely simple. Put the peeled garlic into a sealed jar or bottle, then pour in the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green, just like jade. In old Beijing people, when it comes to the eighth day of the twelfth lunar month, the atmosphere of new year's Day is better than day after day. In most parts of North China, the custom of soaking garlic with vinegar is called Laba garlic. As for the benefits of eating Laba garlic, we'd better check it on the Internet. It's too much. "

Production steps:

Step 1: prepare garlic and rice vinegar. The bottle must be vigorous, oil-free and water-free.

Step 2: remove the skin first, and then remove the garlic skin with a clean hand.

Step 3: sprout, handicap, knock garlic out.

Step 4: put the garlic directly into the bottle, do not wash it.

Step 5: pour rice vinegar directly.

Step 6: don't pour rice vinegar too full.

Step 7: put plastic film or clean plastic bag on the cover. Because vinegar is corrosive, the taste will be worse if the cover is beautiful.

Step 8: just put on the lid. It's so easy to soak garlic.

Step 9: This is the next day's Laba garlic. If you look carefully, you can see that there are small bubbles.

Step 10: This is the third day of Laba garlic.

Step 11: This is the fourth day of Laba garlic.

Step 12: This is the sixth day of Laba garlic, you can pick out the green to eat.

Step 13: green, slightly spicy, crisp, refreshing, super greasy.

Materials required:

Garlic: right amount

Rice vinegar: right amount

Note: Silk Scarf warm tips: I do Laba garlic are more than 10 years, so many years of experience is to do Laba garlic must meet two conditions. A: The temperature difference between morning and night must be large. B: There must be plenty of sunshine during the day. (I use geothermal heating in my home. I put it on the balcony during the day [bright and cold], and put it on the geothermal heating at night [warm], so AB is satisfied.). If you don't satisfy AB, then your Laba garlic will be white, soft, and taste bad, then it will be white. By the way, Laba vinegar is an excellent vinegar for making hot cabbage. You can try it. This dish is not greasy.

Production difficulty: simple

Process: salting

Production time: one hour

Taste: slightly spicy

Chinese PinYin : La Ba Suan Jie Ri Can Zhuo Zhi Jie Ni Kai Wei Xiao Cai