Laba garlic (sweet and sour garlic)(la ba suan tang cu suan )

Laba garlic (sweet and sour garlic)

Introduction:

"Every festival, there are several representative foods! In Northeast China, Laba garlic is a symbol of the lunar month. For me, in addition to the rich flavor of the new year, it is more a childhood memory! When I was a child, my grandmother's family ate dumplings for the new year. There would be a small plate of Laba garlic. It was sour and sweet, and it was excellent to relieve the greasiness! Later, grandma was gone, and every year near December, my mother would pickle a few bottles. Whenever I ate garlic, I would have childhood memories! Sometimes I think that the best way to miss someone is to inherit her craft, eat the same taste, and the memory gradually emerges! "

Production steps:

Step 1: I bought 18 heads of garlic, just the amount of the container I pickled

Step 2: peel clean and put into a dry container

Step 3: put half a jin of sugar into the container, shake the container, and let the sugar seep into each gap

Step 4: pour in a bottle of vinegar without garlic

Step 5: cover tightly and marinate in the shade for more than 7 days

Step 6: eat until the garlic turns green

Materials required:

Garlic: 18

Sugar: 251g

Vinegar: one bottle

Precautions: 1. In order to prevent deterioration during pickling, the container must be fully dried before pickling after cleaning. 2. Due to negligence in purchasing, the garlic I bought is relatively large, so I should buy a small garlic, and the curing time can be shorter. 3. The proportion of vinegar and sugar, vinegar, should be no more than garlic, and then add sugar. If you like to eat sour and sweet, put more sugar, if you don't like sweet, put less sugar. When you taste sweet and sour, you can put it as you like!

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : La Ba Suan Tang Cu Suan