Pickled eight garlic(yan la ba suan )

Pickled eight garlic

Introduction:

"In the twinkling of an eye, it's December again. Time flies. It's Laba today. Have you eaten Laba porridge and pickled Laba garlic? The pickled Laba garlic in advance, Zhanqing green, is really beautiful, just like dumplings, beautiful! It's very easy to make Laba garlic. As long as you master a few tips, you can also pickle clear and green Laba garlic. "

Production steps:

Step 1: peel and wash the garlic and control the water content.

Step 2: put 3 / 4 garlic in the glass container.

Step 3: add rice vinegar to the bottle. Then cover it tightly and put it in a cool place where you can see the sun. It will be good for about half a month to a month.

Materials required:

Purple Garlic: 7 heads

Rice vinegar: 3 / 4 bottles

Note: 1, pickled eight garlic must use purple garlic, white garlic is not easy to turn green. 2. Containers must be free of oil and water, do not use plastic containers. 3. When peeling garlic, you should pay attention not to peel off the surface of garlic petals, which is easy to deteriorate. 4. It's better to use rice vinegar for pickled garlic, which will taste better. 5. If you are in a hurry to eat, you can put the bottle on the heater, which will turn green in about 1-2 days, but the taste is not as good as natural turning green.

Production difficulty: simple

Process: salting

Production time: several days

Taste: medium spicy

Chinese PinYin : Yan La Ba Suan