Laba garlic(la ba suan )

Laba garlic

Introduction:

"As the name suggests, Laba garlic is pickled that day. It can be pickled when eating dumplings during the Spring Festival. The method is simple. It's just that I'm really tired when I peel the garlic. My fingers hurt. I peel it for more than two hours. It's not cold in winter this year. The color of Laba garlic is not as good as in previous years, but it's still delicious. "

Production steps:

Step 1: peel good garlic, a full 2 hours, very tired

Step 2: scald the jar with boiling water, put garlic into the bottle, and pour in rice vinegar

Step 3: put in a spoonful of sugar

Step 4: close the lid and put it in the shade. I put it on the windowsill

Step 5: marinate for 3 days. When all the garlic petals turn green, the time is related to the temperature

Step 6: This is pickled Laba garlic, the color is green

Step 7: bite open, the color inside is more green!

Materials required:

Garlic: 250g

Sugar: right amount

Rice vinegar: right amount

Note: damaged garlic should be picked out to prevent deterioration.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : La Ba Suan